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Pumpkin Cheesecake Recipe

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4.1 from 10 reviews

This classic Pumpkin Cheesecake recipe combines a spiced graham cracker crust with a creamy pumpkin and cream cheese filling, baked in a water bath for a smooth, velvety texture. Perfectly spiced with pumpkin pie spice and cinnamon, this dessert is ideal for fall celebrations and holidays, offering a rich yet balanced sweetness that pairs wonderfully with whipped cream on top.

Ingredients

For the Crust

  • 10 full sheets of graham crackers (170g)
  • ¼ cup unsalted butter, melted (56g)
  • ¼ cup granulated sugar (50g)
  • ½ teaspoon ground cinnamon

For the Filling

  • 3 (8-ounce/226g each) blocks cream cheese, room temperature
  • ¾ cup granulated sugar (150g)
  • ½ cup packed light brown sugar (110g)
  • ½ teaspoon salt
  • 4 large eggs, room temperature
  • 1 cup pumpkin purée (244g)
  • ½ cup sour cream, room temperature (120g)
  • 2 teaspoons vanilla extract
  • 1½ teaspoons pumpkin pie spice
  • 2 tablespoons all-purpose flour

For Serving (Optional)

  • Whipped cream

Instructions

  1. Make the Crust: Preheat your oven to 350°F. Wrap the bottom and sides of a 9-inch springform pan with heavy-duty foil to prevent leaks during baking. Using a food processor, pulse the graham crackers until fine crumbs form. Add sugar and cinnamon, then pulse again briefly. While pulsing, gradually add melted butter until the mixture has the texture of wet sand.
  2. Press and Bake Crust: Transfer the crumb mixture into the springform pan and firmly press it evenly along the bottom and about 2 inches up the sides using the bottom of a measuring cup or glass. Bake the crust for 10 to 15 minutes until fragrant and golden at the edges. Set aside to cool.
  3. Prepare the Filling: Lower the oven temperature to 300°F. In a large bowl or stand mixer, beat the cream cheese on medium speed until smooth, about one minute. Add granulated sugar, brown sugar, and salt; mix until creamy and well combined.
  4. Add Eggs: Incorporate the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure uniform mixing.
  5. Mix Pumpkin and Flavorings: Add the pumpkin purée, sour cream, pumpkin pie spice, and vanilla extract, then sprinkle the flour over the mixture. Mix on low speed just until combined, scraping the bowl one final time to ensure no lumps remain.
  6. Pour and Prepare Water Bath: Pour the cheesecake batter over the cooled crust. Place the springform pan into a large roasting pan. Carefully pour boiling water into the roasting pan until it reaches about 1 inch up the sides of the cheesecake pan, creating a water bath to help the cheesecake bake evenly.
  7. Bake Cheesecake: Bake for about 1 hour or until the edges are set but the center still has a slight wobble when the pan is gently shaken. Turn off the oven and leave the door closed. Let the cheesecake cool in the oven for 1 hour without opening the door.
  8. Cool and Chill: Remove the water bath and take out the cheesecake. Let it cool to room temperature on a wire rack, cover with a towel or paper towel, and refrigerate overnight or for at least 6 hours to fully set.
  9. Serve: Run a knife around the edge of the chilled cheesecake before removing the sides of the springform pan. Serve plain or garnish with dollops of whipped cream as desired.

Notes

  • Using room temperature ingredients (cream cheese, eggs, sour cream) ensures a smooth, lump-free filling.
  • Wrapping the springform pan with foil prevents water from the bath leaking into the cheesecake during baking.
  • The water bath helps prevent cracks and promotes even baking for a creamy texture.
  • For best flavor, allow the cheesecake to chill overnight.
  • If you don’t have a food processor, place graham crackers in a zip-top bag and crush with a rolling pin to make crumbs.

Find it online: https://cookedbysarah.com/pumpkin-cheesecake-recipe/