Description
A delightful dessert that combines the rich texture of cheesecake with the warm flavors of pumpkin spice, perfect for Thanksgiving and family gatherings.
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- ¾ cup sour cream, room temperature
- 1 cup pumpkin puree
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 tablespoon all-purpose flour
- 2 tablespoons brown sugar
- Whipped cream (optional)
- Caramel drizzle (optional)
- Crushed pecans or walnuts (optional)
Instructions
- Preheat your oven to 325°F (160°C).
- Combine graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl to form the crust.
- Press this mixture into a 9-inch springform pan and bake for 8–10 minutes until golden.
- Beat the cream cheese in a large bowl until smooth.
- Add the granulated sugar and vanilla, mixing well.
- Add the eggs one at a time at low speed.
- Fold in the sour cream until fully blended.
- Mix the pumpkin puree, cinnamon, nutmeg, ginger, flour, and brown sugar in another bowl.
- Fold 1 cup of the cheesecake batter into the pumpkin mixture.
- Pour the plain cheesecake batter over the crust.
- Drop spoonfuls of the pumpkin mixture on top and swirl gently with a knife for marbled effect.
- Place the springform pan inside a larger baking pan and add hot water halfway up the sides.
- Bake for 55–65 minutes until the center is set but slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
Serve chilled with whipped cream, caramel drizzle, and crushed nuts. Store in the refrigerator for up to a week or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American