Description
This Traditional Pumpkin Cheesecake is not just a dessert; it’s a heartfelt addition to any holiday table or family gathering.
Ingredients
Scale
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup pumpkin purée
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 1/2 cups crushed graham crackers
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons melted butter
Instructions
- Start by preheating your oven to 325°F (163°C). In a medium mixing bowl, combine the crushed graham crackers, brown sugar, and ground cinnamon with the melted butter. The mixture should hold together when pressed. Firmly press this mixture into the bottom of a 9-inch springform pan, creating an even crust. Nexly, place the pan in the oven and bake for about 8 to 10 minutes until slightly golden. Remove it from the oven and allow it to cool completely.
- In a large bowl, beat the softened cream cheese using an electric mixer until it’s creamy and smooth. Gradually add the granulated sugar, continuing to beat until the mixture is fluffy. Next, mix in the pumpkin purée until well combined. Incorporate the eggs one at a time, mixing at low speed to maintain a delicate texture. Follow up by adding the sour cream, vanilla extract, pumpkin pie spice, and salt, mixing just until everything is blended.
- Pour the creamy pumpkin filling into your cooled crust, making sure to tap it down gently to release any air bubbles that may have formed. Then, place the pan in the oven and bake for 55 to 65 minutes. You’ll know it’s done when the edges are set and the center has a slight jiggle. Once baked, turn off your oven, crack the door open, and allow the cheesecake to cool inside for an hour—this helps prevent cracking.
- After an hour has passed, remove the cheesecake from the oven and let it cool to room temperature. Once cooled, transfer it to the refrigerator and chill for at least 4 hours, but overnight is preferable for optimal texture. Just before serving, dust the top with a little cinnamon for an added touch of flavor.
Notes
Consider making this cheesecake a day ahead, as it actually tastes better after a night in the fridge.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
Nutrition
- Calories: 360 per slice
- Sodium: 150 mg
- Protein: 6 g