Pumpkin Spice Christmas Cheesecake (Printable)

Rich, creamy cheesecake infused with festive pumpkin spice on a cinnamon graham cracker crust, topped with luscious whipped cream for holiday gatherings.

# What You'll Need:

→ For the Crust

01 - 7 oz graham crackers (or digestive biscuits), crushed
02 - 7 tbsp unsalted butter, melted
03 - 2 tbsp brown sugar
04 - 1 tsp ground cinnamon

→ For the Cheesecake Filling

05 - 24 oz cream cheese, room temperature
06 - 1 cup granulated sugar
07 - 1 cup pumpkin purée
08 - 3 large eggs
09 - ⅓ cup sour cream
10 - 2 tbsp all-purpose flour
11 - 1 ½ tsp pumpkin pie spice (or mix of cinnamon, nutmeg, ginger, and cloves)
12 - 1 tsp vanilla extract
13 - ¼ tsp salt

→ For the Topping

14 - 1 cup heavy whipping cream
15 - 2 tbsp powdered sugar
16 - ½ tsp vanilla extract
17 - ½ tsp ground cinnamon (optional, 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 - In a bowl, mix the 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 the filling over the cooled crust. Tap the pan gently to release air bubbles. Bake for 50–60 minutes, until edges are set and center is slightly wobbly. Turn off the oven, crack the door, and let cheesecake cool for 1 hour.
06 - Remove and cool completely at room temperature, then chill at least 4 hours or overnight.
07 - For the topping, whip the 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 Suggestions:

01 -
  • The pumpkin keeps it incredibly moist without making it taste like thanksgiving leftovers
  • That graham cracker crust with brown sugar and cinnamon is basically its own dessert
  • It feeds a crowd and looks like you spent days on it
02 -
  • The wobble in the center is not underbaked, it's what keeps it creamy
  • Room temperature ingredients are non-negotiable for a smooth texture
  • Cracks happen from temperature shock, so let it cool gradually in the oven
03 -
  • Don't open the oven door during baking or you might cause cracks
  • The water bath method isn't required but does give you that professional silkiness

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