Description
Rich and velvety pumpkin cheesecake with a spiced graham cracker crust, brown sugar, pumpkin puree, and autumn spices.
Ingredients
For the 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
For the Pumpkin Cheesecake:
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
Optional Toppings:
Butterscotch Sauce, or Caramel
Whipped Cream
Instructions
1. Preheat oven to 350°F (177°C). Mix graham cracker crumbs, melted butter, 1 tbsp sugar, and 1/2 tsp cinnamon; press into pan and bake for 8 minutes.
2. Beat 24 oz room temperature cream cheese and 1 1/2 cups brown sugar until smooth.
3. Add 15 oz pumpkin puree, sour cream, flour, pumpkin pie spice, salt, and vanilla extract; beat until combined.
4. Add eggs one at a time, mixing on low speed until incorporated.
5. Pour batter over crust, set in a water bath, and bake for 55 to 60 minutes until edges are set.
6. Cool in oven with door cracked 1 hour, chill in fridge for 6 hours, and serve with optional whipped cream and butterscotch sauce.
Notes
Use room temperature cream cheese. Bake in a water bath for a crack-free top.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 420
- Sugar: 34g
- Sodium: 280mg
- Fat: 26g
- Saturated Fat: 26g
- Unsaturated Fat: 26g
- Trans Fat: 26g
- Protein: 7g