Pumpkin Cheesecake with Graham Cracker Crust Recipe

If you’ve been craving a dessert that perfectly blends cozy fall flavors with creamy indulgence, this Pumpkin Cheesecake with Graham Cracker Crust Recipe is absolutely worth your time. What makes it so special is that luscious blend of spiced pumpkin filling sitting atop a buttery, crunchy graham cracker crust—it’s like autumn wrapped in a slice of cheesecake. I love pulling this out during the holidays or anytime I want to impress guests with something that feels both comforting and elegant.

One of the best parts about this Pumpkin Cheesecake with Graham Cracker Crust Recipe is how approachable it is, even if you’re not a seasoned cheesecake baker. The crust is straightforward and buttery, while the filling dances with warm cinnamon, nutmeg, and pumpkin pie spice without overpowering the cream cheese richness. Trust me, once you nail this recipe, it’ll become your go-to for any festive occasion or spontaneous treat.

Ingredients You’ll Need

Choosing fresh, good quality ingredients really brings this Pumpkin Cheesecake with Graham Cracker Crust Recipe to life. Each element from the graham crackers to the pumpkin puree plays a significant role in balancing flavors and textures.

• Graham cracker crumbs: I like using fresh crumbs from whole sleeves—they give the crust that perfect crunch and sweetness.
• Brown sugar: Adds deep molasses notes that complement the pumpkin spices beautifully.
• Unsalted butter: Melted for mixing into the crust, controlling salt lets you balance flavors better.
• Cream cheese: Make sure it’s softened to room temperature for smooth, lump-free filling.
• White granulated sugar: Sweetens the cheesecake without overshadowing the pumpkin’s natural flavor.
• Vanilla extract: Pure vanilla really enhances the aroma and rounds out the sweetness.
• Sour cream: Adds a subtle tang and keeps the texture creamy and light.
• Heavy cream: Used both in the filling and whipped cream topping for richness and smooth texture.
• Eggs and egg yolk: Provide structure and creaminess—all at room temp for even mixing.
• Pumpkin puree: Make sure it’s pure pumpkin, not pie filling, so you control the spices yourself.
• Pumpkin pie spice, cinnamon, nutmeg: These spices infuse the cheesecake with classic fall warmth.
• Powdered sugar: For sweetening whipped cream without graininess.

Variations

I love making this Pumpkin Cheesecake with Graham Cracker Crust Recipe my own by swapping or adding a few ingredients here and there. Don’t hesitate to tailor it to your taste or dietary needs—you might find your favorite twist!

• Gluten-Free Crust: I’ve swapped graham crackers for gluten-free crumbs with great success to accommodate friends, and it doesn’t sacrifice that buttery crunch.
• Spice Adjustment: Sometimes I like to add a pinch of cloves or ginger for a zestier spin on the traditional pumpkin pie spice blend.
• Maple Syrup Swap: Replacing some granulated sugar with pure maple syrup gives the filling a subtle, cozy sweetness that’s heavenly.
• Nut Crust Variation: For added texture, I like mixing finely chopped pecans or walnuts into the graham cracker crust—it adds a lovely nutty flavor and crunch.
• Vegan Version: Although I haven’t perfected a totally vegan one yet, swapping cream cheese and cream out for plant-based alternatives can work with some tweaking.

How to Make Pumpkin Cheesecake with Graham Cracker Crust Recipe

Step 1: Prepare Your Crust with Care

Start by processing your graham crackers into fine crumbs if they aren’t already. Then, mix them with packed brown sugar and melted butter until the mixture resembles wet sand. Press this evenly into the bottom of a springform pan, pressing firmly to create a compact crust. I like to use the bottom of a glass to get an even, solid layer. Pop it into the fridge for 10-15 minutes to firm up while you prepare the filling.

Step 2: Mix the Pumpkin Cheesecake Filling

Beat softened cream cheese until super smooth and lump-free—this step is key for a creamy texture. Then, gradually add sugar and vanilla, blending well. Next, mix in sour cream and heavy cream, scraping down the sides as needed. Add eggs and egg yolk one at a time, mixing gently after each to avoid incorporating too much air which can cause cracks later. Finally, fold in pumpkin puree and all those amazing spices. I find folding in spices thoroughly and mixing just enough ensures even flavor without overworking the batter.

Step 3: Bake with Patience and Care

Pour the filling over your chilled crust and smooth the top gently. Bake in a preheated oven at 325°F (163°C) for about 70-80 minutes, or until the edges are set but the center still jiggles slightly—like a soft gel. This slow bake ensures a silky texture without overcooking. To avoid cracks, I sometimes place a pan of water in the oven to introduce moisture, or bake the cheesecake in a water bath. When done, turn off the oven and crack the door open, letting the cheesecake cool gradually inside—it helps prevent those pesky cracks!

Step 4: Chill Before Serving

Once cooled at room temperature, cover the cheesecake tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This chilling step is crucial—it lets the cheesecake firm up perfectly and all those flavors meld beautifully. I usually make it the night before serving; it’s always a crowd-pleaser the next day.

How to Serve Pumpkin Cheesecake with Graham Cracker Crust Recipe

Garnishes

I swear by a generous dollop of lightly sweetened whipped cream on top—that smooth creaminess pairs perfectly with the spiced pumpkin flavor. Sometimes I sprinkle a little extra cinnamon or nutmeg on top for that inviting aroma. Toasted pecans or a drizzle of caramel sauce take it to another level if you’re feeling fancy!

Side Dishes

This cheesecake pairs wonderfully with a hot cup of coffee or spiced chai, balancing richness with warmth. For an extra festive vibe, I like serving it alongside fresh fruit like sliced pears or apple compote to add a fresh contrast.

Creative Ways to Present

For holiday dinners, I sometimes cut this cheesecake into mini parfait-sized servings layered with whipped cream and candied pecans in clear glasses—it looks stunning and makes portion control easy. Another fun idea is piping whipped cream rosettes around the edges and garnishing with edible gold dust or cinnamon sticks for an elegant finish.

Make Ahead and Storage

Storing Leftovers

I always store leftover cheesecake tightly wrapped in plastic wrap or in an airtight container in the fridge. It keeps beautifully for up to 4-5 days without drying out or losing flavor. For best texture, I recommend pulling it out of the fridge about 30 minutes before serving so it softens slightly.

Freezing

Freezing pumpkin cheesecake works really well! I slice it first, then freeze pieces individually on a baking sheet before transferring them to a freezer-safe bag. This way, you can grab a slice whenever a craving hits. Just thaw in the fridge overnight and top with fresh whipped cream before serving.

Reheating

Since cheesecake is best enjoyed chilled, I usually don’t reheat leftovers. But if you want it just slightly warm, popping a slice in the microwave for 10-15 seconds does the trick—don’t overdo it or it can become too soft.

FAQs

Final Thoughts

This Pumpkin Cheesecake with Graham Cracker Crust Recipe has become a personal favorite not just for its dreamy flavor and texture, but because it brings people together over the simple joy of homemade dessert. Cooking it has always felt like a warm hug on a chilly day, and sharing it with friends turns any gathering into a celebration. If you give it a try, I’m confident it’ll earn a special place in your dessert rotation, too—trust me, once you slice in and taste that perfect combination of creamy pumpkin filling and buttery crust, you’ll be hooked!

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