Pumpkin Cheesecake
User Reviews
4.5
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Prep Time
30 mins
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Cook Time
1 hr
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Additional Time
6 hrs
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Total Time
7 hrs 30 mins
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Servings
12 servings
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Course
Cake
Pumpkin Cheesecake
Description
The Pumpkin Cheesecake starts with a crust made of graham cracker crumbs mixed with melted unsalted butter, granulated sugar, and pumpkin pie spice, pressed onto the bottom and slightly up the sides of a springform pan and partially baked. The filling combines softened cream cheese with granulated and light brown sugars, then adds eggs, canned pumpkin puree, heavy cream, pure vanilla extract, and pumpkin pie spice, mixed until smooth. The pan is wrapped in foil and placed in a water bath to provide gentle, even heat during baking to prevent cracking.
Baking results in a firm yet creamy cheesecake with pronounced pumpkin flavor balanced by typical cheesecake tang and mellow spice. The water bath technique helps maintain moisture and a consistent texture throughout the cheesecake, reducing cracking and uneven cooking.
Once baked and cooled, the cheesecake can be served plain or covered with whipped cream to hide any cracks if baking without a water bath. It can be refrigerated tightly covered for up to five days or frozen for one to two months. Thawing should be done overnight in the refrigerator for best texture preservation.
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- 6 tablespoons butter melted, unsalted
- ¼ cup granulated sugar
- 1 teaspoon pumpkin pie spice
For the Cheesecake
- 32 ounces cream cheese softened
- 1 cup granulated sugar
- ¼ cup light brown sugar packed
- 3 egg large
- 1 can pumpkin puree 15 ounces, pure
- ⅓ cup heavy cream
- 2 teaspoons vanilla extract pure
- 1 tablespoon pumpkin pie spice
Instructions
- Preheat oven to 350°F. Wrap the outside of the bottom of a 9-inch springform pan with foil. Spray the inside lightly with nonstick cooking spray.
- In a medium bowl, combine graham cracker crumbs, butter, granulated sugar and pumpkin pie spice. Press onto bottom and 1 inch up side of prepared pan. Bake for 7 to 8 minutes. Cool on wire rack for about 10 minutes.
- Begin to boil a large pot of water for the water bath.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, combine cream cheese, granulated sugar and brown sugar until fluffy; about 3 minutes. Add in eggs, pumpkin and heavy cream, mix until fully incorporated; scraping down the sides of the bowl as needed. Finally, add in vanilla and pumpkin pie spice and mix until well combined.
- Pour batter into prepared crust. Place pan into a larger pan, such as a roasting pan, and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.
- Bake 60 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, crack the oven door, turn the heat off, and let rest in the cooling oven for one hour. After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 6 hours.
Notes
- If not using a water bath, cracks may form; cover with whipped cream if needed for presentation.
- Store cheesecake tightly covered in the refrigerator for up to 5 days.
- Freeze for 1 to 2 months; defrost overnight in the refrigerator before serving.
User Reviews
Overall Rating
4.5
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