Pumpkin Spice Cheesecake
Indulge in the ultimate fall dessert with this rich and creamy Pumpkin Spice Cheesecake, a festive twist on a classic treat. Featuring a perfectly spiced pumpkin-infused filling nestled atop a buttery graham cracker crust, this cheesecake is a celebration of warm autumn flavors like cinnamon, nutmeg, ginger, and cloves. Baked to silky perfection in a water bath and chilled for optimal texture, each bite offers a decadent balance of sweetness and spice. Ideal for holiday gatherings or cozy nights in, this Pumpkin Spice Cheesecake is as stunning as it is delicious, making it the centerpiece of your dessert table.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 0.25 cup brown sugar, packed
- 1 cup pumpkin puree
- 0.5 cup sour cream
- 3 tablespoons all-purpose flour
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.25 teaspoon ground cloves
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan or line the bottom with parchment paper.
In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix until the crumbs are evenly moistened.
Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan. Bake the crust for 10 minutes, then remove from the oven and set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
Add the granulated sugar and brown sugar to the cream cheese, and mix until fully incorporated.
Blend in the pumpkin puree and sour cream, mixing until smooth.
Add the flour, vanilla extract, ground cinnamon, nutmeg, ginger, and cloves. Mix until just combined.
One at a time, add the eggs to the batter, mixing on low speed after each addition until just incorporated. Be careful not to overmix to prevent cracking during baking.
Pour the cheesecake batter over the prepared crust in the pan, spreading it out evenly.
Place the springform pan in 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 water bath helps to prevent cracks in the cheesecake.
Bake in the preheated oven for 65-75 minutes, or until the edges are set but the center still has a slight jiggle.
Turn off the oven, slightly crack the door open, and let the cheesecake cool inside for 1 hour. This gradual cooling process helps prevent cracking.
Remove the cheesecake from the oven and the water bath. Run a knife around the edge of the pan to loosen the cheesecake, but do not remove the sides yet. Allow it to cool to room temperature.
Once cooled, cover the cheesecake with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight, to fully set.
Before serving, release and remove the sides of the springform pan. Slice and enjoy your Pumpkin Spice Cheesecake!
Nutrition Facts
Calories |
5615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 374.9 g | 481% | |
| Saturated Fat | 215.3 g | 1076% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 1746 mg | 582% | |
| Sodium | 3708 mg | 161% | |
| Total Carbohydrate | 502.4 g | 183% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 359.5 g | ||
| Protein | 90.4 g | 181% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1195 mg | 92% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1865 mg | 40% | |
*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.
