Description

This creamy pumpkin cheesecake blends the cozy flavor of pumpkin pie with the rich texture of cheesecake—no water bath needed!

Ingredients

For the Graham Cracker Crust:

1¾ cups graham cracker crumbs (or 2 cups gingersnap crumbs as a substitute – see notes)

5 tablespoons granulated sugar

6 tablespoons butter, melted

For the Cheesecake Filling:

32 ounces cream cheese, at room temperature (4 x 8 oz. packages; Philadelphia preferred)

1¼ cups granulated sugar

2 teaspoons vanilla extract

1 cup pure pumpkin (Libby’s preferred)

1 teaspoon pumpkin pie spice

1 teaspoon cinnamon

4 large eggs, at room temperature

Optional Toppings:

Whipped cream, caramel sauce, chopped nuts, or additional cinnamon

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Instructions

Preheat oven to 350°F. Place oven racks in the center position.

Mix graham cracker crumbs, sugar, and melted butter in a medium bowl until it resembles damp sand. Press into the bottom and halfway up the sides of a 9-inch springform pan.

Bake crust for 7 minutes. Remove and set aside. Lower oven temp to 325°F.

In a stand mixer, beat cream cheese until smooth (30 seconds). Scrape bowl.

Add sugar and mix again until smooth. Stir in vanilla, pumpkin, pumpkin pie spice, and cinnamon. Scrape bowl again.

Beat eggs in a separate container, then slowly pour into the batter on low speed. Mix just until combined.

Tap the mixing bowl on the counter to remove air bubbles. Pour the filling into the crust and smooth the top.

Bake at 325°F for 40 minutes, then reduce to 250°F and bake for an additional 45 minutes.

Turn oven off and let cheesecake sit inside for 30 minutes (do not open door). Then crack the door open and let cool for 1 hour.

Bring cheesecake to room temperature on the counter for 3–4 hours, then chill in fridge for at least 6 hours or overnight.

To serve, remove springform ring, decorate as desired, and slice with a hot, wiped knife for clean cuts.

Notes

Gingersnap Crust Alternative: Substitute 2 cups gingersnap crumbs for graham crackers and omit the sugar. Mix with 6 tbsp melted butter and bake as directed.

For best texture, ensure all ingredients are room temperature.

This cheesecake is rich and can be topped with whipped cream or caramel for extra indulgence.

Prep Time: 9 hours 30 minutes (includes cooling/chilling time)
Cook Time: 1 hour 15 minutes
Category: Dessert, Desserts
Method: Baking
Cuisine: American