Pumpkin Cheesecake Recipe: Creamy and Spiced
Classic Pumpkin Cheesecake with creamy, spiced flavor.
Ingredients
- Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter melted
- ½ tsp ground cinnamon
- Pumpkin Cheesecake Filling:
- 3 8 oz packages cream cheese, softened
- 1 cup granulated sugar
- ½ cup brown sugar packed
- 1 15 oz can pumpkin puree
- 3 large eggs
- ¼ cup sour cream
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- Optional: Whipped cream ground cinnamon, caramel drizzle
- Suggested Pairings: Coffee spiced chai
Instructions
- Preheat oven to 350°F. Mix crust ingredients; press into a 9-inch springform pan. Bake for 8–10 minutes; cool.
- Beat cream cheese and sugars until smooth. Add pumpkin, eggs, sour cream, vanilla, spices, and salt; beat well. Taste and adjust the seasoning.
- Pour filling over crust; place in a water bath. Bake for 55–65 minutes until edges are set.
- Cool in the oven for 1 hour; chill for 4+ hours.
- Serve on a white ceramic cake stand with whipped cream, cinnamon, coffee, and chai.
Notes
- Use a water bath to prevent cracks.
- Store in the fridge for 5 days or freeze for 2 months.
- Try vegan or gingersnap variations.
- Pair with candied pecans.