A creamy pumpkin cheesecake infused with fall spices, sitting atop a crisp Graham cracker crust. Light, creamy, and perfectly sweet—an easy recipe ideal for Thanksgiving or any fall celebration.
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1
Preheat the oven to 350°F.
2
In a food processor, pulse Graham crackers or Specula cookies until finely crumbled.
3
Add sugar and cinnamon, pulse to combine, then gradually add melted butter while pulsing until the mixture resembles wet sand.
4
Transfer the mixture to a 9-inch springform pan and press it firmly into the bottom and sides with a measuring cup or flat-bottomed glass.
5
Bake the crust for 10–15 minutes at 350°F until fragrant and lightly golden. While it bakes, wrap the springform pan (sides and exterior) with heavy-duty aluminum foil to prepare for the water bath.
6
In a mixer fitted with a paddle attachment, beat three room-temperature 8 oz bricks of cream cheese on medium speed for about 1 minute until smooth and creamy.
7
Add the granulated sugar and brown sugar, then beat on medium-low speed for 1–2 minutes until smooth and creamy.
8
While mixing on medium-low, add the four eggs one at a time, waiting for each to incorporate fully before adding the next.
9
Once the oven is reduced to 300°F, add sour cream (stir it first to ensure it's smooth and lump-free).
10
Mix in the pumpkin puree, vanilla extract, and pumpkin pie spice on medium-low speed until fully incorporated.
11
Sift in the flour and fold it in on low speed until just combined and smooth, with no lumps.
12
Pour the filling into the pre-baked crust and smooth the top with a spatula.
13
Place the foil-wrapped springform pan into a larger roasting pan, then carefully pour boiling water into the roasting pan to reach about 1 inch depth to create a water bath.
14
Carefully transfer the water bath to the preheated 300°F oven and bake for about 1 hour until the cake center shows a slight wobble.
15
Once baked, turn off the oven and leave the door closed, allowing the cake to cool gradually inside for 1 hour to prevent cracking.
16
Remove the cake from the oven, let it come to room temperature, then refrigerate for at least 4 hours, preferably overnight.
17
Once chilled, run a small knife around the edges, release the springform pan, and use a large offset spatula to transfer the cake to a serving plate.
18
Pipe whipped cream on top with a large closed star piping tip, then garnish with Graham cracker crumbs, cinnamon, or pumpkin pie spice.
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