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Indulgent Spiced Pumpkin Cheesecake for Fall Gatherings

Rich and Creamy Spiced Pumpkin Cheesecake made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • ¾ cup unsalted butter melted
  • 24 oz cream cheese softened
  • 1 cup canned pumpkin puree
  • 1 cup sour cream
  • 1 cup brown sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt

Method
 

  1. Preheat your oven to 325°F (160°C).
  2. Prepare the crust by mixing graham cracker crumbs, sugar, and melted butter, then press into a springform pan.
  3. Bake the crust for 10 minutes, then remove and let cool slightly.
  4. In a large mixing bowl, beat the softened cream cheese until smooth and fluffy.
  5. Add in the pumpkin puree, sour cream, brown sugar, and granulated sugar; mix until combined.
  6. Incorporate the eggs one at a time, mixing well after each addition, then add the vanilla and spices.
  7. Pour the filling into the cooled crust, smoothing the top with a spatula.
  8. Bake the cheesecake for 55-65 minutes, or until the edges are set but the center slightly jiggles.
  9. Turn off the oven and let the cheesecake sit inside for 1 hour to cool gradually.
  10. Remove from the oven and let cool at room temperature before chilling in the refrigerator for at least 4 hours.
  11. Once chilled, carefully remove the cheesecake from the springform pan and serve with whipped cream or caramel sauce, if desired.