Pumpkin Cheesecake
This pumpkin cheesecake is the perfect fall and Thanksgiving dessert! It's a rich and creamy cheesecake made with pureed pumpkins and pumpkin spice mix. Serve with caramel sauce and whipped cream for the best pumpkin cheesecake!
Servings: 8
Calories: 190kcal
Ingredients
Crust
- 1 cup graham cracker crumbs See Note 1
- 2½ Tablespoons butter melted
- 1 ½ Tablespoons sugar
- ⅛ teaspoon pumpkin spice powder
- ⅛ teaspoon salt
Cheesecake Batter
- 2 8oz packages cream cheese softened, see Note 2
- 2 eggs
- 1 egg yolk
- 1 cup pumpkin puree See Note 3
- ⅔ cup sugar
- 1 ½ Tablespoons all-purpose flour
- ½ Tablespoon pumpkin spice powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Toppings
- whipped cream See Note 4
- caramel sauce
Instructions
- Preheat the oven to 350°F. Line the bottom of your springform pan with a parchment paper round for easy removal. Then, double wrap the pan with heavy-duty aluminum foil.
Crust
- Mix the graham cracker crumbs with the melted butter, sugar, pumpkin spice powder, and salt. It should resemble wet sand and hold its shape when pressed. Add the crumbs to the pan and firmly pat down to get an even layer on the bottom and sides. Bake for 8 to 10 minutes. Set aside.1 cup graham cracker crumbs, 2½ Tablespoons butter, 1 ½ Tablespoons sugar, ⅛ teaspoon salt, ⅛ teaspoon pumpkin spice powder
Cheesecake Filling
- Make the batter: Reduce the oven to 325°F. Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the softened cream cheese, eggs plus extra yolk, pumpkin puree, sugar, flour, pumpkin spice powder, vanilla, and salt until smooth and creamy on medium-high speed. Scrape down the sides and bottom halfway through. Lastly, remove large air bubbles by reducing the speed to the lowest setting for 1 to 2 minutes.2 8oz packages cream cheese, 2 eggs, 1 egg yolk, 1 cup pumpkin puree, ⅔ cup sugar, 1 ½ Tablespoons all-purpose flour, ½ Tablespoon pumpkin spice powder, 1 teaspoon vanilla extract, ¼ teaspoon salt
- Water bath: Pour the batter into the springform pan and remove any air bubbles by banging the pan onto the kitchen counter lined with a kitchen towel. Put the springform pan into a larger roasting pan and add hot water halfway up the side to create a water bath.
- Bake: Bake at 325°F for 75 minutes. Turn off the oven and use a wooden spoon to crack open the oven door. Let the cheesecake slowly reduce in temperature for one hour then remove it from the oven.
- Chill: Remove the cheesecake from the water bath and remove the foil. Once it reaches room temperature, loosely cover and chill in the fridge for at least 4 hours to overnight.
Serve
- Carefully remove the cheesecake from the springform pan. Cut slices using a thin knife that's been dipped in hot water and wiped dry after each slice. Top with whipped cream, caramel sauce, and a dusting of the pumpkin spice mix. Enjoy!
Notes
Makes a 7-inch cheesecake, which is approximately 8 servings.
Store in the fridge for up to 3 days or freeze for up to 1 month in the freezer.
- Graham cracker crust - Reduce the amount by half if you only want a bottom crust with no sides. Ginger snaps make a great substitute.
- Cream cheese - Use full-fat cream cheese for best results. To soften, leave at room temperature or microwave for 20 seconds at a time until soft (my preferred method).
- Pumpkin puree - Make sure you use 100% pure pumpkin puree. Not to be confused with pumpkin pie filling, which already contains sugar and spices.
- Whipped cream - Add 1 cup of heavy whipping cream with 2 tablespoons of powdered sugar. Beat on medium-high speed until soft and fluffy.
Tips:
- Crust: Use a flat-bottomed measuring cup with straight sides to easily press down the graham cracker crumbs.
- Crack-free cheesecake: Cracks can form in cheesecakes due to air bubbles, over-mixing, and improper temperature. Once the batter is smooth and creamy, mix the batter on the lowest speed for 2 minutes to push out any large air bubbles. Bang the pan on the kitchen counter several times. Avoid opening the oven during baking to keep the temperature consistent. This prevents the cheesecake from collapsing and cracking.
- Once the cheesecake comes to room temperature, cover it loosely to prevent any condensation from dripping onto the cheesecake.
- Chill overnight for best results.
- Make ahead for the holidays - Pumpkin cheesecake can be made up to 2 days in advance and stored in the fridge.
Nutrition
Calories: 190kcal | Carbohydrates: 31g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 71mg | Sodium: 232mg | Potassium: 108mg | Fiber: 1g | Sugar: 22g | Vitamin A: 4968IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg