Print
Description
A failproof cheesecake with rich pumpkin spice filling and crisp graham crust that stays crack-free every time.
Ingredients
Scale
- 1½ cups graham cracker crumbs (about 13 crackers)
- 6 Tbsp unsalted butter, melted
- 1 Tbsp granulated sugar
- ½ tsp ground cinnamon
- 24 oz cream cheese, room temperature
- 1½ cups packed light brown sugar
- 15 oz pumpkin purée, well drained
- 4 large eggs
- ¼ cup sour cream
- 2 Tbsp all-purpose flour
- 2½ tsp pumpkin pie spice
- ¼ tsp salt
- 1 Tbsp vanilla extract
- Butterscotch sauce or caramel, for serving
- Whipped cream, for topping
Instructions
- Preheat oven to 350°F. Pulse graham crackers in a food processor until finely ground.
- In a mixing bowl, combine crumbs, sugar, cinnamon, and melted butter. Press into a 9-inch springform pan and bake 8 minutes. Cool.
- Reduce oven to 325°F. Beat cream cheese and brown sugar in a stand mixer until smooth and fluffy, about 5 minutes.
- Whisk pumpkin puree, eggs, sour cream, flour, pie spice, salt, and vanilla. Add to cream cheese and mix until combined.
- Pour filling into crust, tap pan to release air. Place a loaf pan half-filled with hot water beneath on the rack.
- Bake 50–60 minutes until edges are set but center slightly wobbles. Turn off oven and cool with door ajar for 30 minutes.
- Run a knife around pan edge, cool to room temperature (2 hours), then wrap and refrigerate at least 4 hours or overnight.
- Remove from pan, slice, and serve with sauce and whipped cream.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Cuisine: American
Nutrition
- Serving Size: 12 slices
- Calories: 450 kcal
- Sugar: 34 g
- Sodium: 331 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 129 mg
