Description
This Traditional Pumpkin Cheesecake is the ultimate fall dessert, combining rich pumpkin puree, warm spices, and creamy cheesecake filling on a buttery graham cracker crust. Perfect for Thanksgiving or any autumn gathering, this make-ahead dessert is cozy, spiced, and crowd-pleasing. A must-try pumpkin dessert recipe for cheesecake lovers.
Ingredients
1 ½ cups graham cracker crumbs
2 tablespoons brown sugar
6 tablespoons melted butter
24 oz cream cheese, softened
1 cup granulated sugar
1 cup pumpkin puree
½ cup sour cream
3 large eggs
1 teaspoon vanilla extract
1 tablespoon pumpkin pie spice
Instructions
1. Preheat the oven to 325°F and grease a 9-inch springform pan.
2. In a bowl, mix graham cracker crumbs, brown sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the pan. Bake for 8–10 minutes. Let cool.
3. In a large bowl, beat softened cream cheese until smooth and creamy.
4. Add granulated sugar and beat until fluffy. Then mix in pumpkin puree, sour cream, vanilla extract, and pumpkin pie spice until smooth.
5. Add the eggs one at a time, mixing just until incorporated. Do not overmix.
6. Pour the filling over the crust. Smooth the top with a spatula.
7. Place the pan in a larger roasting pan with hot water halfway up the sides (optional but recommended).
8. Bake for 60–70 minutes or until the center is almost set.
9. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.
10. Refrigerate for at least 6 hours or overnight before serving.
Notes
Always use room temperature cream cheese to avoid lumps in the batter.
Let the cheesecake cool gradually to prevent cracks.
A water bath helps achieve a creamy texture and even baking.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 24
- Sodium: 280
- Fat: 26
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 31
- Fiber: 1
- Protein: 5
- Cholesterol: 105