Baked Pumpkin Cheesecake with Brown Sugar and Pumpkin Spice
A rich pumpkin cheesecake with brown sugar, warm spices, and a buttery graham cracker crust.
Equipment
- 9-inch springform pan
- Hand mixer
- Baking sheet
- Mixing bowls
Ingredients
Main Ingredients
- 1 ¾ cup graham cracker crumbs from about 10 cracker sheets
- ½ cup unsalted butter melted
- 15 oz pumpkin puree 1 can, not pie filling
- 24 oz cream cheese room temperature, 3 bricks
- 1 cup granulated sugar
- ½ cup light brown sugar packed
- 3 large eggs room temperature
- 2 tsp pure vanilla extract
- 1 tbsp pumpkin pie spice
- ½ tsp kosher salt
Instructions
Cooking
- Make the crust. Heat the oven to 350 degrees F, mix the crumbs and butter, press into a 9 inch springform pan and part way up the sides, and bake 10 minutes.
- Mix the filling. Beat the pumpkin, cream cheese, and both sugars smooth, then mix in the eggs, vanilla, spice, and salt just until combined.
- Bake. Pour into the crust, set the pan on a baking sheet, and bake 55 minutes.
- Rest. Turn off the oven, crack the door, and leave the pan inside for 45 minutes.
- Chill. Cool completely, then refrigerate at least 4 hours or overnight.
Notes
Substitutions: Mix 2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and 1/4 tsp cloves in place of pumpkin pie spice.
Tips: Use plain pumpkin puree and blot it if watery.
Storage: Refrigerate up to 4 days. Freeze slices up to 1 month.