Pumpkin Cheesecake Graham Spice

This dreamy pumpkin cheesecake is my ultimate fall showstopper thanks to its indulgent creaminess and cozy pumpkin spice swirl. It blends a crisp graham cracker base with a silky filling spiced just right. The hardest part is waiting for it to chill overnight but the results are absolutely worth it for special gatherings.

I remember the first time I baked this cheesecake I nervously unveiled it at Thanksgiving and everyone wanted the recipe by the end of dessert. Now it is our go to for all things fall.

Ingredients

• Cream cheese: for ultimate creaminess opt for full fat and let it come to room temperature for easy mixing
• Heavy cream: to enrich the batter and ensure that signature cheesecake silkiness
• Sour cream: adds a slight tang and fluffiness always use full fat for the best texture
• Pumpkin puree: pure pumpkin either canned or homemade but never pumpkin pie filling for the purest flavor
• Spices: a mix of cinnamon nutmeg and cloves forms that warm autumnal profile be careful with cloves as they pack a punch
• Cornstarch: helps the cheesecake slice perfectly giving just the right structure
• Graham crackers: for the crust pick fresh crunchy crackers for the best sturdy base
• Butter: melted to bring together the crust and add richness
• Sugar: to balance the tang of the cream cheese and bring out pumpkin’s natural sweetness
• Eggs: for a rich velvety filling at room temperature so the filling blends smoothly
• Vanilla extract: for roundness and depth go for pure vanilla if you can
• Lemon juice: just a dash to brighten up and balance the flavors
• Salt: enhances every other ingredient and keeps the flavor from going flat

I always make sure my dairy is at room temp so the batter comes together silky smooth and bakes up without lumps.

Step-by-Step Instructions

Prepare the Crust:

Mix finely crushed graham crackers with sugar and melted butter in a bowl. Stir until every crumb is moistened. Transfer this mix into a springform pan and firmly press it across the bottom and a little up the sides for an even sturdy crust.

Bake the Crust:

Place your pan in a preheated oven and bake until the edges are golden and set usually about ten minutes. Rest the crust on a wire rack to cool while you move on to the filling.

Make the Cheesecake Filling:

With an electric mixer beat the cream cheese and sugar together until the mixture is completely smooth and fluffy. Scrape down the sides of the bowl so all the lumps disappear.

Add Dairy and Pumpkin:

Pour in the heavy cream and sour cream then mix until velvety. Spoon in the pumpkin puree and keep mixing until the orange color is evenly distributed.

Blend in the Eggs:

Lightly beat the eggs before adding to the bowl. Mix until incorporated but avoid over mixing which could lead to cracks in your cheesecake.

Incorporate the Spices and Starch:

Tip in the cornstarch spices salt vanilla and lemon juice. Mix gently until just combined for the creamiest result.

Assemble and Bake:

Place the springform pan with the crust into a larger roasting pan. Pour the filling evenly onto the crust smoothing the top. Make a water bath by filling the roasting pan with warm water coming about an inch up the side of the springform to prevent cracking.

Bake to Perfection:

Start baking at a high temp for ten minutes then lower the temperature and continue baking until the center is slightly jiggly but mostly set about one hour and fifteen minutes. Resist the urge to peek during baking.

Gradual Cooling:

Turn the oven off and leave the cheesecake inside with the door closed for thirty minutes. Crack the door for another thirty minutes. Transfer the pan to a wire rack until it reaches room temperature to finish the gentle cooling process.

Chill Overnight:

Wrap your cooled cheesecake and refrigerate it for at least eight hours. This is the secret to getting perfect slices and intensifying the flavors.

Serve and Enjoy:

Release your cheesecake from the pan and slice using a hot wet knife for clean edges. Add whipped cream or a sprinkle of cinnamon for a festive touch.

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My favorite ingredient has to be pumpkin puree. Its vibrant earthiness is the heart of every bite and brings back memories of my kids licking the spoon and declaring it the best dessert ever. When we serve it with extra whipped cream the smiles say it all.

Storage Tips

For the best freshness keep your cheesecake covered in the fridge where it will stay delicious for up to seven days. For longer storage wrap slices tightly in plastic and foil and freeze them for up to three months. Thaw overnight in the fridge before serving to maintain its dreamy texture.

Ingredient Substitutions

If you are out of graham crackers swap in Biscoff cookies gingersnaps or even vanilla wafers for a spiced twist. If you cannot find heavy cream you can add a splash of whole milk for a lighter texture but full fat cream will give the richest results. Always avoid low fat dairy for that plush cheesecake mouthfeel.

Serving Suggestions

Pumpkin cheesecake shines with a dollop of whipped cream and a sprinkle of cinnamon or nutmeg. For a new spin drizzle on homemade salted caramel or scatter toasted pecans or candied walnuts for crunch. We love it with hot coffee or as a sweet finish after a hearty autumn dinner.

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Pumpkin Cheesecake Origins

Cheesecake has ancient roots dating back to Greece but the pumpkin twist is all American inspired by the beloved pumpkin pie. Swapping in cream cheese and signature fall spices creates a dessert that is a modern holiday classic in our house.

Frequently Asked Questions

→ How do I achieve a smooth cheesecake texture?

Ensure all ingredients, especially cream cheese and eggs, are at room temperature before mixing to prevent lumps. Mix gently and avoid overbeating.

→ Can I use homemade pumpkin puree?

Yes, homemade pumpkin puree works well as long as it’s thick and not too watery. Avoid using pumpkin pie filling, which contains added sugar and spices.

→ What crust alternatives work besides graham crackers?

Biscoff cookies, gingersnap cookies, or any crisp spice cookies make excellent substitutes for the crust, adding extra flavor and texture.

→ How do I prevent cracks in the cheesecake?

Let the cheesecake cool gradually in the oven with the door cracked open, then chill it in the fridge for at least 8 hours before slicing.

→ How long can pumpkin cheesecake be stored?

Keep it tightly wrapped in the refrigerator for up to one week. It can also be frozen for up to three months and thawed overnight before serving.

→ What toppings pair well with pumpkin cheesecake?

Whipped cream, a dash of cinnamon, caramel sauce, or candied nuts add extra flair and crunchy contrast to each slice.