Pumpkin Pie Cheesecake

5 from 1 vote

Pumpkin pie cheesecake combines a buttery spiced graham cracker crust with rich, creamy pumpkin cheesecake. Top it with fresh whipped cream and caramel for an impressive fall dessert.

Prep Time30

Cook Time1

Total Time1 30

Course: Dessert

Cuisine: American

Servings: slices

Author: Catalina

Equipment

Ingredients

Crust:

2½ cups graham cracker crumbs
½ cup unsalted butter melted
2 tablespoons granulated sugar
1 teaspoon pumpkin pie spice

Pumpkin Cheesecake Filling:

24 ounces cream cheese room temperature
1 cup granulated sugar
¼ teaspoon salt
¼ cup all-purpose flour
1½ teaspoons pumpkin pie spice
3 large eggs room temperature
2 cups canned pumpkin pie filling
1 cup sour cream
½ cup heavy whipping cream
1 teaspoon vanilla extract

Whipped Cream:

2 cups heavy whipping cream cold
⅓ cup granulated sugar
1 teaspoon vanilla extract

Garnish:

cinnamon
Caramel Sauce

Instructions

Cheesecake Crust:

Coat a 9-inch springform pan with nonstick baking spray. Set aside.
On the outside, wrap the bottom and sides of the springform pan in a double layer of foil.
In a large bowl, combine the graham cracker crumbs, 2 tbsps sugar, and 1 tsp pumpkin pie spice.
Add the melted butter and stir until well combined.
Press the mixture into the prepared pan and about 1-inch up the side.
Refrigerate for at least 30 minutes.

Pumpkin Cheesecake Filling:

Preheat oven to 325˚F.
In a large bowl, beat cream cheese until light and creamy, about 1 minute.
Add 1 cup sugar, salt, pumpkin spice, and flour. Mix until completely combined and there are no lumps.
On low speed, add the eggs, one at a time, and beat until just mixed.
Add pumpkin, sour cream, heavy whipping cream, and vanilla. Beat until combined, stopping to scrape the bottom and sides of the bowl with a spatula.
Pour the batter into the prepared pan and level.

Bake:

Set the springform pan inside a larger pan, such as a roasting pan. Add HOT water to the roasting pan, about halfway up the sides of the springform pan.
Bake for 50 to 55 minutes. Or until the cheesecake is slightly wobbly in the center, yet puffy on the sides.

Cool:

Turn the oven off, leaving the door open a crack. Cool the cheesecake completely in the oven for about 2 hours.
Place it on the counter at room temperature to finish cooling. Run a butter knife around the edges to release it from the pan, then refrigerate it for at least 6 hours or overnight.

Whipped Cream:

In a large bowl, add the heavy whipping cream, remaining sugar, and vanilla extract and whisk on low with a hand mixer, gradually increasing to high speed until soft peaks form.
Pipe the whipped cream onto the cheesecake and sprinkle a bit of ground cinnamon on top.
Slice and serve drizzled with caramel sauce.

Video

Notes

Keep leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition