Pumpkin Spice Christmas Cheesecake (Printable)
Creamy pumpkin spice cheesecake on graham cracker crust, topped with whipped cream for holiday celebrations.
# What You Need:
→ Graham Cracker Crust
01 - 7 oz graham crackers, crushed
02 - 3.5 oz unsalted butter, melted
03 - 2 tbsp brown sugar
04 - 1 tsp ground cinnamon
→ Pumpkin Cheesecake Filling
05 - 1.5 lb cream cheese, room temperature
06 - 7 oz granulated sugar
07 - 8 oz 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
# Steps:
01 - Preheat oven to 325°F. Generously grease a 9-inch springform pan and line the base with parchment paper.
02 - Combine crushed graham crackers, melted butter, brown sugar, and cinnamon in a mixing bowl. Press the mixture firmly into the base of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
03 - Using an electric mixer, beat cream cheese and sugar in a large mixing bowl until smooth and creamy.
04 - Add pumpkin purée, eggs, sour cream, flour, pumpkin pie spice, vanilla extract, and salt. Beat until just combined, scraping down the sides of the bowl as needed.
05 - Pour the filling over the cooled crust. Tap the pan gently on the counter to release any trapped air bubbles. Bake for 50-60 minutes, until the edges are set and the center remains slightly wobbly.
06 - Turn off the oven and crack the door open. Allow the cheesecake to cool gradually inside for 1 hour. Remove from oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
07 - Whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Spread or pipe the whipped cream onto the chilled cheesecake. Sprinkle with ground cinnamon for garnish if desired.
08 - Release the springform pan ring, slice the cheesecake, and serve chilled.
# Expert Advice:
01 -
- The filling stays impossibly creamy thanks to the sour cream and a slow cool down in the oven.
- Pumpkin purée adds moisture so this cheesecake never turns out dry or dense.
02 -
- Cold cream cheese will leave lumps that no amount of beating can fix.
- Overmixing once the eggs go in introduces air bubbles that cause cracks.
03 -
- A water bath protects against cracks but wrap your pan in foil first to keep water out.
- Run a thin knife around the edge before releasing the springform for clean sides.