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Pumpkin Cheesecake

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Prep Time 20 minutes
Chill Time 6 hours
Total Time 6 hours 20 minutes
Course Dessert
Cuisine American
Servings 10 slices

Ingredients
  

For the Crust:

  • 1½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tbsp unsalted butter melted

For the Filling:

  • 16 oz cream cheese softened
  • 1 cup pumpkin purée 100% pure pumpkin, not pie filling
  • 1 cup powdered sugar
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1½ cups heavy whipping cream

For the Topping:

  • Whipped cream for garnish
  • Ground cinnamon or nutmeg for dusting (optional)

Instructions
 

  • 1️⃣ Make the crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly moistened.
  • 2️⃣ Press & chill: Press the mixture firmly into the bottom of a 9-inch springform pan, or divide into dessert jars for individual servings. Chill while preparing the filling.
  • 3️⃣ Prepare the filling: In a large mixing bowl, beat softened cream cheese until completely smooth. Add pumpkin purée, powdered sugar, pumpkin pie spice, and vanilla extract. Beat again until creamy.
  • 4️⃣ Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form.
  • 5️⃣ Fold together: Gently fold the whipped cream into the pumpkin mixture until fully blended and airy.
  • 6️⃣ Assemble: Spread the pumpkin filling evenly over the chilled crust, smoothing the top. Cover and refrigerate for at least 6 hours or overnight until set.
  • 7️⃣ Garnish & serve: Top with whipped cream and a sprinkle of cinnamon before slicing. Serve chilled and enjoy!

Notes

  • Use pure pumpkin purée, not pumpkin pie filling.
  • Chill overnight for a firm, sliceable texture.
  • For a sturdier crust, refrigerate it for 20 minutes before adding the filling.
  • This dessert can be made up to 2 days ahead — keep covered in the fridge.