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The Best Pumpkin Cheesecake – Creamy Texture, Warm Fall Flavors

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This ultra-creamy pumpkin cheesecake features a spiced pumpkin filling over a buttery graham cracker crust — the perfect fall dessert for Thanksgiving or cozy gatherings.

Ingredients

Scale

Crust:

  • 1½ cups graham cracker crumbs

  • ¼ cup brown sugar

  • 6 tbsp melted butter

Filling:

  • 24 oz cream cheese (softened)

  • ¾ cup granulated sugar

  • ¼ cup brown sugar

  • 2 tbsp flour or 1 tbsp cornstarch

  • 1 cup pumpkin puree

  • ¾ cup sour cream

  • 3 eggs

  • 1½ tsp vanilla extract

  • 1½ tsp pumpkin pie spice

Optional Topping:

  • 1 cup heavy cream

  • 2 tbsp powdered sugar

  • ½ tsp vanilla extract

  • Cinnamon or caramel for garnish

Instructions

  • Preheat oven to 325°F. Mix crust ingredients and press into springform pan. Bake 10 minutes and cool.

  • Beat cream cheese, sugars, and flour. Add pumpkin, sour cream, eggs, vanilla, and spices.

  • Pour into crust. Bake 60–70 minutes in water bath until center slightly jiggles.

  • Cool in oven 1 hour, then chill 6+ hours or overnight.

  • Top with whipped cream or caramel before serving.

Notes

Make ahead for best flavor. Freeze leftovers for up to 2 months. Use gingersnaps for a spicier crust.

Find it online: https://thefoodaunt.com/the-best-pumpkin-cheesecake-creamy-texture-warm-fall-flavors/