Pumpkin Spice Christmas Cheesecake (Print version)

Rich, creamy cheesecake with festive pumpkin spice on a spiced graham crust, topped with whipped cream.

# Ingredient List:

→ Crust

01 - 7 graham cracker sheets, crushed
02 - 7 tbsp unsalted butter, melted
03 - 2 tbsp brown sugar
04 - 1 tsp ground cinnamon

→ 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
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, for garnish

# How To Make It:

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 filling over cooled crust. Tap pan gently to release air bubbles. Bake for 50-60 minutes until edges are set and center is slightly wobbly.
06 - Turn off oven, crack 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 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 Advice:

01 -
  • The crust has this subtle warmth from cinnamon that makes every bite feel like a hug
  • It looks impressive but the method is surprisingly forgiving for a cheesecake
  • You can make it ahead and just add whipped cream right before serving
02 -
  • Skip the pie filling and get pure pumpkin purée or the texture will be weird
  • Room temperature ingredients are the difference between silky smooth and grainy disaster
  • The center should still wobble slightly when you take it out because it keeps cooking
03 -
  • Run a knife around the edge before releasing the springform to prevent sticking
  • Add a pinch of ginger or cloves to the crust for extra warmth

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