Pumpkin Cheesecake
Pumpkin cheesecake is a delectable dessert that combines the rich and creamy goodness of cheesecake with the warm and comforting flavors of pumpkin spice. It's a dessert that's sure to impress and satisfy anyone with a sweet tooth.
Servings: 12 pieces
Calories: 508kcal
Ingredients
Crust
- 2 ½ cups graham cracker crumbs, about 16 sheets graham crackers, crushed
- 10 tablespoons unsalted butter, melted
- ¼ cup (50 g) granulated sugar
- ½ teaspoons kosher salt
Pumpkin Cheesecake
- 4 blocks (8 ounces each) cream cheese, softened
- 2 ½ cups (500 g) granulated sugar
- ¼ cup (57.5 g) sour cream, room temperature
- 1 can (15 ounces) pure pumpkin
- 6 large eggs, room temperature, lightly beaten
- 1 tablespoon vanilla extract
- 2 ½ teaspoons ground cinnamon
- 1 teaspoon kosher salt
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- whipped cream, for topping
- chopped pecans, for topping, optional
Instructions
Crust
- Preheat the oven to 325°F.
- Spray a 10-inch springform pan with non-stick cooking spray and line the bottom with parchment paper. Wrap 2 pieces of aluminum foil around the bottom and sides of the pan. Set aside.
- In a large bowl, mix together the graham cracker crumbs, melted butter, sugar, and salt.
- Press the crumb mixture into the bottom and up the sides of the pan. Bake for about 15 to 20 minutes. As the crust is baking, make the cheesecake filling.
Pumpkin Cheesecake
- To the bowl of a stand mixer with the paddle attachment, add cream cheese. Beat until smooth and creamy.
- Add the sugar. Continue to beat until the mixture is smooth and creamy, stopping to scrape down the sides of the bowl as needed.
- Beat in the sour cream. Then, add the pumpkin, eggs, vanilla, cinnamon, salt, ginger, and cloves. Mix until just combined.
- When ready, pour into the baked crust.
- Place the foil-wrapped springform pan with the cheesecake in it into a slightly larger pan and carefully place it into the oven. Pour hot water into the larger pan, 3-4 inches deep, or about halfway up the side of the springform pan. Using a teapot with hot water works very well, as it is easy to pour and the water is already hot.
- Bake for about 1 hour 45 minutes. The center will still be slightly jiggly.
- Remove from the oven and out of the roasting pan. Let it cool on a wire rack to room temperature.
- Transfer the cheesecake to the refrigerator to chill for at least 8 hours, up to overnight.
- When ready, remove the cheesecake from the springform pan. Serve topped with dollops of whipped cream and chopped pecans (optional).
Video
Nutrition
Serving: 12g | Calories: 508kcal