Ingredients
Scale
- 14 (210 g) graham crackers, full sheet
- 1/2 cup (112 g) unsalted butter, melted
- 2 tbsp (28 g) light brown sugar
- 24 oz (680 g) cream cheese, softened at room temperature
- 1 cup (200 g) granulated white sugar
- 3 tbsp (24 g) cornstarch
- 3/4 cup (183 g) canned pumpkin puree, at room temperature
- 1/4 cup (62 g) sour cream, at room temperature
- 2 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 3 large eggs, at room temperature
- 3/4 cup (168 g) unsalted butter
- 6 oz (170 g) cream cheese, cold
- 2 cups (260 g) powdered sugar
- 1/4–1/2 cup salted caramel sauce for topping (optional)
- Chopped pecans for sprinkling (optional)
- Extra pumpkin pie spice for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C) and prepare 9×9 inch pan with parchment paper.
- Pulse graham crackers into fine crumbs and mix with melted butter and brown sugar.
- Press mixture into pan and bake for 10 minutes, then cool.
- Beat cream cheese, granulated sugar, and cornstarch until smooth.
- Add pumpkin puree, sour cream, vanilla, and pumpkin spice; mix until combined.
- Incorporate eggs one at a time on medium-low speed.
- Pour batter over cooled crust and bake for 42-45 minutes. Cool and refrigerate for at least 6 hours.
- Prepare frosting by browning butter and mixing with cream cheese and powdered sugar.
- Spread frosting over chilled cheesecake and add toppings.
- Slice into squares and serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure all ingredients are at room temperature for better mixing.
Chilling overnight greatly enhances the flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 240
- Sugar: 18
- Sodium: 150
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 1
- Protein: 4
- Cholesterol: 50