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Pumpkin Cheesecake

Creamy, spiced pumpkin cheesecake on a buttery graham cracker crust. The ultimate fall dessert — easier than it looks and so much better than pumpkin pie.
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Prep Time 40 minutes
Cook Time 3 days 8 hours
Rest time 2 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Crust:
  • 1½ cups graham cracker crumbs about 12 full sheets
  • ¼ cup granulated sugar
  • ½ tsp kosher salt
  • 6 tbsp unsalted butter melted
Filling:
  • 3 blocks 8 oz each full-fat cream cheese, room temperature
  • ¾ cup packed light brown sugar
  • ⅔ cup granulated sugar
  • 3 tbsp cornstarch
  • ¾ cup full-fat sour cream
  • 1 can 15 oz pumpkin purée (not pumpkin pie filling)
  • 1 tbsp pumpkin pie spice
  • 1 tbsp vanilla extract
  • 4 large eggs room temperature
  • 2 large egg yolks room temperature

Method
 

  1. Preheat oven to 350°F. Wrap outside of a 9-inch springform pan in two layers of foil.
  2. Make crust: combine graham cracker crumbs, sugar, salt, and melted butter. Press firmly into the bottom of the pan. Bake 8–10 minutes. Cool completely. Reduce oven to 300°F.
  3. Beat cream cheese, both sugars, and cornstarch on medium-high until smooth and fluffy, 4–5 minutes.
  4. Beat in sour cream, pumpkin purée, pumpkin pie spice, and vanilla until smooth.
  5. Add eggs and yolks one at a time, beating briefly after each.
  6. Pour filling over cooled crust. Smooth top.
  7. Set springform inside a larger roasting pan. Add room-temperature water to the outer pan, ¾ inch up the sides.
  8. Bake 65–80 minutes until edges are set and centre jiggles slightly.
  9. Turn oven off. Leave cheesecake inside for 1 hour.
  10. Remove from water bath, cool on rack for 1 hour.
  11. Cover and refrigerate at least 24 hours.
  12. Release ring, slice with a warm dry knife, and serve.

Notes

  • Make ahead: refrigerate up to 3 days, or freeze (well-wrapped) up to 1 month. Thaw overnight in the fridge.
  • Storage: leftovers keep in the fridge in an airtight container for up to 4 days.
  • Don't use low-fat cream cheese or cream cheese from a tub.
  • Room-temperature cream cheese and eggs are non-negotiable for a smooth, crack-free filling.