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The Best Creamy Baked Pumpkin Cheesecake with Spiced Crust

Close-up of a rich, orange slice of amazing pumpkin cheesecake with a dark graham cracker crust.
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Make the ultimate fall dessert with this creamy baked pumpkin cheesecake recipe. It features a velvety, spiced pumpkin filling atop a cinnamon graham cracker crust, perfect for Thanksgiving or any autumn gathering.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 (15 ounce) can pure pumpkin puree
  • 1/2 cup sour cream

Instructions

  1. Preheat your oven to 325 degrees F. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and 1/2 teaspoon cinnamon in a bowl. Pour in the melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from the oven and let cool slightly.
  3. Prepare the filling: Beat the softened cream cheese in a large bowl with an electric mixer until smooth. Gradually beat in 1 1/2 cups sugar, vanilla extract, 1 teaspoon cinnamon, nutmeg, ginger, and salt until combined. Scrape down the sides of the bowl.
  4. Beat in the eggs one at a time, mixing just until incorporated after each addition. Do not overmix.
  5. Mix the pumpkin puree and sour cream into the batter until just blended.
  6. Pour the pumpkin cheesecake batter over the cooled crust. Smooth the top with a spatula.
  7. Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches about halfway up the sides of the springform pan (this is a water bath).
  8. Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly when gently nudged.
  9. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling helps prevent cracks.
  10. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack. Once cooled, cover and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • For a crack-free surface, ensure all your dairy ingredients (cream cheese, eggs, sour cream) are at room temperature before starting.
  • If you want a Pumpkin Swirl Cheesecake, reserve 1 cup of the plain cheesecake batter, mix the pumpkin puree into the remaining batter, then dollop the reserved batter on top and swirl gently with a knife.
  • For a No-Bake Variation: Skip the oven steps. Use 1 cup heavy cream whipped to stiff peaks, folded in at the end with the pumpkin mixture. Chill for 8 hours to set.
  • Serve this showstopping autumn dessert chilled, topped with whipped cream and a sprinkle of cinnamon.

Nutrition

Find it online: https://tastethisplate.com/best-pumpkin-cheesecake-creamy-fall-recipe/