Pumpkin Cheesecake Recipe

A rich and luscious classic cheesecake flavored with pumpkin puree and all your favorite fall spices like cinnamon, nutmeg, and cloves.

Course Dessert

Cuisine American

Keyword best pumpkin cheesecake, easy pumpkin cheesecake, pumpkin pie cheesecake

Prep Time 30

Cook Time 1

Total Time 1 30

Servings servings

Calories 271kcal

Author Beth Pierce

Ingredients

1 ½ cups graham cracker crumbs
6 tablespoons unsalted butter melted
1 ½ tablespoons sugar
3 boxes 8 ounces cream cheese softened
1 ⅓ cups light brown sugar
3 large eggs beaten
1 can 15 ounces pumpkin puree
1/4 cup sour cream
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
1 ½ tablespoons flour

Instructions

Preheat oven to 350 degrees. Grease sides of a 9 inch springform pan. Cut a 9 inch circle out of parchment paper and place in the bottom of the pan.
In a medium bowl mix together graham cracker crumbs, melted butter and sugar. Press the graham cracker mixture firmly in the bottom of the pan and about one inch up on the sides. Bake for 8 minutes. Cool completely.
Now using a stand mixer with the paddle attachment or a hand mixer beat the cream cheese and sugar until smooth and creamy; scraping down the bowl and beaters several times. This process can takes several minutes to ensure that is creamy and lump free. Turn your mixer to low and add eggs one at a time mixing until almost incorporated before adding the next. Remove the bowl from the mixer.
In a separate bowl whisk together pumpkin puree, sour cream, vanilla, pumpkin pie spice and flour. Stir the pumpkin mixture into the cream cheese mixture just until combined.
Place a casserole dish full of water on the bottom rack in the oven. Bake the cheesecake in the center of the oven for 55-60 minutes or until lightly browned on the edges. Turn the oven off and prop the door open a couple of inches; leaving the cheesecake in there for about 45 minutes. Once completely cooled refrigerate in the pan overnight.
Use a knife that has been warmed under running water yet dried to run the rim of the pan. Remove the sides of the spring form pan. Carefully slide a large thin spatula between the cake and parchment paper to remove the bottom of the pan. Slowly slide the cake onto the cake stand.
If desired garnish with chopped roasted pecans. whipped cream and ground cinnamon.

Notes

Plan ahead and soften your cream cheese to room temperature. It will be much easier to beat it and get all the lumps out.
Warm your eggs to room temperature.
If you want to use whole graham crackers instead of the crumbs simply crush 12 whole graham crackers in a food processor.
Don't skip the prebaking of the pie crust as it firms it up.
For the best flavor and texture use full fat cream cheese and sour cream. Now is not the time to skimp.
Do not skip the flour. A little bit of starch in the cheesecake helps ensure stability and helps prevent cracks.
Add the eggs to the mixture one at time. When is almost incorporated add the next. Repeat for the last egg. Do not over-mix as this can cause too much air in the cheesecake. Using a spoon stir in the pumpkin mixture just until incorporated.
Do not open the oven door while the cheese cake is baking because temperature fluctuations can cause cracks.
When the cheesecake has finished baking turn off the oven. Leave the cheesecake in the oven for about 45 minutes with the door propped open a couple of inches.
This cheesecake should be prepared at least one day in advance to allow for ample chilling time.

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