Ingredients
Equipment
Method
Make the Crust
- In a food processor, pulse graham crackers into fine crumbs. Add granulated sugar and melted butter, and pulse until the mixture resembles wet sand.
- Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Place in the freezer to set while you prepare the filling.
Prepare the Filling
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until completely smooth.
- Add the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Beat until fully combined and smooth, scraping down the sides as needed.
- In a separate, chilled bowl, whip the cold heavy cream until stiff peaks form.
- Gently fold the whipped cream into the pumpkin mixture in two additions until just combined. Do not overmix.
Assemble and Chill
- Pour the filling over the chilled crust and spread evenly. Cover with plastic wrap.
- Refrigerate for at least 6 hours, or preferably overnight, until firm.
- Garnish with whipped cream and a sprinkle of cinnamon before serving, if desired.
Nutrition
Notes
Make sure your cream cheese is at room temperature to avoid a lumpy filling.
Do not use pumpkin pie filling, as it is pre-sweetened and spiced.
For best results, allow the cheesecake to chill overnight to ensure it is fully set.
Total time does not include the required 6+ hours of chilling time.
Do not use pumpkin pie filling, as it is pre-sweetened and spiced.
For best results, allow the cheesecake to chill overnight to ensure it is fully set.
Total time does not include the required 6+ hours of chilling time.