Pumpkin Cheesecake Recipe
This creamy, dreamy pumpkin cheesecake is a must-bake recipe this fall! Make it ahead of time for your next holiday gathering, and watch it fly off the plates.
Servings 12 servings
Calories 437kcal
Equipment
- 9" Springform pan
- Mixing Bowls
- Electric hand or stand mixer
- Roasting pan
- Wide aluminum foil
Ingredients
Crust:
- 10 full sheets of graham crackers (170g)
- ¼ cup unsalted butter melted (56g)
- ¼ cup granulated sugar (50g)
- ½ teaspoon ground cinnamon
Filling:
- 3 (8-ounce/226g) blocks cream cheese room temperature
- ¾ cup granulated sugar (150g)
- ½ cup packed light brown sugar (110g)
- ½ teaspoon salt
- 4 large eggs room temperature
- 1 cup pumpkin purée (244g)
- ½ cup sour cream room temperature (120g)
- 2 teaspoons vanilla extract
- 1½ teaspoons pumpkin pie spice
- 2 tablespoons all-purpose flour
- Whipped cream for serving (optional)
Instructions
Make the Crust:
- Preheat the oven to 350°F. Wrap the bottom of a 9-inch springform pan in a layer of heavy-duty wide foil, and bring the foil up the sides of the pan to just under the top edge. Press firmly to create a tight fit.
- Add the graham crackers to a food processor and pulse until broken down into fine crumbs. Add the sugar and cinnamon and pulse until combined. While pulsing, pour in the melted butter, and mix until well combined and the mixture feels like wet sand.
- Transfer the mixture to your springform pan and press the crumbs into a flat layer on the bottom and about 2 inches up the sides of the pan using the bottom of a measuring cup or glass.
- Bake for 10 to 15 minutes, or until fragrant and turning a dark golden color on the edges. Set aside to cool while making the filling.
Make the Filling:
- Reduce the oven temperature to 300°F.
- In a large mixing bowl or the bowl of a stand mixer fitted with a whisk attachment, beat the cream cheese at medium speed until smooth, about 1 minute. Add the sugars and salt and mix on medium until creamy, about 1 minute. Scrape down the bowl..
- Add the eggs, one at a time, mixing between each addition and allowing each to incorporate before adding the next. Stop and scrape the bowl down as needed.
- Once the eggs are incorporated, add the pumpkin puree, sour cream, spices, and vanilla. Sprinkle the flour on top. Mix on low speed just until incorporated. Scrape down the bowl and mix one last time. Pour the batter into the baked crust.
Bake the Cheesecake:
- Place the pan into a large roasting pan and place it in the oven. Carefully fill the pan with enough boiling water to come about 1 inch up the side of the springform pan.
- Bake for about 1 hour or until edges are set but the center wobbles slightly with gently shaken. Turn the oven off and leave the door closed. Allow the cake to cool for 1 hour in the oven without opening the door. Remove the roasting pan from the oven. Remove the cheesecake from the water bath and cool to room temperature on a wire rack. Cover with a towel or paper towel and chill overnight or for at least 6 hours.
- Run a knife around the edge of the chilled cake before releasing the spring and removing the sides of the pan. You can garnish the cake with dollops of whipped cream or enjoy plain.
Video
Notes
- Storing the pumpkin cheesecake with a paper towel over the top of the pan prevents any condensation from dripping onto the cheesecake and marring its surface. The plastic wrap helps the cheesecake not dry out and also prevents it from absorbing odors from your refrigerator.
Nutrition
Calories: 437kcal | Carbohydrates: 41g | Protein: 7g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 135mg | Sodium: 382mg | Potassium: 190mg | Fiber: 1g | Sugar: 32g | Vitamin A: 4203IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 1mg