Pumpkin Spice Christmas Cheesecake (Printable version)
Creamy pumpkin spice cheesecake on graham crust with whipped topping, ideal for festive celebrations.
# List of ingredients:
→ Graham Cracker Crust
01 - 7 oz graham crackers, crushed
02 - 3.5 oz unsalted butter, melted
03 - 2 tbsp brown sugar
04 - 1 tsp ground cinnamon
→ Pumpkin Cheesecake Filling
05 - 1.5 lbs cream cheese, room temperature
06 - 7 oz granulated sugar
07 - 8 oz 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 (optional garnish)
# Directions:
01 - Preheat oven to 325°F. Generously grease a 9-inch springform pan and line the base with parchment paper.
02 - Combine crushed graham crackers, melted butter, brown sugar, and cinnamon in a mixing bowl until evenly incorporated. Press mixture firmly into the base of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
03 - In a large mixing bowl, beat cream cheese and sugar using an electric mixer until smooth and creamy, approximately 3 minutes.
04 - Add pumpkin purée, eggs, sour cream, flour, pumpkin pie spice, vanilla extract, and salt. Beat until just combined, scraping down sides of bowl as needed. Do not overmix.
05 - Pour filling over the cooled crust. Tap pan gently on countertop to release trapped air bubbles. Bake for 50 to 60 minutes until edges are set and center maintains a slight wobble.
06 - Turn off oven and crack door open. Allow cheesecake to rest in cooling oven for 1 hour. Remove and cool completely at room temperature, then chill minimum 4 hours or overnight.
07 - Whip heavy cream, powdered sugar, and vanilla extract until soft peaks form. Spread or pipe generously onto chilled cheesecake. Dust with ground cinnamon for garnish.
08 - Release springform ring, slice into wedges, and serve chilled.
# Expert Advice:
01 -
- The crust gets a subtle cinnamon warmth that makes store bought versions taste flat in comparison.
- That wobble in the center when you pull it from the oven is exactly what you want, trust the process.
02 -
- Room temperature ingredients are not a suggestion, cold cream cheese will leave you with a lumpy batter no matter how long you beat it.
- That terrifying wobble in the center means you did everything right, it firms up during chilling.
03 -
- Run your knife under hot water and wipe it clean between each slice for restaurant worthy presentation.
- A water bath prevents cracks but if you skip it, the slow oven cooling method works nearly as well.