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The Ultimate Creamy Baked Pumpkin Cheesecake with Graham Cracker Crust

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Make this creamy baked pumpkin cheesecake for a perfect, spiced fall dessert. It features a rich, spiced filling and a simple graham cracker crust.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 (15 ounce) can pumpkin puree
  • 3 large eggs

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from oven and let cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in 1 1/2 cups sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt until fully combined.
  4. Beat in the pumpkin puree until smooth. Add the eggs one at a time, mixing on low speed just until each egg is incorporated. Do not overmix.
  5. Pour the filling over the cooled crust in the springform pan.
  6. Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan. This creates a water bath.
  7. Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  8. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  9. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack.
  10. Chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight, before serving.

Notes

  • For the creamiest texture, ensure your cream cheese is fully softened to room temperature before mixing.
  • If you skip the water bath, you risk the cheesecake cracking or baking unevenly.
  • Serve this holiday pumpkin dessert chilled, perhaps with a dollop of whipped cream or a caramel drizzle.

Nutrition

Find it online: https://devourdish.com/pumpkin-cheesecake-best-creamy-recipe/