Pumpkin Cheesecake with Sourdough Graham Cracker Crust
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This pumpkin cheesecake is ultra-creamy and packed with flavor thanks to the ground cinnamon, ginger, and nutmeg. I used sourdough graham crackers for the crust, but you can certainly use regular store-bought graham cracker crumbs for this cheesecake. It is perfect for the holiday season and an absolute favorite at the Thanksgiving dessert table!
My favorite dessert at the Thanksgiving dessert table is pumpkin-flavored anything. But this cheesecake wins first place! It’s rich, creamy, and absolutely heavenly. I made a homemade whipped cream topping to adorn the top of it with, and it turned out so FANTASTIC!
The best part? This cheesecake is so easy to make. Seriously. Back in the day, I avoided making cheesecake like the plague. Water bath? Oh, that sounds like too much work. No, thank you! But, truly, it’s not as scary as it sounds. It’s actually pretty darn simple, and I’m going to walk you through all the steps below.
If you’ve never made a cheesecake before, let this one be your first. You won’t be disappointed.
I used sourdough graham crackers for this recipe, but you do *not* have to use sourdough graham crackers. Normal, store-bought graham crackers work beautifully here, so you don’t have to be a sourdough baker to enjoy this dessert.
Looking for more holiday desserts? Check out these favorites:
- turtle cheesecake with biscoff cookie crust
- mini chocolate orange cheesecakes
- double-layer pumpkin cheesecake
- cranberry orange cake
Ingredients Needed for the Pumpkin Cheesecake
- Sourdough graham crackers (or regular graham crackers)
- Brown sugar – granulated sugar also works
- Melted butter
- Cream cheese – full-fat, room-temperature cream cheese–block style is best.
- Pumpkin purée (not pumpkin pie filling) – canned works best because the water content is more manageable.
- Full-fat sour cream – make sure this is also room-temperature! Alternatively, you can use full-fat plain Greek yogurt.
- Granulated sugar
- Brown sugar
- Ground cinnamon
- Ground ginger
- Nutmeg
- Vanilla extract
- Large eggs – room temperature eggs are needed here. Add them at the end to ensure a perfect, creamy cheesecake.
- Heavy cream – very cold heavy cream to make the whipped cream. Alternatively, you can buy whipped cream to top the cheesecake with.
- Powdered sugar – granulated sugar also works for the whipped cream.
Step-By-Step Instructions
Preheat your oven to 325°F (163°C).
Line the bottom of your 9-inch springform pan with parchment paper and lightly grease both the parchment and the sides of the pan.
In a mixing bowl, combine the crushed sourdough graham crackers, brown sugar, and melted butter. Stir until everything is evenly moistened and looks like wet sand.
Pour the crust mixture into the prepared springform pan. Press it down firmly using the bottom of a measuring cup to create an even, compact layer.
Bake the crust for 8–10 minutes, then set it aside to cool while you prepare the filling.
Once the crust has cooled slightly, wrap the outside of the springform pan in two layers of aluminum foil to protect it from leaking.
Place the foil-wrapped pan inside a larger roasting pan or cake pan. Set this aside until the filling is ready.
In a large bowl or stand mixer, beat the softened cream cheese on medium speed until completely smooth and creamy. This should take 2–3 minutes.
Add in the pumpkin purée and sour cream. Mix again until fully combined and silky.
Add the granulated sugar, brown sugar, and all the spices: cinnamon, ginger, and nutmeg. Mix until everything is incorporated, scraping down the sides of the bowl as needed.
Add the vanilla extract, then mix briefly to combine.
Add the eggs one at a time, mixing on low speed after each addition just until the yolk disappears. Don’t overmix—this helps prevent cracks.
Pour the finished batter over the baked crust, smoothing out the top with a spatula.
Carefully pour about 1 inch of hot water into the larger roasting pan to create a water bath.
Transfer the entire setup to the oven and bake for 75–85 minutes. The cheesecake is done when the edges are set and the center has a slight jiggle.
Remove the cheesecake from the water bath and peel off the aluminum foil.
Place the cheesecake (still in its pan) back into the warm oven. Turn the oven off, crack the door open slightly, and let the cheesecake cool slowly for 1–2 hours. This gentle cool helps prevent cracking.
Once the cheesecake reaches room temperature, cover it and refrigerate it for at least 6 hours or overnight for the best texture.
Before serving, make the whipped cream: in a large mixing bowl, combine 1 cup cold heavy cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract. Whip with a hand mixer or stand mixer on medium-high speed for 1–2 minutes, until soft to medium peaks form. Transfer the whipped cream to a piping bag fitted with your favorite piping tip and pipe decorative swirls over the cheesecake slices–sprinkle with cinnamon for decoration. Serve chilled and enjoy!
Tips for Making the BEST Pumpkin Cheesecake
- Use room-temperature ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature for a smooth, lump-free batter.
- Don’t overmix: Overmixing the batter incorporates too much air, which can cause cracks. Mix just until ingredients are combined.
- Bake in a water bath: This gentle, even heat helps prevent cracking and keeps the cheesecake extra creamy.
- Slowly cool in the oven: Let the cheesecake sit in the turned-off oven with the door slightly open for 1–2 hours to prevent sudden temperature changes that can cause cracks.
- Chill thoroughly: Refrigerate overnight or at least 6 hours for the cheesecake to fully set and develop its rich, creamy texture.
- Wrap the pan well: Use two layers of aluminum foil to avoid water seeping into the crust during the water bath.
- Press the crust firmly: This ensures it holds together when slicing and adds a satisfying crunch.
- Pipe the whipped cream last: Adding whipped cream just before serving keeps it fresh and fluffy, giving your cheesecake a professional, elegant touch.
Equipment Needed
- Springform pan (9-inch)
- Large roasting pan or cake pan (for water bath)
- Aluminum foil
- Parchment paper
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Whisk
- Cooling rack
- Knife or offset spatula (for smoothing the top)
- Piping bag
- Piping Tip
Storage for Pumpkin Cheesecake
- Refrigerate: Store leftover cheesecake in the refrigerator, tightly covered with plastic wrap or in an airtight container, for up to 5 days.
- Freeze: For longer storage, wrap the cheesecake (whole or in slices) in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
- Whipped cream topping: If you’ve piped whipped cream on top, it’s best to add it just before serving for the freshest, fluffiest texture.
- Avoid moisture: Keep the cheesecake covered to prevent it from absorbing fridge odors or drying out.
Pumpkin Cheesecake with Sourdough Graham Cracker Crust
Ingredients
Graham Cracker Crust
- 2 1/2 cups crushed sourdough graham crackers or about 18 full sheets of regular graham crackers
- 4 tablespoons brown sugar
- 7 tablespoons melted butter
Pumpkin Cheesecake Filling
- 32 ounces cream cheese softened
- 1 cup pumpkin purée not pumpkin pie filling
- 3/4 cup full-fat sour cream room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 4 large eggs room temperature
Whipped Cream Topping
- 1 cup heavy cream very cold
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
Prepare the Graham Cracker Crust
- Preheat your oven to 325°F (163°C).
- Line the bottom of a 9-inch springform pan with parchment paper and lightly grease both the parchment and the sides of the pan.
- Stir together the crushed sourdough graham crackers, brown sugar, and melted butter until the mixture resembles wet sand.
- Press the crust mixture firmly into the bottom of the prepared pan. Use the bottom of a measuring cup to pack it tightly and evenly.
- Bake the crust for 8–10 minutes, then set aside to cool slightly.
Prepare the Water Bath
- Once the crust is pre-baked, wrap the outside of the springform pan completely with aluminum foil (two layers if needed) to prevent leaking.
- Place the foil-wrapped pan inside a larger cake pan or roasting pan and set aside.
Make the Pumpkin Cheesecake Filling
- In a large bowl or stand mixer, beat the softened cream cheese on medium speed until smooth and creamy, about 2–3 minutes.
- Add the pumpkin purée and sour cream, mixing until fully combined.
- Mix in the granulated sugar, brown sugar, cinnamon, ginger, nutmeg, and vanilla extract.
- Add the eggs one at a time, mixing on low after each addition until just combined. Avoid overmixing.
- Pour the cheesecake batter over the prepared crust.
Bake the Cheesecake
- Fill the larger pan with about 1 inch of hot water to create a water bath.
- Carefully place the water bath setup in the oven and bake for 75–85 minutes, or until the center jiggles slightly when gently nudged.
- Remove the cheesecake from the water bath, discard the foil, and place the cheesecake (still in its pan) back into the turned-off oven.
- Crack the oven door and allow the cheesecake to cool slowly for 1–2 hours until it reaches room temperature.
Chill and Serve
- Once cooled, cover the cheesecake and chill in the refrigerator overnight or at least 6 hours.
Make the Whipped Cream
- Add the cold heavy cream, powdered sugar, and vanilla extract to a large mixing bowl.Using a hand mixer or stand mixer fitted with the whisk attachment, whip on medium-high speed for 1–2 minutes, or until soft to medium peaks form.Pipe on top of your pumpkin cheesecake, or refrigerate for up to 24 hours.
- Slice and enjoy chilled.
Notes
- Use room-temperature ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature for a smooth, lump-free batter.
- Don’t overmix: Overmixing the batter incorporates too much air, which can cause cracks. Mix just until ingredients are combined.
- Bake in a water bath: This gentle, even heat helps prevent cracking and keeps the cheesecake extra creamy.
- Slowly cool in the oven: Let the cheesecake sit in the turned-off oven with the door slightly open for 1–2 hours to prevent sudden temperature changes that can cause cracks.
- Chill thoroughly: Refrigerate overnight or at least 6 hours for the cheesecake to fully set and develop its rich, creamy texture.
- Wrap the pan well: Use two layers of aluminum foil to avoid water seeping into the crust during the water bath.
- Press the crust firmly: This ensures it holds together when slicing and adds a satisfying crunch.
- Pipe the whipped cream last: Adding whipped cream just before serving keeps it fresh and fluffy, giving your cheesecake a professional, elegant touch.
- Refrigerate: Store leftover cheesecake in the refrigerator, tightly covered with plastic wrap or in an airtight container, for up to 5 days.
- Freeze: For longer storage, wrap the cheesecake (whole or in slices) in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
- Whipped cream topping: If you’ve piped whipped cream on top, it’s best to add it just before serving for the freshest, fluffiest texture.
- Avoid moisture: Keep the cheesecake covered to prevent it from absorbing fridge odors or drying out.
This pumpkin cheesecake was a real winner in our house! We shared it with our sweet neighbors, too! Let me know what you think if you make it!