Creamy Pumpkin Cheesecake
A creamy pumpkin cheesecake with a buttery graham cracker crust and a silky, spiced pumpkin filling. Baked in a water bath and cooled slowly so it stays smooth and crack-free.
Servings: 12 servings
Ingredients
- 2 & 1/2 cup crushed graham crackers
- 1/2 cup butter melted
- 1/4 cup granulated sugar
- 1/2 tsp salt
Pumpkin cheesecake layer
- 24 oz cream cheese full fat brick style, softened, 3 packages
- 1 cup granulated sugar
- 1/3 cup brown sugar packed
- 15 oz pumpkin puree not pumpkin pie filling
- 3 large eggs room temperature
- 1/3 cup sour cream
- 1 tbsp vanilla extract
- 1 tbsp pumpkin pie spice
- 3 tbsp cornstarch
- 1/4 tsp salt
Whipped cream topping (optional)
- 3/4 cup heavy cream cold
- 2 tbsp granulated sugar
- 2 tsp vanilla extract or vanilla bean paste
Instructions
Make the crust
- Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. Wrap the outside of the pan tightly with foil to keep water from the water bath out.
- In a large bowl, mix the graham cracker crumbs, granulated sugar, and salt. Add the melted butter and mix until combined.2 & 1/2 cup crushed graham crackers, 1/2 cup butter, 1/2 tsp salt, 1/4 cup granulated sugar
- Press the mixture into the bottom and up the sides of the pan.
- Bake for 10 minutes, then set aside to cool. Lower the oven to 325°F.
Make the cheesecake filling
- Using the paddle attachment, beat the cream cheese, granulated sugar, and brown sugar on medium speed until combined. Lower the speed and add the eggs one at a time, mixing until combined.24 oz cream cheese, 1 cup granulated sugar, 1/3 cup brown sugar, 3 large eggs
- Mix in the pumpkin puree, sour cream, and vanilla extract until combined. Add the cornstarch, pumpkin pie spice, and salt and mix again just to combine.15 oz pumpkin puree, 1/3 cup sour cream, 1 tbsp vanilla extract, 3 tbsp cornstarch, 1 tbsp pumpkin pie spice, 1/4 tsp salt
- While the batter mixes, bring a pot of water to a boil.
- Pour the batter into the crust and set the springform pan in a large roasting pan. Pour the boiling water into the roasting pan, keeping it out of the batter, until it reaches about halfway up the springform pan.
- Bake for 75 to 85 minutes, until the edges are set and the center has a slight jiggle. Turn off the oven, prop the door slightly open with a wooden spoon, and leave the cheesecake inside for 1 hour.
- Cool to room temperature, then refrigerate for at least 8 hours or overnight.
Make the whipped cream (optional)
- Whip the heavy cream, sugar, and vanilla to stiff peaks.3/4 cup heavy cream, 2 tbsp granulated sugar, 2 tsp vanilla extract
- Serve the cheesecake as is, or top it with whipped cream, salted caramel, or both. Slice and serve.
Notes
Don't rush the cool down. Leaving the cheesecake in the turned-off oven with the door propped for 1 hour is what keeps it from cracking.
For a softer crust, skip pre-baking it.
Store covered tightly in the fridge for up to 3 days. After that the filling is still fine, but the crust turns soft and soggy.
Freeze whole or in slices, wrapped in plastic wrap and foil, for up to 1 month. Thaw overnight in the fridge.
Nutrition
Calories: 497Calories | Carbohydrates: 50g | Protein: 7g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 126mg | Sodium: 486mg | Potassium: 226mg | Fiber: 2g | Sugar: 34g | Vitamin A: 6603IU | Vitamin C: 2mg | Calcium: 106mg | Iron: 2mg
