Creamy Pumpkin Cheesecake with Spiced Graham Cracker Crust Recipe
This pumpkin cheesecake recipe offers a creamy, perfectly spiced dessert that is ideal for holiday celebrations. Featuring a buttery graham cracker crust and a rich pumpkin cream cheese filling, it’s baked in a water bath for a smooth, crack-free texture. Topped with whipped cream and caramel or your favorite toppings, it’s sure to impress your guests.
- Prep Time: 20 minutes
- Cook Time: 1 hour 35 minutes
- Total Time: 5 hours 55 minutes (including chill time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Crust
- 2 1/2 cups crushed graham crackers
- 1/2 cup melted butter
- 1/4 cup granulated sugar
- 1/2 tsp salt
Pumpkin Cheesecake Layer
- 24 oz full-fat cream cheese, softened (3 packages)
- 1 cup granulated sugar
- 1/3 cup brown sugar
- 15 oz pumpkin puree
- 3 large eggs
- 1/3 cup sour cream
- 1 tbsp vanilla extract
- 1 tbsp pumpkin pie spice
- 3 tbsp cornstarch
- 1/2 tsp salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. Wrap the outside of the pan tightly with aluminum foil to prevent water from your water bath seeping in.
- Make the Crust: In a large bowl, combine the crushed graham crackers, granulated sugar, and salt. Add melted butter and mix until well combined. Press this mixture firmly into the bottom and slightly up the sides of the prepared pan.
- Bake Crust: Bake the crust in the preheated oven for 10 minutes. Remove and set aside to cool. Reduce oven temperature to 325°F (163°C).
- Prepare Cheesecake Filling: Using a paddle attachment on medium speed, beat the softened cream cheese, granulated sugar, and brown sugar until smooth and combined. Lower speed and add eggs one at a time, mixing well after each addition.
- Add Pumpkin and Flavorings: Mix in pumpkin puree, sour cream, and vanilla extract until combined. Then add cornstarch, pumpkin pie spice, and salt, mixing until fully incorporated.
- Set Up Water Bath: Bring a pot of water to a boil on the stove while mixing.
- Pour Batter & Water Bath: Pour the cheesecake batter into the crust-lined springform pan. Place the pan inside a larger roasting pan, then carefully pour the boiling water into the roasting pan halfway up the sides of the springform pan, avoiding any water entering the cheesecake batter.
- Bake Cheesecake: Bake for 75-85 minutes until edges are set but the center has a slight jiggle.
- Cool in Oven: Turn off the oven and prop the door open slightly with a wooden spoon. Let cheesecake sit in the oven for 1 hour.
- Chill: Remove cheesecake from oven, cool to room temperature, then refrigerate for at least 8 hours or overnight to set fully.
- Serve: Top chilled cheesecake with whipped cream, caramel, or your preferred toppings before serving.
Notes
- If you prefer a softer crust, you can skip baking the crust beforehand.
- This cheesecake keeps well in the refrigerator for 5-6 days when tightly covered.
- For longer storage, freeze whole or in slices up to 3 months in an airtight container or wrapped securely. Thaw at room temperature or overnight in the refrigerator before serving.
