Creamy Pumpkin Pie Cheesecake
A rich and creamy dessert that combines the spiced flavors of pumpkin pie with the silky texture of cheesecake, perfect for fall gatherings and holiday dinners.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 5 hours 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 cup canned pumpkin puree
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon salt
- ¼ cup heavy cream
- 1 large egg
Instructions
- Preheat your oven to 325°F (163°C). Wrap the outside of your springform pan with aluminum foil to prevent leaks.
- Make the crust: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of the springform pan to create an even layer. Bake for 8-10 minutes, then let cool.
- Prepare the cheesecake filling: In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing after each addition. Stir in vanilla and sour cream until fully incorporated.
- Prepare the pumpkin layer: In a separate bowl, whisk together pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, salt, heavy cream, and egg until smooth.
- Assemble: Pour the cheesecake filling over the cooled crust, spreading evenly. Spoon the pumpkin mixture gently on top, creating a layered effect.
- Bake: Place the springform pan on a baking sheet and bake for 50-60 minutes, or until the edges are set and the center jiggles slightly.
- Turn off the oven and let the cheesecake cool inside for 30 minutes. Then, remove it from the oven and let it cool completely before refrigerating for at least 4 hours (overnight is best).
- Carefully remove the springform pan edges, slice, and serve chilled.
Notes
[‘Use room-temperature cream cheese for a smoother filling.’, ‘Don’t skip the water bath for the springform pan to prevent cracks.’, ‘Be gentle when layering the pumpkin filling over the cheesecake to maintain distinct layers.’, ‘Let the cheesecake rest overnight in the refrigerator for the best flavor and texture.’, ‘For a gluten-free option, swap graham crackers for almond flour mixed with coconut sugar and butter.’]
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Fat: 22
- Carbohydrates: 32
- Fiber: 1
- Protein: 6
Keywords: Pumpkin Pie Cheesecake, Fall Dessert, Thanksgiving Dessert, Pumpkin Spice Cheesecake, Holiday Baking