Pumpkin Cheesecake
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5
529 reviews
Excellent
Pumpkin Cheesecake
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Pumpkin Cheesecake features a spiced graham cracker crust and a creamy filling made from cream cheese, pumpkin puree, eggs, sour cream, and warm pumpkin pie spices. This dessert balances the rich, silky texture of cheesecake with the seasonal flavor of pumpkin and cinnamon, perfect for fall gatherings or holidays.
Description
Preparing a crust from graham cracker crumbs combined with melted butter, sugar, and cinnamon provides a firm and flavorful base for the cheesecake. The filling blends room temperature cream cheese with granulated sugars, eggs, pumpkin puree, sour cream, vanilla extract, pumpkin pie spice, and a bit of flour to thicken. Baking in a foil-wrapped springform pan at carefully controlled temperatures and using a water bath helps prevent cracks and ensures even cooking.
The cheesecake’s texture is smooth and dense with the warm spices adding depth to the pumpkin flavor. Once cooled, it can be served plain or with toppings like whipped cream.
To maintain the cheesecake’s surface and moisture, it should be stored covered with a paper towel under plastic wrap. Using extra-wide foil for the water bath minimizes leaks. Room temperature ingredients whip better, and canned pumpkin puree (without added spices or sugar) should be used for consistent taste.
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Ingredients
For the Crust:
- 10 graham crackers (full sheets, 90g)
- 4 tablespoons butter melted (56g, unsalted
- ¼ cup granulated sugar (50g)
- ½ teaspoon cinnamon
For the Filling:
- 3 (8-ounce/226g) blocks cream cheese room temperature
- ¾ cup granulated sugar (150g)
- ½ cup light brown sugar 110g, packed
- ½ teaspoon salt
- 4 large egg room temperature
- 1 cup pumpkin 244g, puree
- ½ cup sour cream (120g)
- 2 teaspoon vanilla extract
- 1½ teaspoons pumpkin pie spice
- 2 tablespoons all-purpose flour
Instructions
For the Crust:
- Preheat the oven to 350°F. Wrap the bottom of the a 9-inch springform pan in two layers of foil, and bring the foil up the sides of the pan to just under the top edge. Press firmly to create a tight fit.
- Add the graham crackers to a food processor and pulse until broken down into fine crumbs. Add the sugar and cinnamon and pulse until combined. While pulsing, pour in the melted butter, and mix until well combined and the mixture feels like wet sand.
- Transfer the mixture to your springform pan and press the crumbs into a flat layer on the bottom and about 2 inches up the slides of the pan using the bottom of a measuring cup or glass.
- Bake for 10 to 15 minutes, or until fragrant and turning a dark golden color on the edges. Set aside to cool while making the filling.
For the Filling:
- Reduce oven temperature to 300°F..
- In a large mixing bowl or the bowl of a stand mixer fitted with a whisk attachment, beat the cream cheese at medium speed until smooth, about 1 minute. Add the sugars and salt and mix on medium until creamy, about 1 minute. Scrape down the bowl..
- Add the eggs, one at a time, allowing each to incorporate before adding the next. Stop and scrape the bowl down as needed.
- Once your eggs are incorporated, add the pumpkin puree, sour cream, spices, and vanilla. Sprinkle the flour on top. Mix on low speed just until incorporated. Scrape down the bowl and mix one last time. Pour the batter into the baked crust.
- Place the pan into a large roasting pan and place it in the oven. Carefully fill the pan with enough boiling water to come about 1 inch up the side of the springform pan.
- Bake for about 1 hour or until edges are set but the center wobbles slightly with gently shaken. Turn the oven off and leave door closed. Allow the cake to cool for 1 hour in the oven without opening the door. Remove the roasting pan from the oven. Remove the cheesecake from the water bath and cool to room temperature on a wire rack. Cover with a towel or paper towel and chill overnight or for at least 6 hours.
- Run a knife around edge of the chilled cake before releasing the spring and removing the sides of the pan. You can garnish the cake with dollops of whipped cream or enjoy plain.
Notes
- Use extra-wide foil to wrap the springform pan tightly to prevent water from seeping in during the water bath baking.
- You can substitute 1½ cups of graham cracker crumbs for the full sheets if preferred.
- Use room temperature cream cheese and eggs to achieve a smooth, creamy filling.
- Use pure pumpkin puree, not pumpkin pie filling, to control spices and sweetness.
- A water bath helps prevent cracks and creates even baking; avoid opening the oven door during baking.
- Store cheesecake with a paper towel covering the top beneath plastic wrap to maintain moisture and prevent condensation damage.
Nutrition Information
Show Details
Calories
437kcal
(22%)
Carbohydrates
41g
(14%)
Protein
7g
(14%)
Fat
28g
(43%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.2g
(10%)
Cholesterol
135mg
(45%)
Sodium
382mg
(16%)
Potassium
190mg
(4%)
Fiber
1g
(4%)
Sugar
32g
(64%)
Vitamin A
4203IU
(84%)
Vitamin C
1mg
(1%)
Calcium
100mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Calories | 437kcal | 22% |
| Carbohydrates | 41g | 14% |
| Protein | 7g | 14% |
| Fat | 28g | 43% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 135mg | 45% |
| Sodium | 382mg | 16% |
| Potassium | 190mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 4203IU | 84% |
| Vitamin C | 1mg | 1% |
| Calcium | 100mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
529 reviews
Excellent
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