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Pumpkin Cheesecake

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This rich and creamy pumpkin cheesecake with a graham cracker crust is a perfect dessert for the fall season. Topped with freshly made whipped cream, it’s a deliciously indulgent treat for any occasion.

Ingredients

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For the Graham Cracker Crust:

  • 2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, melted

For the Pumpkin Pie Cheesecake Filling:

  • 2 (8-ounce) packages (454g) full-fat brick-style cream cheese, very soft
  • 1 1/2 cups (340g) full-fat sour cream, room temperature
  • 3 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1 (15-ounce) can pumpkin puree
  • 3/4 cup (159g) light brown sugar
  • 3/4 cup (149g) granulated sugar
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 2 1/2 tablespoons (35g) all-purpose flour
  • 2 teaspoons vanilla extract

For the Whipped Cream:

  • 1 cup heavy cream
  • 1/4 cup confectioners’ sugar
  • 1/2 teaspoon vanilla

Instructions

  • Make the Graham Cracker Crust:
    Preheat the oven to 350°F (175°C). Lightly spray a 9-inch springform pan with non-stick baking spray. Wrap the bottom and sides of the pan with heavy-duty extra wide aluminum foil. Set aside.
    In a large bowl, combine the graham cracker crumbs, sugar, salt, and melted butter. Mix well.
    Press the crust into the prepared pan, pressing the crust down firmly and slightly up the sides. Bake in a preheated oven for 10 minutes. Place partially baked crust on a cooling rack and set aside while you prepare the filling. Reduce the oven to 325°F (165°C).
  • Make the Pumpkin Pie Cheesecake Filling:
    In a very large bowl using a hand-held mixer, beat the cream cheese and sour cream until completely smooth, scraping the bowl as needed.
    Add the eggs, egg yolks, pumpkin puree, sugars, and spices, and beat on low speed until just combined. Don’t over mix here or the batter will rise and fall in the oven!
    Add flour and vanilla and beat on low for another 30 seconds, or until flour has completely disappeared into the batter. Don’t over mix!
    Pour the filling into the crust, and spread evenly, smoothing the top.
  • Bake the Cheesecake:
    Place the springform pan in a large baking pan (with high sides) and fill the pan with 3 inches of hot water.
    Place the cheesecake in the oven and bake for 30 minutes, then reduce the temperature to 300°F (150°C) and continue baking for another 55 minutes.
    Turn the oven off but let the cheesecake sit, undisturbed inside the oven with the door shut, for 45 minutes. The cheesecake should still be slightly wiggly.
    Remove cheesecake from the oven, and run a knife very gently around the edge of the cake. Place the pumpkin cheesecake on a cooling rack and cool completely. Then loosely cover the pan with saran wrap and chill in the refrigerator for at least 6 hours.
  • Make the Whipped Cream:
    In a large chilled bowl, using a handheld electric mixer, beat the heavy cream on medium-high speed, adding in the confectioners’ sugar a tablespoon at a time, until medium stiff peaks form. Add in the vanilla and beat for another minute or so.
  • Serve:
    Swirl or dollop whipped cream on top of cheesecake slices right before serving.

Notes

  • Make sure to chill the cheesecake for at least 6 hours, or overnight, for the best texture.
  • The whipped cream is best served fresh and added just before serving for an extra creamy touch

Nutrition

Find it online: https://deliceflash.com/pumpkin-cheesecake/