Pumpkin Cheesecake (no water bath)
User Reviews
5
Pumpkin Cheesecake (no water bath)
Description
Pumpkin Cheesecake (no water bath) prepares a rich dessert starting with a crisp graham cracker crust pressed into a springform pan and lightly baked. The filling combines room temperature cream cheese with granulated sugar, pumpkin puree, and a mixture of pumpkin pie spice, cinnamon, and vanilla extract. Eggs, beaten and incorporated gently, bind the mixture. Baking at 325°F ensures a smooth, creamy consistency without needing a water bath. The result is a cheesecake that highlights the subtle pumpkin flavor balanced with warm spices.
The crust provides a buttery, slightly crunchy base complementing the soft and velvety cheesecake layer. The pumpkin adds moisture and autumnal flavor while the cinnamon and pumpkin pie spice create a warm, comforting aroma. You can finish the cheesecake with toppings of your choice, such as whipped cream or nuts, to add texture and taste contrast.
This cheesecake works well for festive occasions or seasonal gatherings. It requires careful mixing to avoid overbeating and even baking to prevent cracks. The absence of a water bath makes it simpler to prepare.
Substituting gingersnap cookies for the crust is possible by grinding them into crumbs, omitting the added sugar, and using a slightly larger quantity of crumbs. Press firmly and bake as directed for a spicier crust variation.
Ingredients
For the Graham Cracker Crust:
- 1 3/4 cups graham cracker crumbs see note below on using gingersnaps
- 5 tablespoons granulated sugar
- 6 tablespoons butter melted
For the Cheesecake Filling:
- 32 ounces cream cheese at room temperature (4-8 oz. packages); Philadelphia brand preferred
- 1 1/4 cups granulated sugar
- 2 teaspoons vanilla extract
- 1 cup pumpkin Libby's brand preferred, pure
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 4 large egg at room temperature
- any desired cheesecake toppings
Instructions
- Place oven racks in the center of the oven. Preheat oven to 350 degrees.
- In a medium sized bowl, stir graham cracker crumbs together with sugar and melted butter until well incorporated and mixture looks like damp sand. Using the bottom of a measuring cup, press crust into the bottom and half way up the sides of a 9-inch springform pan. Bake 7 minutes. Remove from oven and set aside.
- Reduce oven temperature to 325 degrees. In a large bowl or bowl of a stand mixer, mix cream cheese 30 seconds until smooth. Scrape the sides and bottom of the bowl and add in granulated sugar. Stir until smooth.
- Stir in vanilla, pumpkin, pumpkin pie spice and cinnamon. Scrape the sides and bottom of bowl and mix again to ensure the cheesecake batter is getting evenly mixed.
- Crack eggs into a liquid measuring cup and using a fork, beat until well scrambled. With the mixer on low, slowly pour in the eggs into the cream cheese mixture and stop stirring once egg has been incorporated. Remove bowl from mixer and scrape the sides and bottom again, ensuring the entire mixture is smooth. If there are a few small lumps, try to fold in using the rubber scraper.
- Once the batter is completely smooth and ready, tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface as you tap the bowl. Pour filling into the center of the graham cracker crust and gently smooth the top. Will be very full!
- Bake for 40 minutes at 325 degrees. Reduce temperature to 250 degrees and continue cooking for 45 minutes more. Once this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door. Crack oven door to let cheesecake cool slowly for one hour before removing. At this point, cheesecake should be slightly warm. Bring cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge.
- Refrigerate until chilled completely (6 hours to overnight). To serve, open springform pan and remove collar. Decorate as desired. Dip a sharp knife into hot water, wipe off any excess water and slice. I like to dip my knife in water between each slice to get really clean-looking pieces.
Notes
- Gingersnap cookies can replace graham crackers for the crust; grind and use 2 cups with 6 tablespoons melted butter, omitting added sugar.
- Ensure cream cheese and eggs are at room temperature for a smoother batter and even baking.
- Do not overmix once eggs are added to avoid cracks or dense texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 494 kcal
% Daily Value*
| Calories | 494kcal | 25% |
| Carbohydrates | 40g | 13% |
| Protein | 8g | 16% |
| Fat | 34g | 52% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 160mg | 53% |
| Sodium | 398mg | 17% |
| Potassium | 196mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 4459IU | 89% |
| Vitamin C | 1mg | 1% |
| Calcium | 103mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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