Pumpkin Cheesecake

This pumpkin cheesecake with a chocolate graham crust is rich, creamy, and baked to crack-free perfection.

15 min Serves 16 Hard American

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This pumpkin cheesecake features a chocolate graham cracker crust and a creamy pumpkin filling with warm spices. After baking at a low temperature, the cheesecake is left in the turned-off oven to cool slowly, preventing cracks. Serve chilled with optional toppings like pecans or cream cheese icing for a decadent fall treat.

Directions

Set the oven to preheat at 350°F.

Combine the chocolate graham crumbs and melted butter in a medium bowl. Firmly press the mixture into the bottoms of two 8- or 9-inch round pie dishes.

Bake the crusts for 10 to 15 minutes, then take them out of the oven and let them cool.

Reduce the oven temperature to 300°F.

Using the whisk attachment of an electric mixer, beat the cream cheese until smooth and creamy. Add the granulated sugar, brown sugar, and salt, and beat until well combined.

Add the eggs one at a time, beating thoroughly after each addition. Scrape down the sides of the bowl as needed.

Add the flour, pumpkin puree, sour cream, cinnamon, nutmeg, ginger, cloves, and vanilla extract. Mix until the batter is smooth and free of lumps.

Divide the cream cheese batter evenly between the two crusts.

Place the cheesecakes in the oven carefully and bake for 45 to 60 minutes. Avoid opening the oven door during baking. The centers will be slightly jiggly, but the edges should appear set.

Turn off the oven and let the cheesecakes sit inside for 1 to 2 hours to prevent cracking. Then remove them from the oven and allow to cool completely. Optionally, top with pecans, cinnamon, or cream cheese icing before serving.