Classic Pumpkin Cheesecake
Creamy classic pumpkin cheesecake on a spiced graham crust, finished with cinnamon whipped cream. Rich, crack-free, and the showstopper of the holiday table.
Servings 12 slices
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- 6 tablespoons unsalted butter melted
- ¼ cup granulated sugar
- 1 teaspoon pumpkin pie spice
For the Cheesecake Filling
- 24 oz brick cream cheese room temperature
- 1 cup granulated sugar
- ¼ cup brown sugar packed
- 1 cup pumpkin puree not pumpkin pie filling
- ⅓ cup sour cream
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 3 large eggs room temperature, lightly beaten
For the Whipped Cream Topping
- ¾ cup heavy cream
- ¼ cup powdered sugar
- ⅛ teaspoon ground cinnamon
Instructions
Make the Crust
- Stir the graham cracker crumbs, sugar, pumpkin pie spice, and melted butter together. Press firmly into a 9-inch springform pan and par-bake at 350°F for 8 minutes. Let cool.
Make the Filling
- Beat the room-temperature cream cheese with both sugars until completely smooth. Mix in the pumpkin, sour cream, pumpkin pie spice, vanilla, and salt.
- Add the beaten eggs and mix on low just until combined. Do not overmix, as extra air causes cracks.
Bake and Chill
- Pour the filling over the cooled crust. Bake at 325°F for about 60 minutes, until the edges are set and the center still jiggles slightly.
- Turn off the oven and crack the door, letting the cheesecake cool inside for 1 hour. Then chill in the fridge at least 6 hours or overnight.
Top and Serve
- Whip the heavy cream with the powdered sugar and cinnamon to soft peaks. Pipe or dollop over the chilled cheesecake before serving.
Notes
- Room temp: Cream cheese and eggs must be at room temperature for a lump-free batter.
- Crack-free: Mix eggs on low just until combined and cool gradually in the turned-off oven.
- Storage: Keeps covered in the fridge up to 5 days, or freeze up to 2 months and thaw overnight.