Pumpkin Spice Christmas Cheesecake (Printable)
Creamy spiced pumpkin cheesecake on graham crust, topped with whipped cream for holiday gatherings.
# Ingredient List:
→ Spiced Crust
01 - 7 oz graham crackers, crushed
02 - 3.5 oz unsalted butter, melted
03 - 2 tbsp brown sugar
04 - 1 tsp ground cinnamon
→ Pumpkin Filling
05 - 1.5 lb cream cheese, room temperature
06 - 7 oz granulated sugar
07 - 8 oz pumpkin purée
08 - 3 large eggs
09 - ⅓ cup sour cream
10 - 2 tbsp all-purpose flour
11 - 1 ½ tsp pumpkin pie spice
12 - 1 tsp vanilla extract
13 - ¼ tsp salt
→ Whipped Topping
14 - 1 cup heavy whipping cream
15 - 2 tbsp powdered sugar
16 - ½ tsp vanilla extract
17 - ½ tsp ground cinnamon for garnish
# Steps:
01 - Preheat oven to 325°F. Generously grease a 9-inch springform pan and line the base with parchment paper.
02 - Combine crushed graham crackers, melted butter, brown sugar, and cinnamon in a mixing bowl until evenly incorporated. Press mixture firmly into the base of prepared pan. Bake for 10 minutes, then set aside to cool slightly.
03 - In a large mixing bowl, beat cream cheese and sugar using an electric mixer until smooth and creamy, approximately 3 minutes.
04 - Add pumpkin purée, eggs, sour cream, flour, pumpkin pie spice, vanilla extract, and salt. Beat until just combined, scraping down bowl sides as needed to ensure uniform consistency.
05 - Pour filling over cooled crust. Gently tap pan on counter to release trapped air bubbles. Bake for 50 to 60 minutes until edges are set and center maintains slight wobbly texture.
06 - Turn off oven and crack door open. Allow cheesecake to rest inside for 1 hour. Remove from oven and cool completely at room temperature, then refrigerate minimum 4 hours or preferably overnight.
07 - Whip heavy cream, powdered sugar, and vanilla extract until soft peaks form. Spread or pipe decoratively onto well-chilled cheesecake. Dust with ground cinnamon if desired.
08 - Release springform pan ring carefully. Slice with a clean, warm knife for clean edges and serve immediately.
# Expert Tips:
01 -
- The filling stays impossibly creamy thanks to the slow cooling method in the oven.
- Pumpkin and cream cheese create a flavor that tastes like autumn wrapped in holiday cheer.
02 -
- Cold cream cheese will leave lumps no amount of mixing can fix.
- Opening the oven door too early guarantees cracks across your beautiful surface.
03 -
- Wrap the outside of your springform pan with foil to prevent any water bath seepage.
- Run a thin knife around the edge before releasing the ring for clean sides every time.