Description

This Pumpkin Cheesecake is a rich and creamy dessert perfect for the holiday season, featuring a spiced pumpkin filling on a buttery graham cracker crust. It’s failproof, with no cracking, and offers a balanced pumpkin flavor enhanced by cinnamon and pumpkin pie spice. Serve it plain or elevate with butterscotch or caramel sauce and rum-infused whipped cream for an impressive treat.

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

Toppings (Optional)

Butterscotch Sauce (or Caramel)
Whipped Cream (rum-infused if desired)

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Instructions

Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, granulated sugar, and cinnamon. Mix well until the crumbs are evenly moistened. Press this mixture firmly into the bottom of a springform pan to form an even crust layer.
Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the cheesecake.
Make the filling: Using a mixer, beat the cream cheese until smooth and creamy. Gradually add light brown sugar and blend until combined. Mix in the pumpkin puree, followed by the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the sour cream, flour, pumpkin pie spice, salt, and vanilla extract, then mix until the batter is well combined and smooth.
Assemble the cheesecake: Pour the pumpkin filling over the crust in the springform pan and smooth the top with a spatula. Lightly dust the surface with additional pumpkin pie spice.
Bake the cheesecake: Place the cheesecake in the preheated oven and bake for approximately 60 minutes, or until the edges are set but the center still slightly jiggles when gently shaken. This helps prevent cracking and ensures a creamy texture.
Cool the cheesecake: Remove the cheesecake from the oven and let it cool at room temperature for about 1 hour. Then, refrigerate the cheesecake for at least 4 hours or overnight to allow it to fully set.
Serve: Once chilled, remove the sides of the springform pan carefully. Serve slices plain or topped with butterscotch or caramel sauce and whipped cream, optionally infused with rum for extra flavor.

Notes

This pumpkin cheesecake recipe is failproof and doesn’t crack during baking, making it perfect for holiday gatherings.
Using well-drained homemade pumpkin puree or high-quality canned pumpkin like Libby’s ensures the best texture and flavor.
Adding butterscotch or caramel sauce and rum-infused whipped cream takes this dessert from delightful to decadent.
Allowing the cheesecake to cool gradually and refrigerating it overnight improves texture and flavor.

Nutrition

Serving Size: 1 slice (1/12th of cheesecake)
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