Pumpkin Cheesecake

This rich and creamy Pumpkin Cheesecake features a buttery graham cracker crust, velvety pumpkin-spiced filling, and your choice of dreamy toppings like whipped cream, toasted pecans, or caramel sauce. Perfect for fall holidays, cozy gatherings, or anytime you want a show-stopping dessert.

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Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs (from about 12 whole crackers)
• 6 Tbsp unsalted butter, melted
• 1 Tbsp granulated sugar
• 1/2 tsp ground cinnamon

For the Filling:

• 24 oz (3 blocks) cream cheese, softened to room temperature
• 1 1/2 cups packed light brown sugar
• 1 can (15 oz) pumpkin pie mix
• 4 large eggs
• 1/4 cup sour cream
• 2 Tbsp all-purpose flour
• 2 tsp pumpkin pie spice
• 1/4 tsp salt
• 1 Tbsp pure vanilla extract

Optional Toppings:

• Whipped cream (see below)
• Pumpkin pie spice (for dusting)
• Toasted pecans
• Caramel sauce

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Instructions

Make the Crust:

1. Preheat oven to 350°F (175°C).
2. Prepare the crumbs: Pulse graham crackers in a food processor until finely ground.
3. Mix crust ingredients: In a medium bowl, combine 1 1/2 cups crumbs, sugar, cinnamon, and melted butter. Stir until evenly moistened.
4. Form the crust: Press the mixture firmly into the bottom and about 1/2 inch up the sides of a 9-inch springform pan.
5. Bake for 8 minutes. Remove and let cool completely while preparing the filling.

Make the Pumpkin Cheesecake Filling:

1. Cream the cheese and sugar: In a stand mixer fitted with a paddle attachment, beat the softened cream cheese and brown sugar on medium speed for about 5 minutes, or until smooth and fluffy. Scrape the bowl halfway through to ensure even mixing.
2. Whisk the wet mixture: In a separate bowl, whisk together the pumpkin pie mix, eggs, sour cream, flour, pumpkin pie spice, salt, and vanilla until smooth.
3. Combine: With the mixer on low, slowly add the pumpkin mixture to the cream cheese mixture. Mix until fully combined, scraping down the sides of the bowl as needed.
4. Pour and bake: Pour the batter into the cooled crust. Bake at 350°F for 1 hour, or until the center is just slightly jiggly.
5. Cool gradually: Turn off the oven and prop the door open with a wooden spoon. Let the cheesecake rest inside for 45 minutes.
6. Chill completely: Remove from the oven and let cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.

Prepare the Whipped Cream:

1. Chill your tools: For best results, freeze your mixing bowl for 10 minutes.
2. Whip it up: In the cold bowl, combine 1 cup cold heavy cream, 1 Tbsp sugar, and 1/2 tsp vanilla or rum. Beat on high speed until fluffy and spreadable (about 1–2 minutes). Avoid overbeating.

Serve:

Carefully run a knife along the edge of the cheesecake before releasing it from the springform pan. Add your favorite toppings and serve chilled.

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Why You’ll Love This Recipe

• Creamy and luscious: Silky smooth texture with just the right amount of pumpkin spice.
• Stunning presentation: Impressive enough for holidays and special occasions.
• Make-ahead friendly: Perfect for prepping the night before.
• Customizable toppings: Dress it up with whipped cream, caramel, or nuts.

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Tips

• Use full-fat cream cheese for the richest texture.
• Avoid overmixing once the eggs are added to prevent air bubbles and cracks.
• Room temperature ingredients blend better and yield a smoother filling.
• Let it cool slowly in the oven to avoid cracking.

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Variations and Substitutions

• Crust options: Swap graham crackers with gingersnaps or Biscoff cookies for a spiced twist.
• Cheesecake base: Replace pumpkin pie mix with plain pumpkin purée and adjust spices to taste.
• Dairy-free: Use dairy-free cream cheese and coconut cream whipped topping for a plant-based version.
• Mini cheesecakes: Make individual cheesecakes using muffin tins with paper liners. Reduce baking time accordingly.

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FAQs

Can I make this ahead of time?
Yes! It’s best made the day before to give it time to fully set and chill.

Can I freeze pumpkin cheesecake?
Absolutely. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.

What’s the difference between pumpkin pie mix and purée?
Pumpkin pie mix is pre-sweetened and spiced. If using pure pumpkin purée, add sugar and spice accordingly.

Why did my cheesecake crack?
This can happen if it’s overbaked or cooled too quickly. To avoid this, don’t overmix, and cool the cheesecake gradually in the oven.

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Serving

Serve slices chilled, topped with a generous dollop of whipped cream, a sprinkle of pumpkin pie spice, and toasted pecans or caramel sauce if desired. For a pretty touch, add a cinnamon stick or drizzle extra sauce over each slice.

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Suggestions

• Pair with a cup of hot apple cider, chai tea, or strong black coffee.
• Add to your Thanksgiving or Christmas dessert table as a festive centerpiece.
• Make it a dessert bar: serve alongside mini pies or cookies for variety.
• Gift it! Wrap in a bakery box with a ribbon and gift to a friend or neighbor.