Pumpkin Cheesecake
User Reviews
3.9
Pumpkin Cheesecake
Description
Pumpkin Cheesecake begins with a graham cracker crust mixed with brown sugar and cinnamon, pressed into a springform pan to form a firm base. The filling blends cream cheese with pureed pumpkin, eggs, sour cream, sugar, and a blend of warm spices, creating a smooth batter that bakes for an hour until set. After baking, it rests before refrigeration to develop flavor and firmness.
The result is a creamy, dense cheesecake infused with pumpkin and autumn spices that provide a balanced warmth and fragrance. The crust offers a crisp contrast to the smooth filling. Because cheesecakes often develop cracks, glazing the top with sweetened sour cream or ganache can improve appearance without altering flavor.
This cheesecake can serve as a centerpiece dessert during fall or holiday dinners. Baking it in a water bath is recommended to reduce cracking. Allow it to cool properly before serving to maintain texture.
Ingredients
crust
- 1 3/4 cups graham cracker crumbs
- 3 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 1 butter melted, salted, stick
filling
- 3 cream cheese 8-ounce packages, at room temperature
- 1 pureed pumpkin 15-ounce can
- 3 egg plus 1 egg yolk
- 1/4 cup sour cream
- 1 1/2 cups sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg fresh ground
- 1/8 teaspoon cloves ground
- 2 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
Instructions
- Set oven to 350F
- To make the crust, in medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch spring form pan. Set aside.
- For the filling, beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
- Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
Notes
- Press graham cracker crumbs firmly in the pan to form a sturdy crust; adding crumbs up the pan sides requires more crumbs than the recipe suggests.
- Avoid large cracks by baking the cheesecake in a water bath.
- If cracks form, cover the top with a glaze such as sweetened sour cream or chocolate ganache to improve appearance.
- Refrigerate the cheesecake for at least 4 hours before serving for best texture.
User Reviews
Overall Rating
3.9
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