Description

When you think of autumn desserts, nothing captures the spirit of the season better than a Creamy Pumpkin Cheesecake with a Graham Cracker Crust. It’s a velvety and spiced pumpkin treat with a buttery, crunchy base that’s perfect for Thanksgiving or any cozy fall gathering. With warm hints of cinnamon and nutmeg, this cheesecake will impress your family and friends while being surprisingly easy to prepare!

Ingredients

For the Crust:

½ cup melted butter
14 graham cracker sheets (full)
1 tablespoon sugar

For the Pumpkin Cheesecake Filling:

2 (8-ounce) packages cream cheese, softened to room temperature
½ cup brown sugar
½ cup powdered sugar
1 teaspoon vanilla extract
1 cup canned pumpkin puree (use pure pumpkin, not pumpkin pie filling)
1 teaspoon cinnamon
½ teaspoon nutmeg
1 cup heavy cream, whipped to stiff peaks

Optional Whipped Cream Topping:

1½ cups heavy cream
¼ cup powdered sugar

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Instructions

1. Prepare the Graham Cracker Crust

Preheat your oven to 350°F (175°C).
Crush the graham crackers in a food processor until fine. Mix with melted butter and sugar until the texture resembles wet sand.
Press the mixture into the bottom of a 9-inch springform pan, ensuring an even layer.
Bake the crust for 8–10 minutes, or until lightly golden. Allow it to cool completely before adding the filling.

2. Make the Pumpkin Cheesecake Filling

In a mixing bowl, beat the cream cheese, brown sugar, and powdered sugar on medium speed until smooth and creamy.
Add the vanilla extract, pumpkin puree, cinnamon, and nutmeg. Beat again until fully combined.
Gently fold the whipped heavy cream into the pumpkin mixture until just incorporated. Avoid over-mixing to maintain the fluffy texture.

3. Assemble the Cheesecake

Pour the filling into the cooled graham cracker crust, spreading it evenly with a spatula.
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight for the best results.

4. Optional Whipped Cream Topping

Beat heavy cream and powdered sugar on high speed until soft peaks form.
Spread or pipe the whipped cream onto the top of the cheesecake for added decoration.

5. Serve and Enjoy

Once set, carefully remove the cheesecake from the springform pan. Slice into pieces and serve chilled. For a festive touch, top each slice with a dollop of whipped cream and a sprinkle of cinnamon or nutmeg.

Notes

Pumpkin: Be sure to use pure canned pumpkin for the best consistency and flavor.
Make-Ahead Tip: This cheesecake can be prepared up to 2 days in advance and stored in the refrigerator.
Decorations: Add candied pecans, caramel drizzle, or even a sprinkle of crushed graham crackers for a finishing touch.
Springform Pan Alternative: If you don’t have a springform pan, use a deep pie dish and line it with parchment paper for easier removal.

Prep Time: 20 minutes
Cook Time: 4 hours 10 minutes
Category: Dessert
Method: Baking
Cuisine: American