Pumpkin Spice Christmas Cheesecake (Printable)
Rich, creamy cheesecake infused with pumpkin spice on a cinnamon graham cracker crust, topped with whipped cream.
# What You'll Need:
→ For the Crust
01 - 7 oz graham crackers or digestive biscuits, 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 or mix of cinnamon, nutmeg, ginger, and cloves
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
# Directions:
01 - Preheat oven to 325°F. Grease a 9-inch springform pan and line the base with parchment paper.
02 - Mix 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 Tips:
01 -
- The spiced graham cracker crust adds a cozy crunch that perfectly complements the velvety pumpkin filling
- This cheesecake strikes that magical balance between festive pumpkin flavor and the classic creamy richness everyone expects from a holiday dessert
02 -
- Room temperature ingredients are non-negotiable here. Cold cream cheese creates tiny lumps that never disappear, no matter how long you beat it.
- The slow cooling method in the oven prevents the dreaded crack that happens when cheesecakes cool too quickly.
03 -
- If you notice the cheesecake browning too quickly, tent it loosely with foil after 30 minutes
- The center should still have a slight wobble when you take it out. It will finish cooking as it cools.