Description
This Pumpkin Cheesecake combines a smooth and creamy spiced pumpkin filling with a classic graham cracker crust, topped with homemade whipped cream. Perfect for fall and holiday gatherings.
Ingredients
- 1 3/4 cups graham cracker crumbs (about 14 whole crackers)
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup packed light brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1/4 tsp salt
- 1 (15 oz) can pumpkin puree
- 1 Tbsp cornstarch
- 1 tsp vanilla extract
- 3 large eggs, room temperature
- 1 cup heavy whipping cream
- 2 Tbsp powdered sugar
- 1/2 tsp vanilla extract (for whipped cream)
Instructions
- Preheat the oven to 350°F and wrap the outside of a 9-inch springform pan with foil to prevent leaking.
- In a bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Press the mixture firmly into the bottom of the pan. Bake crust for 10 minutes and let it cool.
- Reduce oven temperature to 300°F.
- In a large mixing bowl, beat softened cream cheese on medium speed until smooth and creamy.
- Add brown sugar, spices, and salt, and beat until combined.
- Add pumpkin puree, cornstarch, and vanilla, mixing until smooth.
- Add eggs one at a time, mixing on low speed just until combined. Avoid over-mixing.
- Pour filling over the cooled crust. Tap the pan gently to remove air bubbles.
- Place the springform pan into a roasting pan and fill with hot water halfway up the sides of the springform pan (water bath).
- Bake at 300°F for 1 hour 15 minutes to 1 hour 30 minutes, until the center is slightly jiggly but the edges are set.
- Turn off the oven and let the cheesecake sit in the oven with the door slightly open for 1 hour.
- Remove cheesecake from oven and water bath, then cool completely at room temperature.
- Refrigerate for at least 4 hours or overnight.
- Before serving, beat heavy whipping cream with powdered sugar and vanilla until stiff peaks form. Pipe or spread whipped cream on top of cheesecake.
Notes
- Use full-fat cream cheese for best texture and flavor.
- Don’t overmix the batter to prevent cracks.
- Water bath helps ensure even baking and prevents cracking.
- Chill thoroughly before slicing for clean cuts.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 27g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
