Pumpkin Spice Christmas Cheesecake (Printable)

Rich, creamy cheesecake with festive pumpkin spice flavors on a spiced graham crust, topped with whipped cream.

# What You 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
12 - 1 tsp vanilla extract
13 - ¼ tsp salt

→ Whipped Cream 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 It:

01 - Preheat oven to 325°F. Grease a 9-inch springform pan with butter and line the bottom with parchment paper.
02 - Combine crushed graham crackers, melted butter, brown sugar, and cinnamon in a bowl until evenly moistened. Press mixture firmly into the bottom of the prepared pan.
03 - Bake crust for 10 minutes until set. Remove from oven and let cool while preparing the filling.
04 - Beat cream cheese and granulated sugar in a large bowl until smooth and creamy, about 2-3 minutes.
05 - Mix in pumpkin purée, eggs, sour cream, flour, pumpkin pie spice, vanilla, and salt. Beat on low speed until just combined, scraping sides of bowl as needed.
06 - Pour filling over cooled crust. Gently tap pan on counter to release air bubbles. Bake for 50-60 minutes until edges are set and center has a slight wobble.
07 - Turn off oven, crack door open, and leave cheesecake inside for 1 hour. Remove and cool completely at room temperature, then refrigerate at least 4 hours or overnight.
08 - Whip heavy cream, powdered sugar, and vanilla extract until soft peaks form, about 3-4 minutes.
09 - Spread or pipe whipped cream over chilled cheesecake. Dust with cinnamon if desired. Release springform ring, slice into 12 portions, and serve cold.

# Expert Suggestions:

01 -
  • The texture is impossibly smooth, like velvet on your tongue
  • The pumpkin spice hits perfect nostalgic notes without overwhelming
  • It actually tastes better the next day, making it ideal for prep ahead holidays
02 -
  • Room temperature ingredients are the difference between silky smooth and lumpy. I set everything out hours before baking.
  • Don't open the oven during baking. Every temperature drop can cause collapsing. Trust your timer.
  • The wobbly center is not underbaked. It's exactly right and will firm during chilling.
03 -
  • Run a thin knife around the edge before releasing the springform to prevent the crust from sticking
  • For the smoothest filling, scrape the bowl down after every single addition
  • Always use an oven thermometer. Oven temperatures can be off by 15 degrees or more

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