If you adore rich, creamy desserts with the cozy flavors of fall, then you are in for a real treat with this Pumpkin Cheesecake with Spiced Graham Cracker Crust and Whipped Cream Recipe. Imagine a velvety pumpkin cheesecake nestled on a perfectly spiced graham cracker crust, topped with luscious homemade whipped cream that melts in your mouth. This dessert isn’t just your everyday cheesecake – it’s a celebration of autumn’s best spices and textures all in one beautiful cake. Whether you’re making it for a holiday feast or a special weekend treat, it’s bound to become a beloved favorite that everyone asks for time and time again.
Ingredients You’ll Need
Gathering your ingredients for this Pumpkin Cheesecake with Spiced Graham Cracker Crust and Whipped Cream Recipe is delightfully straightforward. Each item is simple but plays a crucial role in building layers of flavor, texture, and that inviting autumnal aroma.
- Graham cracker crumbs: Offers a buttery, crunchy base that perfectly complements the smoothness of the cheesecake.
- Granulated sugar: Adds just the right level of sweetness to the crust and filling.
- Salt: Enhances flavor and balances sweetness beautifully.
- Unsalted butter (melted): Binds the crust ingredients together for that perfect, sturdy base.
- Full-fat brick cream cheese (very soft): Provides rich creaminess that makes the cheesecake so luscious and silky.
- Full-fat sour cream (room temperature): Adds a slight tang and smooth texture to the filling.
- Large eggs and egg yolks (room temperature): Create structure and firmness without drying out the cake.
- Pumpkin puree: Imparts that warm, earthy pumpkin flavor and gorgeous orange hue.
- Light brown sugar: Brings a deep, caramel-like sweetness that pairs perfectly with pumpkin spices.
- Ground cinnamon, cloves, nutmeg, and ginger: These classic spices are the heart of fall in every bite.
- All-purpose flour: Lightly thickens the filling for the ideal creamy consistency.
- Vanilla extract: Adds a subtle, fragrant sweetness that rounds out the flavors.
- Heavy cream: Whipped into fluffy perfection to crown the dessert with lightness.
- Confectioners’ sugar: Sweetens the whipped cream gently without graininess.
- Vanilla (for whipped cream): Enhances the cream’s flavor, making it irresistible.
How to Make Pumpkin Cheesecake with Spiced Graham Cracker Crust and Whipped Cream Recipe
Step 1: Prepare the Spiced Graham Cracker Crust
Start by preheating your oven to 350 degrees Fahrenheit and lining a 9-inch springform pan with non-stick spray and double-wrapping it with heavy-duty aluminum foil. This ensures the cheesecake won’t leak during the water bath bake. Mix your graham cracker crumbs with sugar, salt, and melted butter until everything is evenly coated. Press this fragrant mixture firmly into the base and slightly up the sides of your pan. Bake the crust for about 10 minutes, then place it on a cooling rack while you move on to the filling. The result will be a buttery, slightly crunchy crust with a touch of spice from those graham crumbs that pairs perfectly with the creamy filling to come.
Step 2: Whip up the Creamy Pumpkin Filling
In a large bowl, beat your softened cream cheese and sour cream until completely smooth—this is the foundation of your cheesecake’s creamy texture. Add eggs, yolks, pumpkin puree, sugars, and the signature pumpkin pie spices, mixing on low speed to avoid incorporating too much air (which can cause cracks). Stir in the flour and vanilla extract gently to finish your filling. Pour it carefully over your baked crust, smoothing the surface to an even layer. This luscious mixture brings together the cooling tang of sour cream and the warm spices of pumpkin, making your kitchen smell like fall heaven.
Step 3: Bake in a Water Bath for Silky Perfection
Place your springform pan in a larger pan and pour hot water around it up to about three inches. This water bath controls the heat and adds moisture, preventing cracks and ensuring a silky texture inside. Bake at 325 degrees Fahrenheit for 30 minutes, then lower the temperature to 300 degrees and bake for another 55 minutes. Once done, turn the oven off but leave the cheesecake inside with the door shut for 45 minutes—this gradual cooling really helps set the cheesecake without any cracks. After removing it from the oven, loosen the edges with a knife and cool on a rack before chilling in the fridge for at least six hours, or preferably overnight.
Step 4: Make the Whipped Cream Topping
When the cheesecake is ready to serve, whip the heavy cream with confectioners’ sugar and vanilla in a cold bowl until you get pretty medium-stiff peaks. This fluffy whipped cream adds the perfect airy contrast to your rich pumpkin cheesecake, creating that classic, inviting finish that will have everyone coming back for seconds.
How to Serve Pumpkin Cheesecake with Spiced Graham Cracker Crust and Whipped Cream Recipe
Garnishes
To elevate your dessert presentation, sprinkle a light dusting of cinnamon or freshly grated nutmeg right over the whipped cream. For a little crunch, chopped toasted pecans or candied ginger add delightful texture without overpowering the cozy spices.
Side Dishes
This cheesecake pairs wonderfully with a cup of hot coffee or spiced chai tea. If you want to go all out, a small scoop of vanilla bean ice cream on the side complements the warm spices while providing an extra hit of creaminess.
Creative Ways to Present
Serve your pumpkin cheesecake slices on pretty dessert plates with a drizzle of caramel sauce spiraled around. You can also pipe the whipped cream into rosettes along the edges for a fancy touch, or even individual mini pumpkin cheesecakes in mason jars for an adorable presentation at gatherings.
Make Ahead and Storage
Storing Leftovers
This Pumpkin Cheesecake with Spiced Graham Cracker Crust and Whipped Cream Recipe keeps beautifully in the fridge for up to 4 days when covered tightly with plastic wrap or stored in an airtight container. The flavors actually deepen over time, making leftovers even more delightful.
Freezing
If you want to prepare in advance, you can freeze the cheesecake (without whipped cream) by wrapping it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. When ready to eat, thaw in the fridge overnight for the best texture and flavor.
Reheating
Because cheesecake is best served chilled, avoid reheating. Simply let any thawed slices come to room temperature for 15 to 20 minutes before serving to enhance the creaminess without melting the whipped cream topping.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Fresh pumpkin can be used but requires cooking and pureeing beforehand. The canned pumpkin puree is convenient and has a smooth texture perfect for cheesecake, so it ensures consistent results and saves prep time.
Why do I need to use a water bath when baking this cheesecake?
A water bath provides gentle, even heat and moisture during baking, which prevents the cheesecake from cracking and helps it bake uniformly. It’s a key step for a creamy and crack-free pumpkin cheesecake.
Can I make this cheesecake gluten-free?
Yes! You can substitute the graham cracker crumbs with gluten-free graham crackers or use almond flour for the crust. Just be sure to check all ingredient labels to keep it gluten-free.
How do I prevent cracks on my cheesecake?
Mix your filling gently without overbeating, bake with a water bath, and cool gradually in the oven with the door closed before chilling. These steps will help keep your cheesecake smooth and crack-free.
Can I use light cream cheese or sour cream instead of full-fat?
Full-fat cream cheese and sour cream give the best rich, creamy texture. Using light versions might affect the consistency and flavor, making the cheesecake less smooth and less decadent.
Final Thoughts
This Pumpkin Cheesecake with Spiced Graham Cracker Crust and Whipped Cream Recipe truly captures the magic of fall in every bite. The combination of a spiced crust, creamy pumpkin filling, and homemade whipped cream is pure comfort food that will warm your heart and impress your guests. Don’t hesitate to give it a try—once you do, it’s likely to become your go-to dessert for every cozy occasion!
Print
Pumpkin Cheesecake with Spiced Graham Cracker Crust and Whipped Cream Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 7 hours 31 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This decadent Pumpkin Cheesecake is a creamy, spiced dessert perfect for fall and holiday gatherings. Featuring a buttery graham cracker crust and smooth pumpkin-spiced cream cheese filling, it’s baked in a water bath to achieve a silky texture. Topped with homemade vanilla whipped cream, this cheesecake combines classic flavors and velvety richness for a delightful treat.
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, melted
Filling
- 2 (8 ounce) packages (454g) full-fat brick-style cream cheese, very soft
- 1 1/2 cups (340g) full-fat sour cream, room temperature
- 3 large eggs, room temperature
- 2 large egg yolks, room temperature
- 1 (15 ounce) can pumpkin puree
- 3/4 cup (159g) light brown sugar
- 3/4 cup (149g) granulated sugar
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2 1/2 tablespoons (35g) all-purpose flour
- 2 teaspoons vanilla extract
Whipped Cream Topping
- 1 cup heavy cream
- 1/4 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the crust: Preheat your oven to 350°F. Lightly spray a 9-inch springform pan with non-stick baking spray and wrap the bottom and sides with several layers of heavy-duty aluminum foil to prevent water leakage. In a large bowl, mix the graham cracker crumbs, granulated sugar, salt, and melted butter until fully combined. Press this mixture firmly into the bottom and slightly up the sides of the prepared pan.
- Bake the crust: Bake the crust in the preheated oven for 10 minutes to set it. Once baked, place it on a cooling rack and reduce the oven temperature to 325°F while you prepare the filling.
- Make the filling: Using a handheld mixer in a very large bowl, beat the softened cream cheese and sour cream until completely smooth, scraping the bowl as necessary to avoid lumps. Then add the eggs, egg yolks, pumpkin puree, light brown sugar, granulated sugar, and spices. Beat on low speed just until combined to prevent overmixing.
- Incorporate flour and vanilla: Add the all-purpose flour and vanilla extract, beating on low speed for about 30 seconds or until the flour is fully incorporated and no longer visible in the batter. Avoid over mixing to keep the texture light.
- Assemble the cheesecake: Pour the pumpkin filling evenly over the partially baked crust, smoothing the top. Place the springform pan inside a larger baking pan with high sides and fill the larger pan with about 3 inches of hot water to create a water bath, which helps cook the cheesecake evenly and prevents cracking.
- Bake the cheesecake: Bake at 325°F for 30 minutes, then reduce the oven temperature to 300°F and continue baking for 55 minutes. The cheesecake should be slightly jiggly in the center when done.
- Cool inside oven: Turn off the oven and leave the cheesecake inside with the door shut for 45 minutes to cool gradually and avoid cracking. Afterward, carefully run a knife around the edges to loosen the cake, then transfer to a cooling rack to cool completely.
- Chill: Loosely cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or ideally overnight, to set fully before serving.
- Prepare the whipped cream topping: In a large chilled bowl, beat the heavy cream on medium-high speed using a handheld mixer, gradually adding the confectioners’ sugar a tablespoon at a time until medium stiff peaks form. Add the vanilla extract and continue beating for another minute. Dollop or swirl the whipped cream atop individual cheesecake slices just before serving for added creaminess.
Notes
- Ensure cream cheese, sour cream, eggs, and egg yolks are at room temperature before mixing to prevent lumps.
- Do not overmix batter to avoid air incorporation that causes cracks or sinking.
- Wrapping the pan with heavy-duty foil is critical to prevent water from the water bath from leaking into the crust.
- Use a water bath to create gentle, even heat for creamy texture and crack-free cheesecake.
- Chilling the cheesecake for at least 6 hours is essential for proper setting and best flavor.
- Optionally, you can add a pinch of salt to the filling to enhance flavor balance.
