Description

A foolproof, five-ingredient pumpkin cheesecake with a cinnamon graham cracker crust. This easy dessert requires no water bath and delivers rich, creamy flavor with minimal effort.

Ingredients

Scale

1 ½ cups (150g) graham cracker crumbs
6 tablespoons (85g) unsalted butter, melted
2 tablespoons (25g) granulated sugar
1 teaspoon ground cinnamon
24 ounces (680g) full-fat cream cheese, room temperature
1 cup (200g) granulated sugar
15 ounces (425g) 100% pure pumpkin puree
3 large eggs, room temperature
2 teaspoons pumpkin pie spice
½ teaspoon salt

Instructions

Preheat oven to 325°F (165°C). Grease the bottom of a 9-inch springform pan and wrap the outside bottom tightly with two layers of heavy-duty aluminum foil.
In a medium bowl, mix graham cracker crumbs, melted butter, 2 tablespoons sugar, and cinnamon until it resembles wet sand. Press firmly into the bottom of the springform pan and refrigerate while making the filling.
In a large bowl, beat the room-temperature cream cheese on medium-low speed until completely smooth and creamy (2-3 minutes). Scrape down the sides and bottom of the bowl.
Add 1 cup sugar and pumpkin pie spice to the cream cheese. Mix on low until combined, then add salt and mix briefly.
Add the pumpkin puree and mix on low until just combined. Do not overmix.
Add eggs one at a time, mixing on low speed just until the yellow disappears. Stop mixing as soon as incorporated.
Pour filling over the chilled crust and smooth the top. Bake for 50-60 minutes until edges are set but the center still has a slight jiggle.
Turn off the oven and crack the door open. Let the cheesecake sit in the oven for 1 hour to cool gradually.
Remove from oven and let cool completely on the counter. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight, before serving.

Notes

Ensure all dairy ingredients (cream cheese and eggs) are at room temperature to prevent lumps. Do not overmix after adding eggs to avoid incorporating too much air, which can cause cracking. The cheesecake is best served cold and improves in flavor after sitting overnight in the refrigerator.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 28
Sodium: 320
Fat: 24
Saturated Fat: 14
Carbohydrates: 32
Fiber: 1
Protein: 6

Keywords: pumpkin cheesecake, cinnamon graham crust, easy dessert, fall recipes, pumpkin spice, no water bath, foolproof cheesecake