Ingredients
Scale
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs (about 12 full-sheet graham crackers)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1/2 teaspoon cinnamon (optional)
Pumpkin Cheesecake Filling
- 24 ounces cream cheese, softened at room temperature
- 1 cup granulated sugar
- 15 ounces pure pumpkin puree (not pumpkin pie filling)
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 1/3 cup heavy cream
Optional Whipped Topping
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Cinnamon for dusting
Instructions
- Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, melted butter, and optional cinnamon. Press into 9-inch springform pan.
- Bake crust 10 minutes until lightly golden. Reduce oven to 325°F (163°C).
- Beat cream cheese and sugar until smooth. Add pumpkin puree, vanilla, and pumpkin pie spice. Mix until uniform.
- Add eggs one at a time, then stir in heavy cream manually.
- Wrap springform pan with foil, place on larger baking sheet. Pour filling into crust.
- Place pan inside larger roasting pan, add hot water halfway up sides of springform pan.
- Bake 55–65 minutes until edges are set, center slightly jiggly.
- Cool in oven 1 hour with door slightly open. Remove from water bath, cool completely, refrigerate at least 4 hours or overnight.
- Optional whipped topping: beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Pipe or spread on cheesecake and dust with cinnamon.
Notes
- Ensure all ingredients are at room temperature before starting.
- Store in refrigerator up to 5 days or freeze up to 2 months.
- For a lighter version, substitute half the cream cheese with Greek yogurt and use a monk fruit sweetener instead of sugar.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian