Pumpkin Cheesecake is the perfect combination of creamy cheesecake and spiced pumpkin pie, making it an ideal dessert for autumn or any special occasion. This recipe provides a rich, velvety cheesecake with a warm pumpkin flavor and a hint of cinnamon and nutmeg, all on a buttery graham cracker crust. Here’s how to make it.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 12-14 whole graham crackers)
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 cup all-purpose flour
For the Topping (optional):
- 1 cup sour cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Whipped cream (for serving, optional)
- Ground cinnamon (for dusting, optional)