Pumpkin Cheesecake With Creamy Spiced Filling and Graham Cracker Crust
By Isabella Quinn
Prep
30 min
Cook
60 min
Total
450 min
Servings
12
Level
Easy
Baking until the edges set while the center still wobbles lets residual heat finish the filling gently, and the slow oven cool-down limits abrupt shrinking. This pumpkin cheesecake has a creamy, warmly spiced filling and buttery graham cracker crust without a water bath.
The crust uses fine graham cracker crumbs, melted butter, sugar, and cinnamon, pressed into a 9-inch springform pan and baked before filling. Room-temperature cream cheese blends smoothly with packed light brown sugar. Pumpkin puree, eggs, sour cream, flour, pumpkin pie spice, salt, and vanilla are whisked separately, then mixed in on low speed only until combined.
After filling the cooled crust, tap the pan 15 times to release trapped air. The cheesecake is ready when its edges look set but the center three inches gives a slight wobble when the pan is jolted. Overmixing, opening the oven early, or baking until the center is firm can encourage cracking. A loaf pan of hot water on the rack supplies steam.
Run a knife around the pan after baking to release tension, then cool completely before covering and chilling. Serve slices plain or with butterscotch sauce or caramel, whipped cream, and a dusting of pumpkin pie spice. Store the cheesecake without toppings so the surface stays neat.
Why you'll love this recipe
- A brief pre-bake firms the graham cracker crust, so it holds its shape beneath the rich pumpkin filling when sliced.
- Beating room-temperature cream cheese with brown sugar for five minutes removes lumps, producing a smooth filling before the pumpkin mixture is added.
- Low-speed mixing after combining the filling limits extra air, while tapping the pan releases bubbles that could mark the baked surface.
- Steam from the nearby loaf pan keeps the oven environment moist, helping the cheesecake bake with fewer surface cracks without a water bath.
- Leaving the center slightly wobbly prevents overbaking because the filling continues setting as it cools in the turned-off oven.
- Cooling gradually with the oven door propped open reduces sudden temperature change, which helps the set filling avoid pulling apart at the top.
Ingredients
- •1.5 cups graham cracker crumbs (from about 13 whole graham crackers)
- •6 Tbsp unsalted butter (melted)
- •1 Tbsp granulated sugar
- •0.5 tsp cinnamon
- •24 oz cream cheese (room temperature)
- •1.5 cups light brown sugar (packed)
- •15 oz pumpkin puree (Libby's brand or well-drained homemade puree)
- •4 large eggs
- •0.25 cup sour cream
- •2 Tbsp all-purpose flour
- •2.5 tsp pumpkin pie spice (plus more to dust)
- •0.25 tsp salt
- •1 Tbsp real vanilla extract
- •hot water (for the loaf pan)
- •butterscotch sauce (optional topping)
- •caramel (optional topping)
- •whipped cream (optional topping)
Instructions
- 1
Preheat the oven to 350°F and pulse the graham crackers in a food processor until fine crumbs form.
- 2
Stir together the graham cracker crumbs, granulated sugar, cinnamon, and melted butter in a medium bowl.
- 3
Transfer the crumbs to a 9-inch springform pan with 3-inch-tall walls and press them over the bottom and about 1/2 inch up the sides.
- 4
Place the pan on a foil-lined sheet pan and bake at 350°F for 8 minutes. Remove the crust and cool it to room temperature.
- 5
Preheat the oven to 325°F. Beat the softened cream cheese and brown sugar with a paddle attachment on medium speed for 5 minutes, scraping down the bowl once, until light, fluffy, and lump-free.
- 6
Whisk together the pumpkin puree, eggs, sour cream, flour, pumpkin pie spice, salt, and vanilla extract in a separate bowl until well combined.
- 7
Add the pumpkin mixture to the cream cheese mixture and mix on low speed just until well combined, scraping down the bowl as needed.
- 8
Pour the filling into the cooled crust and tap the pan on the counter 15 times to release air bubbles.
- 9
Place a loaf pan half-filled with hot water and the cheesecake on the center rack. Bake at 325°F for 50 to 60 minutes, until the edges are set and the center 3 inches has a slight wobble when the pan is jolted.
- 10
Turn off the oven and prop the door open with a wooden spoon for 30 minutes to cool slowly. For a gas oven, turn the oven off and leave the door closed.
- 11
Remove the cheesecake, run a knife around the edge of the pan, and cool on a rack until room temperature, about 2 hours.
- 12
Wrap the cheesecake in plastic wrap and refrigerate for at least 4 hours or overnight.
- 13
Remove the chilled cheesecake from the springform pan, slice, and add desired toppings.
FAQ
Nutrition (per serving)
Calories
450
Protein
7g
Fat
28g
Carbs
44g
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