Harvest Pumpkin Cheesecake
Capture the flavors of fall with this luscious Harvest Pumpkin Cheesecake, the ultimate autumn-inspired dessert perfect for any festive gathering. Featuring a buttery graham cracker crust and an irresistibly creamy filling infused with real pumpkin puree, warm spices like cinnamon, nutmeg, and ginger, and a blend of cream cheese and sour cream, this cheesecake is as decadent as it is inviting. Baked to perfection in a water bath for a velvety, crack-free texture, this dessert is a showstopper for Thanksgiving, Halloween, or cozy weekend indulgence. Serve it chilled with a dollop of whipped cream or a drizzle of caramel sauce for an unforgettable celebration of pumpkin season.
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 0.5 cups unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cups granulated sugar
- 0.5 cups light brown sugar, packed
- 1 cups pure pumpkin puree
- 3 large eggs
- 0.5 cups sour cream
- 0.25 cups heavy cream
- 2 teaspoons pure vanilla extract
- 1 teaspoons ground cinnamon
- 0.5 teaspoons ground ginger
- 0.25 teaspoons ground nutmeg
- 0.125 teaspoons ground cloves
- 0.25 teaspoons salt
Instructions
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or cooking spray.
In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until the crumbs are evenly moistened.
Press the crumb mixture firmly into the bottom of the prepared springform pan to form an even crust. Set aside.
In a large mixing bowl, beat the cream cheese on medium speed with a hand or stand mixer until smooth and creamy.
Add the granulated sugar and light brown sugar to the cream cheese and beat until well combined.
Add the pumpkin puree, sour cream, heavy cream, and vanilla extract. Mix on low speed until fully incorporated.
Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
Add the cinnamon, ginger, nutmeg, cloves, and salt to the batter. Mix until the spices are evenly distributed.
Pour the cheesecake batter over the prepared crust in the springform pan, smoothing the top with a spatula.
Place the springform pan on a large sheet of aluminum foil and wrap the outside to prevent water from seeping in. Place the wrapped pan in a large roasting pan.
Fill the roasting pan with hot water until it reaches about halfway up the sides of the springform pan to create a water bath.
Carefully transfer the roasting pan to the preheated oven and bake for 1 hour and 30 minutes, or until the edges are set but the center jiggles slightly.
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 water bath and unwrap the foil. Allow it to cool to room temperature on a wire rack, then refrigerate for at least 4 hours or overnight.
Run a knife around the edge of the springform pan to release the cheesecake before removing the sides. Slice and serve!
Nutrition Facts
Calories |
531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 361 mg | 16% | |
| Total Carbohydrate | 49.1 g | 18% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 37.9 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 97 mg | 7% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 156 mg | 3% | |
*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.
