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Pumpkin Cheesecake

Irresistibly Creamy Pumpkin Cheesecake for Holiday Joy

This Pumpkin Cheesecake blends smooth cheesecake with beloved pumpkin pie flavor, offering a creamy dessert that’s simple and impressive.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Can substitute with crushed gingersnaps.
  • 5 tablespoons Unsalted Butter Melted; can use margarine or coconut oil.
  • 2 tablespoons Granulated Sugar Can substitute with light brown sugar.
  • 1 teaspoon Cinnamon Optional; can substitute with nutmeg or pumpkin pie spice.
For the Filling
  • 2 packages Cream Cheese Room temperature for smooth mixing.
  • 3/4 cup Light Brown Sugar Can substitute with granulated sugar.
  • 1 cup Pumpkin Puree Recommend Libby’s brand or homemade.
  • 4 large Eggs Can use flax eggs as substitute.
  • 1/2 cup Sour Cream Can substitute with plain Greek yogurt.
  • 1 cup All-Purpose Flour Feel free to use gluten-free blends.
  • 2 teaspoons Pumpkin Pie Spice Can use individual spices as preferred.
  • 1/4 teaspoon Salt Can be omitted for low-sodium diets.
  • 1 teaspoon Vanilla Extract Use pure for best results.
Optional Toppings
  • 1/2 cup Butterscotch Sauce Enhances creaminess.
  • 1 cup Whipped Cream Adds elegance to dessert.

Equipment

  • 9-inch springform pan
  • Electric Mixer
  • Mixing Bowls
  • Measuring Cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and cinnamon in a bowl. Mix in melted butter until coated. Press into a 9-inch springform pan. Bake for 8 minutes until golden. Let cool.
  2. Lower oven to 325°F (160°C). Beat cream cheese and light brown sugar until fluffy. In another bowl, whisk pumpkin puree, eggs, sour cream, flour, pumpkin pie spice, salt, and vanilla. Combine with cream cheese mixture on low speed.
  3. Pour filling over cooled crust, tap to release air bubbles, and place a pan of hot water in the oven. Bake for 50-60 minutes until edges are set and center wobbles slightly.
  4. Turn off oven, prop door open for 30 minutes to cool. Refrigerate for at least 4 hours or overnight to set flavors.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 42gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 800IUVitamin C: 2mgCalcium: 75mgIron: 1mg

Notes

Ensure ingredients are at room temperature for best results. Mix gently to avoid cracks.

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