Pumpkin Cheesecake
A rich and creamy pumpkin cheesecake wrapped in a buttery graham cracker crust, perfect for any gathering or cozy night in.
Ingredients
For the crust
- 10 sheets 10 full sheets of graham crackers for a crumbly base
- ¼ cup ¼ cup unsalted butter, melted adds richness
- ¼ cup ¼ cup granulated sugar for sweetness
- ½ teaspoon ½ teaspoon ground cinnamon adds warmth
For the filling
- 3 blocks 3 (8-ounce) blocks cream cheese, room temperature provides creaminess
- ¾ cup ¾ cup granulated sugar enhances flavor
- ½ cup ½ cup packed light brown sugar for moisture and depth
- ½ teaspoon ½ teaspoon salt balances sweetness
- 4 large 4 large eggs, room temperature binds the filling
- 1 cup 1 cup pumpkin purée adds flavor and moisture
- ½ cup ½ cup sour cream, room temperature adds tanginess
- 2 teaspoons 2 teaspoons vanilla extract enhances flavor
- 1½ teaspoons 1½ teaspoons pumpkin pie spice imparts seasonal flavor
- 2 tablespoons 2 tablespoons all-purpose flour stabilizes the filling
For serving
- to taste Whipped cream for serving optional, adds a light finish
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Prepare the springform pan by wrapping the bottom with heavy-duty aluminum foil, ensuring it rises up the sides to prevent water from leaking.
- In a food processor, process the graham crackers into fine crumbs. Combine with granulated sugar and ground cinnamon, then add melted butter gradually until the mixture resembles wet sand. Press into the bottom and sides of the prepared pan.
- Bake the crust for 10 to 15 minutes until golden. Set aside to cool, then lower the temperature of the oven to 300°F (150°C).
Filling
- In a mixing bowl, beat the room temperature cream cheese until smooth. Gradually mix in granulated and brown sugars along with salt. Add the eggs one at a time, mixing well after each.
- Incorporate the pumpkin purée, sour cream, and vanilla, followed by pumpkin pie spice and flour until just combined—with care to avoid over-mixing.
Baking
- Pour the filling into the cooled crust. Place the springform pan in a roasting pan filled with boiling water up to 1 inch high. Bake for 1 hour, ensuring the edges are set with a slight wobble in the center.
- Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually to prevent cracks. Remove and let cool to room temperature before refrigerating for at least 6 hours or overnight.
Serving
- To serve, gently run a knife around the edge of the cheesecake, release the springform, and remove the sides. Consider garnishing with whipped cream before slicing.
Notes
For best results, use room temperature ingredients and a water bath to prevent cracks. Allow to chill overnight for enhanced flavor and texture. Leftovers can be enjoyed for up to 5 days in the fridge.