Pumpkin Cheesecake
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4.9
486 reviews
Excellent
Pumpkin Cheesecake
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This is the BEST pumpkin cheesecake recipe! No water bath required and topped with a homemade cinnamon whipped cream. Recipe includes a video just below the instructions showing you how I make this pumpkin cheesecake at home!
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Ingredients
- 1 Graham Cracker Crust (prepared according to recipe in 9" or 10" springform pan, not pre-baked). Click the link for recipe.
- 24 oz cream cheese softened to room temperature, be sure to use brick-style and not spreadable cream cheese
- ¾ cup brown sugar packed
- ½ cup sugar
- ⅓ cup sour cream
- 1 ½ teaspoon vanilla extract
- 1 cup pumpkin puree¹
- 2 ½ teaspoons pumpkin pie spice
- 3 large eggs lightly beaten, room temperature preferred
Cinnamon Whipped Cream
- ¾ cup heavy cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- ⅛ teaspoon ground cinnamon
Instructions
- Preheat oven to 350F (175C)² (see note).
- Prepare graham cracker crust in a 9" springform but do not bake. Place in refrigerator to chill while you prepare your cheesecake filling.
- In a stand mixer (or in a large bowl with a hand-mixer), beat together softened cream cheese and sugars, scraping down the sides with a spatula occasionally to ensure ingredients are mixed well and lump-free.
- Add sour cream and stir well, pausing once to scrape down the sides and bottom of the bowl.
- Add vanilla extract, pumpkin puree, and pumpkin spice and stir until well-combined.
- Add eggs, one at a time, beating until just mixed after each addition (and scraping down the sides after each addition).
- Spread cheesecake batter evenly over prepared crust.
- Transfer pan to a foil lined baking sheet and place in center rack of 350F (175C) oven. Bake for 40 minutes or longer (see note!), until center of cheesecake is almost set (center may jiggle very slightly, edges should be set and may be slightly puffed or very slightly cracked).
- Allow pumpkin cheesecake to cool to room temperature and then transfer to refrigerator and chill for 6 hours or overnight.
- Before serving, prepare your cinnamon whipped cream.
Cinnamon Whipped Cream³
- For the cinnamon whipped cream topping, combine heavy cream, powdered sugar, vanilla extract, and ground cinnamon in a clean medium-sized bowl.
- Use an electric mixer to stir on low-speed. Gradually increase speed to high and beat until stiff peaks form.
- Pipe or dollop whipped cream over chilled cheesecake. Slice, serve, and enjoy!
Equipments used:
Notes
- Be sure to grab pure pumpkin puree (the only ingredient on the can should be "pumpkin") and not "pumpkin pie filling", which contains other ingredients and is usually sold right beside the pumpkin puree.
- Whoops! The video says to preheat the oven to 375F but this cheesecake should actually be baked on 350F (as the written recipe indicates) instead.
- Exact bake time can vary depending on your oven, whether you bake your cheesecake on a baking pan or not, the color of your springform pan (light or dark), and even the precise temperature of your ingredients. Because of this I recommend checking your cheesecake at 40 minutes (the amount of time it takes me) and adding time as needed. Some readers have reported needing to bake their cheesecake upwards of an hour! Follow the cues indicated in the recipe to tell that it's done, you can use an instant read thermometer to check that it's done if you aren't sure, the temperature should exceed 160F (70C).
- I used a Wilton 2D tip to pipe the whipped cream onto my cheesecake.
- Store in an airtight container in the refrigerator for up to 5 days. Pumpkin cheesecake may also be frozen for several months.
Nutrition Information
Show Details
Serving
1slice
Calories
520kcal
(26%)
Carbohydrates
39g
(13%)
Protein
12g
(24%)
Fat
36g
(55%)
Saturated Fat
18g
(90%)
Cholesterol
312mg
(104%)
Sodium
351mg
(15%)
Potassium
259mg
(7%)
Fiber
1g
(4%)
Sugar
30g
(60%)
Vitamin A
4525IU
(91%)
Vitamin C
1mg
(1%)
Calcium
130mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 520 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 520kcal | 26% |
| Carbohydrates | 39g | 13% |
| Protein | 12g | 24% |
| Fat | 36g | 55% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 312mg | 104% |
| Sodium | 351mg | 15% |
| Potassium | 259mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 4525IU | 91% |
| Vitamin C | 1mg | 1% |
| Calcium | 130mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
486 reviews
Excellent
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