Pumpkin Cheesecake Recipe
This creamy pumpkin cheesecake recipe is full of warm spices and real pumpkin and topped with a tangy sour cream layer. It's the perfect blend of rich cheesecake and fall flavors, making it an irresistible dessert for any occasion!
Servings: 10 slices
Cost: $15
Ingredients
Graham Cracker Crust
- 2 cups Graham Cracker Crumbs
- 3 tbsp Light Brown Sugar
- 1/2 tsp Ground Cinnamon
- 1/2 cup Salted Butter 1 Stick
Pumpkin Cheesecake Filling
- 24 oz Cream Cheese Three 8-Ounce Packages. SUPER soft
- 15 oz Pureed Pumpkin
- 4 large Eggs
- 1/4 cup Sour Cream
- 1 1/3 cup Granulated Sugar
- 1/2 tsp Salt
- 1 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 1/8 tsp Ground Cloves
- 2 tbsp All-Purpose Flour
- 1 tbsp Vanilla Bean Paste Or Extract
Sour Cream Topping (optional)
- 1 cup Sour Cream
- 1/4 cup Powdered Sugar
Instructions
Crust
- Preheat your oven to 325°F.
- In a medium bowl, mix the graham cracker crumbs, brown sugar, and cinnamon.
- Stir in the melted butter until the mixture resembles wet sand.
- Press the crumb mixture evenly into the bottom of a 9-inch springform pan.
- Cover the bottom and sides of the springform pan with tinfoil to prepare for the water bath. Set the crust aside.
Filling
- Ensure the cream cheese is very soft. The best way to do this is to microwave it for about 15 seconds.
- In a large mixing bowl, beat the softened cream cheese until smooth. This step is crucial for achieving the perfect creamy texture.
- Add the pumpkin puree, eggs, sour cream, sugar, cinnamon, nutmeg, cloves, flour, and vanilla. Mix until fully combined and smooth.
- Pour the filling into the prepared crust and smooth the top with a spatula.
- Place the pan (and baking sheet it's sitting on) into the oven.
- Once it's in the oven, pour boiling water into the baking sheet until it reaches to the top of the baking sheet (not spilling over) This water bath will help the cheesecake bake evenly and prevent cracks.
- Bake the cheesecake for 1 hour.
- After baking, turn off the oven, prop the door open slightly, and allow the cheesecake to rest in the oven for another hour.
- Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight, for best results.
Sour Cream Topping
- Simply whisk the ingredients together and spread it over the cooled cheesecake before serving. I like to use the electric whisk to thicken the cream a little.
- Spread over a cooled cheesecake before serving.
Nutrition
Calories: 604kcal | Carbohydrates: 61g | Protein: 9g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 171mg | Sodium: 634mg | Potassium: 224mg | Fiber: 4g | Sugar: 38g | Vitamin A: 4871IU | Vitamin C: 2mg | Calcium: 122mg | Iron: 2mg
