Stephanie's Pumpkin Cheesecake

This is the dessert that settles the pumpkin pie vs. cheesecake debate once and for all: why not both?

A buttery graham cracker crust loaded with chopped pecans and brown sugar provides a nutty, crunchy foundation.

The filling layers spiced pumpkin puree into a rich cream cheese base, with cinnamon, nutmeg, and ginger bringing that signature autumn warmth.

A touch of bourbon and vanilla round out the flavor with a smooth, grown-up edge.

The cornstarch keeps the texture velvety and helps prevent cracking, so you get clean slices every time.

Pro Tips

• Bring cream cheese to room temperature before mixing to avoid lumps in the filling
• Chill the crust a full hour before filling; this firms up the butter and keeps the crust from crumbling
• Don’t overbake; the center should still have a slight jiggle when you pull it from the oven
• Let it cool slowly in the oven with the door cracked to reduce the chance of surface cracks

Variations

• Swap bourbon for dark rum or amaretto for a different flavor profile
• Top with whipped cream and a dusting of cinnamon, or drizzle with caramel sauce
• Use gingersnap crumbs instead of graham crackers for a spicier crust