Every year I make a pumpkin cheesecake for thanksgiving. This is my favorite recipe for a light and creamy cake! for the topping, I use this homemade whipped cream. Store-bought whipped cream could also be used.
Pumpkin Cheesecake
Servings 12 slices
Ingredients
Crust
- 1 pack honey made cinnamon graham crackers (cinnamon is important here, see notes)
- 1 stick unsalted butter
Cheesecake Batter
- 3 8 oz packs Philadelphia cream cheese
- 4 large eggs
- 15 oz Libbys Pure Pumpkin
- ½ cup sour cream
- 1 ½ cups white granulated sugar
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ⅛ tsp ground nutmeg
Toppings
- homemade whipped cream (or store bought)
Instructions
- Preheat the oven to 350° F and put the cream cheese in the oven to soften it.
Crust
- Crush the pack of honey maid cinnamon graham crackers (you can use a fork, potato crusher, or food processor).
- Melt a stick of butter and add it to the crushed graham crackers.
- Mix the butter and graham crackers and add them to your 9" springform pan. Pat down the graham crumbs into a thin even layer at the bottom.
- Place the springform pan in the freezer until the batter is done.
Batter
- Beat the cream cheese until creamy.
- Add the eggs 1 by 1 and mix.
- Beat in the sour cream, sugar, vanilla extract, and pumpkin puree. Make sure to scrape down the sides and fully mix it in.
- Add in the cinnamon and nutmeg and mix.
- Take the springform pan out of the freezer and add the cake batter on top.
- Bake for 1 hour.
- Take the cheesecake out and let stand for 15-30 minutes until it cools and settles.
- Put the cheesecake in the refrigerator for 4 hours or overnight.
- Add the homemade whipped cream (or store bought)
Notes
I like using cinnamon graham crackers. While you can use regular honey graham crackers, for the best taste you would have to add cinnamon. It’s hard to fully mix it into the crust and often times it tastes a bit “patchy” in my opinion.
Additionally, the homemade whipped cream is highly recommended.
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