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Pumpkin Cheesecake Recipe

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★★★★★

4.9 from 107 reviews

A creamy and rich pumpkin cheesecake with a spiced graham cracker crust, baked in a water bath to achieve a smooth, velvety texture. Perfect for fall gatherings or holiday desserts, topped with a light dollop of whipped cream and a sprinkle of pumpkin pie spice.

Ingredients

Scale

For the Crust

  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons butter, melted
  • 2 tablespoons brown sugar
  • 1 teaspoon pumpkin pie spice (or homemade pumpkin pie spice mix)

For the Cheesecake Filling

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 cup canned pumpkin
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 3 large eggs

Instructions

  1. Prepare the crust: In a mixing bowl, combine graham cracker crumbs, melted butter, brown sugar, and pumpkin pie spice until the mixture reaches a ‘wet sand’ consistency. Generously grease a 9-inch springform pan with shortening, then press the crust mixture firmly into the bottom and slightly up the sides of the pan using a flat object like a metal measuring cup. Freeze the crust for about 10 minutes to set.
  2. Make the cheesecake filling: In a medium to large bowl, beat the softened cream cheese until smooth. Add the granulated sugar and flour, mixing on low speed until well combined. Incorporate the canned pumpkin, pumpkin pie spice, sour cream, and vanilla extract, continuing to mix on low speed until seamless. Add the eggs one at a time, making sure each egg is fully mixed in by scraping down the bowl’s sides before adding the next.
  3. Prepare the water bath and bake: Wrap the springform pan containing the crust with three layers of aluminum foil to prevent water leaks. Place the pan inside a cast-iron skillet or roasting pan. Pour the cheesecake filling over the crust, then fill the outer skillet or pan with hot water until it reaches halfway up the sides of the springform pan. Carefully place the entire setup into a preheated 300°F (150°C) oven and bake for 1 hour and 40-45 minutes.
  4. Cool the cheesecake: When the baking time ends, turn off the oven but leave the cheesecake inside for an additional 15-20 minutes. Optionally crack the oven door to check for a slight jiggle in the center, indicating it’s done. Remove from oven and allow the cheesecake to cool to room temperature in the springform pan.
  5. Chill before serving: Refrigerate the cooled cheesecake in the springform pan for at least 3 hours, ideally overnight, to fully set. Do not remove the pan until fully chilled.
  6. Serve: Before serving, top each slice with a small dollop of whipped cream and a light sprinkle of pumpkin pie spice for a perfect finishing touch.

Notes

  • Using a water bath helps prevent cracks and ensures a smooth texture.
  • Grease the springform pan well to prevent sticking.
  • For homemade pumpkin pie spice, a blend of cinnamon, nutmeg, ginger, and cloves works well.
  • Chilling the cheesecake overnight significantly improves flavor and texture.
  • Ensure eggs are mixed in one at a time to avoid overmixing, which can cause cracks.

Keywords: pumpkin cheesecake, pumpkin pie spice, fall dessert, creamy cheesecake, graham cracker crust

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