Go Back
This Pumpkin Cheesecake is the perfect way to treat yourself or your loved ones to something special. Rich, spiced, and irresistibly delicious, it’s sure to become a favorite in your home.
Print

Pumpkin Cheesecake

This Pumpkin Cheesecake is the perfect way to treat yourself or your loved ones to something special. Rich, spiced, and irresistibly delicious, it’s sure to become a favorite in your home.
Course Dessert
Cuisine American
Keyword Pumpkin Cheesecake
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 10

Ingredients

  • 1 3/4 cups crushed graham crackers from 14 sheets
  • 1/3 cup packed light-brown sugar
  • 7 tablespoons salted butter melted
  • 3 8 oz packages cream cheese, softened (I recommend using Philadelphia)
  • 1 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 1/2 cups pumpkin puree
  • 1 1/2 teaspoons vanilla extract
  • 2 large eggs
  • 3 large egg yolks

Topping:

  • Salted caramel sauce homemade or store-bought
  • Sweetened whipped cream for serving (optional)

Instructions

Crust:

  • Preheat your oven to 350°F.
  • In a large bowl, combine crushed graham crackers, brown sugar, and melted butter until fully mixed.
  • Press the mixture into the bottom and up the sides of a 9-inch springform pan, leaving about a 1-inch gap from the top.
  • Bake the crust for 8-9 minutes, or until it turns lightly golden. Set it aside to cool, then reduce the oven temperature to 325°F as you prepare the filling.

Filling:

  • In a large bowl, use a hand mixer on low speed to blend cream cheese, brown sugar, and granulated sugar until smooth (about 30 seconds).
  • Mix in flour, cinnamon, nutmeg, and ginger until well incorporated.
  • Add the pumpkin and vanilla, blending on low just until combined.
  • Add the eggs one at a time, followed by the egg yolks, mixing each time until just incorporated.
  • Gently tap the bowl on the counter to release any air bubbles.
  • Pour the filling into the cooled graham cracker crust.
  • Bake in the preheated oven at 325°F for 1 hour.
  • Once baked, turn off the oven and leave the cheesecake inside for 25-30 minutes without opening the door.
  • Remove the cheesecake and let it cool for 15 minutes before covering it with plastic wrap and refrigerating for at least 5 hours.
  • When ready to serve, slice and drizzle each piece with salted caramel sauce and optional sweetened whipped cream.
  • Store any leftovers in an airtight container in the refrigerator.