Description
A hybrid dessert combining the creamy, rich texture of New York-style cheesecake with the warm, spiced comfort of pumpkin pie. This foolproof recipe features a buttery graham cracker crust and a smooth, swirled filling that improves overnight.
Ingredients
- 1 ½ cups (150g) graham cracker crumbs
- 6 tablespoons (85g) unsalted butter, melted
- 2 tablespoons (25g) granulated sugar
- ½ teaspoon ground cinnamon
- 32 ounces (900g) full-fat cream cheese, softened to room temperature
- 1 ½ cups (300g) granulated sugar
- 4 large eggs, room temperature
- 1 cup (240g) full-fat sour cream
- 2 teaspoons vanilla extract
- 15 ounces (425g) canned pure pumpkin puree
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 cup (240ml) heavy whipping cream, cold (for topping)
- 2 tablespoons (20g) powdered sugar (for topping)
- ½ teaspoon vanilla extract (for topping)
Instructions
- Preheat oven to 325°F (160°C). In a medium bowl, mix graham cracker crumbs, melted butter, 2 tablespoons sugar, and cinnamon until resembling wet sand.
- Press the crust mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until toasted, then let cool.
- In a large bowl, beat the softened cream cheese on medium speed until completely smooth and creamy. Scrape down the sides and bottom of the bowl.
- Add 1 ½ cups sugar and beat until combined. Add eggs one at a time, mixing on low speed just until incorporated. Do not overmix. Scrape the bowl again.
- Add sour cream, 2 teaspoons vanilla, pumpkin puree, pumpkin pie spice, and salt. Mix on low speed until just combined.
- Pour filling over the cooled crust. Smooth the top with a spatula. Gently swirl the batter with a knife or small spatula for a marbled look.
- Bake at 325°F for 60-70 minutes. The edges should be set, but the center should jiggle slightly like Jell-O when shaken.
- Turn off the oven and crack the door open. Let the cheesecake sit in the oven for 1 hour to cool gradually.
- Remove from oven and let cool to room temperature. Refrigerate for at least 4 hours, preferably overnight, to set completely.
- For topping, whip heavy cream, powdered sugar, and ½ teaspoon vanilla until stiff peaks form. Serve slices topped with whipped cream and a sprinkle of cinnamon.
Notes
Ensure all dairy ingredients (cream cheese, eggs, sour cream) are at room temperature to prevent lumps. Do not overmix after adding eggs to avoid cracks. The cheesecake tastes better the next day. For a water bath to prevent cracking, wrap the bottom of the springform pan in heavy-duty foil and place it in a roasting pan with hot water. Use pure pumpkin puree, not pumpkin pie filling.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 24
- Fat: 24
- Saturated Fat: 14
- Carbohydrates: 32
- Fiber: 1
- Protein: 6
Keywords: pumpkin cheesecake, fall dessert, holiday baking, graham cracker crust, pumpkin pie, easy cheesecake, Thanksgiving dessert