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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
Cook Time1 hour 10 minutes
Total Time1 hour 35 minutes
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!
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