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A rich and creamy pumpkin-spiced cheesecake with a buttery graham cracker crust, baked without a water bath for a smooth, crack-free finish, perfect for fall and holiday celebrations.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons melted butter (for crust)
  • 24 oz full-fat cream cheese, softened to room temperature
  • 1 cup granulated sugar (for filling)
  • 2 teaspoons vanilla extract
  • 1 cup pumpkin puree, room temperature
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 2 tablespoons all-purpose flour
  • 4 large eggs, beaten and added last, room temperature

Instructions

  1. Bring cream cheese, eggs, and pumpkin puree to room temperature.
  2. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until the texture resembles damp sand.
  3. Press crumb mixture evenly into the bottom and about halfway up the sides of a 9-inch springform pan using the flat bottom of a measuring cup or glass.
  4. Bake the crust at 350°F (177°C) for 7 minutes.
  5. Beat room-temperature cream cheese on medium speed about 30 seconds until silky smooth, scraping the bowl sides and bottom.
  6. Add 1 cup sugar and beat again until the batter is smooth, scraping the bowl.
  7. Stir in vanilla extract, pumpkin puree, pumpkin pie spice, and cinnamon; scrape the bowl to combine.
  8. Crack the eggs into a liquid measuring cup and whisk until completely blended.
  9. With the mixer on low, slowly drizzle the whisked eggs into the cream cheese mixture and stop mixing as soon as the eggs are just combined; scrape the bowl and gently fold any remaining small lumps with a spatula.
  10. Tap the batter bowl firmly on the countertop for 30–45 seconds to release trapped air bubbles.
  11. Carefully pour the batter into the prepared crust and smooth the surface.
  12. Bake at 325°F (163°C) for 40 minutes, then lower the oven temperature to 250°F (121°C) and bake for an additional 45 minutes.
  13. Turn the oven off, keep the door closed, and let the cheesecake sit inside for 30 minutes to finish cooking with residual heat.
  14. Crack the oven door open slightly and let the cheesecake cool slowly inside for about 1 hour.
  15. Bring the cheesecake to room temperature uncovered on the counter for 3–4 hours.
  16. Loosely cover with plastic wrap and refrigerate until fully chilled, at least 6 hours or preferably overnight.

Notes

For perfect slices, dip a sharp knife in hot water, wipe dry, slice, then repeat between each cut., Toppings ideas include whipped cream, caramel sauce, chopped pecans or walnuts, extra graham cracker crumbs, crushed gingersnaps, rum-infused whipped cream, cinnamon whipped cream, chocolate ganache, and salted caramel., The cheesecake is freezer-friendly: wrap tightly and freeze whole or in slices for up to 3 months., To avoid lumps, ensure all ingredients are at room temperature and scrape the bowl sides often while mixing., Adding eggs last and mixing minimally helps prevent cracking., If cracks occur, cover with toppings or cut slices around them for presentation., Fresh pumpkin can be used if cooked and drained properly but canned pumpkin puree is recommended for consistency., Gingersnap or pecan crusts can be substituted for graham cracker crust.

Nutrition

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