Pumpkin Spice Christmas Cheesecake (Printable)

Rich, creamy cheesecake infused with festive pumpkin spice on a cinnamon graham cracker crust, topped with whipped cream for the ultimate holiday dessert.

# What You'll Need:

→ For the Crust

01 - 7 oz graham crackers, crushed
02 - 3.5 oz unsalted butter, melted
03 - 2 tbsp brown sugar
04 - 1 tsp ground cinnamon

→ For the 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
12 - 1 tsp vanilla extract
13 - ¼ tsp salt

→ For the Topping

14 - 1 cup heavy whipping cream
15 - 2 tbsp powdered sugar
16 - ½ tsp vanilla extract
17 - ½ tsp ground cinnamon, optional for garnish

# How To Make:

01 - Preheat oven to 325°F. Grease a 9-inch springform pan and line the base with parchment paper.
02 - In a bowl, mix crushed graham crackers, melted butter, brown sugar, and cinnamon until combined. Press mixture firmly into the base of the pan. Bake for 10 minutes, then set aside to cool slightly.
03 - In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
04 - Add pumpkin purée, eggs, sour cream, flour, pumpkin pie spice, vanilla extract, and salt. Beat until just combined, scraping down sides as needed.
05 - Pour filling over cooled crust. Tap pan gently to release air bubbles.
06 - Bake for 50-60 minutes, until edges are set and center is slightly wobbly. Turn off oven, crack door, and let cheesecake cool for 1 hour.
07 - Remove and cool completely at room temperature, then chill at least 4 hours or overnight.
08 - Whip heavy cream, powdered sugar, and vanilla until soft peaks form. Spread or pipe onto chilled cheesecake. Sprinkle with cinnamon to garnish if desired.
09 - Release springform, slice, and serve.

# Expert Tips:

01 -
  • The crust gets this incredible sandy texture that holds up perfectly against the creamy filling
  • It actually tastes better the next day, making it ideal for making ahead of holiday chaos
  • The pumpkin spice hits without being overwhelming, even for people who claim they do not like pumpkin desserts
02 -
  • Room temperature ingredients are non negotiable here, cold cream cheese will leave you with a lumpy filling no matter how long you beat it
  • The center wobble is totally normal and actually necessary, overbaked cheesecakes crack and taste dry instead of creamy and luxurious
  • Chilling overnight makes a huge difference in texture and makes slicing so much cleaner
03 -
  • Run a thin knife around the edge of the cheesecake immediately after removing it from the oven to prevent cracks as it cools and contracts
  • Place a pan of water on the lower rack while baking to create a humid oven environment that helps prevent cracking

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