Description

A rich, creamy, and budget-friendly homemade pumpkin spice cheesecake with a cinnamon graham cracker crust. This make-ahead dessert is kid-approved, easy to make, and tastes like a fancy restaurant treat.

Ingredients

Scale

1 ½ cups (150g) graham cracker crumbs
6 tablespoons (85g) unsalted butter, melted
2 tablespoons (25g) granulated sugar
1 teaspoon ground cinnamon
32 ounces (900g) full-fat cream cheese, softened
1 cup (200g) granulated sugar
4 large eggs, room temperature
15 ounces (425g) pure pumpkin puree
½ cup (120ml) heavy cream
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt

Instructions

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan lightly with butter or non-stick spray.
In a medium bowl, mix graham cracker crumbs, melted butter, sugar, and cinnamon until it resembles wet sand.
Press the crust mixture firmly into the bottom of the springform pan using the bottom of a measuring cup. Refrigerate while making the filling.
In a large bowl, beat the softened cream cheese on medium-low speed until completely smooth and creamy. Scrape down the sides and bottom of the bowl.
Add the sugar to the cream cheese and beat until combined.
Add eggs one at a time, mixing on low speed just until incorporated. Do not overmix. Scrape the bowl after each egg.
Add pumpkin puree, heavy cream, vanilla, pumpkin pie spice, ginger, cloves, and salt. Mix on low speed until just combined and smooth.
Pour batter over the chilled crust and smooth the top.
Bake at 325°F for 1 hour and 15 minutes. The edges should be set, but the center should jiggle slightly like Jell-O.
Turn off the oven and crack the door open. Let the cheesecake sit in the oven for 1 hour to cool gradually.
Remove from oven and let cool completely on the counter.
Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, before slicing.

Notes

Ensure all ingredients, especially cream cheese and eggs, are at room temperature to prevent lumps. Do not overmix the batter after adding eggs to avoid cracks. For clean slices, dip a knife in hot water and wipe dry between cuts. The cheesecake tastes better after sitting in the fridge for a few days.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 24
Sodium: 280
Fat: 24
Saturated Fat: 14
Carbohydrates: 32
Fiber: 1
Protein: 7

Keywords: pumpkin cheesecake, pumpkin spice, graham cracker crust, fall dessert, easy cheesecake, make-ahead dessert, family recipe