Bring restaurant-quality dessert home with this decadent pumpkin cheesecake—smooth, spiced, and topped with optional whipped cream.

For the Graham Cracker Crust:

12 graham crackers, crushed (about 1½ cups)

2 tbsp white sugar

5 tbsp unsalted butter, melted

For the Pumpkin Cheesecake Filling:

3 (8 oz) packages cream cheese, softened

1 cup canned pumpkin puree

1 cup granulated sugar

1 tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp ground cloves (optional)

3 large eggs

1 tsp vanilla extract

1 cup sour cream

1 tbsp all-purpose flour

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Preheat Oven: 325°F (163°C). Grease or line a 9-inch springform pan.

Make Crust: Mix crushed graham crackers, sugar, and melted butter. Press into pan and bake for 8–10 minutes. Cool.

Prepare Filling: Beat cream cheese until smooth. Add sugar and spices. Mix in pumpkin and vanilla. Beat in eggs one at a time.

Add Sour Cream & Flour: Mix until smooth.

Bake: Pour filling into crust and bake for 50–60 minutes. Center should be set but slightly jiggly.

Cool Gradually: Turn off oven and crack door. Cool cheesecake in oven for 1 hour, then chill in fridge at least 4 hours or overnight.

Serve: Remove from pan, slice, and top with whipped cream if desired.

Use canned pumpkin puree for best texture.

Let cheesecake chill overnight for optimal flavor and firmness.

Prevent cracking by cooling gradually in the oven.