Pumpkin Cheesecake
This Pumpkin Cheesecake is rich, creamy, and perfectly spiced. The perfect combination of a classic cheesecake and pumpkin pie!
Servings: 16 servings
Calories: 363kcal
Equipment
- 1 9" cheesecake pan
- 1 Stand mixer with paddle attachment
- 1 Food processor
Ingredients
Graham Cracker Crust
- 6 ounces graham crackers crushed
- 3 ounces unsalted butter melted
- 3 ounces granulated sugar
Cheesecake Filling
- 24 ounces cream cheese softened to room temperature
- 5 ounces granulated sugar
- 5 ounces brown sugar
- 2 ounces sour cream room temperature
- 2 ounces heavy cream room temperature
- 2 large eggs warmed to room temperature
- 2 egg yolks
- 1 cup pumpkin purée about 8.5 ounces
- 2 ½ teaspoons pumpkin pie spice
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 Tablespoon vanilla extract
Instructions
Making the Graham Cracker Crust
- Preheat your oven to 350º F. Move the bottom oven rack to the lowest place in the oven. Place the second oven rack in the middle of the oven.
- Blend the graham crackers in a food processor or roll them in a large zip-top bag with a rolling pin until they're finely crushed.
- Combine together the graham cracker crumbs, melted butter, and sugar in a medium bowl until it forms together.
- Place a parchment paper round in the bottom of the 9" springform pan (optional) to prevent sticking.
- Pour your graham cracker mixture on top of the parchment round and spread it evenly. Press down firmly with a flat measuring cup to compress the crust into the bottom and edges.
- Bake the crust for 5 minutes at 350º F and then let it cool. You should be able to smell the toasty crust near the end of the baking time.
Making the Cheesecake Filling
- Lower the oven to 335º F.
- Make sure your cream cheese, eggs, sour cream, and heavy cream are all at room temperature or they won't combine. Place the cream cheese into the bowl of your stand mixer with the paddle attachment and mix on low until smooth. Do not whip in air.
- Add the granulated sugar while mixing on low, scraping the bowl as needed. Then add the brown sugar.
- Add the sour cream and then the heavy cream while mixing on low.
- Add the eggs one at a time, then the egg yolks one at a time, letting each one mix in before adding the next.
- Add the vanilla extract, salt, pumpkin pie spice, and ground cloves, then add the pumpkin purée. Continue mixing on low until smooth, scraping the bowl to make sure all of the cream cheese is incorporated.
- Pour the cream cheese mixture into your cooled graham cracker crust.
Baking the Cheesecake
- Set up the water bath: place the 9" cheesecake pan inside a 10" cake pan (or wrap it in two layers of heavy-duty foil), then set it inside a large steel dishpan (about 16" wide) or any roasting pan big enough to hold it. Place everything on the lowest oven rack. Carefully pour hot water into the outer pan until it reaches about ¾ of the way up the sides of the cheesecake pan. (No-bath option: skip the bath and instead set a pan of hot water on the lowest rack with the cheesecake on the rack above it.)
- Bake at 335º F for about 60 minutes without opening the oven door. The cheesecake should be set but still slightly jiggly in the center, with an internal temperature of 155º F.
- If it has not reached 155º F or is still too jiggly in the center, keep baking in 10-minute increments until done.
- Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 60 more minutes.
- Remove the cheesecake from the oven and place it into the fridge to cool for 6 hours or ideally, overnight. Wait to cover the cheesecake with plastic wrap until it is fully cool, so it doesn’t condensate and drip moisture onto the top of the cheesecake.
- Run a knife around the outside of the cheesecake to separate it from the pan, or use a kitchen torch to lightly warm the outside and remove the springform pan.
- Top with some homemade whipped cream and a light dusting of pumpkin spice!
Video
Notes
Before you begin: Bring the cream cheese, eggs, sour cream, and heavy cream to room temperature. They all have to be the same temperature or they won't combine. Use a scale to weigh your ingredients for the most accurate results.
No water bath? Use the steam-pan method (a pan of hot water on the rack below the cheesecake).
Make-ahead: Cheesecake actually tastes better the next day. You can make it up to 2 to 3 days ahead and store it covered in the fridge until ready to serve.
Storage: Keep leftover cheesecake covered in the refrigerator for up to 5 days. Store it in an airtight container or cover the pan tightly with plastic wrap.
Freezing: Once fully cooled, wrap the cheesecake (or individual slices) tightly in plastic wrap and foil. Freeze for up to 2 months, then thaw overnight in the fridge before serving.
Critical do-nots: Do not mix the filling on anything but low speed. Do not open the oven door while it bakes. Do not overbake; pull it at 155º F with a slight jiggle in the center. Do not rush the cooldown.
Nutrition
Serving: 1g | Calories: 363kcal | Carbohydrates: 35g | Protein: 5g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 105mg | Sodium: 292mg | Potassium: 142mg | Fiber: 1g | Sugar: 28g | Vitamin A: 3224IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg
