Description

Craving a rich, fall-inspired dessert that’s perfect for gatherings? What if you could bake a velvety pumpkin cheesecake with a graham cracker crust and sour cream topping in just 75 minutes of hands-on time? Pumpkin Cheesecake, with 27 reviews, is your answer—ideal for Thanksgiving, holiday parties, or cozy family nights

Ingredients

Crust

Graham cracker crumbs (1 cup): Forms a sweet, crunchy base. Sub: Gluten-free graham crumbs, crushed gingersnaps, or almond flour for grain-free.
Sugar (1 tablespoon): Sweetens crust. Sub: Coconut sugar or omit for less sweet.
Butter (1/4 cup, melted): Binds crust. Sub: Vegan butter or coconut oil.

Filling

Cream cheese (2 packages, 8 oz each, softened): Creates creamy texture. Sub: Vegan cream cheese.
Sugar (3/4 cup): Sweetens and balances pumpkin’s earthiness. Sub: Coconut sugar or 1/2 cup sugar + 2 tablespoons maple syrup.
Large eggs (2, room temperature, lightly beaten): Bind and add structure. Sub: Flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water) for vegan.
Solid-pack pumpkin (15 oz can, ~1-3/4 cups): Adds moisture and fall flavor. Sub: Homemade pumpkin puree (drain well) or mashed sweet potato.
Ground cinnamon (1-1/4 teaspoons): Adds warm spice. Sub: Pumpkin pie spice.
Ground ginger (1/2 teaspoon): Enhances spiced profile. Sub: Allspice or more cinnamon.
Ground nutmeg (1/2 teaspoon): Adds depth. Sub: Cloves or mace.
Salt (1/4 teaspoon): Balances sweetness. Sub: Kosher salt or omit for low-sodium.

Topping

Sour cream (2 cups): Creates tangy, creamy layer. Sub: Plain Greek yogurt or vegan sour cream.
Sugar (2 tablespoons): Sweetens topping. Sub: Coconut sugar or maple syrup.
Vanilla extract (1 teaspoon): Enhances flavor. Sub: Almond extract or omit.
Pecan halves (12-16, chopped, ~1/4 cup): Add crunch. Sub: Walnuts, almonds, or sunflower seeds for nut-free.

These ingredients are pantry-friendly and seasonal, creating a wholesome, indulgent dessert.

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Instructions

Make crust: In a small bowl, mix 1 cup graham cracker crumbs and 1 tablespoon sugar; stir in 1/4 cup melted butter until combined. Press evenly into the bottom of a 9-inch springform pan. Chill in the fridge for 20-30 minutes. Tip: Use the bottom of a glass to press crumbs firmly; chilling prevents crumbling.
Preheat oven and prep: Preheat to 350°F (177°C). Place springform pan on a baking sheet to catch drips. Tip: Ensure pan is tightly sealed to avoid leaks.
Make filling: In a large bowl, beat 2 packages softened cream cheese and 3/4 cup sugar with a mixer until smooth (about 2-3 minutes). Add 2 lightly beaten eggs; beat on low speed just until blended. Stir in 15 oz pumpkin, 1-1/4 teaspoons cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/4 teaspoon salt until combined. Tip: Don’t overbeat eggs to prevent cracking; ensure pumpkin is pure puree, not pie filling.
Bake filling: Pour filling into chilled crust; smooth top. Bake on the baking sheet for 50 minutes until center is almost set (slightly jiggly). Tip: Avoid opening oven door to maintain even baking.
Make topping: In a small bowl, mix 2 cups sour cream, 2 tablespoons sugar, and 1 teaspoon vanilla until smooth. Tip: Stir gently to keep topping creamy.
Add topping and bake: Spread sour cream topping evenly over hot cheesecake. Return to oven for 5 minutes. Tip: Spread quickly to avoid cooling the cheesecake.
Cool and chill: Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool for 1 hour longer. Refrigerate overnight (at least 8 hours). Tip: Loosening prevents cracking as cheesecake cools.

Serve: Remove springform ring. Sprinkle with 12-16 chopped pecan halves. Slice into 16 pieces. Tip: Use a sharp knife dipped in hot water for clean slices