Pumpkin Cheesecake
User Reviews
5
Pumpkin Cheesecake
Description
This Pumpkin Cheesecake recipe combines a crust of graham cracker crumbs mixed with melted butter and pressed into a springform pan, creating a sturdy base that supports the creamy filling. The cheesecake filling blends full-fat cream cheese with granulated sugar, pumpkin puree, sour cream, eggs, vanilla extract, and pumpkin pie spice. The ingredients are carefully mixed to avoid over-incorporating air, which helps prevent cracks during baking.
The cheesecake is baked low and slow at 275°F to allow gentle cooking, with the edges set and the center remaining slightly jiggly. After baking, the cheesecake cools gradually in the oven, which helps prevent cracking and maintains a smooth surface. The final texture is dense and creamy with distinct but balanced pumpkin and spice flavors.
Serve the cheesecake chilled, topped with sweetened whipped cream to add lightness and creaminess. It's suitable for holiday desserts or special occasions where a rich pumpkin-flavored dessert is desired.
For best results, bring all ingredients to room temperature before mixing. The crust can be pre-baked for crispness or skipped for a softer base. The cheesecake stores well refrigerated for up to six days and can be frozen for up to three months with proper wrapping.
Ingredients
Crust
- 2 ½ cups graham cracker crumbs
- ½ cup butter melted
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 egg 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
- Bring all ingredients to room temperature before mixing to ensure smooth batter.
- Pre-baking the crust yields a crisper texture; omit this step for a softer crust.
- Bake the cheesecake at low heat and let it cool slowly in the oven to prevent cracks.
- The cheesecake keeps in the refrigerator for 5-6 days, and can be frozen wrapped tightly for up to 3 months.
- For clean slices, dip a knife in hot water and wipe it between cuts.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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