Description
This delicious pumpkin cheesecake recipe features a creamy pumpkin-spiced filling on a buttery graham cracker crust, finished with a swirl effect and topped with homemade whipped cream. Perfect for fall celebrations or any time you crave a rich, flavorful dessert.
Ingredients
Scale
Graham Cracker Crust:
- 2 1/2 cups graham cracker crumbs (from about 2 sleeves of graham crackers)
- 1/4 cup light or dark brown sugar, packed
- 10 tablespoons unsalted butter, melted
Cheesecake:
- 32 oz cream cheese, room temperature
- 1 cup white granulated sugar
- 1 teaspoon pure vanilla extract
- 3/4 cup sour cream, room temperature
- 3/4 cup heavy cream, room temperature
- 4 large eggs, room temperature
- 1 egg yolk, room temperature
- 15 oz pumpkin puree (not pumpkin pie filling)
- 2 teaspoons pumpkin pie spice
- 2 1/2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
Whipped Cream:
- 1 cup heavy cream, cold
- 2 tablespoons powdered sugar, sifted
- 1 teaspoon pure vanilla extract
Instructions
- Prepare the crust: Preheat your oven to 325°F. Spray a 9-inch springform pan with non-stick cooking spray. Place a 9-inch parchment paper circle on the bottom of the pan and spray it again to prevent sticking.
- Mix crust ingredients: In a small bowl, combine the graham cracker crumbs, brown sugar, and melted butter thoroughly using a fork until all crumbs are evenly coated and moist.
- Form crust: Pour the crust mixture into the prepared springform pan. Using your hands, press the mixture evenly across the bottom and about halfway up the sides of the pan. Compact the crust firmly using a measuring cup to ensure it holds its shape.
- Bake crust: Bake the crust in the preheated oven for 13 minutes. Remove and let it cool completely before adding the cheesecake filling.
- Reduce moisture in pumpkin puree: Spread the pumpkin puree onto a large plate. Press it with two paper towels to soak up excess moisture. Repeat this process three times using fresh paper towels each time.
- Beat cream cheese and sugar: Using a mixer on high speed, beat the cream cheese and granulated sugar for 2 minutes until smooth. Scrape the bowl with a rubber spatula to ensure even mixing.
- Add creamy ingredients and eggs: Mix in the sour cream, heavy cream, and vanilla extract on medium speed until smooth. Then, add the eggs and egg yolk, mixing on low speed just until combined. Pour half of this cheesecake batter into a separate bowl.
- Add pumpkin and spices: To the separated half of the batter, add the pressed pumpkin puree, pumpkin pie spice, cinnamon, and nutmeg. Mix on low speed until just combined and scrape the sides to incorporate all ingredients evenly.
- Assemble the cheesecake layers: Pour half of the plain cheesecake batter evenly over the cooled crust. Then pour half of the pumpkin-spiced batter on top. Use a butter knife to gently swirl the two batters together. Repeat with the remaining plain and pumpkin batters, swirling again to create a marbled effect.
- Prepare water bath: Place the springform pan inside a 10-inch cake pan, then place both pans in a large roasting pan. Fill the roasting pan halfway with boiling water, ensuring water reaches about halfway up the sides of the cake pan. Wrap the springform pan twice with aluminum foil to prevent water leaks. Keep the oven on while preparing the batter and bath.
- Bake cheesecake: Bake the cheesecake for 85 to 95 minutes. The edges should be set with a slight jiggle in the center. If the center jiggles excessively, bake for an additional 10 minutes and check again.
- Cool cheesecake: Turn off the oven and prop the door open slightly. Let the cheesecake cool in the oven for 30 minutes. Then transfer it to a wire rack to cool completely before covering and refrigerating. Chill the cheesecake for at least 6 hours or overnight for best results.
- Make whipped cream: Freeze a metal mixing bowl and whisk attachment for 10 minutes. Combine the cold heavy cream, powdered sugar, and vanilla extract in the chilled bowl. Beat on high speed until stiff peaks form.
- Decorate cheesecake: Remove the springform pan sides and peel off the parchment paper from the bottom. Pipe or spoon the whipped cream around the sides or top of the cheesecake as desired before serving.
Notes
- Ensure all dairy ingredients for the cheesecake are at room temperature by removing them from the fridge about 2 hours before beginning.
- For a gluten-free version, substitute traditional graham crackers with gluten-free graham crackers.
- Use pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices which can affect the flavor balance.
- The water bath prevents cracking and ensures a smooth, creamy cheesecake texture.
- Allow cheesecake to chill fully before serving to develop flavors and enhance texture.
Nutrition
- Serving Size: 1 slice (1/16th of cheesecake)
- Calories: 420
- Sugar: 27g
- Sodium: 280mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 145mg
