Description
This Pumpkin Cheesecake combines a spiced pumpkin filling with a buttery graham cracker crust, baked in a water bath for a creamy, crack-free texture. Topped with a smooth cinnamon-cream cheese whipped cream and chopped pecans, it’s a festive and decadent dessert perfect for autumn celebrations.
Ingredients
Scale
Crust
- 2 1/4 cups (302g) graham cracker crumbs
- 10 tbsp (140g) salted butter, melted
- 3 tbsp (42g) packed light brown sugar
- 1 tsp ground cinnamon
Filling
- 24 ounces (678g) cream cheese, room temperature
- 1 cup (225g) packed light brown sugar
- 3 tbsp (24g) all purpose flour
- 15 oz can pureed pumpkin
- 1/4 cup (58g) sour cream
- 1/2 tbsp vanilla extract
- 2 tsp ground cinnamon
- 3/4 tsp ground nutmeg
- 3/4 tsp ground cloves
- 1/4 tsp ground ginger
- 4 large eggs, room temperature
Topping
- 4 oz (113g) cream cheese, room temperature
- 3/4 cup (180ml) heavy whipping cream, cold
- 6 tbsp (86g) powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- Chopped pecans for garnish
Instructions
- Make the Crust: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides. In a small bowl, combine the graham cracker crumbs, melted butter, brown sugar, and ground cinnamon. Press this mixture firmly into the bottom and up the sides of the pan to form a uniform crust.
- Bake the Crust: Bake the crust for 10 minutes. Once done, remove it from the oven and allow it to cool while preparing the filling. Cover the outside of the springform pan tightly with aluminum foil to prevent water from leaking in during the water bath baking.
- Prepare for Baking Filling: Reduce the oven temperature to 300°F (148°C). Place the foil-wrapped springform pan aside.
- Make the Filling: In a large mixing bowl, blend cream cheese, light brown sugar, and flour on low speed until well combined, taking care to avoid incorporating too much air. Scrape down the sides to mix evenly. Add the pureed pumpkin, sour cream, vanilla extract, cinnamon, nutmeg, cloves, and ginger, and mix on low speed until smooth. Incorporate the eggs one at a time, mixing slowly and scraping the bowl between additions to maintain a smooth batter.
- Assemble and Bake: Pour the filling into the prepared crust and spread it evenly. Place the springform pan inside a larger pan. Pour warm water into the larger pan until it reaches halfway up the sides of the springform pan, ensuring the water does not reach above the foil seal. This water bath helps to bake the cheesecake evenly and prevent cracking.
- Bake the Cheesecake: Bake for 1 hour and 30 minutes. The cheesecake edges should be set while the center remains slightly jiggly. Ovens vary, so monitor closely.
- Cool Gradually: Turn off the oven and leave the cheesecake inside for 30 minutes with the door closed. Then crack the oven door open and let it cool for an additional 20 minutes.
- Chill the Cheesecake: Remove the cheesecake from the oven and water bath. Chill in the refrigerator for 5-6 hours or preferably overnight, until firm.
- Prepare the Topping: Once cooled and firm, remove the cheesecake from the springform pan and place it on a serving plate. In a large mixing bowl, beat the cream cheese until smooth. Add the cold heavy whipping cream, powdered sugar, vanilla extract, and ground cinnamon. Whip on high speed until stiff peaks form.
- Decorate and Serve: Pipe or spread the whipped cream evenly around the edge of the cheesecake. Sprinkle chopped pecans on top for garnish. Keep refrigerated until ready to serve for the best texture and flavor.
Notes
- Room temperature ingredients help create a smooth batter and prevent lumps.
- Be careful not to overmix the batter to avoid cracking during baking.
- Using a water bath is essential to maintain moisture and prevent the cheesecake from cracking.
- Covering the pan with foil tightly is important to keep water from leaking into the batter.
- Chilling the cheesecake overnight improves texture and makes slicing cleaner.
- Chilled heavy cream whips better and yields more stable peaks.
- To add extra flavor, consider adding a splash of bourbon or maple syrup to the filling.
- Prep Time: 30 minutes
- Cook Time: 1 hour 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin cheesecake, autumn dessert, holiday cheesecake, cream cheese dessert, spiced cheesecake, pumpkin recipe
