Pumpkin Spice Christmas Cheesecake (Print Version)
Rich, creamy cheesecake with festive pumpkin spice flavors on a spiced graham crust with whipped cream topping.
# Recipe Ingredients:
→ For the Crust
01 - 7 oz graham crackers, crushed
02 - 7 tbsp unsalted butter, melted
03 - 2 tbsp brown sugar
04 - 1 tsp ground cinnamon
→ For the Cheesecake Filling
05 - 24 oz cream cheese, room temperature
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
→ For the Topping
14 - 1 cup heavy whipping cream
15 - 2 tbsp powdered sugar
16 - ½ tsp vanilla extract
17 - ½ tsp ground cinnamon, optional for garnish
# Directions:
01 - Preheat oven to 325°F. Grease a 9-inch springform pan and line the base with parchment paper.
02 - Mix crushed graham crackers, melted butter, brown sugar, and cinnamon until combined. Press mixture firmly into the base of the pan.
03 - Bake crust for 10 minutes, then set aside to cool slightly.
04 - In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
05 - Add pumpkin purée, eggs, sour cream, flour, pumpkin pie spice, vanilla extract, and salt. Beat until just combined, scraping down sides as needed.
06 - Pour filling over cooled crust. Tap pan gently to release air bubbles. Bake for 50-60 minutes until edges are set and center is slightly wobbly.
07 - Turn off oven, crack door open, and let cheesecake cool for 1 hour. Remove and cool completely at room temperature.
08 - Refrigerate at least 4 hours or overnight until completely set.
09 - Whip heavy cream, powdered sugar, and vanilla until soft peaks form. Spread or pipe onto chilled cheesecake.
10 - Sprinkle with cinnamon to garnish if desired. Release springform, slice, and serve.
# Expert Advice:
01 -
- The texture is impossibly silky, almost melting on your tongue while the spice blend gives warmth that lingers
- Makes your entire kitchen smell like a bakery filled with holiday magic
02 -
- Overbeating the filling once eggs are added introduces too much air and causes unsightly cracking
- The gentle wobble in the center is perfect as it continues cooking while cooling
03 -
- Place a baking sheet with water on the rack below the cheesecake to add gentle humidity and prevent cracking
- Run a thin knife around the edge immediately after baking to prevent sticking as it contracts