Description
A rich and creamy pumpkin cheesecake that combines the best of pumpkin pie and classic cheesecake, featuring warm fall spices and a graham cracker crust, topped with cinnamon whipped cream
Ingredients
Scale
- 1 graham cracker crust (prepared in 9″ or 10″ springform pan, not pre-baked)
- 24 oz (680 g) cream cheese softened to room temperature
- ¾ cup (150 g) brown sugar packed
- ½ cup (100 g) sugar
- â…“ cup (80 g) sour cream
- 1 ½ teaspoon vanilla extract
- 1 cup (244 g) pumpkin puree
- 2 ½ teaspoons pumpkin pie spice
- 3 large eggs lightly beaten, room temperature preferred
- ¾ cup (175 ml) heavy cream
- ¼ cup (30 g) powdered sugar
- ½ teaspoon vanilla extract
- â…› teaspoon ground cinnamon
Instructions
- Preheat oven to 350F (175C)
- Prepare graham cracker crust in a 9″ springform pan but do not bake. Place in refrigerator to chill while preparing filling
- Beat together softened cream cheese and sugars, scraping down sides occasionally to ensure ingredients are mixed well and lump-free
- Add sour cream and stir well, pausing once to scrape down the sides and bottom of the bowl
- Add vanilla extract, pumpkin puree, and pumpkin spice and stir until well-combined
- Add eggs one at a time, beating until just mixed after each addition and scraping down the sides after each addition
- Spread cheesecake batter evenly over prepared crust
- Transfer pan to a foil lined baking sheet and place in center rack of oven. Bake for 40 minutes or longer until center is almost set
- Allow pumpkin cheesecake to cool to room temperature then transfer to refrigerator and chill for 6 hours or overnight
- For cinnamon whipped cream, combine heavy cream, powdered sugar, vanilla extract, and ground cinnamon in a clean bowl
- Use electric mixer on low speed, gradually increase to high and beat until stiff peaks form
- Pipe or dollop whipped cream over chilled cheesecake, slice and serve
Notes
- Use brick-style cream cheese, not spreadable
- Make sure all ingredients are at room temperature for best mixing
- Center may jiggle slightly when done – don’t overbake
- Chill for at least 6 hours or overnight before serving
- Store covered in refrigerator for up to 5 days
- Can be made 1-2 days ahead of serving
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 425
- Sugar: 28g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 145mg
Keywords: pumpkin cheesecake, fall dessert, thanksgiving dessert, pumpkin pie cheesecake, holiday baking, autumn dessert