Pumpkin Cheesecake

This is the BEST pumpkin cheesecake recipe! No water bath required and topped with a homemade cinnamon whipped cream. Recipe includes a video just below the instructions showing you how I make this pumpkin cheesecake at home!

Ingredients

• 1 graham cracker crust (prepared according to recipe in 9″ or 10″ springform pan, not pre-baked). Click the link for recipe.
• 24 oz cream cheese softened to room temperature, be sure to use brick-style and not spreadable cream cheese (680g
• ¾ cup brown sugar packed (150g)
• ½ cup sugar (100g)
• ⅓ cup sour cream (80g)
• 1 ½ teaspoon vanilla extract
• 1 cup pumpkin puree¹ (244g)
• 2 ½ teaspoons pumpkin pie spice
• 3 large eggs lightly beaten, room temperature preferred

Cinnamon Whipped Cream

• ¾ cup heavy cream (175ml)
• ¼ cup powdered sugar (30g)
• ½ teaspoon vanilla extract
• ⅛ teaspoon ground cinnamon

Instructions

• Preheat oven to 350F (175C)².
• Prepare graham cracker crust in a 9″ springform but do not bake.  Place in refrigerator to chill while you prepare your cheesecake filling.
• In a stand mixer (or in a large bowl with a hand-mixer), beat together softened cream cheese and sugars, scraping down the sides with a spatula occasionally to ensure ingredients are mixed well. (beat on medium-speed about 1-2 minutes, scraping down side occasionally).
• Add sour cream and stir well, pausing once to scrape down the sides and bottom of the bowl.
• Add vanilla extract, pumpkin puree, and pumpkin spice and stir until well-combined.
• Add eggs, one at a time, beating until just mixed after each addition (and scraping down the sides after each addition).
• Spread cheesecake batter evenly over prepared crust.  
• Transfer to oven and bake on 350F for 40 minutes or until center of cheesecake is set and bounces back to the touch.
• Allow pumpkin cheesecake to cool to room temperature and then transfer to refrigerator and chill for 6 hours or overnight.
• Before serving, prepare your cinnamon whipped cream.

Cinnamon Whipped Cream³

• For the cinnamon whipped cream topping, combine heavy cream, powdered sugar, vanilla extract, and ground cinnamon in a clean medium-sized bowl.
• Use an electric mixer to stir on low-speed. Gradually increase speed to high and beat until stiff peaks form.  
• Pipe or dollop whipped cream over chilled cheesecake. Slice, serve, and enjoy!