Description
Creamy, velvety pumpkin cheesecake with a buttery graham cracker crust and a hint of warm spice. The texture is rich and smooth, with a perfect balance of tangy cream cheese and sweet pumpkin. Inspired by Joanna Gaines’ holiday favorite, this dessert is a showstopper for any fall gathering.
Ingredients
- For the crust:
- 1 cup graham cracker crumbs (about 8 full sheets)
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
- For the filling:
- 16 oz full-fat cream cheese, softened to room temperature
- 3/4 cup granulated sugar
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs, room temperature
- 1/4 cup full-fat sour cream
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp kosher salt
Instructions
- Preheat oven to 325°F (163°C). Position rack in the center of the oven. Lightly grease a 6-inch springform pan with nonstick spray or butter, then line the bottom with parchment paper.
- Make the crust: In a medium bowl, combine graham cracker crumbs, 2 tablespoons sugar, and melted butter. Stir with a fork until the mixture resembles wet sand and holds together when pressed.
- Press the crumb mixture firmly and evenly into the bottom and about 1 inch up the sides of the prepared pan. Use the flat bottom of a measuring cup to compact it tightly. Bake for 10 minutes, then remove and set aside to cool slightly while you make the filling.
- Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and lump-free, about 2 minutes. Scrape down the sides and bottom of the bowl.
- Add 3/4 cup sugar and beat until fully incorporated, about 1 minute. Add the pumpkin puree, sour cream, vanilla, cinnamon, nutmeg, ginger, and salt. Beat on low speed until just combined, scraping down the bowl as needed.
- Add the eggs one at a time, beating on low speed after each addition until just incorporated. Do not overmix once the eggs are added, as excess air can cause cracks.
- Pour the filling over the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter a few times to release any air bubbles.
- Bake at 325°F (163°C) for 45 to 55 minutes, or until the edges are set and the center still has a slight wobble when gently shaken. The cheesecake should not be fully firm in the center.
- Turn off the oven and crack the door open about 4 inches. Let the cheesecake cool inside the oven for 1 hour. This gradual cooling helps prevent cracks.
- Remove from the oven and run a thin knife around the edge of the pan to loosen the cheesecake. Let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.
- To serve, release the springform pan and slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices.
Notes
Storage: Refrigerate leftovers covered in the refrigerator for up to 5 days. Freezing: Wrap individual slices tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator. Reheating: This cheesecake is best served cold; do not reheat in the oven. For a softer texture, let slices sit at room temperature for 10 minutes before serving.
Nutrition
- Calories: 1108
- Sugar: 64g
- Sodium: 435mg
- Unsaturated Fat: 38g
- Carbohydrates: 115g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 208mg
Keywords: Joanna Gaines pumpkin cheesecake, pumpkin cheesecake recipe, creamy pumpkin cheesecake, fall dessert, Thanksgiving dessert, cream cheese dessert, graham cracker crust, spiced pumpkin, baked cheesecake, holiday baking