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Creamy Pumpkin Cheesecake

Creamy Pumpkin Cheesecake is a fusion of velvety cheesecake and the rich, earthy flavors of pumpkin. This indulgent dessert perfectly captures the essence of the season, creating a symphony of tastes that dance on your palate.
Prep Time20 minutes
Cook Time1 hour
Resting Time4 hours
Total Time5 hours 20 minutes
Servings: 12 slices

Ingredients

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ teaspoon cinnamon
  • ½ cup unsalted butter melted

For the Filling:

  • 3 8 oz packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup canned pumpkin puree
  • 1 teaspoon pumpkin spice
  • ¼ teaspoon salt

Instructions

Prepare the Crust:

  • Preheat the oven to 325°F (165°C).
  • In a bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Mix until evenly coated.
  • Press the mixture firmly into the bottom of a greased 9-inch springform pan. Bake for 10 minutes and set aside to cool.

Prepare the Filling:

  • In a large mixing bowl, beat the softened cream cheese until smooth.
  • Gradually add sugar and beat until well combined.
  • Mix in vanilla extract, eggs (one at a time), and pumpkin puree.
  • Sprinkle in pumpkin spice and salt, and mix until the filling is smooth and uniform.

Assemble and Bake:

  • Wrap the springform pan in aluminum foil to prevent water from entering during the water bath.
  • Place the pan in a larger baking dish and pour hot water into the dish, about halfway up the sides of the springform pan.
  • Carefully pour the cheesecake filling onto the cooled crust.
  • Gently tap the pan on the counter to release air bubbles.
  • Bake for about 1 hour, or until the edges are set and the center is slightly jiggly.

Chill and Serve:

  • Turn off the oven and leave the cheesecake inside with the door ajar for about an hour.
  • Remove the cheesecake from the water bath and let it cool completely on a wire rack.
  • Refrigerate for at least 4 hours or overnight before serving.

Notes

  • Use room temperature ingredients to ensure a smooth filling.
  • Avoid overmixing the batter once the eggs are added to prevent a dense texture.
  • Allow the cheesecake to cool gradually to prevent cracks.