Creamy Pumpkin Cheesecake

This pumpkin cheesecake is a showstopper, blending creamy richness with cozy fall spices. Each bite melts in your mouth, delivering the perfect balance of sweet, tangy, and spiced flavors. Ideal for Thanksgiving or any autumn occasion, it’s a dessert that will leave everyone asking for seconds!

Crust:

1 ½ cups graham cracker crumbs

¼ cup granulated sugar

½ cup unsalted butter, melted

Filling:

3 (8 oz) packages cream cheese, softened

1 cup granulated sugar

½ cup brown sugar

1 cup pumpkin puree

3 large eggs

1 tsp vanilla extract

1 tsp pumpkin pie spice

½ tsp cinnamon

¼ cup heavy cream

Optional Toppings:

Whipped cream, caramel drizzle, or chopped pecans.

Prepare the Crust:

Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter in a bowl until evenly combined. Press firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then set aside to cool.

Make the Filling:

In a large bowl, beat softened cream cheese with an electric mixer until smooth. Add granulated and brown sugars, mixing until creamy. Blend in pumpkin puree, vanilla, pumpkin pie spice, and cinnamon. Add eggs one at a time, mixing on low speed until just incorporated. Stir in heavy cream for extra silkiness.

Bake the Cheesecake:

Pour the filling over the cooled crust. Place the springform pan in a water bath (wrap the pan tightly in foil to prevent leaks, then set in a larger pan with 1 inch of hot water). Bake at 325°F (160°C) for 55-65 minutes until the edges are set, but the center slightly jiggles. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent cracking.

Chill and Serve:

Remove from the oven and water bath, then refrigerate for at least 4 hours (preferably overnight). Run a knife around the edge before releasing the springform. Slice and serve with whipped cream, a drizzle of caramel, or a sprinkle of pecans for extra flair.

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