Pumpkin Spice Christmas Cheesecake (Printable)
Rich and creamy festive spiced cheesecake on cinnamon graham crust with whipped cream topping.
# What You'll Need:
→ 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
→ 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 or cinnamon, nutmeg, ginger, cloves blend
12 - 1 tsp vanilla extract
13 - ¼ tsp salt
→ 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 firmly into the pan base. Bake for 10 minutes, then set aside to cool.
03 - Beat cream cheese and granulated sugar in a large bowl until smooth and creamy.
04 - Add pumpkin purée, eggs, sour cream, flour, pumpkin pie spice, vanilla, 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 open, and let cheesecake cool inside for 1 hour. Remove and cool completely at room temperature.
07 - Refrigerate at least 4 hours or overnight until completely set.
08 - Whip heavy cream, powdered sugar, and vanilla until soft peaks form.
09 - Spread or pipe whipped cream onto chilled cheesecake. Sprinkle with cinnamon. Release springform, slice, and serve.
# Expert Tips:
01 -
- The combination of velvety cream cheese and earthy pumpkin creates something more special than your typical holiday dessert
- People literally hover around the oven waiting for it to finish baking
02 -
- Cold ingredients create lumps, so take everything out at least two hours before you start baking
- The crack-the-door cooling technique is the difference between a smooth top and a jagged cracked surface
03 -
- Run a knife around the edge of the pan before releasing the springform to prevent the crust from sticking
- Room temperature ingredients combine into a smoother filling than cold ones ever could