Pumpkin Cheesecake
A delightful dessert combining creamy cheesecake with pumpkin and warm spices, perfect for autumn gatherings.
Ingredients
Crust Ingredients
- 1.75 cups graham cracker crumbs (249 grams, from about 10 cracker sheets)
- 0.5 cups unsalted butter (113 grams, melted, 1 stick)
Filling Ingredients
- 15 ounces pumpkin puree (425 grams, 1 can – not pumpkin pie filling!)
- 24 ounces cream cheese (680 grams, room temperature, 3 bricks)
- 1 cup granulated sugar (200 grams)
- 0.5 cups brown sugar (107 grams)
- 3 large eggs (150 grams, room temperature)
- 2 teaspoons pure vanilla extract (8 grams)
- 1 tablespoon pumpkin pie spice (9 grams)
- 0.5 teaspoons kosher salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Combine the graham cracker crumbs and melted butter in a bowl.
- Press the mixture into the bottom and about ¼ of the way up the sides of a springform cake pan.
- Bake in the preheated oven for 10 minutes. Let cool slightly while you make the filling.
Making the Filling
- In a large bowl, add pumpkin, cream cheese, and sugars. Beat with a hand mixer until smooth.
- Add in the eggs, vanilla extract, pumpkin pie spice, and salt. Beat until just combined and smooth.
Baking
- Pour the filling into the pan, and place it on a baking sheet.
- Bake for 55 minutes.
- Once the cook time is up, turn off the oven, crack open the oven door, and let it sit in the oven for another 45 minutes.
- Let the cheesecake cool for at least 4 hours or overnight. If cooling overnight, place it in the refrigerator after it has come to room temperature.
Notes
Serve pumpkin cheesecake chilled, with or without whipped cream. Consider adding a sprinkle of cinnamon or nutmeg for extra flavor. Store leftovers in the refrigerator for about 5 to 7 days, or freeze individual slices for longer storage. Make sure the cream cheese is at room temperature for a smooth filling, and use pure pumpkin puree for the best taste.