Creamy Pumpkin Cheesecake: Autumn's Sweetest Slice (Print Version)

Whip up this creamy pumpkin cheesecake. A slice of autumn, rich with spice and velvety texture. Perfect for fall gatherings, a true crowd-pleaser.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 70 Minutes minutes
Total Time: 100 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Crust Components

01 - 1 ½ cups graham cracker crumbs (about 10-12 full sheets)
02 - ¼ cup granulated sugar
03 - 6 tbsp unsalted butter, melted

→ Velvety Filling

04 - 2 lbs (four 8-oz blocks) full-fat cream cheese, softened to room temperature
05 - 1 cup canned pumpkin puree (100% pure pumpkin, not pie filling)
06 - ¾ cup granulated sugar
07 - ½ cup packed light brown sugar
08 - 4 large eggs, room temperature
09 - ½ cup sour cream (full-fat, room temperature, or full-fat Greek yogurt)
10 - 1 tsp vanilla extract

→ Flavor Boosters

11 - 2 tsp pumpkin pie spice

→ Optional Topping

12 - 1 cup heavy cream, chilled (for whipped cream)
13 - 2 tbsp powdered sugar (for whipped cream)
14 - ¼ tsp vanilla extract (for whipped cream)

# Instructions:

01 - Start by combining those graham cracker crumbs with melted butter and a touch of sugar. Press it firmly into a springform pan. I always use the bottom of a glass to get it really compact—it prevents crumbling later. Pop it in the fridge while you get the filling ready. Honestly, this step feels like building the perfect little foundation for pure deliciousness.
02 - In a large bowl, beat the softened cream cheese until it's smooth and lump-free. This is crucial for that velvety texture! Add both sugars and beat until just combined. I always scrape down the sides of the bowl a few times here because those sneaky sugar crystals love to hide. This is where the magic starts to happen, getting that creamy pumpkin cheesecake base just right.
03 - Now, fold in your canned pumpkin puree, sour cream (or yogurt), vanilla extract, and that wonderful pumpkin pie spice. Mix until it's all beautifully combined and smells absolutely divine. Don't overmix, though; we don't want to incorporate too much air. It should look like a smooth, autumnal dream.
04 - Gently beat in the eggs, one at a time, just until they're incorporated. Overmixing eggs can lead to cracks in your cheesecake, and trust me, I've had my share of those! This is a delicate step for a perfect creamy pumpkin cheesecake. Pour the filling over your chilled crust.
05 - Place your springform pan (wrapped in foil to prevent leaks, please!) into a larger roasting pan. Carefully pour hot water into the roasting pan, coming about halfway up the sides of the springform. Bake in a preheated oven. The water bath creates a steamy environment, which helps the cheesecake bake evenly and prevents cracking. I always forget the foil, then panic when the water bath leaks a bit—don't be me!
06 - Once baked, turn off the oven and let the creamy pumpkin cheesecake cool slowly in the oven with the door ajar for about an hour. This gradual cooling also helps prevent cracks. Then, remove it from the water bath, cool on a wire rack, and finally, chill in the fridge for at least 6-8 hours, or even better, overnight. Patience is a virtue here, I promise.

# Notes:

01 - Always bring cream cheese and eggs to room temperature for a smooth, lump-free batter.
02 - Store leftover cheesecake tightly covered in the fridge for up to 5 days, or freeze slices for longer.
03 - If you're out of sour cream, full-fat Greek yogurt can be a good substitute for similar tang and creaminess.
04 - For perfect slices, dip your knife in hot water and wipe it clean between each cut.

# Equipment Needed:

01 - 9-inch springform pan
02 - large roasting pan
03 - aluminum foil
04 - large mixing bowls
05 - electric mixer (stand or hand-held)
06 - spatula
07 - wire rack

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 30-40g
Total Carbohydrate: 40-50g
Protein: 8-12g

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