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Pumpkin Sage Cheesecake

This pumpkin sage cheesecake features a creamy filling infused with toasted sage and warming spices, all sitting atop a crisp graham cracker crust. The final dessert has a smooth, velvety texture with a crunchy sage garnish and a golden-brown crust, creating an inviting autumnal presentation.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 minute
Servings: 8
Course: Main Course
Cuisine: Autumn/Earthy
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups graham cracker crumbs or digestive biscuits
  • ¼ cup granulated sugar
  • ½ cup unsalted butter melted
  • 16 oz cream cheese softened
  • 1 cup canned pumpkin pure pumpkin puree
  • ¾ cup granulated sugar
  • 3 large eggs
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 10 fresh sage leaves sage for toasting and garnish
  • 2 tablespoons unsalted butter for sautéing sage

Equipment

  • 9-inch Springform Pan
  • Mixing bowls
  • Saucepan
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Food Processor or Crackers Bag and Rolling Pin

Method
 

  1. Combine graham cracker crumbs and sugar in a bowl, then pour in melted butter and mix until crumbs are evenly coated. Press the mixture firmly into the bottom of a springform pan to form an even crust, then refrigerate to set while preparing the filling.
  2. Heat a small skillet over medium heat and melt two tablespoons of butter. Add sage leaves and cook for 2-3 minutes until crispy and fragrant, then remove from heat and let cool slightly. Chop the toasted sage roughly and set aside.
  3. In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Add pumpkin puree, sugar, cinnamon, nutmeg, and cloves, and mix until well combined and smooth.
  4. One at a time, add eggs to the pumpkin mixture, beating well after each addition. The filling should become thick and velvety, with no lumps.
  5. Fold in the chopped toasted sage gently into the filling, distributing the savory flavor throughout.
  6. Pour the pumpkin sage filling over the chilled crust, smoothing the top with a spatula for an even surface. Place the springform pan on a baking sheet to catch any spills.
  7. Bake at 325°F (160°C) for about 60 minutes, until the edges are set and the center slightly jiggles. The cheesecake should look puffed and golden brown.
  8. Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours or overnight to set fully.
  9. Before serving, sprinkle additional toasted sage leaves on top for a crunchy, aromatic garnish, and slice into wedges to enjoy the creamy, textured layers.

Notes

Ensure the cheesecake is fully cooled before refrigerating to prevent cracks. Toasted sage adds a unique savory crunch—don't skip it!