Description
A rich and creamy pumpkin cheesecake with a delightful graham cracker crust, perfectly spiced for the fall season, and topped with homemade whipped cream.
Ingredients
Scale
For the Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, melted
For the Pumpkin Pie Cheesecake 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
For the Whipped Cream:
- 1 cup heavy cream
- 1/4 cup confectioners’ sugar
- 1/2 teaspoon vanilla
Instructions
- Make the Graham Cracker Crust:
- Preheat the oven to 350°F (175°C). Lightly spray a 9-inch springform pan with non-stick baking spray and wrap the bottom and sides with heavy-duty aluminum foil.
- In a large bowl, combine the graham cracker crumbs, sugar, salt, and melted butter. Mix well.
- Press the mixture into the prepared pan, firmly and slightly up the sides. Bake for 10 minutes and set aside to cool. Reduce oven temperature to 325°F (165°C).
- Make the Pumpkin Pie Cheesecake Filling:
- In a large bowl, beat the cream cheese and sour cream until smooth. Scrape the bowl as needed.
- Add the eggs, egg yolks, pumpkin puree, sugars, and spices, beating on low until just combined.
- Add flour and vanilla, mixing until incorporated. Be careful not to overmix.
- Pour the filling into the crust and smooth the top.
- Bake the Cheesecake:
- Place the springform pan in a large baking pan and fill it with 3 inches of hot water.
- Bake for 30 minutes, then reduce temperature to 300°F (150°C) and continue baking for another 55 minutes.
- Turn off the oven and let the cheesecake sit inside for 45 minutes. It should be slightly wiggly in the center.
- Run a knife around the edge and let it cool completely before refrigerating for at least 6 hours.
- Make the Whipped Cream:
- In a chilled bowl, beat the heavy cream, gradually adding confectioners’ sugar until medium stiff peaks form. Add vanilla and mix for another minute.
- Serve: Swirl or dollop whipped cream on top of cheesecake slices before serving.
Notes
- For best flavor, chill the cheesecake overnight before serving.
- Feel free to adjust the spices to your taste.
- Prep Time: 30 minutes
- Cook Time: 1 hr 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 25g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg