Description
This Pumpkin Cheesecake recipe offers a rich, creamy dessert with the perfect balance of pumpkin spice and sweetness. Featuring a graham cracker crust and a smooth pumpkin-infused cream cheese filling, it’s an ideal holiday treat that’s failproof and gets rave reviews. Served with butterscotch or caramel sauce and rum-infused whipped cream, this cheesecake is both impressive and delicious.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs (from about 13 whole graham crackers)
- 6 Tbsp unsalted butter (melted)
- 1 Tbsp granulated sugar
- 1/2 tsp cinnamon
Filling
- 24 oz cream cheese, room temperature
- 1 1/2 cups packed light brown sugar
- 15 oz pumpkin puree (Libby’s brand, or well-drained homemade puree*)
- 4 large eggs
- 1/4 cup sour cream
- 2 Tbsp all-purpose flour
- 2 1/2 tsp pumpkin pie spice (plus more to dust)
- 1/4 tsp salt
- 1 Tbsp real vanilla extract
Serving
- Butterscotch Sauce (or Caramel)
- Whipped Cream
Instructions
- Prepare the crust: Combine graham cracker crumbs, melted butter, granulated sugar, and cinnamon in a bowl. Mix until the crumbs are fully coated and hold together when pressed. Press the mixture evenly into the bottom of a 9-inch springform pan to create the crust layer.
- Make the filling: In a large mixing bowl, beat the room temperature cream cheese until smooth and creamy. Gradually add the light brown sugar while continuing to beat. Add pumpkin puree, eggs one at a time, sour cream, flour, pumpkin pie spice, salt, and vanilla extract. Mix until everything is fully incorporated and smooth, avoiding overmixing.
- Assemble and bake: Pour the filling over the prepared crust in the springform pan. Smooth the top with a spatula. Lightly dust the surface with additional pumpkin pie spice if desired. Bake in a preheated oven at 325°F (163°C) for 60 minutes or until the center is set but slightly jiggles when shaken gently.
- Cool and chill: Remove the cheesecake from the oven and allow it to cool at room temperature for about 30 minutes. Then cover and refrigerate for at least 6 hours or preferably overnight to fully set and develop flavor.
- Serve: Before serving, remove the springform pan and transfer the cheesecake to a serving plate. Top with warm butterscotch or caramel sauce and a generous dollop of rum-infused whipped cream for an extra special touch.
Notes
- This pumpkin cheesecake is failproof and guaranteed not to crack, making it perfect for holiday gatherings.
- Use well-drained homemade pumpkin puree or high-quality canned pumpkin puree for best texture and flavor.
- Adding butterscotch or caramel sauce with rum-infused whipped cream elevates the dessert to an impressive holiday treat.
- Allow the cheesecake to chill sufficiently to ensure clean slices and the best taste experience.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 34 g
- Sodium: 331 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 129 mg
