Description
This decadent Pumpkin Cheesecake is a creamy, spiced dessert perfect for fall and holiday gatherings. Featuring a buttery graham cracker crust and smooth pumpkin-spiced cream cheese filling, it’s baked in a water bath to achieve a silky texture. Topped with homemade vanilla whipped cream, this cheesecake combines classic flavors and velvety richness for a delightful treat.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, melted
Filling
- 2 (8 ounce) packages (454g) full-fat brick-style cream cheese, very soft
- 1 1/2 cups (340g) full-fat sour cream, room temperature
- 3 large eggs, room temperature
- 2 large egg yolks, room temperature
- 1 (15 ounce) can pumpkin puree
- 3/4 cup (159g) light brown sugar
- 3/4 cup (149g) granulated sugar
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2 1/2 tablespoons (35g) all-purpose flour
- 2 teaspoons vanilla extract
Whipped Cream Topping
- 1 cup heavy cream
- 1/4 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the crust: Preheat your oven to 350°F. Lightly spray a 9-inch springform pan with non-stick baking spray and wrap the bottom and sides with several layers of heavy-duty aluminum foil to prevent water leakage. In a large bowl, mix the graham cracker crumbs, granulated sugar, salt, and melted butter until fully combined. Press this mixture firmly into the bottom and slightly up the sides of the prepared pan.
- Bake the crust: Bake the crust in the preheated oven for 10 minutes to set it. Once baked, place it on a cooling rack and reduce the oven temperature to 325°F while you prepare the filling.
- Make the filling: Using a handheld mixer in a very large bowl, beat the softened cream cheese and sour cream until completely smooth, scraping the bowl as necessary to avoid lumps. Then add the eggs, egg yolks, pumpkin puree, light brown sugar, granulated sugar, and spices. Beat on low speed just until combined to prevent overmixing.
- Incorporate flour and vanilla: Add the all-purpose flour and vanilla extract, beating on low speed for about 30 seconds or until the flour is fully incorporated and no longer visible in the batter. Avoid over mixing to keep the texture light.
- Assemble the cheesecake: Pour the pumpkin filling evenly over the partially baked crust, smoothing the top. Place the springform pan inside a larger baking pan with high sides and fill the larger pan with about 3 inches of hot water to create a water bath, which helps cook the cheesecake evenly and prevents cracking.
- Bake the cheesecake: Bake at 325°F for 30 minutes, then reduce the oven temperature to 300°F and continue baking for 55 minutes. The cheesecake should be slightly jiggly in the center when done.
- Cool inside oven: Turn off the oven and leave the cheesecake inside with the door shut for 45 minutes to cool gradually and avoid cracking. Afterward, carefully run a knife around the edges to loosen the cake, then transfer to a cooling rack to cool completely.
- Chill: Loosely cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or ideally overnight, to set fully before serving.
- Prepare the whipped cream topping: In a large chilled bowl, beat the heavy cream on medium-high speed using a handheld mixer, gradually adding the confectioners’ sugar a tablespoon at a time until medium stiff peaks form. Add the vanilla extract and continue beating for another minute. Dollop or swirl the whipped cream atop individual cheesecake slices just before serving for added creaminess.
Notes
- Ensure cream cheese, sour cream, eggs, and egg yolks are at room temperature before mixing to prevent lumps.
- Do not overmix batter to avoid air incorporation that causes cracks or sinking.
- Wrapping the pan with heavy-duty foil is critical to prevent water from the water bath from leaking into the crust.
- Use a water bath to create gentle, even heat for creamy texture and crack-free cheesecake.
- Chilling the cheesecake for at least 6 hours is essential for proper setting and best flavor.
- Optionally, you can add a pinch of salt to the filling to enhance flavor balance.
