Description
This rich and creamy Pumpkin Cheesecake features a buttery graham cracker crust and a spiced pumpkin-infused cream cheese filling. Baked in a water bath to ensure perfect texture and prevent cracking, it’s a decadent fall dessert topped with homemade whipped cream and a sprinkle of pumpkin spice. Perfect for festive occasions or cozy gatherings.
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 24 ounces cream cheese, room temperature
- 1 1/4 cups granulated sugar
- 1 tablespoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 3 large eggs, room temperature
- 1 cup pumpkin puree
Topping
- Homemade whipped cream
- Additional pumpkin pie spice, for garnish
Instructions
- Prepare Ingredients: Ensure all ingredients are at room temperature before beginning to achieve a smooth and well-incorporated batter.
- Preheat Oven and Make Crust: Preheat your oven to 350°F (175°C). Pulse the graham crackers in a food processor until finely ground to measure 2 cups. In a large bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter; mix thoroughly until the mixture resembles wet sand.
- Form and Bake Crust: Press this mixture firmly into the bottom of a springform pan, compacting it tightly using the bottom of a flat measuring cup. Bake the crust for 10 minutes until it turns lightly golden and appears dry. Remove from oven and allow to cool while preparing the filling.
- Reduce Oven Temperature: Lower the oven temperature to 300°F (150°C) to prepare for baking the cheesecake filling.
- Blend Cream Cheese Filling: In a stand mixer, beat the room temperature cream cheese on medium-low until completely smooth. Add 1 1/4 cups sugar, vanilla extract, and pumpkin pie spice; mix until just combined.
- Add Eggs: With the mixer still on medium-low, incorporate the eggs one at a time, making sure to scrape down the bowl between each addition for even mixing.
- Incorporate Pumpkin Puree: Mix in the pumpkin puree until just combined, being careful not to overmix.
- Prepare Water Bath: Pour the cheesecake batter over the cooled crust. Using an electric kettle, boil water and pour 1-2 inches into a 9x13 inch metal baking dish. Place this dish on the bottom rack of the oven, then place the cheesecake pan on the middle rack and quickly close the oven door to trap steam and prevent cracks.
- Bake Cheesecake: Bake for 60-75 minutes. The cheesecake should be firm around the edges but still slightly jiggly in the center. The top should look matte rather than shiny.
- Cool in Oven: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to gradually lower the temperature.
- Cool and Chill: Remove the cheesecake from the oven and let it cool completely to room temperature. Then cover and refrigerate for at least 4 hours, preferably overnight, to fully set.
- Remove from Pan and Serve: Before serving, use a butter knife to loosen the cheesecake from the sides of the springform pan. Top with homemade whipped cream and a sprinkle of pumpkin pie spice for a delicious finishing touch.
Notes
- Make sure all dairy ingredients and eggs are at room temperature to avoid lumps in the batter.
- Using a water bath (bain-marie) while baking helps prevent cracks and promotes even cooking.
- Do not overbake; the center should remain slightly jiggly as it firms while cooling.
- Chilling overnight improves flavor and texture.
- Use a metal baking dish for the water bath to prevent thermal shock and cracking.
- Prep Time: 30 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American