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Creamy Pumpkin Cheesecake Recipe with Perfect Graham Crust

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A rich and velvety pumpkin cheesecake with a buttery graham cracker crust, perfect for fall gatherings or cozy indulgence.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 5 tbsp unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1 cup canned pure pumpkin puree
  • ¾ cup granulated sugar
  • ½ cup heavy cream
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp ground ginger
  • Pinch of salt

Instructions

  1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the base with parchment paper.
  2. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until fully moistened. Press the mixture evenly into the bottom of the prepared pan. Bake for 8-10 minutes, then let cool.
  3. In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes. Add sugar and beat until well incorporated.
  4. Add pumpkin puree, heavy cream, eggs, vanilla extract, spices (cinnamon, nutmeg, cloves, ginger), and salt. Mix on medium speed until smooth and combined. Scrape down the sides of the bowl as needed.
  5. Pour the filling over the cooled crust, spreading it evenly with a spatula.
  6. Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in. Place the pan on a baking sheet and pour boiling water into the sheet to create a water bath. Bake for 50-60 minutes, or until the edges are set and the center has a slight jiggle.
  7. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
  8. Remove the cheesecake from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours, preferably overnight.
  9. Carefully remove the springform pan and transfer the cheesecake to a serving plate. Add desired toppings like whipped cream, caramel, or pecans.

Notes

[‘Ensure cream cheese and eggs are at room temperature for a smooth filling.’, ‘Avoid overmixing the batter to prevent cracks.’, ‘Use a water bath for even baking and to prevent cracks.’, ‘Let the cheesecake cool gradually to avoid cracking.’, ‘Use a sharp knife dipped in warm water for clean slices.’]

Nutrition

Keywords: Pumpkin Cheesecake, Fall Dessert, Thanksgiving Recipe, Creamy Cheesecake, Graham Crust

Find it online: https://fuzzyforker.com/creamy-pumpkin-cheesecake-recipe-with-perfect-graham-crust/