Pumpkin Spice Christmas Cheesecake (Printable Version)

Rich, creamy pumpkin spice cheesecake on spiced graham crust with whipped cream topping.

# What You'll Need:

→ Crust

01 - 7 graham cracker sheets, crushed (about 2 cups)
02 - 7 tbsp unsalted butter, melted
03 - 2 tbsp brown sugar, packed
04 - 1 tsp ground cinnamon

→ Cheesecake Filling

05 - 24 oz cream cheese, softened (3 packages)
06 - 1 cup granulated sugar
07 - 1 cup 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 Cream Topping

14 - 1 cup heavy whipping cream
15 - 2 tbsp powdered sugar
16 - ½ tsp vanilla extract
17 - ½ tsp ground cinnamon, for garnish

# Step-by-Step:

01 - Preheat oven to 325°F. Grease a 9-inch springform pan with butter and line the bottom with parchment paper.
02 - Combine crushed graham crackers, melted butter, brown sugar, and cinnamon in a bowl until mixture resembles wet sand. Press firmly and evenly into the bottom of the prepared pan.
03 - Bake crust for 10 minutes until lightly golden. Remove from oven and set aside to cool while preparing filling.
04 - In a large bowl, beat softened cream cheese and granulated sugar with electric mixer on medium speed until completely smooth and creamy, about 2-3 minutes.
05 - Add pumpkin purée, eggs, sour cream, and vanilla extract. Mix on low speed until just combined, scraping down bowl sides to incorporate ingredients evenly.
06 - Add flour, pumpkin pie spice, and salt. Mix briefly on low speed until fully incorporated. Do not overmix.
07 - Pour filling over cooled crust. Tap pan gently on counter to release air bubbles. Bake for 50-60 minutes until edges are set and center jiggles slightly like gelatin.
08 - Turn off oven and crack door open slightly. Leave cheesecake inside for 1 hour to prevent cracking. Remove and cool completely at room temperature for 1 hour.
09 - Refrigerate cheesecake for at least 4 hours or overnight until completely set and cold.
10 - Whip heavy cream, powdered sugar, and vanilla extract with whisk or electric mixer until soft peaks form that hold their shape.
11 - Spread or pipe whipped cream over chilled cheesecake. Dust with cinnamon. Release springform ring, slice into wedges, and serve cold.

# Expert Advice:

01 -
  • The pumpkin spice flavor hits different when its folded into cream cheese instead of just sprinkled on top
  • This cheesecake manages to feel incredibly indulgent while still letting the pumpkin shine through
  • The texture is somewhere between silk and cloud, which is exactly what holiday desserts should be
02 -
  • Room temperature ingredients are non negotiable here because cold cream cheese creates tiny lumps that ruin the texture
  • Over mixing after adding eggs incorporates too much air which leads to cracks during baking
  • The center should still wobble like Jell O when you remove it from the oven because residual heat finishes the cooking
03 -
  • Run a thin knife around the edge of the pan immediately after cooling to prevent the cheesecake from sticking as it contracts
  • Use the bottom of a measuring cup to press the crust into the pan evenly without getting your hands messy

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