Description
Indulge in the ultimate fall dessert with this Heavenly Pumpkin Cheesecake recipe. It’s a creamy, dreamy delight bursting with warm, cozy flavors and a velvety texture on a sweet, crumbly graham cracker crust.
Ingredients
1.5 cups graham cracker crumbs
1/4 cup granulated sugar
5 tbsp unsalted butter, melted
24 oz (3 blocks) cream cheese, softened
1 cup granulated sugar
1/2 cup packed light brown sugar
1 can (15 oz) pure pumpkin puree
3 large eggs, room temperature
1/3 cup heavy cream
1.5 tsp pumpkin pie spice
1 tsp vanilla extract
1/4 tsp salt
Instructions
Prepare the crust by combining graham cracker crumbs, 1/4 cup granulated sugar, and melted unsalted butter. Stir until evenly moistened. Press firmly and evenly into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 8-10 minutes until lightly golden. Remove and cool completely.
Make the filling by beating softened cream cheese until smooth. Gradually add 1 cup granulated sugar and packed light brown sugar, beating until light and fluffy.
Incorporate pumpkin puree, heavy cream, pumpkin pie spice, vanilla extract, and salt. Beat on low speed until just combined.
Gently mix in eggs one at a time on low speed until just blended, avoiding overmixing.
Pour filling over the cooled crust and smooth the top. Bake in a water bath at 350°F (175°C) for 50-60 minutes until edges are set and the center has a slight jiggle.
Turn off oven, leave cheesecake inside with door ajar for one hour to cool gradually. Remove from oven and water bath, let cool completely on a wire rack.
Cover tightly and refrigerate for at least six hours, or preferably overnight, before serving.
Notes
Room Temperature is Key: Make sure your cream cheese and eggs are truly at room temperature. This will ensure a smooth, velvety batter that bakes evenly.
The Water Bath Method: Don’t skip the water bath! Wrapping your springform pan in heavy-duty aluminum foil (multiple layers!) and placing it in a larger pan filled with hot water creates a steamy, humid environment in the oven. This gentle, even heat prevents the cheesecake from cracking and results in a lusciously smooth texture.
Don’t Overmix the Eggs: Overbeating the eggs can introduce too much air, which can cause the cheesecake to puff up and then sink or crack as it cools. Mix them in on low speed just until they are incorporated.
Gradual Cooling Prevents Cracks: The process of letting the cheesecake cool slowly in the turned-off oven with the door ajar is vital. A sudden temperature change can cause the cheesecake to shrink and crack.
Patience with Chilling: While it’s tempting to dive in, allow ample time for chilling. At least six hours is necessary for the cheesecake to firm up and for the flavors to fully develop. Overnight is even better for that perfect texture.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Cuisine: American