Pumpkin Cheesecake Recipe
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Unrated
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Prep Time
30 mins
-
Cook Time
1 hr 30 mins
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Additional Time
6 hrs
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Total Time
7 hrs 50 mins
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Servings
10 slices
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Calories
649 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Pumpkin Cheesecake Recipe
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This pumpkin cheesecake is filled with warmly spiced fall flavors, real pumpkin puree, and plenty of tangy cream cheese!
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Ingredients
For the Crust
- 2 cups Graham cracker crumbs (from about 18 cracker sheets)
- 6 tablespoons unsalted butter (¾ stick)
- ¼ cup granulated sugar
- 1 teaspoon pumpkin pie spice
For the Cheesecake
- 32 ounces cream cheese room temperature (4 bricks)
- 1 cup granulated sugar
- ¼ cup brown sugar
- 15 ounces pumpkin puree (1 can)
- ½ cup heavy cream room temperature
- 1 tablespoon pure vanilla extract
- 1 tablespoon pumpkin pie spice
- 3 large eggs room temperature
Instructions
- Preheat the oven to 350° F and add a roasting pan or other large pan in the lower section of the oven to make a hot water bath. Place enough hot water in the pan that it will rise to 1-2 inches around the 9-inch springform pan. Using 18-inch heavy-duty aluminum foil, wrap the outside of your springform pan with 4 layers of foil, to ensure no water leaks into the cheesecake as it bakes in the water bath.
- Place the graham cracker crumbs in a bowl; pour in the melted butter, sugar, and pumpkin pie spice; and blend until combined.
- Pour the crumb mixture into the prepared springform pan and press evenly into the bottom and up the sides of the pan. Be careful to get an even layer of crust. It’s best to use a glass or measuring cup to get an even, hard-packed crust, and keep buildup out of the corner.
- Bake crust for 10 minutes. Allow crust to cool completely.
- Using a hand mixer, beat the cream cheese on low speed until soft. Add the rest of the ingredients, except for the eggs. Mix on low speed just until the ingredients are mixed.
- Add the eggs, one at a time, to the cream cheese mixture, and blend on low speed, scraping the sides of the bowl with a rubber spatula.
- Pour cheesecake batter into the baked cookie crust. Spread evenly.
- Place the cheesecake in the water bath in the oven, being careful not to touch the very hot water. Bake for approx. 80-90 minutes (don’t open the oven door to check on it during baking). The cheesecake will be done when the center is still a little jiggly when you gently shake the pan, but the outer edges seem firm. When it’s baked, turn off the oven and leave the cheesecake inside for an hour, making a small opening in the door by placing a wooden spoon in it.
- Take the cheesecake out of the oven and let it cool completely, then put it in the fridge for at least 5 hours.
- Carefully remove the springform pan, first running a small knife blade around the outer edge. Cut into slices, and serve with whipped cream, drizzled caramel sauce, or ice cream.
Notes
- Storage: Store pumpkin cheesecake in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.
Nutrition Information
Show Details
Serving
1slice
Calories
649kcal
(32%)
Carbohydrates
53g
(18%)
Protein
10g
(20%)
Fat
46g
(71%)
Saturated Fat
26g
(130%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
0.3g
Cholesterol
179mg
(60%)
Sodium
425mg
(18%)
Potassium
286mg
(8%)
Fiber
2g
(8%)
Sugar
40g
(80%)
Vitamin A
8304IU
(166%)
Vitamin C
2mg
(2%)
Calcium
141mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 649 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 649kcal | 32% |
| Carbohydrates | 53g | 18% |
| Protein | 10g | 20% |
| Fat | 46g | 71% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 179mg | 60% |
| Sodium | 425mg | 18% |
| Potassium | 286mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 40g | 80% |
| Vitamin A | 8304IU | 166% |
| Vitamin C | 2mg | 2% |
| Calcium | 141mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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