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Delicious pumpkin cheesecake with graham cracker crust and spiced filling

Pumpkin Cheesecake with a Graham Crust and Silky Spiced Filling

A creamy pumpkin cheesecake with a crunchy graham cracker crust, perfect for fall gatherings or cozy evenings at home.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American, Fall
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Crust
  • 2 cups graham cracker crumbs Crushed graham crackers for crust
  • 7 tbsp unsalted butter, melted Butter helps bind the crust together
  • 2 tbsp granulated sugar Adds sweetness to the crust
For the Filling
  • 24 oz cream cheese, softened Ensure it's at room temperature to avoid lumps
  • 1.5 cups canned pumpkin puree Provides the pumpkin flavor and color
  • 1 cup packed brown sugar Adds sweetness and richness
  • 3 large eggs Bind the filling together
  • 0.5 cup sour cream Adds tanginess and moisture
  • 2 tsp pumpkin pie spice Gives the cheesecake its spiced flavor
  • 1 tsp vanilla extract Enhances the overall flavor
  • 0.25 tsp salt Balances the sweetness
  • 1 cup heavy cream, whipped For topping, adds richness

Method
 

Prepare the Crust
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine 2 cups of graham cracker crumbs, 7 tablespoons of melted butter, and 2 tablespoons of sugar until mixed well.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until set and golden. Let it cool.
Make the Filling
  1. In a large mixing bowl, beat 24 ounces of softened cream cheese until smooth.
  2. Gradually add 1 1/2 cups of pumpkin puree and 1 cup of packed brown sugar, mixing well after each addition.
  3. Incorporate 3 large eggs, 1/2 cup of sour cream, 2 teaspoons of pumpkin pie spice, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt. Beat until everything is well combined and smooth.
Combine and Bake
  1. Pour the filling over the cooled graham cracker crust, smoothing the top with a spatula.
  2. Bake at 350°F (175°C) for 50-60 minutes or until the filling is set in the center. A light jiggle is acceptable as it will firm up while cooling.
Cool and Serve
  1. Allow the cheesecake to cool at room temperature for about an hour, then refrigerate for at least 4 hours, preferably overnight, before serving.
  2. For a topping, whip the heavy cream to introduce extra creaminess.

Notes

For a lighter version, consider using low-fat cream cheese. Avoid overbaking for best texture. Refrigerating overnight enhances flavor.