Description
Move over, pumpkin pie! This show-stopping pumpkin cheesecake recipe features a graham cracker crust and a lusciously fluffy cream cheese and pumpkin filling infused with warm fall spices like cinnamon, ginger, and nutmeg. Topped with a smooth sour cream layer and crunchy pecans, this autumnal treat is perfect for any fall occasion and is sure to be a new favorite seasonal dessert.
Ingredients
Crust:
- 1 cup graham cracker crumbs
- 1 tablespoon sugar
- 1/4 cup butter, melted
Filling:
- 2 packages (8 ounces each) cream cheese, softened
- 3/4 cup sugar
- 2 large eggs, room temperature, lightly beaten
- 1 can (15 ounces) pumpkin
- 1-1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Topping:
- 2 cups sour cream
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 12 to 16 pecan halves, chopped
Instructions
- Make the crust: Preheat your oven to 350°F. In a small bowl, stir together the graham cracker crumbs and sugar. Pour in the melted butter and mix well. Press this mixture evenly into the bottom of a 9-inch springform pan using the bottom of a large measuring cup to ensure a flat, even crust. Chill in the refrigerator while you prepare the filling.
- Prepare the filling: In a large bowl, beat the softened cream cheese and sugar until completely smooth and free of lumps. Add the eggs all at once and beat on low speed just until they are incorporated. Stir in the canned pumpkin, cinnamon, ginger, nutmeg, and salt until just combined. Avoid over-blending to prevent air incorporation that causes cracking during baking.
- Bake the cheesecake: Remove the crust from the fridge and place the springform pan on a baking sheet. Pour the filling evenly over the crust. Bake at 350°F for 50 minutes, until the edges are set but the center still slightly jiggles.
- Whip up the topping: While the cheesecake bakes, whisk together the sour cream, sugar, and vanilla extract until smooth and creamy.
- Add the topping to the cheesecake: Remove the cheesecake from the oven and immediately spread the sour cream topping evenly over the filling. Return the cheesecake to the oven and bake for an additional 5 minutes to set the topping.
- Cool the cheesecake: Remove the cheesecake from the oven and place it on a cooling rack. Let it cool for 10 minutes, then carefully run a knife around the edges to loosen the crust and filling from the pan sides. Allow to cool for one hour more to reach room temperature.
- Chill the cheesecake overnight: Refrigerate the cheesecake overnight to fully set and develop flavors. Before serving, carefully remove the springform ring and sprinkle the chopped pecans on top as garnish. Slice and enjoy.
Notes
- Use room-temperature cream cheese and eggs for a smooth, lump-free filling.
- Do not over-blend the batter after adding eggs to prevent air incorporation and cracking during baking.
- Press the crust evenly using the bottom of a measuring cup for a flat base.
- For extra creaminess and crack prevention, consider baking the cheesecake in a water bath.
- You can replace graham cracker crumbs with spiced cookies like Biscoff or Speculoos for a different crust flavor.
- Decorate with whipped cream or salted caramel sauce for serving.
- The cheesecake can be frozen up to one month; thaw in refrigerator overnight before serving.
- Store leftover cheesecake in the refrigerator for up to five days.
- Prep Time: 20 minutes + chilling time
- Cook Time: 55 minutes (50 minutes initial bake + 5 minutes topping bake)
- Category: Dessert
- Method: Baking
- Cuisine: American
