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Classic Pumpkin Cheesecake with Whipped Cream

Elina James
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 7 hours
Total Time 7 hours 25 minutes
Course Desserts
Cuisine American
Servings 12 servings
Calories 300 kcal

Ingredients
  

  • Graham Cracker Crust
  • 2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1/2 tsp cinnamon (optional)
  • Pumpkin Cheesecake Filling
  • 3 (8 oz) blocks cream cheese, softened to room temp
  • 1 cup granulated sugar
  • 1 cup canned pumpkin purée
  • 3 large eggs
  • 1/4 cup sour cream
  • 1 tbsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • Whipped Cream Topping
  • 1 cup heavy cream
  • 3 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • Pinch cinnamon (optional)

Instructions
 

  • Step 1 — Prepare the Crust : Preheat oven to 325°F (160°C). Mix graham crumbs, sugar, melted butter, and cinnamon.Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
  • Step 2 — Make the Filling : Beat cream cheese until smooth and fluffy. Add sugar and mix until creamy. Add pumpkin puree, sour cream, vanilla — mix gently. Add eggs one at a time, mixing just until combined. Add spices + salt — avoid overmixing to prevent cracks.
  • Step 3 — Bake in a Water Bath : Wrap outside of springform pan in foil. Place in a larger roasting pan. Pour boiling water halfway up the sides. Bake 60–70 minutes, until center is slightly jiggly.
  • Step 4 — Cool : Turn off oven, crack door, rest cheesecake inside 1 hour. Remove from water bath, cool completely, then refrigerate 4–6 hours.
  • Step 5 — Whipped Cream : Whip heavy cream + vanilla + sugar until soft peaks form. Pipe or spread over chilled cheesecake before serving.