Creamy Pumpkin Pie Cheesecake Recipe Easy Homemade Graham Cracker Crust
A creamy pumpkin pie cheesecake with a buttery graham cracker crust that perfectly balances tangy cream cheese and warm pumpkin spices, ideal for fall celebrations.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 5 hours 25 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups (150g) graham cracker crumbs
- 1/4 cup (50g) granulated sugar
- 6 tablespoons (85g) unsalted butter, melted
- 1/2 teaspoon ground cinnamon (optional)
- 24 ounces (680g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 cup (245g) canned pumpkin puree
- 3 large eggs, room temperature
- 1/4 cup (60ml) sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, cinnamon, and melted butter until mixture resembles wet sand. Press into bottom and slightly up sides of a 9-inch springform pan. Compact crust tightly with a glass bottom. Bake 8-10 minutes, then cool.
- Beat softened cream cheese with electric mixer on medium speed until smooth and fluffy, about 2-3 minutes. Gradually add sugar, then add pumpkin puree, eggs one at a time, sour cream, vanilla extract, pumpkin pie spice, and salt. Beat just until combined.
- Pour filling over cooled crust and smooth top. Place springform pan on baking sheet. Bake at 350°F (175°C) for 50-60 minutes until edges are set but center slightly jiggles.
- Turn off oven and leave cheesecake inside with door slightly open for 1 hour to cool gradually. Remove and cool completely on wire rack. Refrigerate at least 4 hours or overnight.
- Run knife around pan edge to loosen cheesecake before releasing springform. Slice with warm, wet knife. Serve plain or with whipped cream.
Notes
Use room temperature cream cheese, eggs, and sour cream for smooth batter. Avoid overmixing to prevent cracks. Cool cheesecake gradually in oven with door ajar to minimize cracking. Water bath baking is optional for extra creamy texture. Use warm, wet knife for clean slices. Graham cracker crust can be substituted with gluten-free or vegan alternatives.
Nutrition
- Serving Size: 1 slice (1/12 of che
- Calories: 320
- Fat: 22
- Carbohydrates: 27
- Protein: 5
Keywords: pumpkin pie cheesecake, creamy pumpkin cheesecake, graham cracker crust, fall dessert, easy cheesecake recipe, pumpkin spice dessert