This rich and creamy pumpkin cheesecake gets its texture and flavor from canned pumpkin puree, pumpkin pie spice, sour cream and cream cheese. It's great dessert recipe for the holidays because you can make it up to two days ahead.
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- Calories: 458
- Calories from fat: 56%
- Protein: 6g
- Carbohydrate: 44g
- Sugars: 32g
- Fiber: 3g
- Fat: 29g
- Saturated fat: 17g
- Sodium: 233mg
- Cholesterol: 80mg
- For the Crust
- 2 cups graham cracker crumbs (from 14 graham crackers)
- 2 tablespoons granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
- For the Filling
- 1 .25-ounce envelope unflavored gelatin
- 1 8-ounce bar cream cheese, at room temperature
- 1 15-ounce can pumpkin puree
- 1 cup sour cream
- 3/4 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon pure vanilla extract
Make the Crust
Heat oven to 400° F. In a medium bowl, combine the graham cracker crumbs, sugar, and butter. Transfer to a 9-inch springform pan. Using a straight-sided dry measuring cup, press the mixture into the bottom and 2 inches up the sides of the pan. Bake until set, 8 to 10 minutes. Let cool.
Make and Chill the Filling
Sprinkle the gelatin over 1/4 cup boiling water. Let stand, stirring occasionally, until dissolved, about 5 minutes.
Using an electric mixer, beat the cream cheese until smooth. Mix in the pumpkin, sour cream, sugar, pumpkin pie spice, and vanilla. Mix in the gelatin mixture until incorporated.
Pour the mixture into the crust and refrigerate, covered, until firm, at least 2 hours and up to 2 days.
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