Pumpkin Spice Christmas Cheesecake (Printable)

Rich, creamy cheesecake with festive pumpkin spice and graham cracker crust, topped with whipped cream.

# What You'll Need:

→ Crust Components

01 - 7 ounces graham crackers, crushed into fine crumbs
02 - 7 tablespoons unsalted butter, melted
03 - 2 tablespoons brown sugar, packed
04 - 1 teaspoon ground cinnamon

→ Cheesecake Filling

05 - 24 ounces cream cheese, softened to room temperature
06 - 1 cup granulated sugar
07 - 1 cup pumpkin purée
08 - 3 large eggs, room temperature
09 - 1/3 cup sour cream, room temperature
10 - 2 tablespoons all-purpose flour
11 - 1 ½ teaspoons pumpkin pie spice blend
12 - 1 teaspoon pure vanilla extract
13 - ¼ teaspoon fine salt

→ Whipped Cream Topping

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

# Steps:

01 - Preheat oven to 325°F. Lightly grease a 9-inch springform pan with butter and line bottom with parchment paper circle.
02 - Combine crushed graham crackers, melted butter, brown sugar, and cinnamon in medium bowl until mixture resembles wet sand. Press firmly and evenly into bottom of prepared pan using measuring cup or flat bottom of glass.
03 - Bake crust for 10 minutes until fragrant and set. Remove from oven and place on wire rack while preparing filling.
04 - Beat softened cream cheese and granulated sugar in large mixing bowl with electric mixer on medium speed until completely smooth and creamy, about 3 minutes, scraping bowl frequently.
05 - Add pumpkin purée, sour cream, flour, pumpkin pie spice, vanilla extract, and salt to cream cheese mixture. Beat on low speed until fully incorporated.
06 - Add eggs one at a time, beating on low speed after each addition just until blended. Avoid overmixing to prevent cracks. Scrape down sides and bottom of bowl.
07 - Pour filling over pre-baked crust. Tap pan gently on counter several times 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 sudden temperature change. Remove to wire rack and cool completely to room temperature, about 2 hours.
09 - Refrigerate cheesecake uncovered for at least 4 hours or overnight until completely cold and firm throughout.
10 - Whip cold heavy cream, powdered sugar, and vanilla extract with electric mixer or whisk until soft peaks form that hold their shape when beaters are lifted.
11 - Release springform ring and place cheesecake on serving plate. Spread or pipe whipped cream over top. Dust generously with ground cinnamon. Slice and serve chilled.

# Expert Advice:

01 -
  • The pumpkin spice flavor is warm and comforting without being overwhelming
  • That texture though—creamy, velvety, smooth as silk
  • It looks impressive on a holiday table but comes together more easily than you'd think
  • The combination of spiced crust and creamy filling is basically autumn heaven
02 -
  • Room temperature ingredients are non-negotiable for that silky smooth texture
  • The slightly wobbly center is perfect. It continues cooking as it cools
  • Don't open the oven during baking. Drafts cause cracks
  • Chilling time is not optional. The texture improves significantly
03 -
  • Run a knife around the edge before releasing the springform to prevent sticking
  • A water bath can help prevent cracks though it's not absolutely necessary
  • The cheesecake is done when the edges are set but the center still jiggles like Jell-O

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