Description
If you love both pumpkin pie and cheesecake, this Pumpkin Pie Cheesecake gives you the best of both: a buttery graham crust, silky pumpkin-spiced filling, and an optional sour-cream topping. Make ahead for holidays or chill overnight for perfect slices.
Ingredients
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
24 oz cream cheese, softened
1 cup granulated sugar
1 cup pumpkin puree
3 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
(optional topping)
1 cup sour cream
2 tablespoons granulated sugar
½ teaspoon vanilla extract
Instructions
1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
2. Combine graham crumbs, 1/4 cup sugar and melted butter; press into bottom of pan.
3. Beat cream cheese until smooth; add 1 cup sugar and blend until creamy.
4. Add pumpkin puree, eggs, vanilla and spices; mix until combined.
5. Pour filling over crust and smooth the top.
6. Bake 55–65 minutes until center is almost set but slightly jiggly.
7. If using topping: whisk sour cream, 2 tbsp sugar and vanilla; spread over warm cheesecake and bake 10 more minutes.
8. Turn off oven, crack door and cool inside 1 hour. Refrigerate at least 4 hours or overnight before serving.
9. Run a knife around pan, release springform, slice and serve.
Notes
Use canned pumpkin puree (not pumpkin pie filling) or well-pureed roasted pumpkin.
To avoid cracks, cool slowly in the oven with the door cracked after baking.
For extra spice, add a pinch of cloves or a dash of pumpkin pie spice.
Store covered in the refrigerator up to 5 days; freeze individual slices up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 210mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 125mg