Description
A creamy pumpkin cheesecake with warm fall spices, rich cream cheese filling, and a graham cracker crust. Perfect for Thanksgiving or any cozy fall night.
Ingredients
Crust (9″ or 10″ springform pan, not pre-baked)
24 oz (680 g) brick-style cream cheese, softened
¾ cup (150 g) brown sugar, packed
½ cup (100 g) sugar
⅓ cup (80 g) sour cream
1 ½ tsp vanilla extract
1 cup (244 g) pumpkin puree (not pumpkin pie filling)
2 ½ tsp pumpkin pie spice
3 large eggs, lightly beaten, room temperature
Cinnamon whipped cream:
¾ cup (175 ml) heavy cream
¼ cup (30 g) powdered sugar
½ tsp vanilla extract
⅛ tsp ground cinnamon
Instructions
1. Preheat oven to 350F (175C).
2. Prepare crust in springform pan, refrigerate while making filling.
3. Beat cream cheese + sugars until smooth.
4. Add sour cream, mix.
5. Add vanilla, pumpkin puree, pumpkin spice, mix.
6. Add eggs one at a time, mix gently.
7. Spread batter into crust, bake ~40 minutes or longer until set (center slightly jiggly, edges set).
8. Cool to room temperature, then refrigerate 6 hours or overnight.
9. Prepare cinnamon whipped cream, beat until stiff peaks form.
10. Pipe or dollop whipped cream on cheesecake before serving.
Notes
Use only pumpkin puree, not pumpkin pie filling.
Correct oven temp is 350F (video incorrectly states 375F).
Bake time varies by oven/pan, internal temp >160F.
Whipped cream piped with Wilton 2D tip.
Tips to avoid cracks: room temp ingredients, don’t over-beat eggs, don’t open oven while baking, cool slowly, loosen edges with knife after baking if crust is low.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 30g
- Sodium: 351mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 312mg