Ingredients

1½ cups graham cracker crumbs

5 tablespoons unsalted butter, melted

2 tablespoons granulated sugar (for crust)

1 teaspoon ground cinnamon (for crust)

24 ounces cream cheese, room temperature

1 cup granulated sugar (for filling)

½ cup light brown sugar, packed

3 large eggs, room temperature

1 can (15 ounces) 100% pure pumpkin purée

½ cup sour cream

1½ teaspoons pumpkin pie spice

1 teaspoon vanilla extract

2 tablespoons all-purpose flour

½ teaspoon salt

Instructions

Step 1: Preheat oven to 350°F. In a food processor, pulse graham crackers into fine crumbs. Add 2 tablespoons sugar and 1 teaspoon cinnamon; pulse again. Pour in melted butter and pulse until mixture feels like wet sand.

Step 2: Wrap the bottom of a 9-inch springform pan with heavy-duty foil. Press the crumb mixture into the pan’s bottom and about 2 inches up the sides using a flat-bottomed cup or glass. Bake 10–15 minutes until fragrant and golden. Let cool.

Step 3: Reduce oven temperature to 300°F. Beat cream cheese in a large bowl or stand mixer at medium speed until smooth, about 1 minute. Add 1 cup granulated sugar, brown sugar, and salt; mix until creamy, about 1 minute more. Scrape down bowl.

Step 4: Add eggs one at a time on low speed, mixing just until incorporated. Scrape bowl as needed; avoid whipping in excess air.

Step 5: Add pumpkin purée, sour cream, pumpkin pie spice, and vanilla extract. Mix on low just to combine.

Step 6: Sprinkle flour over mixture and mix on low until just incorporated. Scrape down bowl and mix once more.

Step 7: Pour filling into cooled crust. Place springform pan in a large roasting pan. Carefully pour boiling water into roasting pan around springform pan to reach about 1 inch up the side, avoiding water in the batter.

Step 8: Bake 1 hour at 300°F until edges are set and center slightly wobbly. Turn off oven; keep door closed and let cheesecake cool in oven for 1 hour.

Step 9: Remove cheesecake from water bath, unwrap foil, and cool to room temperature on a wire rack. Cover with a towel to absorb condensation and refrigerate at least 6 hours or overnight.

Step 10: Before serving, run a knife around edges and release springform sides. Serve plain or topped with whipped cream.

Tips & Variations

Use room temperature cream cheese and eggs for a smooth, airy filling.

Wrap the springform pan tightly with wide heavy-duty foil to avoid water leaks and soggy crust in the water bath.

Substitute gingersnap or speculoos cookies for the crust for a different flavor; add a bit more butter if needed to bind the crumbs.

Do not overbeat the batter to prevent cracks; mix on low once eggs are added.

Storage

Store pumpkin cheesecake covered in the refrigerator for up to 5 days. If freezing, wrap tightly in plastic wrap and then foil; freeze for up to 1 month. Thaw overnight in the fridge before serving. For best texture, avoid repeated freezing and thawing. Reheat slices gently at room temperature or serve chilled.

FAQs

How do I prevent cracks in pumpkin cheesecake?

Avoid overwhipping the batter, especially after adding eggs, to minimize air bubbles. Tap out any large air bubbles before baking, and cool the cheesecake slowly by turning off the oven and letting it rest inside with the door closed for 1 hour.

Can I make this cheesecake without a water bath?

The water bath is important for gentle heat and humidity that prevent cracking and dryness. Omitting it may result in a cracked or dry cheesecake, especially with pumpkin filling. It’s best to use the water bath for the ideal texture.