Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tsp pumpkin spice
- 1 tsp ground cinnamon
- 24 oz cream cheese, softened
- ¾ cup granulated sugar
- 1 cup sour cream
- 3 large eggs, room temperature
- 2 tsp pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of the pan. Bake for 8-10 minutes until golden brown.
- In another bowl, beat the cream cheese until smooth. Gradually add sugar and mix until fully incorporated.
- Add pumpkin spice, cinnamon, sour cream, and eggs one at a time, blending until just combined to avoid overmixing.
- Pour the filling over the crust and smooth the top. Bake for 50-60 minutes until edges are set but center jiggles slightly.
- Turn off the oven and crack the door open; cool for an hour before refrigerating overnight.
Notes
- For added flavor, substitute graham crackers with gingersnap cookies in the crust.
- Allow cheesecake to come to room temperature before serving for a smoother texture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Holiday
Nutrition
- Serving Size: 1 slice (97g)
- Calories: 320
- Sugar: 20g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg