Pumpkin Cheesecake

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This Pumpkin Cheesecake is rich, creamy, and perfectly spiced. The perfect combination of a classic cheesecake and pumpkin pie!

Prep Time15

Cook Time1 20

Cooling7

Total Time8 35

Course: Dessert

Cuisine: American

Servings: servings

Calories: 363kcal

Author: Liz Marek

Equipment

1 9" springboard 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
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 350ºF. 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 350ºF and then let it cool. You should be able to smell the toasty crust near the end of the baking time.
Place the 9” cheesecake pan into a 10” cake pan (optional). This is an alternative to placing the pan into a water bath. The added insulation of the cake pan will help the cheesecake to bake slowly and evenly and will help prevent cracking. Baking strips wrapped around the springform pan will achieve the same effect.

Making the Cheesecake Filling

Lower the oven to 325ºF and place a sheet pan or roasting pan on the bottom rack and fill it ¾ of the way with hot water. Your cheesecake will sit on the rack above the water.
Place your room-temperature cream cheese into the bowl of your stand mixer with the paddle attachment, or you can use an electric mixer. Beat the cream cheese on low until extra smooth and no longer lumpy.
Sprinkle in your granulated sugar while mixing on low until combined. Mixing the cream cheese and sugar until super smooth will make your cheesecake texture extra creamy.
Add in the room temperature sour cream and heavy cream while mixing on low.
Pour in your room temperature eggs one at a time, on medium speed, letting each one combine fully before adding in the next.
Next, add the salt, pumpkin pie spice, ground cloves, and vanilla extract. Scrape the sides of the bowl to ensure all of the cream cheese is incorporated.
Pour the cream cheese mixture into your cooled graham cracker crust.

Baking the Cheesecake

Bake the cheesecake at 325ºF for about 80 minutes and do not open the oven door during baking. The cheesecake should be set, but still slightly jiggly in the center and have an internal temperature of 150°F. It will continue to firm up as it sits and cools down.
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

*Note* if you don't have a second oven rack, you can place a cooling rack in the water and place your cheesecake on top so it's not in the water. You can also wrap your cheesecake pan in aluminum foil to prevent water from getting inside.

Important Things To Note Before You Start

1. Bring all your ingredients to room temperature or even a little warm (eggs, buttermilk, butter, etc) to ensure your batter does not break or curdle.

2. Use a scale to weigh your ingredients (including liquids) unless otherwise instructed (Tablespoons, teaspoons, pinch etc). Metric measurements are available in the recipe card. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe.

3. Practice Mise en Place (everything in it's place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.

Make-Ahead Instructions: Cheesecake actually tastes better the next day. You can make it up to 2–3 days ahead and store it covered in the fridge until ready to serve.

Storage Instructions: 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 Instructions: 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.

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