Pumpkin Spice Christmas Cheesecake (Print)
Rich, creamy cheesecake with festive pumpkin spice on a spiced graham cracker crust, topped with whipped cream.
# What You Need:
→ Crust Components
01 - 7 ounces graham cracker crumbs (approximately 14 whole crackers crushed)
02 - 7 tablespoons unsalted butter, melted
03 - 2 tablespoons firmly packed brown sugar
04 - 1 teaspoon ground cinnamon
→ Cheesecake Filling
05 - 24 ounces cream cheese, softened to room temperature
06 - 1 cup granulated sugar
07 - 1 cup pumpkin purée
08 - 3 large eggs, room temperature
09 - 1/3 cup sour cream
10 - 2 tablespoons all-purpose flour
11 - 1 1/2 teaspoons pumpkin pie spice blend
12 - 1 teaspoon pure vanilla extract
13 - 1/4 teaspoon fine salt
→ Whipped Cream Topping
14 - 1 cup heavy whipping cream, cold
15 - 2 tablespoons powdered sugar
16 - 1/2 teaspoon vanilla extract
17 - 1/2 teaspoon ground cinnamon for garnish
# How To Make It:
01 - Preheat oven to 325°F. Generously butter a 9-inch springform pan and line bottom with parchment circle.
02 - Combine graham cracker crumbs, melted butter, brown sugar, and cinnamon in medium bowl until mixture resembles wet sand. Press firmly and evenly into pan bottom using measuring cup or flat bottom of glass.
03 - Bake crust for 10 minutes until lightly golden. Remove from oven and set aside while preparing filling.
04 - Using stand mixer with paddle attachment or handheld electric mixer, beat softened cream cheese and granulated sugar on medium speed until completely smooth and creamy, approximately 2-3 minutes.
05 - Add pumpkin purée, eggs, sour cream, flour, pumpkin pie spice, vanilla extract, and salt. Mix on low speed just until combined, stopping to scrape bowl bottom and sides. Do not overmix.
06 - Pour filling over cooled crust. Tap pan firmly against counter several times to release trapped air bubbles. Smooth top with offset spatula.
07 - Bake for 50-60 minutes until edges are set and center jiggles slightly like gelatin when gently shaken. Turn off oven, crack door open several inches, and let cheesecake cool in oven for 1 hour.
08 - Remove pan from oven and cool completely on wire rack, approximately 2 hours. Refrigerate at least 4 hours or preferably overnight until thoroughly chilled and set.
09 - Using chilled bowl and whisk attachment, beat heavy cream on medium-high speed until soft peaks form. Add powdered sugar and vanilla, continue beating until stiff glossy peaks form.
10 - Release springform ring carefully. Spread whipped cream over cheesecake or pipe decorative rosettes. Dust with cinnamon and serve immediately.
# Expert Tips:
01 -
- The combination of warm spices and cool creamy filling creates that perfect holiday comfort feeling in every bite
- Its one of those make ahead desserts that actually tastes better after resting overnight, saving you stress on the big day
02 -
- Cheesecakes continue cooking as they cool, so removing it while the center still has a slight wobble is absolutely crucial
- Room temperature ingredients are the difference between silky smooth filling and one full of tiny lumps that you cant beat out
03 -
- A water bath isnt strictly necessary but creates an even creamier texture if you want to take the extra step
- Adding a tablespoon of bourbon or rum to the filling elevates this from great to absolutely unforgettable