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Creamy Pumpkin Cheesecake with Graham Cracker Crust

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Creamy pumpkin cheesecake with a graham cracker crust and cozy fall spices. A stunning Thanksgiving dessert that’s make-ahead and crowd-pleasing.

Ingredients

Scale

For the crust:

  • 1½ cups graham cracker crumbs

  • ¼ cup granulated sugar

  • ½ tsp cinnamon (optional)

  • 6 tbsp unsalted butter, melted

For the filling:

  • 24 oz cream cheese (softened)

  • 1 cup pumpkin purée

  • ¾ cup granulated sugar

  • ¼ cup brown sugar

  • ¾ cup sour cream

  • 1 tsp vanilla extract

  • 2 tsp pumpkin pie spice

  • ½ tsp cinnamon

  • 3 large eggs

Optional toppings:

  • Whipped cream

  • Salted caramel

  • Chopped pecans

Instructions

  • Preheat oven to 325°F. Line and grease a 9-inch springform pan.

  • Mix crust ingredients. Press into pan and bake for 10 minutes. Cool.

  • Beat cream cheese until smooth. Add sugars, pumpkin, sour cream, vanilla, and spices. Mix well.

  • Add eggs one at a time, mixing gently.

  • Pour over crust. Wrap pan in foil, place in water bath, and bake 60–70 minutes.

  • Cool 1 hour in oven with door cracked, then chill at least 6 hours.

  • Top with whipped cream and caramel before serving.

Notes

Cheesecake can be made 2 days ahead. For clean slices, use a hot knife. Freeze leftovers up to 2 months.

Find it online: https://foodemily.com/creamy-pumpkin-cheesecake-with-graham-cracker-crust/