Yield: 12 servings
Creamy Pumpkin Cheesecake
This creamy pumpkin cheesecake is full of pumpkin & warm spices, has a buttery graham cracker crust, and is topped with fluffy whipped cream. One bite and your pumpkin cravings will be filled!
Ingredients
Crust
- 300 grams graham cracker crumbs, about 19-20 full sheets
- 66 grams (1/3 cup) granulated sugar
- ¼ teaspoon fine sea salt
- 113 grams (½ cup) unsalted butter, melted
Filling
- 2 pounds full fat cream cheese, room temperature
- 200 grams (1 cup) granulated sugar
- 2 tablespoons all purpose flour
- ¼ teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 80 grams (1/3 cup) sour cream, room temperature
- 1 15 oz can pumpkin puree
Whipped Cream
- 240 grams (1 cup) heavy whipping cream, cold
- 2 tablespoons powdered sugar
Instructions
- Preheat oven to 350F and line a 9 inch springform pan with parchment paper. Set aside.
- In a food processor, pulse the graham cracker sheets until they turn into fine crumbs.300 grams graham cracker crumbs
- Whisk together the graham cracker crumbs, granulated sugar, and salt. Add the melted butter and mix until combined.66 grams granulated sugar, ¼ teaspoon fine sea salt, 113 grams unsalted butter
- Press the mixture up the sides and into the bottom of the pan. I usually work my way around the sides first, then pack down the bottom.
- Smooth the crust with the bottom of a measuring cup, back of a spoon, etc. Pre-bake for 10-12 minutes or once it looks golden brown. Remove and place on a wire rack to cool while you make the cheesecake filling.
- Lower the oven temperature to 325F & place a roasting pan on the bottom rack of the oven. Place a pot of water over medium-high heat on the stove, cover, and bring to a boil. This will be for the water bath.
- Beat together the cream cheese, sugar, flour, salt, cinnamon, ginger, nutmeg, and all spice until well combined. Scrape down the bottom of the bowl.2 pounds full fat cream cheese, 200 grams granulated sugar, 2 tablespoons all purpose flour, ¼ teaspoon fine sea salt, 2 teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground allspice
- Add the eggs, one at a time, mixing well in between each addition. Add the vanilla extract, sour cream, and pumpkin purée and mix until combined. Fold the batter to ensure the ingredients have fully incorporated.4 large eggs, 2 teaspoons vanilla extract, 80 grams sour cream, 1 15 oz can pumpkin puree
- At this point, the water should be boiling. Carefully pour the water into the roasting pan inside the oven.
- Pour the batter into the pre-baked crust & bake on the center rack directly above the water bath for 1 hour and 20 minutes. The cheesecake is done when the edges have puffed up and the center still gives a little jiggle.
- Turn the oven off & leave the cheesecake to cool in the warm oven with the door cracked open for 45 minutes.
- Store the cheesecake in the fridge for at least 4-5 hours but ideally overnight until set.
- Once ready to serve, make the whipped cream by beating together the heavy cream and powdered sugar until fluffy peaks form. Top the cheesecake with the whipped cream and enjoy!240 grams heavy whipping cream, 2 tablespoons powdered sugar
Tried this recipe?Let us know how it was!