Fluffy Pumpkin Cheesecake
Indulge in the velvety decadence of this Fluffy Pumpkin Cheesecake—a perfect fusion of rich, creamy cheesecake and warm fall flavors. Nestled on a buttery graham cracker crust, the silky filling combines pure pumpkin puree, tangy sour cream, and aromatic spices like cinnamon, nutmeg, and ginger for a dessert that’s as cozy as it is luxurious. The secret to its light, delicate texture lies in baking it in a gentle water bath, ensuring a crack-free top and a melt-in-your-mouth finish. Top it with a dollop of freshly whipped cream for an elegant touch, making it ideal for Thanksgiving feasts, holiday gatherings, or any occasion worthy of a show-stopping dessert. With straightforward steps and guaranteed crowd-pleasing results, this is your ultimate seasonal centerpiece!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 2 tablespoons granulated sugar (for crust)
- 0.3333 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1.25 cups granulated sugar (for filling)
- 1 cup pure pumpkin puree
- 0.5 cup sour cream
- 3 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 2 tablespoons all-purpose flour
- 1 cup heavy cream (optional, for garnish)
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat oven to 325°F (160°C). Grease a 9-inch springform pan with butter or non-stick spray and wrap the outside of the pan with aluminum foil to prepare for a water bath.
In a medium bowl, combine graham cracker crumbs and 2 tablespoons of granulated sugar. Stir in melted butter until the mixture resembles wet sand.
Press the crust mixture evenly into the bottom of the springform pan. Use the back of a spoon or a flat-bottomed glass to compact the crust. Bake for 8-10 minutes, then set aside to cool while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Gradually add 1 1/4 cups granulated sugar and continue beating until well-incorporated and smooth.
Add the pumpkin puree, sour cream, eggs, and vanilla extract. Mix on medium speed until combined, scraping down the sides of the bowl as needed.
Sprinkle in the cinnamon, nutmeg, ginger, and flour. Mix until the spices and flour are fully incorporated, but avoid overmixing.
Pour the cheesecake filling over the prepared crust in the springform pan, spreading it evenly with a spatula.
Place the springform pan in a large roasting pan. Fill the roasting pan with hot water, ensuring the water reaches halfway up the sides of the springform pan. This water bath helps prevent cracks in the cheesecake.
Bake the cheesecake for 70-75 minutes, or until the edges are set but the center still jiggles slightly when the pan is gently shaken.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
Remove the cheesecake from the oven and water bath, then run a sharp knife around the edges to loosen it from the pan. Let it cool to room temperature, then refrigerate for at least 6 hours or overnight.
Optional: Before serving, whip the heavy cream and powdered sugar together until soft peaks form. Use the whipped cream to garnish the cheesecake.
Carefully remove the sides of the springform pan, slice, and serve. Enjoy your Fluffy Pumpkin Cheesecake!
Nutrition Facts
Calories |
6311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 443.9 g | 569% | |
| Saturated Fat | 262.2 g | 1311% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1809 mg | 603% | |
| Sodium | 3679 mg | 160% | |
| Total Carbohydrate | 518.6 g | 189% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 382.3 g | ||
| Protein | 87.9 g | 176% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1254 mg | 96% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1800 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
