Description
A rich, velvety pumpkin cheesecake with a classic graham cracker crust and warm autumn spices. Perfect for holiday celebrations.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted unsalted butter
- 2 tablespoons sugar
- 24 oz cream cheese, softened
- 1 cup brown sugar
- 15 oz pumpkin puree
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
Instructions
- Preheat oven to 350F and grease a 9-inch springform pan.
- Combine graham cracker crumbs, melted butter, and 2 tbsp sugar; press into the pan and bake for 10 minutes.
- Allow crust to cool while reducing oven temperature to 325F.
- Beat cream cheese and brown sugar until smooth.
- Stir in pumpkin puree, pumpkin pie spice, and vanilla extract.
- Add eggs one at a time on low speed until just combined.
- Mix in sour cream until smooth.
- Pour filling onto the crust and bake for 55-65 minutes until the center slightly wobbles.
- Turn off oven and leave cake inside with the door cracked for 1 hour.
- Refrigerate for at least 6 hours before serving.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American