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 my easy butterscotch sauce or caramel and rum-infused whipped cream. This is the perfect holiday dessert.

👥 12 Servings⏱️ Prep & Cook: 7h 30m⏳ Prep: 30 min🔥 Cook: 1h👤 Natasha Kravchuk📖 natashaskitchen

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●food processor
●oven
●pan
●bowl
●whisk
●wooden spoon
●knife

📝 Preparation Steps

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.

cream cheese, room temperature24 oz

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.

pumpkin puree (Libby's brand, or well-drained homemade puree*)15 ozlarge eggs4cream cheese, room temperature24 oz

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 slight 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. Note: If you have a gas oven, turn the oven off and leave the door closed since gas ovens cool much faster.

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.

Nutrition Facts

calories

450 kcal

fat Content

28 g

serving Size

1 serving

fiber Content

2 g

sugar Content

34 g

sodium Content

331 mg

protein Content

7 g

trans Fat Content

0.2 g

cholesterol Content

129 mg

carbohydrate Content

44 g

saturated Fat Content

16 g

unsaturated Fat Content

9 g

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