Pumpkin Cheesecake with Sourdough Graham Cracker Crust
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!
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Servings: 16 slices
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
Tips for 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.
- 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.
Nutrition
Serving: 1slice | Calories: 407kcal | Carbohydrates: 32g | Protein: 6g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 118mg | Sodium: 333mg | Potassium: 177mg | Fiber: 1g | Sugar: 22g | Vitamin A: 3425IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 1mg
Calories: 407kcal
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