Pumpkin Cheesecake
User Reviews
5.0
135 reviews
Excellent
Pumpkin Cheesecake
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This Pumpkin Cheesecake is rich, creamy, and loaded with pumpkin spice flavor!
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Ingredients
Crust
- 2 ½ cups Graham cracker crumbs
- ½ cup melted butter
Cheesecake Filling
- 24 ounces cream cheese room temperature, 3 blocks
- 1 ¾ cups granulated sugar
- 1 ½ cups pumpkin puree
- ½ cup sour cream room temperature
- 3 large eggs room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon pumpkin pie spice
- Whipped Cream sweetened, for serving
Instructions
Crust
- Preheat the oven to 350°F and line a 9" Springform pan with parchment paper. Wrap a large piece of tin foil around the bottom and part way up the sides of the pan.
- In a medium bowl, stir together graham crumbs and melted butter. Press into the prepared pan and about 1 inch up the sides. Bake for 10 minutes or until no longer moist.*
- Remove crust from the oven and reduce the oven heat to 275°F.
Filling
- Meanwhile, in a large bowl, beat cream cheese until smooth.
- Add sugar and beat until combined.
- Add pumpkin and beat until combined, scraping down the sides of the bowl as necessary.
- Add sour cream, eggs, vanilla, and pumpkin pie spice and beat on low until combined, scraping the sides of the bowl as necessary. Don't incorporate too much air into the cheesecake.
- Pour into prepared crust and smooth the top.
- Bake at 275°F for 1 hour 15 minutes to 1 hour 30 minutes, or until the outer 2 inches are set but the center is still slightly jiggly (you will be able to see when you look at it - the center will be slightly glossy except for the outer two inches).
- Turn off the oven and let cheesecake sit in the warm oven for 1 hour.
- Remove from the oven and carefully run a knife around the edge of the pan to loosen the cheesecake. Let cool to room temperature before chilling in the fridge overnight or at least 8 hours, then remove from the pan and serve with whipped cream.
Notes
- *If you prefer a soft crust, omit baking the crust.
- This cheesecake will last up to 5-6 days in the refrigerator, covered tightly.
- You can also freeze whole or in slices, in an airtight container, or wrapped in plastic wrap. Freeze up to 3 months and let thaw at room temperature or overnight in the refrigerator before serving.
- Bring all ingredients to room temperature before mixing. Don't overmix the batter.
- For a crisp crust, pre-bake the crust before adding the filling. For a soft crust, skip this step.
- Don’t rush the process! Baked low and slow and cool slowly too. This will ensure it doesn't crack.
- Let it sit in the oven for an hour after turning off the heat (you can prop the oven door open slightly with a wooden spoon). A slow cool keeps it from cracking.
- Cool on a wire rack on the counter before refrigerating.
- To cut cheesecake dip a knife in hot water and wipe the blade between each slice.
Nutrition Information
Show Details
Calories
498
(25%)
Carbohydrates
48g
(16%)
Protein
7g
(14%)
Fat
32g
(49%)
Saturated Fat
18g
(90%)
Cholesterol
129mg
(43%)
Sodium
390mg
(16%)
Potassium
204mg
(6%)
Fiber
2g
(8%)
Sugar
36g
(72%)
Vitamin A
5883IU
(118%)
Vitamin C
1mg
(1%)
Calcium
100mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 498 kcal
% Daily Value*
| Calories | 498 | 25% |
| Carbohydrates | 48g | 16% |
| Protein | 7g | 14% |
| Fat | 32g | 49% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 129mg | 43% |
| Sodium | 390mg | 16% |
| Potassium | 204mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 36g | 72% |
| Vitamin A | 5883IU | 118% |
| Vitamin C | 1mg | 1% |
| Calcium | 100mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
135 reviews
Excellent
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