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Classic Pumpkin Cheesecake with Graham Cracker Crust and Whipped Cream

Pumpkin cheesecake with graham cracker crust is baked low and slow for a creamy filling with a gently wobbly center. Chill it until set, then serve each slice with freshly whipped cream.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Cooling and chilling 7 hours
Total Time 8 hours 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 5 tbsp unsalted butter divided; remaining butter is melted
  • 1 tsp unsalted butter divided; for greasing the pan
  • 1.5 cup graham cracker crumbs
  • 2 tbsp granulated sugar
For the filling
  • 3 packages (8 oz) cream cheese softened
  • 1 cup granulated sugar
  • 2 tbsp all-purpose flour
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.25 tsp kosher salt
  • 1 cup canned pumpkin puree not pumpkin pie filling
  • 0.5 cup sour cream room temperature
  • 1 tsp vanilla extract
  • 3 eggs large, room temperature
For the whipped cream
  • 1 cup heavy whipping cream cold
  • 2 tbsp powdered sugar

Equipment

  • 1 9-inch springform pan
  • 1 rimmed baking sheet
  • 1 electric mixer

Method
 

Make the crust
  1. Heat the oven to 325°F.
  2. Line the bottom of a 9-inch springform pan with parchment paper.
  3. Lightly grease the sides with 1 teaspoon of the butter.
  4. Melt the remaining butter, then stir it together with the graham cracker crumbs and granulated sugar.
  5. Press the mixture firmly over the bottom of the pan and about 1/2 inch up the sides.
  6. Bake for 10 minutes, then set aside to cool.
Make the filling
  1. Beat the cream cheese with an electric mixer on medium-low until smooth.
  2. Add the sugar, flour, cinnamon, ginger, nutmeg, and salt and mix until combined, scraping down the bowl as needed.
  3. Mix in the pumpkin puree, sour cream, and vanilla until smooth.
  4. Add the eggs one at a time on low speed, mixing just until each is incorporated.
Bake and chill the cheesecake
  1. Pour the filling over the cooled crust.
  2. Set the springform pan on a rimmed baking sheet.
  3. Bake at 325°F for 65 to 75 minutes, until the edges are set and the center still wobbles slightly when gently nudged.
  4. Turn off the oven, crack the door open, and leave the cheesecake inside for 1 hour.
  5. Transfer the cheesecake to a rack and cool to room temperature.
  6. Cover and refrigerate for at least 6 hours or overnight.
  7. Run a thin knife around the edge before releasing the springform ring.
Whip the cream
  1. Beat the cold heavy cream and powdered sugar with an electric mixer until medium peaks form, about 2 to 3 minutes.
  2. Serve a dollop of whipped cream with each slice.

Notes

For the smoothest filling, use room-temperature cream cheese and avoid overmixing after adding the eggs. Store covered in the refrigerator for up to 4 days; freeze individual slices tightly wrapped for up to 2 months. For a gluten-free option, use gluten-free graham cracker crumbs and a cup-for-cup gluten-free flour blend.