Pumpkin Cheesecake with Graham Cracker Crust
Indulge in fall flavors with this decadent Pumpkin Cheesecake with Graham Cracker Crust—a dessert that combines the creamy richness of classic cheesecake with the warm, spiced notes of pumpkin pie. This crowd-pleasing recipe starts with a buttery graham cracker crust, baked to golden perfection, and is topped with a luscious pumpkin-spiced cheesecake filling. Infused with cinnamon, nutmeg, and ginger, this dessert captures the essence of autumn in every bite. Baked gently in a water bath for a smooth, crack-free finish, this cheesecake is the ultimate make-ahead dessert for Thanksgiving or any special gathering. Serve chilled and enjoy the perfect balance of creamy texture and festive flavor!
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter (melted)
- 24 ounces cream cheese (softened)
- 1 cup granulated sugar
- 1 cup brown sugar (packed)
- 15 ounces pumpkin puree
- 4 whole eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.25 teaspoon salt
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent water from seeping in during the water bath.
In a medium bowl, mix together the graham cracker crumbs, 3 tablespoons of granulated sugar, and melted butter until the mixture resembles wet sand.
Press the crumb mixture evenly into the bottom of the prepared springform pan, forming a flat crust. Bake in the preheated oven for 10 minutes. Remove and let cool.
In a large bowl, beat the softened cream cheese, 1 cup granulated sugar, and 1 cup brown sugar together until smooth and fluffy, about 2-3 minutes.
Add the pumpkin puree, eggs (one at a time), sour cream, and vanilla extract. Mix until combined, scraping down the sides of the bowl as needed.
Add the ground cinnamon, nutmeg, ginger, and salt. Beat until the batter is smooth and well-incorporated.
Pour the cheesecake batter over the cooled crust in the springform pan.
Place the pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan to create a water bath.
Bake in the preheated oven for 75-90 minutes, or until the edges are set and the center is slightly jiggly when shaken.
Turn off the oven and crack the door open slightly. Allow the cheesecake to cool inside the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and water bath. Run a knife around the edges of the pan to loosen the cheesecake, then allow it to cool to room temperature before refrigerating.
Chill the cheesecake in the refrigerator for at least 4 hours, or overnight, before removing it from the springform pan and serving.
Nutrition Facts
Calories |
6872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 408.8 g | 524% | |
| Saturated Fat | 233.5 g | 1168% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 1807 mg | 602% | |
| Sodium | 4809 mg | 209% | |
| Total Carbohydrate | 750.1 g | 273% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 581.1 g | ||
| Protein | 97.9 g | 196% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1586 mg | 122% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 2533 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
