Pumpkin Spice Christmas Cheesecake (Printable)
A rich, creamy cheesecake with festive pumpkin spice on a cinnamon graham cracker crust, finished with vanilla whipped cream.
# What You'll Need:
→ Crust Components
01 - 7 oz graham crackers or digestive biscuits, crushed
02 - 7 tbsp unsalted butter, melted
03 - 2 tbsp brown sugar
04 - 1 tsp ground cinnamon
→ Cheesecake Filling
05 - 24 oz cream cheese, softened
06 - 1 cup granulated sugar
07 - 1 cup pumpkin purée
08 - 3 large eggs
09 - 1/3 cup sour cream
10 - 2 tbsp all-purpose flour
11 - 1 ½ tsp pumpkin pie spice blend
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
# Directions:
01 - Preheat oven to 325°F. Generously 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 bowl until mixture resembles wet sand. Press firmly and evenly into pan bottom using back of measuring cup. Bake 10 minutes until lightly golden. Set aside to cool while preparing filling.
03 - Beat softened cream cheese and granulated sugar in large mixing bowl on medium speed until completely smooth and creamy, about 2-3 minutes. Scrape bowl frequently.
04 - Add pumpkin purée, eggs, sour cream, flour, pumpkin pie spice, vanilla, and salt. Mix on low speed just until combined, avoiding overmixing. Scrape sides and bottom to ensure even incorporation.
05 - Pour batter over cooled crust. Tap pan firmly against counter several times to release trapped air bubbles. Smooth top with offset spatula.
06 - Bake 50-60 minutes until edges are set and center jiggles slightly like gelatin. Turn off oven, crack door open slightly, and let cheesecake cool gradually for 1 hour inside oven.
07 - Remove from oven and cool completely at room temperature, about 1 hour. Refrigerate at least 4 hours or overnight, covered loosely with foil, until fully chilled and set.
08 - Whip heavy cream, powdered sugar, and vanilla extract with electric mixer until soft peaks form. Spread or pipe decoratively over chilled cheesecake. Dust with additional cinnamon if desired.
09 - Release springform ring carefully. Slice with sharp knife dipped in hot water, wiping clean between cuts. Serve chilled.
# Expert Tips:
01 -
- The pumpkin flavor is subtle enough that even skeptics will ask for seconds
- It actually gets better after sitting in the fridge overnight
02 -
- Room temperature ingredients are nonnegotiable for a smooth batter
- The center should still jiggle when you take it out
03 -
- Run a thin knife around the edge before releasing the springform
- Use a water bath for the smoothest texture