This pumpkin cheesecake combines a buttered graham cracker crust with a spiced, creamy filling made from softened cream cheese and pumpkin. The recipe includes detailed techniques to prevent cracking and achieve a smooth, professional finish.
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Make the crust: In a bowl, combine graham cracker crumbs, 2 tbsp sugar, and 3/4 tsp cinnamon. Pour in melted unsalted butter and mix until moistened.
Press and bake the crust: Spray a springform pan with cooking spray. Press the crumb mixture firmly into the bottom. Bake in a preheated 325°F (163°C) oven for 8-10 minutes.
Cool crust and adjust oven: Remove the crust and let it cool. Reduce the oven temperature to 225°F (107°C), leaving the door ajar to help it cool down faster.
Start the filling: In a stand mixer bowl, combine softened cream cheese, 1 1/4 cups sugar, and sour cream.
Add spices and pumpkin: Add cinnamon, ginger, allspice, ground cloves, and freshly grated nutmeg. Add the pumpkin puree.
Add eggs and mix: Add the eggs. Mix on low speed until just combined and the batter is silky smooth. Be careful not to overmix.
Bake the cheesecake: Pour the filling over the cooled crust. Bake at 225°F (107°C) for 1 hour and 45 minutes. Do not open the oven door while baking.
Cool in the oven: When done, the cheesecake should have a slight wiggle in the center. Turn off the oven, prop the door open, and let it cool inside for 15 minutes to prevent cracking.
Cool and chill: Remove from the oven and cool completely at room temperature for 2 hours. Cover with a clean kitchen towel and refrigerate overnight.
Serve: Remove the springform ring. Slice and serve, garnishing with optional toasted pecans, caramel sauce, and flaky sea salt.
Store covered in the refrigerator for up to 5 days. Freeze for up to 3 months; thaw overnight in the fridge before serving.
9-inch springform pan · water bath (roasting pan) · stand mixer or hand mixer
Use softened cream cheese, avoid overmixing, bake in a water bath, and allow it to cool gradually in the oven with the door slightly ajar before refrigerating overnight.
Yes, cheesecake is best made 1–2 days ahead. Store covered in the refrigerator to allow flavors to set and the texture to firm up completely.
Ground cinnamon and ground ginger provide warm autumn flavor. The crust also includes cinnamon for a cohesive spiced profile.
Greek yogurt works as a substitute, though it may affect texture slightly. Cream cheese mixed with a small amount of lemon juice is also an option.
A 9-inch springform pan is ideal for easy removal. A regular round cake pan works but removal is trickier.
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