If you’re looking to combine the warm flavors of pumpkin pie with the creamy texture of cheesecake, this easy homemade pumpkin cheesecake is the perfect choice. It’s rich, smooth, and full of fall spices, making it a festive dessert that’s perfect for holiday gatherings or cozy autumn evenings. Let’s get baking!
Ingredients
Crust
- 1 1/2 cups Graham Cracker Crumbs – For a sweet, slightly crunchy base
- 6 tablespoons Butter, melted – Helps bind the crust together
- 1 tablespoon Sugar – Adds a touch of sweetness to the crust
Filling
- 24 oz Cream Cheese, softened – For a rich, creamy base
- 2/3 cup Brown Sugar – Adds depth and a hint of molasses flavor
- 2/3 cup White Sugar – Sweetens the cheesecake filling
- 15 oz Pumpkin Puree – Brings the warm, earthy flavor of pumpkin
- 3 large Eggs, whisked – Helps set the cheesecake
- 1 teaspoon Cinnamon – Adds warm spice
- 1/4 teaspoon Ground Cloves – For a subtle, earthy spice
- 1/4 teaspoon Nutmeg – Complements the pumpkin with warm notes
- 1 teaspoon vanilla extract – Boosts the overall taste, adding depth and warmth.
- 10 oz Sour Cream – Adds a tangy richness and smoothness
Instructions
- Make the Crust: Begin by preheating your oven to 350°F (175°C). In a medium mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until the crumbs are thoroughly coated. Firmly press the mixture into the base of a 9-inch springform pan to create an even layer. Bake for 8-10 minutes, then allow to cool.
- Make the Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy. Add the brown sugar and white sugar, and continue beating until well combined.
- Add the Pumpkin and Spices: Add the pumpkin puree, cinnamon, ground cloves, nutmeg, and vanilla extract.
- Incorporate the Eggs and Sour Cream: Add the whisked eggs one at a time, mixing on low speed after each addition to avoid overbeating.
- Pour the Filling: Pour the pumpkin cheesecake filling over the cooled crust, spreading it evenly in the pan.
- Bake: Place the springform pan on a baking sheet and bake at 350°F (175°C) for 55-65 minutes, or until the edges are set and the center is slightly jiggly.
- Cool the Cheesecake: Turn off the oven, crack the oven door slightly, and allow the cheesecake to cool gradually for about an hour. This helps prevent cracking. Once the cheesecake has cooled, transfer it to the refrigerator and chill for at least 4 hours or overnight.
- Serve: Remove the cheesecake from the springform pan, slice, and serve. Garnish with a generous dollop of whipped cream or a light dusting of cinnamon, if you like.
Conclusion
This homemade pumpkin cheesecake is a delicious blend of creamy cheesecake and pumpkin spice, making it the ultimate fall dessert. With its buttery graham cracker crust and smooth, spiced filling, it’s sure to become a seasonal favorite. Enjoy each bite of this indulgent, festive treat, perfect for sharing with loved ones during the holidays or any autumn occasion!