Pumpkin Spice Christmas Cheesecake (Printable)
A creamy pumpkin spice cheesecake on spiced graham crust, finished with whipped cream—ideal for holiday entertaining.
# Ingredient List:
→ Crust
01 - 7 oz graham crackers, crushed
02 - 3.5 oz unsalted butter, melted
03 - 2 tbsp brown sugar
04 - 1 tsp ground cinnamon
→ Cheesecake Filling
05 - 24 oz cream cheese, room temperature
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
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
# How to Make:
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 pan base. Bake for 10 minutes, then set aside to cool slightly.
03 - 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 sides as needed.
05 - 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.
06 - Turn off oven, crack door open, and let cheesecake cool inside for 1 hour. Remove and cool completely at room temperature.
07 - Refrigerate at least 4 hours or overnight until fully set.
08 - Whip heavy cream, powdered sugar, and vanilla until soft peaks form. Spread or pipe onto chilled cheesecake. Sprinkle with cinnamon to garnish if desired.
09 - Release springform ring, slice into wedges, and serve immediately.
# Helpful Tips:
01 -
- The texture is impossibly smooth, like eating spiced pumpkin silk
- It strikes that perfect balance between festive pumpkin flavor and rich cheesecake indulgence
- The crust is spiced just enough to make every bite interesting
02 -
- Dont open the oven door during baking. The sudden temperature change can cause the cheesecake to crack.
- The wobbly center is not undercooked. It will continue to cook as it cools and set up perfectly in the refrigerator.
03 -
- Run a thin knife around the edge of the pan before releasing the springform. This prevents the crust from sticking to the sides.
- Room temperature ingredients are non-negotiable for a lump-free filling. Take everything out at least two hours before you start baking.