Pumpkin Spice Christmas Cheesecake (Printable Version)
Rich, creamy cheesecake with festive pumpkin spice on a cinnamon graham cracker crust, topped with whipped cream.
# What You Need:
→ For the Crust
01 - 7 oz graham crackers, crushed
02 - 7 tbsp unsalted butter, melted
03 - 2 tbsp brown sugar
04 - 1 tsp ground cinnamon
→ For the 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
→ For the 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:
01 - Preheat oven to 325°F. Grease a 9-inch springform pan and line the base with parchment paper.
02 - In a bowl, mix the crushed graham crackers, melted butter, brown sugar, and cinnamon until combined. Press mixture firmly into the base of the pan. Bake for 10 minutes, then set aside to cool slightly.
03 - In a large mixing bowl, beat cream cheese and sugar 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 the filling over the cooled crust. Tap the pan gently to release air bubbles. Bake for 50–60 minutes, until edges are set and center is slightly wobbly.
06 - Turn off the oven, crack the door, and let cheesecake cool for 1 hour. Remove and cool completely at room temperature, then chill at least 4 hours or overnight.
07 - Whip the heavy cream, powdered sugar, and vanilla until soft peaks form. Spread or pipe onto chilled cheesecake. Sprinkle with cinnamon to garnish if desired.
08 - Release springform, slice, and serve.
# Expert Hints:
01 -
- The combination of pumpkin spice and creamy cheesecake creates the perfect holiday flavor balance
- This cheesecake actually stays stable and beautiful, unlike those disappointing cracks I used to get every single time
02 -
- Room temperature ingredients are nonnegotiable for a smooth filling, cold cream cheese creates tiny lumps that never quite disappear
- The center should still wobble when you take it out of the oven, it continues cooking as it cools
03 -
- A water bath creates the silkiest texture, wrap your springform pan in foil and place it in a roasting pan with hot water halfway up the sides
- Always run a knife around the edge of the cheesecake immediately after baking to prevent cracking as it contracts