Ultimate Pumpkin Cheesecake by Bird
Indulge in autumnal decadence with the Ultimate Pumpkin Cheesecake by Bird, a show-stopping dessert that perfectly marries rich, velvety cream cheese with the warm, spiced essence of pumpkin. This recipe features a buttery graham cracker crust that complements the creamy filling, made with real pumpkin puree, fragrant cinnamon, ginger, and nutmeg. A subtle tang from sour cream elevates the flavor, while a gentle water bath ensures a perfectly smooth and crack-free cheesecake. Topped with a dollop of whipped cream and a dusting of cinnamon, this dessert is as visually stunning as it is delicious. Ideal for holiday gatherings or any occasion where you want to wow your guests, this pumpkin cheesecake is pure comfort in every bite. Ready to serve 12, it’s the ultimate centerpiece for your fall dessert table!
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- 24 ounces cream cheese, softened
- 1.25 cups granulated sugar
- 1 cup canned pumpkin puree
- 0.25 cup sour cream
- 3 pieces large eggs
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoon ground nutmeg
- 2 teaspoons vanilla extract
- 0.5 cup heavy cream
- 1 cup whipped cream (optional, for garnish)
- 0.25 teaspoon ground cinnamon (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch (23 cm) springform pan and set aside.
In a medium-sized bowl, combine the graham cracker crumbs, melted butter, and 1 tablespoon of sugar. Mix until the crumbs are evenly coated and resemble wet sand.
Press the 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 and 1 1/4 cups of sugar together with an electric mixer on medium speed until smooth and fluffy, about 2-3 minutes.
Add the pumpkin puree, sour cream, and vanilla extract. Mix until fully incorporated.
Sprinkle in the cinnamon, ginger, and nutmeg, then mix again to distribute the spices evenly.
Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
Pour the filling into the crust and smooth the top with a spatula.
Wrap the outside of the springform pan in aluminum foil to prevent water from seeping in. Place the pan in a large roasting dish and pour hot water into the dish until it reaches about halfway up the sides of the springform pan.
Carefully transfer the roasting dish to the oven and bake for 80-90 minutes, or until the center is slightly jiggly but the edges are set.
Turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the water bath and aluminum foil. Run a knife along the edge of the pan to loosen the cheesecake, then refrigerate for at least 4 hours or overnight.
Before serving, top with whipped cream and a light sprinkle of cinnamon, if desired. Slice and enjoy!
Nutrition Facts
Calories |
5830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 484.1 g | 621% | |
| Saturated Fat | 286.5 g | 1432% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 1888 mg | 629% | |
| Sodium | 4059 mg | 176% | |
| Total Carbohydrate | 286.8 g | 104% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 124.5 g | ||
| Protein | 87.7 g | 175% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1264 mg | 97% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 1967 mg | 42% | |
*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.
