Pumpkin Cheesecake Recipe
User Reviews
5
78 reviews
Excellent
Pumpkin Cheesecake Recipe
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This pumpkin cheesecake features a spiced graham cracker crust with a creamy filling combining pumpkin puree, cream cheese, spices, and eggs. Aromatic autumn spices like cinnamon, ginger, cloves, and nutmeg enhance the pumpkin flavor. The filling is smooth and rich, balanced by the buttery crust. The cheesecake is baked in a foil-wrapped springform pan using a water bath method to ensure a delicate texture.
Description
The crust blends finely crushed graham crackers with melted butter and spices, baked briefly to develop a firm base. The filling incorporates drained pumpkin puree mixed with sugar and warm spices to create deep flavor. Cream cheese is beaten until smooth before adding the pumpkin mixture, eggs, vanilla, and lemon juice, which add moisture and brightness. Heavy cream whips into the batter for richness and silkiness.
Baking the cheesecake in a springform pan wrapped in foil inside a water bath prevents cracks and encourages even cooking. After baking and cooling, the cheesecake is firm but creamy with the characteristic smoothness of dense, rich cheesecakes enriched by pumpkin and spices.
Suitable for serving sliced, this dessert holds well refrigerated for several days. The recipe yields about 10 to 14 slices depending on serving size, offering a substantial and elegant seasonal dessert.
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Ingredients
For the crust:
- 9 graham crackers (see note 2)
- 5 tablespoons butter melted, plus more for brushing the pan
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cloves ground
For the filling:
- 1 (15 ounce) can pumpkin see note 3, puree
- 1 1/3 cups granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon cloves ground
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 1/2 pounds cream cheese cut into chunks and softened
- 1 tablespoon lemon juice
- 1 tablespoon vanilla extract
- 5 large egg at room temperature
- 1 cup heavy cream
Instructions
To make the crust:
- Preheat oven to 325 degrees. Wrap a 9-inch springform pan in two layers of heavy-duty aluminum foil. Arrange a dish towel in the bottom of a heavy roasting pan.
- In a food processor, or in a plastic bag with a rolling pin, finely crush graham crackers. In a medium bowl, combine graham cracker crumbs, butter, sugar, cinnamon, ginger, and cloves. Pour into the springform pan, using the bottom of a measuring cup to pack the crumbs evenly on the bottom.
- Bake until lightly browned and fragrant, about 10 to 15 minutes. Set on top of dish towel in roasting pan and bring a kettle or saucepan of water to boil.
To make the filling:
- Pat the pumpkin puree dry with several layers of paper towel. In a small bowl, whisk together sugar, cinnamon, ginger, allspice, cloves, nutmeg, and salt.
- In a stand mixer fit with the paddle attachment, or with an electric mixer by hand, beat cream cheese on medium-low speed until smooth, about 1 to 3 minutes. Scrape down bowl and beaters as necessary.
- Add the sugar mixture in two batches, beating after each addition until incorporated, about 1 to 3 minutes. Add pumpkin, lemon juice, and vanilla and mix until combined.
- Add in eggs one at a time until incorporated, about 1 to 3 minutes. Beat in heavy cream until incorporated, 1 to 3 minutes.
To bake the cheesecake:
- Brush the inside of the springform pan with melted butter (being careful not to disturb the graham cracker crust). Carefully pour the filling into the springform pan.
- With the cheesecake inside of it, set the roasting pan on an oven rack. Pour boiling water into the roasting pan until it reaches about halfway up the sides of the pan.
- Bake until the cheesecake reaches 150 degrees at the center when tested with an internal thermometer, about 1 1/2 hours (do not open the oven door). Remove from oven.
- Let cheesecake cool in the roasting pan for 45 minutes, then transfer to a wire rack and cool until barely warm, about 2 1/2 to 3 hours longer. Run a knife around the inside edge of the springform pan about once per hour to loosen the cake.
- Wrap the pan tightly in plastic wrap and refrigerate until cold, about 3 hours.
- To unmold the cheesecake, wrap a kitchen towel wet with hot water around the cake pan for 1 minute. Remove the sides of the pan and carefully slide the cake onto a cake platter. Let the cheesecake sit at room temperature for 30 minutes before serving.
Notes
- A 9-inch springform pan with removable bottom wrapped in foil is best for baking this cheesecake in a water bath.
- If graham crackers are unavailable, crushed digestive biscuits can substitute for the crust.
- Use pure pumpkin puree, not pumpkin pie filling, and drain if necessary to reduce moisture.
- This recipe makes 10 to 14 slices depending on portion size.
- Store finished cheesecake covered in the refrigerator for up to 4 days.
Nutrition Information
Show Details
Serving
1 slice
Calories
409kcal
(20%)
Carbohydrates
31g
(10%)
Protein
6g
(12%)
Fat
30g
(46%)
Saturated Fat
17g
(85%)
Trans Fat
1g
(50%)
Cholesterol
154mg
(51%)
Sodium
366mg
(15%)
Potassium
129mg
(3%)
Fiber
1g
(4%)
Sugar
25g
(50%)
Vitamin A
1136IU
(23%)
Vitamin C
1mg
(1%)
Calcium
80mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 14servings (1 slice each)
Amount Per Serving
Calories 409 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 409kcal | 20% |
| Carbohydrates | 31g | 10% |
| Protein | 6g | 12% |
| Fat | 30g | 46% |
| Saturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 154mg | 51% |
| Sodium | 366mg | 15% |
| Potassium | 129mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 1136IU | 23% |
| Vitamin C | 1mg | 1% |
| Calcium | 80mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
78 reviews
Excellent
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