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Pumpkin Cheesecake

Ultra-Creamy Pumpkin Cheesecake to Fall in Love With

Experience the festive flavors of autumn with this delicious pumpkin cheesecake, featuring a creamy texture and spiced sweetness.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling Time 45 minutes
Total Time 2 hours 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham cracker crumbs Substitute with gluten-free graham crackers for a gluten-free version.
  • 0.5 cups Pecans (optional) Substitute with walnuts if preferred.
  • 0.25 cups Granulated sugar
  • 1 teaspoon Ground cinnamon Stick to the specified amount for the best flavor.
  • 0.5 cups Unsalted butter Melted.
For the Filling
  • 16 ounces Full-fat cream cheese Only full-fat works best.
  • 1 cups Light brown sugar Can be substituted with more granulated sugar.
  • 1 cup Pumpkin puree 100% pumpkin puree.
  • 3 large Large eggs Brought to room temperature.
  • 1 large Egg yolk Brought to room temperature.
  • 1 cup Sour cream Can be omitted for a lighter version.
  • 1 teaspoon Vanilla extract Pure extract is recommended.
  • 2 tablespoons Cornstarch Prevents cracks.
  • 1 teaspoon Ground ginger
  • 0.5 teaspoon Ground cloves
  • 0.5 teaspoon Ground nutmeg

Equipment

  • 9-inch springform pan
  • Mixing Bowl
  • Roasting pan
  • electric mixer

Method
 

Step-by-Step Instructions for Pumpkin Cheesecake
  1. Preheat the oven to 350°F (175°C). Wrap a 9-inch springform pan in heavy-duty foil to prevent leaks. Set it in a roasting pan.
  2. Mix graham cracker crumbs, chopped pecans, sugar, cinnamon, and a pinch of salt in a bowl. Add melted butter and mix until damp sand. Press into the bottom of the pan. Bake for 8-10 minutes until lightly golden.
  3. Lower the oven temperature to 325°F (163°C). Beat cream cheese until smooth, then add both sugars, spices, and cornstarch until combined. Stir in pumpkin puree, sour cream, and vanilla until just blended.
  4. Add eggs and yolk one at a time, mixing lightly after each addition. Pour the filling into the crust.
  5. Pour the filling into the crust. Fill the roasting pan with hot water halfway up the sides of the springform pan. Bake for 60-70 minutes until the edges are set and the center has a slight jiggle.
  6. For the optional topping, mix sour cream, powdered sugar, and vanilla in a bowl. Spread over the cheesecake and bake for an additional 5 minutes.
  7. Turn off the oven and crack the door open. Cool for 45 minutes, then refrigerate for at least 6 hours or overnight.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 36gProtein: 5gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 320mgPotassium: 180mgFiber: 1gSugar: 20gVitamin A: 4500IUVitamin C: 1mgCalcium: 80mgIron: 0.5mg

Notes

Serve with whipped cream or a drizzle of caramel sauce. Avoid overmixing to prevent cracks.

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