Ingredients
Scale
Graham-cracker crust (9- or 10-inch springform) – prepared and chilled
Filling
- 24 oz (680 g) brick-style cream cheese, room temp
- ¾ cup (150 g) packed brown sugar
- ½ cup (100 g) granulated sugar
- ⅓ cup (80 g) sour cream
- 1 ½ tsp vanilla extract
- 1 cup (244 g) pumpkin purée (plain, not pie filling)
- 2 ½ tsp pumpkin-pie spice
- 3 large eggs, lightly beaten, room temp if possible
Cinnamon whipped cream
- ¾ cup (175 ml) heavy cream
- ¼ cup (30 g) powdered sugar
- ½ tsp vanilla extract
- ⅛ tsp ground cinnamon
Instructions
- Heat oven to 350 °F (175 °C). Slide a rimmed baking sheet on the centre rack; it will catch any drips.
- Have your chilled crust ready in the springform pan. Keep it in the fridge while you mix the filling.
- Beat cream cheese with both sugars until smooth and lump-free, pausing to scrape the bowl.
- Blend in sour cream. Add vanilla, pumpkin purée, and pumpkin-pie spice; mix until the colour is even.
- On low speed add eggs one at a time, mixing only until each disappears—over-beating adds air pockets.
- Pour batter over the cold crust and smooth the top.
- Set the pan on the pre-heated baking sheet. Bake 40 minutes, then peek: edges should look set and maybe puffed, centre should still give a small wobble. If it still looks very wet, give it another 5–10 minutes.
- Cool on a rack until room temperature, then cover and chill at least 6 hours or overnight.
- Whipped cream: beat heavy cream, powdered sugar, vanilla, and cinnamon to stiff peaks. Pipe or spoon on the chilled cheesecake just before serving.
Notes
- Use room-temp dairy; cold cream cheese stays lumpy.
- Avoid vigorous mixing once the eggs go in—gentle keeps cracks away.
- A baking sheet under the pan evens heat and keeps leaks off your oven floor.
- Chill fully; flavours deepen and the texture firms, giving you neat slices.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 310 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 125 mg