Pumpkin Cheese Cake
Indulge in the rich, velvety decadence of this Pumpkin Cheesecake, the ultimate autumn-inspired dessert that strikes the perfect balance between creamy cheesecake and spiced pumpkin pie. Featuring a buttery graham cracker crust and a luscious filling made with real pumpkin puree, tangy cream cheese, and a warm blend of cinnamon, nutmeg, and ginger, this dessert is a flavorful celebration of fall. Baked in a water bath for a flawlessly smooth texture, this cheesecake is a show-stopping centerpiece for holiday gatherings or any cozy occasion. With its silky finish, lightly spiced warmth, and irresistible crumbly base, this Pumpkin Cheesecake will leave your guests savoring every bite. Perfectly portioned for 12 servings, it’s an elegant way to embrace the season’s best flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar (for crust)
- 6 tablespoons Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar (for filling)
- 0.25 cup Brown sugar, packed
- 1 cup Pumpkin puree (not pumpkin pie filling)
- 0.5 cup Sour cream
- 2 teaspoons Pure vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 3 large Eggs
Instructions
Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by lightly greasing it and wrapping the bottom in aluminum foil to prevent leaks during baking.
To make the crust, mix the graham cracker crumbs and 2 tablespoons of granulated sugar in a medium bowl. Stir in the melted butter until evenly combined.
Press the crust mixture firmly and evenly into the bottom of the prepared springform pan. Bake the crust for 10 minutes, then remove it from the oven and let it 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 minutes.
Add 1 cup of granulated sugar and 1/4 cup of brown sugar to the cream cheese and beat until well combined.
Mix in the pumpkin puree, sour cream, and vanilla extract until smooth.
Add the cinnamon, nutmeg, ginger, and salt to the batter, and mix until evenly incorporated.
Add the eggs one at a time, beating on low speed after each addition until just combined. Be careful not to overmix, as this can introduce air bubbles.
Pour the cheesecake filling over the crust in the springform pan, and smooth the top with a spatula.
Place the springform pan into a large roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan (this creates a water bath to ensure even baking and prevent cracks).
Bake the cheesecake in the preheated oven for 60 minutes, or until the edges are set and the center jiggles slightly when shaken.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
Remove the springform pan from the water bath and let it cool to room temperature on a wire rack.
Refrigerate the cheesecake for at least 4 hours, or overnight, to fully set before slicing and serving.
Nutrition Facts
Calories |
5438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 363.4 g | 466% | |
| Saturated Fat | 211.6 g | 1058% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1555 mg | 518% | |
| Sodium | 4204 mg | 183% | |
| Total Carbohydrate | 489.5 g | 178% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 358.6 g | ||
| Protein | 82.7 g | 165% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1172 mg | 90% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2277 mg | 48% | |
*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.
