Pumpkin Cheesecake

This pumpkin cheesecake is so rich, creamy and bursting with fall flavors! It's the perfect cross between a pumpkin pie and New York cheesecake.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings

Calories 509kcal

Author Dina

Ingredients

For the crust

2 cups graham cracker crumbs
1/4 cup brown sugar
8 tbsp unsalted butter 1 stick melted

For the filling

1 15 oz can 100 % pumpkin purée
1 tsp pumpkin pie spice
32 oz cream cheese (softened at room temp)
1 1/4 cup granulated sugar
1/4 tsp salt
3 eggs
1/4 cup sour cream

US Customary - Metric

Instructions

In a bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix until the butter is fully incorporated.
Then place nonstick foil on the bottom of a 9-inch springform pan and coat the bottom and sides with nonstick spray and fill with the graham cracker crumbs. Press and compact the bottom of the pan with graham cracker crumbs using your hands. You can either press it into one thick layer or you can press some of the crumbs up the sides of the springform.
To set the crust, bake at 350 degrees Fahrenheit for 10 minutes. Remove from the oven and let the crust cool.
In a bowl, combine the pumpkin purée and pumpkin pie spice, then set aside.
In the bowl of a stand mixer, blend the softened cream cheese, sugar, and salt on high speed until no clumps appear. You will need to use the paddle attachment for this part. Be sure not to over mix and scrape down the beater bowl occasionally. This will ensure no lumps appear in the cheesecake.
Add the eggs 1 at a time, making sure each egg is lightly whisked before adding the next. Make sure the mixer is on LOW speed here. you do NOT want to overmix or the cheesecake will crack.
Lastly, add the pumpkin purée and the sour cream into the whipped cream cheese and blend just to combine on LOW speed.
Pour the cream cheese filling into the springform pan. Grip the sides of the springform and shake it a little to smooth out the top.
Bake the cheesecake for 15 minutes at 350 degrees Fahrenheit. Then, drop the oven temperature to 250 degrees Fahrenheit and bake the cheesecake for an additional hour and 30 minutes. Let the cheesecake slowly cool in the oven until it has cooled to room temperature. Do NOT open the oven until the cheesecake it completely colled down. Then refrigerate for 4 hours before eating.

Video

Notes

Use room temperature ingredients- To avoid a clumpy cheesecake, make sure the cream cheese is fully softened at room temperature.
Don't overbeat the eggs. Make sure to mix at low speed once your eggs come into the cheesecake batter. Overbeat will cause air bubbles to form and crack your cheesecake.
Don't open the oven door. Keep the oven shut until the cheesecake is completely cooled. (this can take a few hours). The sudden temperature differences can cause cracking to happen.

Nutrition