Description

This luscious Pumpkin Cheesecake combines creamy, rich cheesecake with the warm, spiced flavors of pumpkin and pumpkin pie spices. Featuring a buttery graham cracker crust and a smooth, dense filling, it’s perfect for holiday celebrations or any time you crave a seasonal dessert. Topped with butterscotch or caramel sauce and rum-infused whipped cream, this cheesecake is both impressive and comforting, delivering a perfect balance of sweetness and spice without cracks or fuss.

Ingredients

Scale

Crust

1 1/2 cups graham cracker crumbs (from about 13 whole graham crackers)
6 Tbsp unsalted butter (melted)
1 Tbsp granulated sugar
1/2 tsp cinnamon

Filling

24 oz cream cheese, room temperature
1 1/2 cups packed light brown sugar
15 oz pumpkin puree (Libby’s brand, or well-drained homemade puree)
4 large eggs
1/4 cup sour cream
2 Tbsp all-purpose flour
2 1/2 tsp pumpkin pie spice (plus more to dust)
1/4 tsp salt
1 Tbsp real vanilla extract

Toppings (optional)

Butterscotch Sauce (or Caramel)
Whipped Cream (rum-infused recommended)

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Instructions

Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and cinnamon. Mix thoroughly until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust.
Bake the crust: Bake the crust in the preheated oven for about 10 minutes to set it. Remove from the oven and allow it to cool slightly while you prepare the filling.
Make the filling: In a large mixing bowl, beat the room temperature cream cheese until smooth and creamy. Add the light brown sugar and continue beating until blended. Mix in the pumpkin puree, then add eggs one at a time, incorporating each fully before adding the next. Stir in sour cream, flour, pumpkin pie spice, salt, and vanilla extract, mixing just until combined. Avoid overmixing.
Assemble and bake the cheesecake: Pour the pumpkin cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula. Lightly dust with a bit more pumpkin pie spice if desired. Place the pan on a baking sheet and bake for 55 to 60 minutes, or until the center is mostly set but still slightly jiggly when gently shaken.
Cool and chill: Remove the cheesecake from the oven and let it cool on a wire rack to room temperature. Then cover it tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to let the flavors meld and the texture firm up properly.
Serve: Before serving, run a knife around the edges to loosen the cheesecake from the pan, then release the springform. Top each slice with butterscotch or caramel sauce and a dollop of rum-infused whipped cream for an indulgent finish.

Notes

This pumpkin cheesecake has been praised for being failproof with no cracking, making it ideal for holiday gatherings.
Using well-drained pumpkin puree helps prevent excess moisture that could affect the texture.
For best flavor and texture, allow the cheesecake to chill overnight before serving.
Optional toppings like butterscotch sauce or caramel and rum-infused whipped cream elevate the dessert to a decadent treat.
Make sure cream cheese is at room temperature to ensure a smooth batter without lumps.

Nutrition

Serving Size: 1 slice
Calories: 450 kcal
Sugar: 34 g
Sodium: 331 mg
Fat: 28 g
Saturated Fat: 16 g
Unsaturated Fat: 9 g
Trans Fat: 0.2 g
Carbohydrates: 44 g
Fiber: 2 g
Protein: 7 g
Cholesterol: 129 mg