Description
A rich and creamy Pumpkin Cheesecake featuring a spiced graham cracker crust and a smooth pumpkin-infused cream cheese filling, baked gently in a water bath to achieve the perfect texture. This festive dessert is ideal for fall gatherings and holiday celebrations.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon pumpkin pie spice
Filling
- 32 ounces cream cheese, softened (4 [8-ounce] packages)
- 1 cup granulated sugar
- 1/4 cup packed light brown sugar
- 3 large eggs
- 1 can pure pumpkin puree (15 ounces)
- 1/3 cup heavy cream
- 2 teaspoons pure vanilla extract
- 1 tablespoon pumpkin pie spice
Optional Toppings
- Whipped cream
- Salted caramel sauce
Instructions
- Preheat Oven: Set the oven temperature to 350°F (175°C) to prepare for baking the cheesecake.
- Prepare Pan: Tightly wrap a 9-inch springform pan in heavy-duty foil to prevent leaks during the water bath. Alternatively, place the springform pan into a 10-inch round cake pan for extra leak protection, then lightly spray the springform pan with nonstick cooking spray.
- Make Crust: In a medium bowl, mix graham cracker crumbs, melted butter, granulated sugar, and 1 teaspoon pumpkin pie spice. Press the mixture firmly onto the bottom and about 1 inch up the sides of the prepared springform pan. Bake for 7 to 8 minutes, then cool on a wire rack for approximately 10 minutes.
- Boil Water: Begin boiling water in a large pot or kettle to prepare for the water bath when baking the cheesecake.
- Prepare Filling: In a stand mixer fitted with a paddle attachment or using an electric mixer, beat softened cream cheese with granulated sugar and brown sugar until fluffy (about 3 minutes). Add eggs one at a time, mixing well after each addition. Incorporate pumpkin puree and heavy cream, mixing until fully combined, scraping down bowl sides as needed. Finally, add vanilla extract and 1 tablespoon pumpkin pie spice, mixing until well blended.
- Assemble Cheesecake: Pour the filling over the baked crust in the springform pan. Place the springform pan into the 10-inch cake pan and set both inside a large roasting pan. Pour the boiling water into the roasting pan until it reaches halfway up the side of the cake pan.
- Bake: Bake for 60 minutes. The edges should appear set, but the center will still have a slight jiggle. After baking, crack the oven door open, turn the oven off, and allow the cheesecake to rest in the oven for 1 hour.
- Cool and Chill: Carefully remove the cheesecake from the water bath and place it on a cooling rack to cool completely. Once cooled, cover and refrigerate for at least 6 hours or overnight before serving.
- Serve: Optionally, top with whipped cream and/or drizzle with salted caramel sauce for an extra indulgent touch.
Notes
- Wrapping the springform pan in foil or nesting it inside a larger pan prevents water from leaking into the cheesecake during the water bath.
- The water bath ensures gentle, even baking which prevents cracking and creates a smooth texture.
- Do not overbake; a slight jiggle in the center indicates perfect doneness.
- Chilling the cheesecake for at least 6 hours improves flavor and texture.
- Optional toppings like whipped cream or salted caramel enhance presentation and flavor.
