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Pumpkin Cheesecake Recipe

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★★★★★

4.6 from 596 reviews

This creamy pumpkin cheesecake features a rich, velvety filling infused with real pumpkin and warm fall spices, set atop a crisp graham cracker crust. Baked using a gentle water bath method, it ensures a smooth, crack-free finish, perfect for Thanksgiving or cozy fall desserts.

Ingredients

Scale

Crust

  • 1½ cups graham cracker crumbs (about 10 full sheets)
  • 6 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon

Filling

  • 24 oz (3 packs) cream cheese, room temperature
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • ½ teaspoon salt
  • 4 large eggs, room temperature
  • 1 cup 100% pure pumpkin purée (canned)
  • ½ cup sour cream
  • 1 tablespoon pumpkin pie spice (or homemade blend: ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ground ginger, ¼ tsp allspice, ¼ tsp cardamom)
  • 2 teaspoons vanilla extract
  • 2 tablespoons all-purpose flour

Instructions

  1. Prepare the crust: In a food processor, pulse the graham crackers into fine crumbs. Add sugar and cinnamon; pulse to combine. Pour in melted butter while pulsing until mixture resembles wet sand. Press the mixture evenly into the bottom and up 2 inches on the sides of a 9-inch springform pan wrapped in heavy-duty wide foil. Bake at 350°F for 10-15 minutes until golden and fragrant, then cool.
  2. Make the filling base: Reduce oven temperature to 300°F. In a large bowl or stand mixer with whisk attachment, beat cream cheese at medium speed until smooth, about 1 minute. Add granulated sugar, brown sugar, and salt; mix on medium until creamy, scraping down the bowl as needed.
  3. Add eggs: Add eggs one at a time on low speed, incorporating each completely before adding the next. Stop to scrape bowl as necessary. Avoid high speeds to prevent air incorporation that causes cracking.
  4. Add pumpkin and seasoning: Mix in pumpkin purée, sour cream, pumpkin pie spice, and vanilla extract until combined.
  5. Finish batter: Sprinkle flour on top and mix on low until just incorporated. Scrape down bowl and give a final mix.
  6. Prepare for baking: Pour filling into cooled crust. Place springform pan in a large deep roasting pan. Carefully pour boiling water into roasting pan to come 1 inch up the sides of the springform pan, ensuring no water gets into the batter.
  7. Bake the cheesecake: Bake at 300°F for about 1 hour until edges are set but center slightly wobbly. Turn off oven and leave cheesecake inside for 1 hour with door closed to cool slowly.
  8. Cool and chill: Remove cheesecake from water bath, unwrap foil, and cool to room temperature on wire rack. Cover with towel to absorb condensation. Refrigerate for at least 6 hours or overnight.
  9. Serve: Run knife around edges before releasing springform pan. Serve plain or garnish with dollops of whipped cream as desired.

Notes

  • Use room temperature cream cheese and eggs to ensure smooth, lump-free filling.
  • Do not overbeat the batter to avoid incorporating excess air which causes cracking.
  • Wrap the springform pan securely with wide heavy-duty foil to prevent water from leaking in during the water bath.
  • Slowly cool the cheesecake in the turned-off oven to minimize cracking.
  • Alternative crust options like gingersnap or speculoos cookies can be used but may need slight adjustments in butter quantity.
  • Do not open the oven door during baking except to check doneness near the end.

Keywords: pumpkin cheesecake, fall dessert, Thanksgiving dessert, creamy cheesecake, pumpkin pie spice, graham cracker crust

Find it online: https://topreci.com/pumpkin-cheesecake-recipe/