Pumpkin Cheesecake
My pumpkin cheesecake recipe gets rave reviews ever since I posted it years ago. It's failproof (no cracking!), as easy as mixing ingredients together, and has just the right amount of pumpkin flavor. This pumpkin cheesecake is delicious by itself, but is over-the-top impressive when you add some of that caramel sauce and rum-infused whipped cream. This is the perfect holiday dessert.
Ingredients
For the Crust:
- 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
For the Pumpkin Cheesecake:
- 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
Optional Toppings:
Instructions
Make the Crust:
- Prep - Preheat Oven to 350˚F. Pulse graham crackers in a food processor until fine crumbs form.
- Bake - In a medium bowl, stir together the crust ingredients - graham cracker crumbs, sugar, cinnamon, and melted butter. Transfer into a 9-inch springform pan with 3" tall walls and use a large spoon to press crumbs into the bottom of your springform pan, going about 1/2" up the sides of the pan. Place on a foil-lined sheet pan to catch any drippings and bake at 350˚F for 8 minutes. Remove from oven and cool to room temperature.
Make the Pumpkin Cheesecake:
- Beat the cream cheese- Preheat to 325°F. In the bowl of your mixer with the paddle attachment, beat softened cream cheese and brown sugar on med speed until light and fluffy and without lumps (5 min), scraping down the bowl once to make sure you don't have chunks of cream cheese.
- Mix the pumpkin - In a separate bowl, using a whisk, stir together pumpkin puree, eggs, sour cream, flour, pumpkin pie spice, salt, and vanilla extract. Mix until well combined. Add this mixture to the cream cheese filling and continue mixing on low speed just until well combined, scraping down the bowl as needed.
- Bake - Transfer the filling into the pre-baked and cooled crust, and then tap the pan on the counter 15 times to release air bubbles. Place a loaf pan half filled with hot water (steam helps prevent cracks), and your cheesecake on the center rack and bake at 325˚F for 50-60 minutes or until the edges are set and there is a wobble in the center 3" of the cheesecake when you jolt the pan. Turn the oven off and prop the door open with a wooden spoon for 30 minutes to cool slowly.
- Chill and Serve - Once the cheesecake is out of the oven, run a knife around the edges of the pan (helps release tension), then cool on a rack until room temperature; about 2 hours. Wrap in plastic wrap and refrigerate for at least 4 hours or overnight. To serve, carefully remove chilled cheesecake from the springform pan, cut into slices, and add your desired toppings.
Notes
Storage and Make-Ahead Tips:
- Make Ahead - bake and cool the cheesecake. Cover tightly and chill for up to 5 days in the fridge. Add toppings when ready to serve.
- Freeze - wrap the chilled cheesecake (I keep it in the mold), or individual slices in plastic wrap and foil, or place in a freezer-safe ziptop bag in the freezer for up to 3 months. Thaw in the fridge overnight and add toppings just before serving.
Nutrition Facts
Pumpkin Cheesecake
Amount per Serving
Calories
450
% Daily Value*
Fat
28
g
43
%
Saturated Fat
16
g
100
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
8
g
Cholesterol
129
mg
43
%
Sodium
331
mg
14
%
Potassium
241
mg
7
%
Carbohydrates
44
g
15
%
Fiber
2
g
8
%
Sugar
34
g
38
%
Protein
7
g
14
%
Vitamin A
6548
IU
131
%
Vitamin C
2
mg
2
%
Calcium
116
mg
12
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
