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Pumpkin Pie Cheesecake Recipe

Pumpkin Pie Cheesecake

iamwinfred
This Pumpkin Pie Cheesecake Recipe combines two Thanksgiving classics into one dessert that tastes even better than either one alone. A buttery graham cracker crust holds up a thick layer of spiced pumpkin cheesecake, and every slice comes out rich, creamy, and full of warm fall flavor.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 410 kcal

Equipment

  • 9-inch springform pan essential for releasing the cheesecake cleanly
  • Food processor for crushing graham crackers
  • Electric hand mixer or stand mixer
  • Large roasting pan for the water bath
  • Mixing bowls several sizes
  • Rubber spatula
  • Offset spatula for smoothing the top
  • Wire cooling rack
  • Heavy-duty aluminum foil

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter melted
  • 1/4 teaspoon salt

For the Filling

  • 24 ounces cream cheese three 8 ounce blocks, full-fat, softened
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 can pure pumpkin puree 15 ounces, not pumpkin pie filling
  • 3 large eggs room temperature
  • 1/3 cup sour cream room temperature
  • 2 tablespoons all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

For the Topping

  • 1 cup heavy cream cold
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Ground cinnamon for dusting

Instructions
 

  • Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan tightly in 2-3 layers of heavy duty aluminum foil. Lightly grease the inside of the pan.
  • In a medium bowl, combine graham cracker crumbs, sugar, and salt. Stir in melted butter until mixture resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 8-10 minutes until set and lightly toasted. Cool while making filling. Leave oven on.
  • In a large bowl, beat softened cream cheese on medium speed for 2-3 minutes until smooth. Add granulated and brown sugars and beat until light and fluffy. Beat in flour until just combined.
  • Add pumpkin puree, sour cream, pumpkin pie spice, vanilla, and salt. Beat on low until fully incorporated and smooth, scraping down the bowl as needed.
  • Add eggs one at a time, beating on low after each addition just until the yolk disappears. Do not overmix. Pour filling over cooled crust and smooth the top with an offset spatula.
  • Place the foil-wrapped pan in a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 60-70 minutes until the outer edges are set and the center has a slight jiggle. Turn off oven, crack the door, and let cheesecake sit inside for 1 hour.
  • Remove the pan from the water bath and remove the foil. Run a thin knife around the inside edge to loosen the cheesecake. Cool on a wire rack at room temperature for about 1 hour.
  • Cover loosely and refrigerate for at least 6 hours or overnight. When ready to serve, beat heavy cream, powdered sugar, and vanilla until soft peaks form. Release the springform pan, spread or pipe whipped cream over the top, dust with cinnamon, slice, and serve.

Notes

  • Bring cream cheese, eggs, and sour cream to room temperature before starting to prevent lumps and ensure even baking.
  • Do not overmix once the eggs are added, as incorporating too much air is the most common cause of cracks.
  • Always use pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
  • Double check your foil wrap for tears before placing the pan into the water bath to prevent a soggy crust.
  • Let the cheesecake cool gradually in stages: oven, then countertop, then fridge, rather than moving it straight from a hot oven into a cold fridge.
  • Chill the cheesecake fully, ideally overnight, before slicing for the cleanest results.
  • For a variation, swap the graham cracker crust for a gingersnap cookie crust or add a layer of caramel sauce between the crust and filling.
  • Store leftovers covered tightly in the refrigerator for up to 5 days. Freeze individual slices for up to 2 months.
  • Add the whipped cream topping fresh, right before serving, rather than freezing it with the cheesecake.

Nutrition

Serving: 1SliceCalories: 410kcalCarbohydrates: 33gProtein: 6gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 115mgSodium: 310mgPotassium: 180mgFiber: 2gSugar: 24gVitamin A: 85IUVitamin C: 2mgCalcium: 8mgIron: 6mg
Keyword fall cheesecake, holiday cheesecake, pumpkin dessert, pumpkin pie cheesecake, thanksgiving dessert
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