A classic pumpkin cheesecake should be creamy, perfectly spiced and totally smooth on top. While baking a cheesecake in a water bath may seem like a pesky extra step, it keeps the cheesecake luscious and crack-free.
| Level: | Intermediate |
| Total: | 4 hr 30 min |
| Active: | 35 min |
| Yield: | 8 to 12 servings |
Ingredients
- 1 1/4 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- 3 8-ounce packages cream cheese, at room temperature
- 1 1/2 cups sugar
- 1 15-ounce can pure pumpkin puree
- 1/4 cup sour cream
- 1 tablespoon pumpkin pie spice
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 4 large eggs, at room temperature, lightly beaten
- Whipped cream, for topping
Instructions
- Preheat the oven to 325˚ F. Wrap the outside (bottom and sides) of a 9-inch springform pan with foil to prevent leaking. Make the crust: Toss the graham cracker crumbs, melted butter and sugar in a bowl until combined. Firmly press into the bottom of the pan. Bake until set and a few shades darker, about 10 minutes. Transfer to a rack to cool completely.
- Bring a kettle of water to a boil. Make the filling: Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Add the sugar and beat until light and fluffy, about 3 more minutes. Add the pumpkin, sour cream, pie spice, vanilla and salt and beat until combined. Add the eggs and beat on medium-low speed until just combined; switch to a rubber spatula for the last few stirs, making sure to get the bottom of the bowl. Pour the filling into the cooled crust; gently tap the pan on the counter a few times to release any air bubbles.
- Set the cheesecake in a roasting pan or large baking dish and set on the middle oven rack. Carefully pour the boiling water into the roasting pan until it comes one-third of the way up the sides of the springform pan. Bake the cheesecake until it’s set around the edges but the center is still jiggly, about 1 1/2 hours. Turn the oven off, crack the door open slightly and leave the cheesecake in the oven for 30 to 45 more minutes. Transfer to a rack, run a thin knife around the edge and let cool completely. Cover the cheesecake and refrigerate until fully chilled, at least 8 hours or overnight.
- Let the cheesecake sit at room temperature about 30 minutes before serving. Remove the springform ring. Top with whipped cream.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 507 |
| Total Fat | 34 g |
| Saturated Fat | 19 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 1 g |
| Sugar | 37 g |
| Protein | 8 g |
| Cholesterol | 162 mg |
| Sodium | 411 mg |
Reviews
Perfection! You’ll never miss the pumpkin pie! It’s a little time consuming but definitely worth it. Used light cream cheese and it turned out perfect.
This is the most delicious pumpkin dessert I have ever tasted or made in my lifetime! I suspect following the directions carefullyl helped too! I made a few personal tweaks which in no way take away from your magic: used brown sugar; used gingersnap crust. The delicate spicing (my own), the delightful creaminess of the cheese cake and the consistency of the pumpkin made it such a hit. This is my forever recipe-and it wasn’t hard at all. Thank you so much.
Absolutely delicious! Light & fluffy, not dense like some cheesecakes can be. Nicely pumpkin flavored and not overly sweet!