Description
Creamy pumpkin cheesecake blends autumn’s warmth with classic dessert comfort. Rich spices and smooth cream cheese create a luxurious slice that invites you to savor seasonal indulgence.
Ingredients
Scale
Main Ingredients:
Pumpkin and Cream Cheese Base:
- 1 (15-ounce) can pumpkin puree
- 2 (8-ounce) packages (454g) full-fat brick-style cream cheese, very soft
- 1 1/2 cups (340g) full-fat sour cream, room temperature
- 3 large eggs, room temperature
- 2 large egg yolks, room temperature
Sugars and Sweeteners:
- 3/4 cup (159g) light brown sugar
- 3/4 cup (149g) granulated sugar
- 1/4 cup confectioners sugar
Crust and Binding Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup (113g) unsalted butter, melted
- 2 1/2 tablespoons (35g) all-purpose flour
- 1/3 cup granulated sugar
Spices and Flavoring:
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 2 teaspoons vanilla extract
- 1/2 teaspoon vanilla
Additional Ingredients:
- 1/4 teaspoon salt
- 1 cup heavy cream
Instructions
- Craft the foundation by mixing graham cracker crumbs with melted butter and sugar, pressing the mixture firmly into a springform pan. Bake the crust at 350°F for 10 minutes, then reduce oven temperature to 325°F.
- Create the silky filling by blending cream cheese and sour cream until completely smooth. Gently incorporate eggs, pumpkin puree, sugars, and warm spices, mixing on low speed to prevent excessive aeration.
- Fold in flour and vanilla extract, ensuring ingredients are thoroughly integrated without overmixing. Transfer the velvety mixture into the pre-baked crust, smoothing the surface with a spatula.
- Establish a water bath by positioning the cheesecake pan inside a larger baking dish filled with hot water. Bake initially at 325°F for 30 minutes, then lower temperature to 300°F and continue baking for an additional 55 minutes.
- Allow the cheesecake to rest inside the closed oven for 45 minutes after turning off heat, maintaining a subtle jiggle in the center. Carefully run a knife around the edges to prevent cracking.
- Refrigerate the cooled cheesecake for minimum 6 hours, allowing flavors to meld and texture to set completely.
- Prepare a luxurious whipped cream topping by whisking heavy cream with confectioners’ sugar and vanilla until medium-stiff peaks form.
- Serve chilled, adorning each slice with elegant swirls of freshly whipped cream just before presenting.
Notes
- Control moisture by patting pumpkin puree dry with paper towels to prevent excess liquid in the cheesecake.
- Prevent cracks by using room temperature ingredients and avoiding overmixing the batter.
- Create a water bath carefully to prevent water from seeping into the foil-wrapped pan, which can make the crust soggy.
- Swap graham crackers with gluten-free alternatives like almond flour or gluten-free cookies for a celiac-friendly version.
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 370
- Sugar: 26g
- Sodium: 280mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg