Pumpkin Cheesecake
A luscious pumpkin cheesecake with a spiced graham cracker crust, creamy pumpkin filling, and just the right amount of sweetness. This dessert is perfect for holidays, special occasions, or a cozy weeknight treat. High in protein and fiber-rich, it’s as nutritious as it is indulgent.
Equipment
- 1 × KitchenAid stand mixer (or electric hand mixer)
- 1 × 9-inch springform pan
- 1 × Roasting pan (for water bath)
- 1 × Medium mixing bowl
- 1 x wire cooling rack
- Nonstick cooking spray
- Aluminum foil
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- 6 tablespoons unsalted butter melted
- ¼ cup granulated sugar
- 1 teaspoon pumpkin pie spice
For the Cheesecake
- 32 ounces cream cheese softened
- 1 cup granulated sugar
- ¼ cup packed light brown sugar
- 3 large eggs
- 15 ounces pure pumpkin puree 1 can
- ⅓ cup heavy cream
- 2 teaspoons pure vanilla extract
- 1 tablespoon pumpkin pie spice
Instructions
- Preheat and Prepare the Pan: Begin by preheating your oven to 350°F (175°C). While the oven warms, prepare your 9-inch springform pan. Wrap the bottom and sides with aluminum foil to prevent any water from seeping in during the water bath. Then, lightly spray the inside with nonstick cooking spray to ensure the cheesecake releases easily after baking. This step is crucial for a smooth, intact cheesecake.
- Make the Graham Cracker Crust: In a medium-sized mixing bowl, combine 2 cups of graham cracker crumbs, 6 tablespoons of melted unsalted butter, ¼ cup granulated sugar, and 1 teaspoon pumpkin pie spice. Stir until the mixture resembles wet sand and all crumbs are evenly coated with butter. Press the mixture firmly into the bottom of the prepared springform pan, extending about 1 inch up the sides. This ensures a sturdy base that holds the creamy filling perfectly.
- Bake and Cool the Crust: Place the crust in the preheated oven and bake for 7–8 minutes, just enough to lightly toast the crumbs and enhance their flavor. Remove from the oven and allow the crust to cool on a wire rack for about 10 minutes. Cooling slightly prevents the hot crust from affecting the texture of the cheesecake batter when poured on top.
- Prepare the Water Bath: While the crust cools, prepare a large pot of boiling water. This water bath, or “bain-marie,” helps the cheesecake bake evenly and prevents cracking. You’ll pour it into a larger roasting pan later, so make sure your boiling water is ready and safely accessible.
- Mix the Cream Cheese Base: In the bowl of a stand mixer fitted with a paddle attachment—or a large mixing bowl if using a hand mixer—combine 32 ounces of softened cream cheese, 1 cup granulated sugar, and ¼ cup packed light brown sugar. Beat on medium speed for about 3 minutes until the mixture is smooth, fluffy, and free of lumps. This aeration ensures a light, creamy cheesecake texture.
- Incorporate Eggs and Pumpkin: Add 3 large eggs, one at a time, blending gently after each addition to fully incorporate without overmixing. Then, add 15 ounces of pumpkin puree and ⅓ cup of heavy cream. Mix until the batter is smooth, homogenous, and silky. Scrape down the sides of the bowl as needed to ensure everything is fully incorporated.
- Flavor the Batter: Add 2 teaspoons of pure vanilla extract and 1 tablespoon pumpkin pie spice to the mixture. Blend on low speed just until fully combined. These ingredients elevate the flavor, adding warm, seasonal notes to the cheesecake while maintaining the creamy texture.
- Pour Batter into the Crust: Carefully pour the prepared pumpkin cheesecake batter over the cooled graham cracker crust. Use a spatula to smooth the top evenly, ensuring the filling reaches the edges for a uniform bake. This step guarantees a visually appealing final result.
- Set Up the Water Bath: Place the cheesecake pan into a larger roasting pan. Slowly pour the boiling water into the roasting pan until it reaches halfway up the sides of the cheesecake pan. Be cautious to avoid splashing water onto the cheesecake batter. This gentle baking method keeps the cheesecake moist, creamy, and crack-free.
- Bake the Cheesecake: Place the roasting pan with the cheesecake carefully in the oven. Bake for 60 minutes. The edges should appear set while the center may still jiggle slightly. This slight wobble is essential—it ensures the cheesecake remains creamy and doesn’t overbake.
- Cool in the Oven: After baking, crack the oven door and turn the heat off. Let the cheesecake rest inside the cooling oven for one hour. This slow cooling process reduces the risk of cracks and maintains the cheesecake’s smooth texture.
- Remove from Water Bath and Cool Completely: Carefully lift the cheesecake from the water bath and place it on a wire cooling rack. Allow it to cool completely at room temperature. This step ensures the filling sets properly before chilling in the refrigerator.
- Refrigerate the Cheesecake: Once fully cooled, cover the cheesecake tightly with plastic wrap or a lid and place it in the refrigerator. Chill for at least 6 hours, or overnight if possible. Chilling allows the flavors to meld and the texture to firm up, making slicing clean and effortless.
- Serve and Enjoy: Before serving, optionally top with a dollop of whipped cream or a light dusting of cinnamon for extra flavor. Slice carefully using a warm knife for clean edges. Each slice is rich, creamy, and perfectly spiced—a truly irresistible fall dessert.
Notes
- You can bake this cheesecake without a water bath if you prefer; cracks can be hidden with whipped cream.
- Use room-temperature cream cheese and eggs for a smoother, lump-free filling.
- Press the graham cracker crust firmly for a sturdy base that holds the creamy filling.
- Chill the cheesecake for at least 6 hours or overnight for optimal flavor and texture.
- Pumpkin puree can be canned or homemade, but avoid pumpkin pie filling which contains added sugar and spices.
- For extra flavor, toast the graham cracker crumbs lightly before mixing with butter.
- Slice the cheesecake with a warm knife dipped in hot water for clean edges.
