Prep Time: 30 mins
Cook Time: 1 hr 15 mins
Total Time: 7 hrs (includes cooling/chilling time)
Servings: 12 slices
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup finely chopped pecans (optional)
- 1/4 cup packed brown sugar
- 1/2 tsp ground cinnamon
- 1/3 cup melted butter
Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup packed brown sugar
- 1 (15 oz) can pumpkin puree
- 1/2 cup sour cream
- 3 large eggs
- 1 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- Whipped cream, for serving (optional)
Directions
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
- Make the crust: In a medium bowl, combine graham cracker crumbs, pecans, 1/4 cup brown sugar, and 1/2 tsp cinnamon. Add melted butter and stir until evenly moistened. Press mixture firmly into the bottom of prepared pan. Bake for 8-10 minutes, then set aside to cool.
- Prepare the filling: In a large mixing bowl, beat cream cheese and 1 cup brown sugar until smooth and fluffy. Add pumpkin, sour cream, and vanilla, and mix until combined.
- Add eggs one at a time, mixing on low speed until just incorporated. Stir in cinnamon, nutmeg, ginger, and cloves.
- Pour filling over crust. Smooth the top with a spatula.
- Bake for 60–70 minutes, or until center is set but slightly jiggly. Turn off oven and let cheesecake cool in oven with door slightly ajar for 1 hour.
- Remove from oven and allow to cool to room temperature. Then refrigerate for at least 4 hours (or overnight) before serving.
- Serve chilled, topped with whipped cream if desired.
Enjoy a creamy, perfectly spiced fall dessert that’s sure to impress at any holiday table!