Spiced Pumpkin Cheesecake • Easy Baked Fall Favorite
A rich, creamy pumpkin cheesecake with graham cracker crust and warm autumn spices. Inspired by Lauren’s Latest, this dessert is perfect for holidays and cozy gatherings.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 7½ hours
- Yield: 10–12 slices 1x
Ingredients
Crust:
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1½ cups graham cracker crumbs
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2 tbsp sugar
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5 tbsp melted butter
Filling:
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3 (8 oz) blocks cream cheese, softened
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¾ cup granulated sugar
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½ cup brown sugar
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1 cup pumpkin purée
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½ cup sour cream
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1½ tsp vanilla extract
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2 tsp pumpkin pie spice
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3 large eggs
Instructions
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Preheat oven to 325°F.
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Mix crust ingredients, press into 9-inch springform pan, and bake 8 minutes. Cool.
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Beat cream cheese until smooth. Add sugars, pumpkin, sour cream, vanilla, and spices. Mix.
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Add eggs one at a time, mixing gently.
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Pour over crust. Bake in water bath for 55–65 minutes.
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Cool gradually, then refrigerate for 6 hours or overnight.
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Top with whipped cream or caramel if desired.
Notes
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Don’t overmix batter.
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Water bath helps avoid cracks.
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Freezes well up to 2 months.