Rich and Creamy Pumpkin Cheesecake
Transform your dessert table with this decadent Rich and Creamy Pumpkin Cheesecake, the perfect fusion of fall flavors and luscious texture. Featuring a buttery graham cracker crust and a velvety filling infused with pure pumpkin puree, warm spices like cinnamon, nutmeg, and ginger, and tangy sour cream, this cheesecake strikes the ultimate balance between sweet and spiced. Each bite melts in your mouth, offering the cozy essence of pumpkin pie in a luxurious cheesecake form. Baked to perfection and cooled gently to avoid cracks, this showstopping dessert is best served chilled and topped with whipped cream for a festive finish. Ideal for holidays or any autumn gathering, this indulgent treat will have everyone asking for seconds!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 3 tablespoons granulated sugar (for crust)
- 5 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar (for filling)
- 0.5 cup brown sugar, packed
- 1 cup pure pumpkin puree
- 0.5 cup sour cream
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.125 teaspoon ground cloves
- 0.25 teaspoon salt
Instructions
Preheat your oven to 325°F (163°C).
Prepare the crust: In a medium-sized bowl, mix the graham cracker crumbs and 3 tablespoons of sugar together. Add the melted butter and stir until the mixture resembles wet sand.
Press the crust mixture evenly into the bottom of a 9-inch springform pan. Use the bottom of a flat cup or a spoon to press it down firmly. Set aside.
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
Add the granulated sugar and brown sugar to the cream cheese and beat until well combined and smooth.
Mix in the pumpkin puree, sour cream, and vanilla extract. Beat until evenly blended. Scrape down the sides of the bowl as needed.
Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Do not overmix.
Add the cinnamon, nutmeg, ginger, cloves, and salt to the filling mixture. Stir until spices are evenly distributed.
Pour the filling over the prepared crust in the springform pan and smooth the top with a spatula.
Place the springform pan on a baking sheet and bake in the preheated oven for 60 minutes, or until the edges are set but the center is slightly jiggly.
Turn off the oven, crack the oven door slightly, and let the cheesecake sit in the oven for 1 hour to cool gradually. This will help prevent cracking.
Remove the cheesecake from the oven and allow it to cool to room temperature. Then refrigerate for at least 6 hours or overnight to fully set.
Before serving, run a knife around the edges of the springform pan to release the cheesecake. Remove the sides of the pan and transfer the cheesecake to a serving plate.
Top with whipped cream, if desired, and slice into 12 equal pieces. Enjoy your rich and creamy pumpkin cheesecake!
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 333 mg | 14% | |
| Total Carbohydrate | 44.7 g | 16% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 35.6 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 94 mg | 7% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 149 mg | 3% | |
*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.
