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The start of fall also means the official start of pumpkin spice season. And this creamy baked pumpkin cheesecake is the perfect way to welcome the season. It has a smooth and creamy pumpkin filling baked over a graham cracker crust. pumpkin puree and pumpkin pie spice in a baked cheesecake is the perfect cold weather dessert. This cheesecake will also be perfect to serve at Thanksgiving or at your other holiday parties.
Because the cheesecake is baked, it requires a long time in the oven as well as time to set in the fridge. So if you are preparing it for a party, plan to make this at least one day ahead of time. The graham cracker crust is made by crushing graham crackers into course crumbs, then mixing it with melted butter. Press this mixture into the bottom of a spring form pan. To make the pumpkin cheese cake filing, softened cream cheese is beat with pumpkin puree, sour cream, sugar, eggs, flour and pumpkin pie spice. The flour is needed to make the cheesecake a little firmer.
Pour this filling over the graham cracker crust and bake for 1 hour. Turn the oven off and without opening the oven door, leave the cheesecake in the oven for another hour. This will help the cheesecake from cracking. Let the cheesecake sit at room temperature for at least 2 hours, or until it is completely cool. Cover and refrigerate the cheesecake for at least 4 hours or until ready for serving.
Pumpkin Cheesecake
Ingredients
- 1 1/2 cups crushed graham crackers
- 1/2 cup butter, melted
- 3 ( 8 oz.) packages cream cheese, softened
- 1 ( 15 oz.) can pumpkin puree
- 1/4 cup sour cream
- 1 cup granulated sugar
- 3 large eggs
- 3 tablespoons all-purpose flour
- 2 teaspoons pumpkin pie spice
Instructions
- Preheat oven to 325 F. For the graham cracker crust, in a medium bowl combine graham cracker crumbs with melted butter.
- Press mixture into a 9-inch spring form pan. In a large bowl, using either a hand or stand mixer, beat softened cream cheese with pumpkin puree, sour cream, sugar, eggs, flour and pumpkin pie spice. Beat until smooth and creamy.
- Pour pumpkin cheesecake mixture over the graham cracker crust. Bake for 55-60 minutes. Turn off oven and leave cheesecake in the oven for another one hour. Remove from the oven and let cool completely at room temperature. Refrigerate for at least four hours or until serving.