Print

Pumpkin Cheesecake Recipe

A slice of creamy pumpkin cheesecake with a graham cracker crust, topped with whipped cream and cinnamon.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy, spiced pumpkin cheesecake perfect for holiday gatherings, offering a delightful twist on traditional pumpkin pie.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/3 cup unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1 (15 ounce) can pumpkin puree
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • Optional toppings: whipped cream, caramel sauce

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine graham cracker crumbs and 1/4 cup granulated sugar. Stir in melted butter until crumbs are moistened. Press mixture evenly into the bottom of a 9-inch springform pan.
  3. Bake the crust for 8-10 minutes. Remove from oven and let cool.
  4. In a large bowl, beat the softened cream cheese with an electric mixer until smooth.
  5. Add 3/4 cup granulated sugar and beat until well combined.
  6. Beat in the eggs one at a time, mixing until just incorporated after each addition.
  7. Stir in pumpkin puree, pumpkin pie spice, vanilla extract, and salt until smooth.
  8. Gently fold in the sour cream and heavy cream until just combined. Do not overmix.
  9. Pour the filling over the prepared crust.
  10. To prevent cracks, wrap the outside of the springform pan tightly with heavy-duty aluminum foil. Place the pan in a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan (this is your water bath).
  11. Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
  12. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool in the oven for 1 hour.
  13. Remove the cheesecake from the water bath and roasting pan. Remove the foil. Let it cool completely on a wire rack.
  14. Cover the cheesecake and refrigerate for at least 4 hours, or preferably overnight, before serving.
  15. Serve chilled, with your favorite toppings if desired.

Notes

  • Ensure your cream cheese and eggs are at room temperature for a smoother batter.
  • Using a water bath helps to create a moist environment for baking, which prevents the cheesecake from cracking and ensures a creamy texture.
  • Chilling the cheesecake thoroughly is crucial for it to set properly and develop its best flavor and texture.

Nutrition

Find it online: https://kitchenslang.com/pumpkin-cheesecake-recipe/