Pumpkin Cheesecake
Pumpkin cheesecake perfectly combines the rich, creamy goodness of classic cheesecake with the comforting flavors of pumpkin spice.
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Servings
12
servingsPrep time
30
minutesCooking time
1
hour10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
- Crust
1 1/2 cups 1 1/2 graham cracker crumbs (about 12 sheets)
1/4 cup 1/4 sugar
6 tablespoons 6 unsalted butter (softened)
1/2 teaspoon 1/2 cinnamon
- Filling
3 8oz 3 cream cheese blocks
1/4 cup 1/4 sour cream
3/4 cup 3/4 sugar
3/4 cup 3/4 brown sugar
4 4 eggs
1 15oz can 1 pure pumpkin
1 tablespoon 1 vanilla
2 tablespoons 2 flour
1 tablespoon 1 pumpkin pie spice
1/2 teaspoon 1/2 salt
Directions
- Crust
- Preheat the oven to 350F.
- Use a food processor to pulse the graham crackers into fine crumbs. Add in the remaining crust ingredients and pulse until well combined.
- Press the mixture into the bottom and 1/3 of the way up the sides of a 9-inch springform pan.
- Bake for 10 minutes, until golden.
- Filling
- In a large bowl, beat the cream cheese and sour cream until smooth. Beat in the sugars and make sure to scrape down the sides of the bowl.
- Add in the eggs one at a time, followed by the pumpkin. Lastly, add in the vanilla, flour, pumpkin pie spice, and salt. Make sure that the mixture is well combined and smooth.
- Add the filling into the pan and bake at 350F for 1 hour. Try not to open the oven until the 1 hour mark in order to prevent the cheesecake from cracking. The edges should be set but the center will jiggle slightly when gently shaken.
- Leave at room temperature to cool completely, then place in the refrigerator to chill overnight.
- If desired, (or to hide potential cracks) top with whipped cream.
Notes
- Store in the refrigerator for up to 5 days.
One of the best cheescakes ever. Not too sweet with a creamy texture.