Pumpkin Cheesecake

Every year at Hillside Farm, this Pumpkin Cheesecake makes its way onto our table – rich, velvety, and full of warm fall spices. It’s the perfect balance of cozy and elegant, combining everything you love about pumpkin pie with the smooth, creamy texture of classic cheesecake. This recipe was featured in my Homeworthy episode, “Thanksgiving at Hillside Farm | At Home with Ruth McKeaney,” where I shared our favorite holiday traditions and recipes that bring family and friends together.

INGREDIENTS

FOR THE CRUST:

18–19 graham crackers

8 tablespoons (1 stick) melted butter

1 tablespoon sugar

½ teaspoon cinnamon

FOR THE FILLING:

3 (8 oz.) packages cream cheese, softened

1 (15 oz.) can pure pumpkin

4 large eggs

1 ½ cups light brown sugar

2 tablespoons flour

2 ½ teaspoons pumpkin pie spice

1 tablespoon vanilla extract

¼ cup sour cream

Step 1: Preheat your oven to 325°F. Place the graham crackers in a food processor and pulse until fine crumbs form. Add melted butter, sugar, and cinnamon, and blend until combined. Press the mixture firmly into the bottom and slightly up the sides of a springform pan. Bake for 8–10 minutes, then set aside to cool completely.

Step 2: In a large bowl, beat the softened cream cheese until smooth. Add pumpkin, eggs, and brown sugar. Mix until combined, then add flour, pumpkin pie spice, vanilla, and sour cream. Beat on medium speed until the mixture is creamy and smooth.

Step 3: Pour the filling into the cooled crust. Gently tap the pan on the counter to release any air bubbles. Place a shallow pan of hot water on the rack below the cheesecake to create steam — this helps prevent cracks and keeps the texture silky.

Step 4: Bake for 1 hour, or until the center is mostly set but slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly open for about 30 minutes.

Step 5: Remove the cheesecake and let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.

Step 6: Before serving, top with fresh whipped cream or a dusting of pumpkin pie spice for a festive touch.