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Pumpkin Cheesecake

Perfect Pumpkin Cheesecake: 1 Blissful Bite

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  • Author: Fatina
  • Total Time: 1 hour 40 minutes + 6 hours chill time
  • Yield: 1 (9-inch) cheesecake 1x
  • Diet: Vegetarian

Description

This is the best pumpkin cheesecake recipe. It’s creamy, dense, and perfectly spiced, using a full can of pumpkin puree for maximum flavor and a beautiful orange color. The graham cracker crust is crisp, and the filling is rich and smooth.

Ingredients

Scale
  • Pumpkin Spice Crust:
  • 2 cups (260g) graham cracker crumbs
  • 1/4 cup (50g) dark brown sugar, packed
  • 1 teaspoon pumpkin pie spice or ground cinnamon
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • Pumpkin Cheesecake Filling:
  • (4) 8 oz blocks full fat cream cheese, room temperature
  • 1 1/2 cups (300g) dark brown sugar, packed
  • 3/4 cup (180g) full fat sour cream, room temperature
  • 1/3 cup (43g) all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice or ground cinnamon
  • 4 large eggs, room temperature
  • (1) 15 oz can 100% pure pumpkin puree (NOT pumpkin pie filling)
  • 2 teaspoons pure vanilla extract
  • Toppings (Optional):
  • 1 cup (240mL) heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • 1 tablespoon milk powder (optional)

Instructions

  1. Pumpkin Spice Crust: Position oven racks in the center and bottom. Preheat oven to 325F. Line the bottom of a 9″ springform pan with parchment paper.
  2. In a medium bowl, mix graham cracker crumbs, brown sugar, and pumpkin pie spice. Add melted butter and mix until moistened.
  3. Press the crust mixture evenly into the bottom and up the sides of the prepared springform pan.
  4. Bake the crust at 325F for 10 minutes. Remove from oven and let cool slightly while you prepare the filling. Keep oven at 325F.
  5. Pumpkin Cheesecake Filling: In a large bowl, cream together room temperature cream cheese and brown sugar until smooth.
  6. Add sour cream, flour, salt, and pumpkin pie spice. Mix until just combined.
  7. Add eggs one at a time, mixing on low speed until each egg is just incorporated before adding the next. Scrape down the bowl after every two eggs. Do not overmix.
  8. Gently fold in the pumpkin puree and vanilla extract until just combined.
  9. Water Bath Prep: Boil about 1 quart of water. Place a large baking pan on the bottom oven rack and pour the boiling water into it.
  10. Pour the cheesecake filling over the slightly cooled crust in the springform pan.
  11. Place the cheesecake pan on the center oven rack, directly above the water-filled pan. Bake for 1 hour 20 minutes, or until the edges are set and the center jiggles slightly.
  12. Turn off the oven. Crack the oven door open slightly and cool the cheesecake inside for 30 minutes.
  13. Carefully run a thin knife around the edges of the cheesecake to loosen it from the pan.
  14. Close the oven door slightly ajar and continue cooling for another 30 minutes (total 1 hour in the oven).
  15. Remove the cheesecake from the oven and let it cool on the counter until it reaches room temperature.
  16. Transfer the cheesecake to the refrigerator and chill for at least 6 hours or overnight.
  17. Topping: In a large bowl, combine cold heavy cream, powdered sugar, and milk powder (if using).
  18. Whip on high speed with an electric mixer until stiff peaks form.
  19. Decorate the chilled pumpkin cheesecake with whipped cream and optional toppings before slicing and serving.

Notes

  • Ensure you use full-fat block cream cheese for the best texture.
  • Use pure pumpkin puree, not pumpkin pie filling.
  • Allow all ingredients for the filling to come to room temperature for a smooth texture.
  • Avoid overmixing the filling to prevent cracks.
  • The water bath is simplified by placing a pan of water on a lower rack.
  • Cooling the cheesecake in stages helps prevent cracking.
  • If using store-bought graham cracker crumbs, measure them after crushing.
  • Optional milk powder in the topping adds stability to the whipped cream.
  • Prep Time: 40 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: Approximately 400-500 (estimated)
  • Sugar: Approximately 30-40g (estimated)
  • Sodium: Approximately 200-300mg (estimated)
  • Fat: Approximately 25-35g (estimated)
  • Saturated Fat: Approximately 15-20g (estimated)
  • Unsaturated Fat: Approximately 10-15g (estimated)
  • Trans Fat: 0g (estimated)
  • Carbohydrates: Approximately 40-50g (estimated)
  • Fiber: Approximately 1-2g (estimated)
  • Protein: Approximately 5-7g (estimated)
  • Cholesterol: Approximately 100-150mg (estimated)

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Find it online: https://blanchef.com/pumpkin-cheesecake-recipe/