Ingredients

Scale

For the crust:

1 and ½ cups graham cracker crumbs (or gingersnap crumbs for a spicy kick)
¼ cup brown sugar
½ teaspoon cinnamon
6 tablespoons melted butter

For the filling:

3 (8 oz) blocks cream cheese, softened
1 cup granulated sugar
1 cup canned pumpkin purée (not pumpkin pie filling)
3 large eggs
⅓ cup sour cream
1 teaspoon vanilla extract
1 and ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
⅛ teaspoon salt

Optional toppings:

Whipped cream
Crushed pecans or walnuts
Caramel drizzle
A dash of cinnamon or pumpkin pie spice

Instructions

Step 1: Prep Your Pan and Oven

Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan and wrap the outside of the pan in foil (this helps with even baking and reduces browning).

Step 2: Make the Crust

In a bowl, mix graham cracker crumbs, brown sugar, and cinnamon. Add melted butter and stir until everything is evenly moistened. Press the mixture firmly into the bottom of the springform pan using the bottom of a measuring cup or glass. Bake for 10 minutes, then set aside to cool.

Step 3: Beat the Cream Cheese

In a large mixing bowl, beat the softened cream cheese on medium speed until completely smooth and fluffy. This usually takes 2–3 minutes. Scrape down the sides to make sure no lumps remain.

Step 4: Add Sugar and Pumpkin

Gradually add in the granulated sugar and mix well. Then, stir in the pumpkin purée until fully combined. The mixture should be smooth and have a gorgeous orange hue.

Step 5: Incorporate the Eggs

Add the eggs one at a time, mixing just until incorporated after each addition. Don’t overmix—this keeps the batter from getting too airy, which can cause cracks.

Step 6: Add the Remaining Ingredients

Mix in the sour cream, vanilla, spices, and salt until smooth. Give it one final gentle mix, making sure the sides and bottom of the bowl are scraped clean.

Step 7: Pour and Smooth

Pour the batter over your cooled crust and use a spatula to smooth out the top. Tap the pan on the counter a few times to release any trapped air bubbles.

Step 8: Bake Gently

Place the cheesecake in the center of your oven and bake for about 55–65 minutes. The edges should look set, but the center will have a slight jiggle. Turn off the oven and crack the door open, letting the cheesecake rest for 1 hour inside. This gradual cooling prevents cracking.

Step 9: Chill and Set

After resting, transfer the cheesecake to the fridge and chill for at least 5 hours, preferably overnight. This helps the texture fully firm up and develop its rich flavor.

Step 10: Serve with Style

When ready to serve, carefully run a knife around the edge of the cheesecake before releasing the springform ring. Add your favorite toppings and slice with a clean, sharp knife, wiping it between each cut for neat edges.

Prep Time: 25 minutes
Cooling + Chill Time: 5–6 hours minimum (overnight is best)
Cook Time: 1 hour

Nutrition

Calories: 420
Sugar: 24g
Fat: 30g
Carbohydrates: 34g
Fiber: 2g
Protein: 6g