Sometimes just one bite of a dessert is all you need to be in pure heaven! It’s that first bite that says it all. This Pumpkin Cheesecake provides that ahhh moment and is perfect for any dinner party.
A cheesecake should always be light and fluffy with a buttery crust. This dessert does that beautifully. And it’s extremely easy to make.
I used a smaller springform pan so I had leftover filling and crust. I decided to put it in a cupcake liner to make smaller bite size cheesecake cups. These are perfect for a smaller dessert.
And while I was serving a pumpkin dessert for the holiday, I also used my Pumpkin Cake recipe to make these pumpkin cupcakes! My kids love these.
Here's a dreamy and very smooth dessert for any holiday occasion. Create this Pumpkin Cheesecake for your next get-together.
For the Crust
- 2 cups Honey Graham Crackers crushed
- 1/4 cup Light Brown Sugar
- 1 stick (8 tbsp) Butter melted
For the Cheesecake Filling
- 15 oz can Pumpkin Puree
- 1 tsp Pumpkin Pie Spice
- 4 pkg (8 oz) Cream Cheese softened
- 1 1/4 cup Sugar
- 1/4 tsp Salt
- 3 Eggs
- 1/4 cup Sour Cream
Preheat oven to 350°
In a mixing bowl, combine the crushed graham crackers, brown sugar, and the melted butter.
After spraying your springform pan or your cupcake tins with non-stick spray, add the crust mixture to the bottom of each. Make sure your crust is packed into the bottom.
Before mixing the filling, put the pan into the oven for 10 minutes to set the crust. Remove and let cool before adding the filling.
In a separate bowl, combine the pumpkin puree and the pumpkin pie spice.
Using the paddle attachment for your kitchen stand mixer, combine the cream cheese with the sugar and salt using the medium-low speed. Make sure you don't over mix. Just mix it enough to get out the clumps.
Add the eggs one at a time while you continue to mix the filling. Then add the sour cream.
Finally, add the pumpkin mixture to the stand mixer while continuing to mix. You are finished when it's completely blended in.
Pour the filling over the crust into the springform pan or the cupcake liners. Make sure you take out any air bubbles by taking the pan and gently hitting it on the table.
Bake the cheesecake for 30 minutes. Then turn off the oven and open the door and let the cheesecake rest in the oven for 30 minutes. Then close the door and put the oven back on and bake for another 30 minutes. Finally turn off the oven again and crack the oven door and let cool in the oven.
Once cooled, put the cheesecake in the refrigerator for at least 4-6 hours before serving. This works best if it cools overnight.