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Pumpkin Cheesecake

Pumpkin Cheesecake

iamwinfred
This Pumpkin Cheesecake blends silky cream cheese with real pumpkin puree and cozy spices for a slice that's creamy, spiced just right, and perfect for holiday tables or cozy weekends. It combines the tang of classic cheesecake with the warmth of pumpkin pie, bakes up smooth and crack-free with a simple water bath trick, and delivers that graham cracker crunch followed by luscious filling in every bite.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 420 kcal

Equipment

  • 9-inch springform pan Ensures easy release and clean slices
  • Large mixing bowl
  • Electric mixer (stand or hand-held) Stand mixer with paddle attachment recommended
  • Rubber spatula
  • Measuring cups and spoons
  • Aluminum foil To wrap the springform pan for the water bath
  • Large roasting pan For water bath
  • Cooling rack
  • Parchment paper (optional) Prevents sticking in a pinch
  • Food processor (optional) For crushing graham crackers
  • Rolling Pin (optional) For crushing graham crackers in a sealed bag

Ingredients
  

For the Crust

  • 2 cups graham cracker crumbs about 240g; crush graham crackers into fine crumbs using a food processor or sealed bag and rolling pin
  • 1/4 cup granulated sugar 50g
  • 6 tablespoons unsalted butter 85g, melted

For the Filling

  • 24 oz cream cheese 680g, softened; full-fat for richest texture
  • 1 cup granulated sugar 200g
  • 1 cup pumpkin puree 240g; real pumpkin puree, not pie filling; strain if watery
  • 3 large eggs room temperature
  • 1 teaspoon vanilla extract 5ml
  • 1 teaspoon ground cinnamon 2.6g
  • 1/2 teaspoon ground ginger 1g
  • 1/4 teaspoon ground nutmeg 0.5g
  • 1/4 teaspoon ground cloves 0.5g, optional for extra warmth
  • 1/4 cup sour cream 60g, for tang and creaminess

For the Topping (Optional)

  • 1 cup sour cream 240g
  • 2 tablespoons powdered sugar 15g
  • 1/2 teaspoon vanilla extract 2.5ml

Instructions
 

  • Crush graham crackers into fine crumbs. Combine crumbs with sugar in a bowl, pour in melted butter, and stir until the mixture resembles wet sand. Press firmly into the bottom and slightly up the sides of a greased 9-inch springform pan.
  • Bake crust at 325°F (163°C) for 10 minutes until set and fragrant. Cool completely on a wire rack. Wrap the outside of the pan tightly with foil to prevent water seepage.
  • Beat softened cream cheese on medium speed until completely smooth, about 2 minutes. Scrape down the bowl. Gradually add sugar and beat until fluffy, another 2 minutes. Incorporate pumpkin puree on low speed until blended.
  • Add eggs one at a time, mixing just until each disappears. Stir in vanilla, cinnamon, ginger, nutmeg, and cloves by hand to prevent overbeating. Fold in sour cream gently. Tap the bowl on the counter to release air bubbles.
  • Pour filling over the cooled crust and smooth the top with a spatula. Place the springform pan inside a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the springform.
  • Bake at 325°F (163°C) for 1 hour and 15 minutes until edges set but center jiggles slightly. Turn off the oven and crack the door, leaving the cheesecake inside for 1 hour.
  • Remove from water bath and cool to room temperature. Chill uncovered in the fridge for at least 4 hours, preferably overnight.
  • Mix sour cream, powdered sugar, and vanilla for the topping. Spread over the chilled cheesecake. Return to fridge for 30 minutes to set.
  • Run a knife around the edges before unmolding. Slice with a hot, dry knife for clean cuts. Wipe the knife between slices.

Notes

  • Room temperature ingredients mix smoothly without lumps. Overbeating incorporates too much air, leading to cracks.
  • A water bath ensures gentle, even cooking. Avoid opening the oven door during baking.
  • The cheesecake continues setting as it cools. Rushing this step causes sinking.
  • Use full-fat cream cheese for richest texture.
  • Strain pumpkin puree if watery for thicker filling.
  • Cool gradually to prevent cracks.
  • Chill overnight for clean slices.
  • Grease pan sides lightly for easy release.
  • For a twist, try a gingersnap or oreo crust instead of graham cracker.
  • Storage: Wrap tightly in plastic then foil and refrigerate up to 5 days. Freeze slices individually for up to 2 months; thaw overnight in the fridge before serving.

Nutrition

Serving: 1SliceCalories: 420kcalCarbohydrates: 35gProtein: 7gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 110mgSodium: 310mgPotassium: 220mgFiber: 1gSugar: 25gVitamin A: 60IUVitamin C: 2mgCalcium: 8mgIron: 6mg
Keyword creamy cheesecake, fall dessert, holiday cheesecake, pumpkin cheesecake, pumpkin dessert
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