The Ingredients

Look. I’m not here to tell you that full-fat ingredients are the only way to make cheesecake. I’ve absolutely made incredible cheesecake recipes before that have used reduced fat ingredients. However, your end result will simply be creamier, dreamier, and dare I say it? More satisfying. Your call!

None the less, you’re looking for cream cheese and sour cream to deliver on the signature tang that cheesecake brings. Again, a reduced fat cream cheese, and potentially even a greek yogurt could work well in tis recipe, though I haven’t tested it. If you do, I’d love to know how it turns out!

A few other components are critical in making a show-stopping cheesecake:

1. The Crust: My version includes the humble graham cracker, a sure fire way to ensure deliciously traditional cheesecake flavor. But I also included rolled oats to give more of a chewy texture, which is pure heaven with the pumpkin flavor.
2. The Sour Cream Topping: Arguably that part that makes your mouth water most, a sour cream topping is a non-negotiable to deliver on that tang you’re looking for. I mix men with cinnamon to further pull out those warm flavors.

The Tools

While I shared that I’m not hear to tell you precisely which type of ingredients to use….I AM here to tell you that you’ve gotta have a springform pan for this recipe. Believe me. I’ve tried making a cheesecake in a cake or pie pan. It just isn’t the same! And more times than not, slices won’t come out with ease, likely resulting in you throwing your hands in the air, grabbing as many forks as there are people, and telling everyone to just DIG IN.

I’m not ashamed to say that this illustration is a true story.

The Verdict

Do yourself a favor. Stop debating what you’re going to make for Thanksgiving dessert. THIS. IS. IT. There’s really no way around it!

• It’s warm and spicy thanks to the pumpkin, cinnamon, nutmeg, and cloves.
• It’s cool and thanks to the creamy ingredients and silky chilled texture.
• It’s hearty thanks to the chewy oatmeal and graham cracker crust.
• And it is positively, 100%, undeniably my new favorite dessert.

That is a BOLD STATEMENT, y’all…and I’m not taking it back!

Tried this recipe and loved it? Use the hashtag #sohappyyoulikedit and tag @sohappyyoulikedit on social media so I can see your creations!

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Print Recipe

Pumpkin Cheesecake with Graham Cracker Oatmeal Crust

This Pumpkin Cheesecake with Graham Cracker Oatmeal Crust is what you're bringing for dessert! It's creamy, tart, and sweet with a warmth from the pumpkin and spices. The Graham Cracker Oatmeal Crust offers a buttery crunch to this positively addictive Pumpkin Cheesecake.

Prep Time25 minutes mins

Cook Time1 hour hr 10 minutes mins

Total Time1 hour hr 35 minutes mins

Course: Dessert

Cuisine: American

Keyword: Cheesecake, Dessert, Pumpkin

Servings: 10 servings

Equipment

• 9 inch Springform Pan

Ingredients

For the Graham Cracker Oatmeal Crust:

• 10 graham crackers
• 1/2 cup oats
• 2 Tbsp brown sugar
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 4 Tbsp butter melted

For the Pumpkin Cheesecake:

• 16 oz cream cheese, room temperature
• 1 1/2 cups brown sugar
• 1 cup canned pumpkin (not pumpkin pie filling)
• 1/4 cup sour cream
• 2 eggs
• 1 tsp vanilla
• 2 Tbsp flour
• 1/2 tsp cinnamon
• Scant 1/8 tsp cloves
• freshly grated nutmeg (to your tasting, 1/8 tsp recommended)

For the Cinnamon Sour Cream Topping:

• 1 cup sour cream
• 1/4 tsp cinnamon

Instructions

For the Graham Cracker Oatmeal Crust:

• Preheat oven to 350 degrees.
• Combine graham crackers, oats, brown sugar, salt, and cinnamon in a food processor. Pulse for 10 seconds. Add melted butter, continuing to pulse until mixture is combined, and holds when a small amount is pinched between your fingers.
• Press mixture in to a 9 inch cheesecake pan, using a flat-bottomed glass or bowl to press mixture tightly. Bake for 9 minutes.

For the Pumpkin Cheesecake:

• Meanwhile, prep the cheesecake filling. Combine cream cheese, brown sugar, pumpkin, sour cream, eggs, vanilla, flour, and spices in a large bowl. Using a handheld or standing mixer, whip thoroughly to combine. See note if your mixture is lumpy.
• Pour cheesecake mixture over prepared crust, and bake for one hour, or until center is just set. It's ok if it still jiggles a little in the center, it will continue to cook through in the pan when you remove from the oven.
• Allow to cool completely before adding the sour cream topping.

For the Cinnamon Sour Cream Topping:

• Mix sour cream and cinnamon together, and spread over top of cheesecake. Refrigerate at least 1 hour to set. Serve chilled.

Notes

Notes:

• If your cheesecake mixture appears lumpy (this has happened to me the nI use generic brands of cream cheese), transfer your mixture to a food processor or blender. Unfortunately, those lumps of cream cheese will not simply melt in to the cheesecake - they'll look mottled in the final results!

Items Used:

• 9 inch Springform Pan - I use this exact one, and have for years!