Description
This creamy and rich Pumpkin Cheesecake captures the perfect blend of classic fall flavors with a smooth cream cheese filling and spiced pumpkin puree. A buttery graham cracker crust provides a delightful base, while a slow bake ensures a silky, luscious texture. Perfect for holiday gatherings or cozy autumn indulgences.
Ingredients
Scale
Crust
- 1¾ cups graham cracker crumbs (249 grams, about 10 cracker sheets)
- ½ cup unsalted butter (113 grams, melted, 1 stick)
Filling
- 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)
- ½ cup 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)
- ½ teaspoon kosher salt
Instructions
- Preheat and prepare crust: Preheat your oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs and melted butter until the mixture is evenly moistened and crumbly.
- Form crust: Press the crumb mixture firmly into the bottom and about one-quarter up the sides of a springform cake pan, creating an even layer to hold the filling.
- Bake crust: Place the pan in the oven and bake the crust for 10 minutes. Remove and let it cool slightly while preparing the filling.
- Make filling base: In a large bowl, add the pumpkin puree, cream cheese, granulated sugar, and brown sugar. Beat using a hand mixer until the mixture is smooth and creamy, with no lumps.
- Add remaining filling ingredients: Incorporate the eggs, vanilla extract, pumpkin pie spice, and kosher salt into the bowl. Beat just until fully combined and smooth, avoiding overmixing to keep a creamy texture.
- Pour filling and prepare to bake: Pour the cheesecake filling evenly over the baked crust in the springform pan. Place the pan on a baking sheet to catch any potential drips.
- Bake the cheesecake: Bake in the preheated oven at 350°F for 55 minutes. When done, turn off the oven and crack the oven door open. Leave the cheesecake inside for an additional 45 minutes to gently finish baking and prevent cracking.
- Cool and chill: Remove the cheesecake from the oven and cool to room temperature, then refrigerate for at least 4 hours or preferably overnight to set fully. If cooling overnight, ensure the cheesecake reaches room temperature before placing it in the fridge.
Notes
- Use pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
- Room temperature cream cheese and eggs help achieve a smooth, lump-free batter.
- Cracking the oven door during the resting period prevents cracks in the cheesecake.
- Chill thoroughly before serving for optimal firmness and flavor development.
- A springform pan makes for easy removal and neat slices.
