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Pumpkin Cheesecake

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A rich and creamy pumpkin cheesecake with a cinnamon graham cracker crust, warm pumpkin spices, and a smooth fall-inspired filling. Serve chilled with whipped cream and butterscotch or caramel sauce.

Ingredients

  • 1 1/2 cups graham cracker crumbs (from about 13 whole graham crackers)
  • 6 Tbsp unsalted butter (melted)
  • 1 Tbsp granulated sugar
  • 1/2 tsp cinnamon
  • 24 oz cream cheese, room temperature
  • 1 1/2 cups packed light brown sugar
  • 15 oz pumpkin puree (Libby’s brand, or well-drained homemade puree)
  • 4 large eggs
  • 1/4 cup sour cream
  • 2 Tbsp all-purpose flour
  • 2 1/2 tsp pumpkin pie spice (plus more to dust)
  • 1/4 tsp salt
  • 1 Tbsp real vanilla extract
  • Butterscotch Sauce (or Caramel)
  • Whipped Cream

Instructions

  1. Preheat the oven to 350°F. Pulse the graham crackers in a food processor until fine crumbs form.
  2. In a medium bowl, stir together the graham cracker crumbs, granulated sugar, cinnamon, and melted butter. Transfer to a 9-inch springform pan with 3-inch-tall walls. Press the crumbs firmly into the bottom and about 1/2 inch up the sides.
  3. Place the springform pan on a foil-lined sheet pan and bake the crust at 350°F for 8 minutes. Remove from the oven and cool to room temperature.
  4. Reduce the oven temperature to 325°F. Using a mixer fitted with the paddle attachment, beat the softened cream cheese and brown sugar on medium speed until light, fluffy, and free of lumps, about 5 minutes. Scrape down the bowl as needed.
  5. In a separate bowl, whisk together the pumpkin puree, eggs, sour cream, flour, pumpkin pie spice, salt, and vanilla extract until well combined.
  6. Add the pumpkin mixture to the cream cheese mixture and mix on low speed just until combined, scraping down the bowl as needed.
  7. Pour the filling into the cooled crust. Tap the pan on the counter about 15 times to release trapped air bubbles.
  8. Place a loaf pan half-filled with hot water on the center oven rack alongside the cheesecake to create steam. Bake at 325°F for 50 to 60 minutes, until the edges are set and the center 3 inches still have a slight wobble.
  9. Turn off the oven and prop the oven door open with a wooden spoon for 30 minutes to allow the cheesecake to cool gradually. If using a gas oven, leave the door closed after turning the oven off because gas ovens cool more quickly.
  10. Remove the cheesecake from the oven and run a knife around the edges of the pan. Cool on a rack at room temperature for about 2 hours.
  11. Wrap the cheesecake and refrigerate for at least 4 hours or overnight. Remove from the springform pan, slice, and serve with whipped cream, butterscotch or caramel sauce, and an optional dusting of pumpkin pie spice.

Notes

  • For homemade pumpkin puree, drain it well before measuring to prevent excess moisture in the cheesecake.
  • Room-temperature cream cheese helps produce a smooth filling without lumps.
  • Mix the filling only until combined after adding the eggs to avoid incorporating excess air, which can contribute to cracking.
  • The pan of hot water creates steam in the oven and helps reduce cracking without placing the cheesecake directly in a water bath.
  • Chill for at least 4 hours before serving; overnight chilling gives the cheesecake the best texture.
  • Serve with whipped cream and butterscotch or caramel sauce if desired.

Nutrition

Find it online: https://yumfamilyrecipes.com/pumpkin-cheesecake/