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Pumpkin Pie Cheesecake - Creamy, Spiced, and Holiday-Ready

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • For the filling:
  • 24 ounces cream cheese, softened (3 blocks)
  • 1 cup granulated sugar
  • 1 cup pumpkin puree (not pumpkin pie mix)
  • 3 large eggs, room temperature
  • 1/3 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves (optional)
  • 1/4 teaspoon salt
  • For topping (optional):
  • Lightly sweetened whipped cream
  • Caramel sauce or crushed pecans

Method
 

  1. Prep the pan: Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides. Heat oven to 325°F (163°C).
  2. Make the crust: Stir graham crumbs, sugar, melted butter, and salt until evenly moistened. Press firmly into the bottom and slightly up the sides of the pan. Bake 8–10 minutes, then cool slightly.
  3. Beat the cream cheese: Using a mixer on medium speed, beat softened cream cheese until smooth and fluffy, about 2 minutes. Scrape the bowl well.
  4. Add sugar and pumpkin: Mix in sugar until combined, then blend in pumpkin puree. Scrape the bowl again to avoid lumps.
  5. Add eggs and flavorings: Beat in eggs one at a time on low speed, just until incorporated. Mix in sour cream, vanilla, spices, and salt. Don’t overmix.
  6. Assemble: Pour filling over the baked crust. Tap the pan gently on the counter to release air bubbles.
  7. Water bath (recommended): Wrap the outside of the springform pan in two layers of foil. Set it in a large roasting pan and pour hot water around it, about 1 inch high. This helps prevent cracks.
  8. Bake: Bake at 325°F (163°C) for 60–70 minutes, until the edges are set and the center wobbles slightly like Jell-O. Do not overbake.
  9. Cool slowly: Turn off the oven, crack the door, and let the cheesecake sit inside for 45–60 minutes. Then move it to a rack to cool to room temperature.
  10. Chill: Refrigerate uncovered for at least 6 hours, preferably overnight. Run a knife around the edge before releasing the springform ring.
  11. Serve: Top with whipped cream, caramel, or pecans. Slice with a hot, clean knife for neat edges.