Description
This Pumpkin Cheesecake with a Graham Cracker Crust is a luscious, creamy dessert perfect for autumn gatherings. The buttery, spiced crust complements the rich pumpkin-flavored filling, crowned with a dollop of whipped cream for an extra touch of indulgence.
Ingredients
Scale
Graham Cracker Crust
- 2 1/2 cups graham cracker crumbs (from about 2 sleeves of graham crackers)
- 1/4 cup light or dark brown sugar, packed
- 10 tablespoons unsalted butter, melted
Cheesecake
- 32 oz cream cheese, room temperature
- 1 cup white granulated sugar
- 1 teaspoon pure vanilla extract
- 3/4 cup sour cream, room temperature
- 3/4 cup heavy cream, room temperature
- 4 large eggs, room temperature
- 1 egg yolk, room temperature
- 15 oz pumpkin puree (not pumpkin pie filling)
- 2 teaspoons pumpkin pie spice
- 2 1/2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
Whipped Cream
- 1 cup heavy cream, cold
- 2 tablespoons powdered sugar, sifted
- 1 teaspoon pure vanilla extract
Instructions
- Prepare the Crust: Combine graham cracker crumbs and brown sugar in a bowl, then stir in melted butter until the mixture resembles wet sand. Press it evenly into the bottom of a springform pan to form a firm crust.
- Preheat Oven: Set your oven to 325°F (165°C) to prepare for baking the cheesecake.
- Make the Cheesecake Filling: In a large bowl, beat the cream cheese until smooth. Gradually add granulated sugar and vanilla extract, mixing well. Add sour cream and heavy cream, blending to a creamy consistency. Beat in eggs one at a time, followed by the egg yolk. Finally, fold in the pumpkin puree and spices including pumpkin pie spice, cinnamon, and nutmeg until fully incorporated.
- Pour Filling onto Crust: Pour the pumpkin cheesecake batter over the prepared graham cracker crust, spreading it evenly with a spatula.
- Bake the Cheesecake: Bake in the preheated oven for 60-70 minutes, or until the edges are set but the center still slightly jiggles when shaken. Avoid overbaking to keep the cheesecake creamy.
- Cool the Cheesecake: Remove the cheesecake from the oven and allow it to cool at room temperature for about 1 hour. Then refrigerate for at least 4 hours or overnight to fully set.
- Prepare the Whipped Cream: Using a mixer, whip the cold heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Serve: Slice the chilled pumpkin cheesecake and serve with a generous dollop of freshly whipped cream on top.
Notes
- Use room temperature ingredients to ensure a smooth, creamy cheesecake batter.
- Do not substitute pumpkin pie filling for pumpkin puree as it contains added sugars and spices that affect flavor and texture.
- For clean cheesecake edges, run a knife around the pan after baking and cooling before removing the springform ring.
- Chilling the cheesecake overnight improves flavor and texture.
- To prevent cracking, avoid overbaking and cool the cheesecake gradually.
Keywords: Pumpkin Cheesecake, Graham Cracker Crust, Fall Dessert, Thanksgiving Dessert, Cream Cheese, Pumpkin Spice