Description
This pumpkin cheesecake recipe combines a creamy, spiced pumpkin batter swirled with classic cheesecake on a buttery graham cracker crust. It’s baked in a water bath to ensure a smooth, silky texture and topped with homemade whipped cream for a festive fall dessert.
Ingredients
Scale
Graham Cracker Crust:
- 2 1/2 cups Graham cracker crumbs (about 2 sleeves)
- 1/4 cup Brown sugar (light or dark, packed)
- 10 tbsp Unsalted butter, melted
Cheesecake:
- 32 oz Cream cheese, room temperature
- 1 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 3/4 cup Sour cream, room temperature
- 3/4 cup Heavy cream, room temperature
- 4 Large eggs, room temperature
- 1 Egg yolk, room temperature
- 15 oz Pumpkin puree (not pumpkin pie filling)
- 2 tsp Pumpkin pie spice
- 2 1/2 tsp Ground cinnamon
- 1/4 tsp Nutmeg
Whipped Cream:
- 1 cup Heavy cream, cold
- 2 tbsp Powdered sugar, sifted
- 1 tsp Pure vanilla extract
Instructions
- Prepare Graham Cracker Crust: Preheat your oven to 325°F. Spray a 9-inch springform pan with non-stick baking spray and place a 9-inch parchment circle on the bottom, spraying again to prevent sticking.
- Mix Crust Ingredients: In a small bowl, combine the graham cracker crumbs, brown sugar, and melted butter using a fork until all crumbs are wet and combined evenly.
- Form and Bake Crust: Transfer the crumb mixture into the springform pan, pressing it down evenly along the bottom and about halfway up the sides. Use a measuring cup to compact firmly. Bake for 13 minutes, then allow to cool completely before adding the cheesecake filling.
- Drain Pumpkin Puree: Pour the pumpkin puree onto a large plate and press it with paper towels to remove excess moisture. Repeat this step three times with fresh paper towels to ensure the puree is not watery.
- Beat Cream Cheese and Sugar: Using a mixer, beat the cream cheese and white sugar on high speed for about 2 minutes until smooth and creamy. Scrape the bowl to incorporate all ingredients.
- Add Dairy and Eggs: Mix in sour cream, heavy cream, and vanilla extract on medium speed until smooth. Add the eggs and egg yolk, mixing on low speed just until combined. Pour half of this plain cheesecake batter into a separate bowl.
- Mix Pumpkin Batter: Add the drained pumpkin puree, pumpkin pie spice, cinnamon, and nutmeg to the half portion of the batter. Mix on low speed just until combined, scraping the bowl to ensure thorough mixing.
- Layer and Swirl Batter: Pour half of the plain cheesecake batter over the cooled crust, then spoon half of the pumpkin batter on top. Use a butter knife to swirl the two batters together gently. Repeat with the remaining batters to create a marbled effect.
- Set Up Water Bath: Place the springform pan inside a 10-inch cake pan. Place both pans into a large roasting pan and carefully pour boiling water until it reaches halfway up the cake pan. Wrap the springform pan twice with aluminum foil to prevent water leaks. Prepare water bath before placing the cheesecake in the oven.
- Bake the Cheesecake: Bake for 85 to 95 minutes. The cheesecake is done when the edges are set but the center has a slight, gentle jiggle. If very jiggly, continue baking in 10-minute increments until properly set.
- Cool Gradually: Turn off the oven and prop the door open slightly. Let the cheesecake cool in the oven for 30 minutes to prevent cracking. Then transfer to a wire rack and cool completely at room temperature before refrigerating.
- Chill: Cover and chill the cheesecake for at least 6 hours or overnight for best texture and flavor.
- Make Whipped Cream: Freeze a metal mixing bowl and whisk attachment for 10 minutes. Combine cold heavy cream, powdered sugar, and vanilla extract in the chilled bowl and whip on high speed until stiff peaks form.
- Decorate: Remove the springform pan sides and parchment circle. Pipe or spoon the whipped cream along the sides or top of the cheesecake as desired before serving.
Notes
- Use room temperature dairy and eggs for a smooth batter; take them out 2 hours ahead.
- For a gluten-free version, substitute gluten-free graham crackers for the crust.
- Be sure to press excess moisture from pumpkin puree to avoid a watery cheesecake.
- Water bath baking is essential to achieve a creamy texture and prevent cracking.
- Let the cheesecake cool slowly in the oven before chilling to avoid surface cracks.
Nutrition
- Serving Size: 1 slice (1/16th of cake)
- Calories: 420
- Sugar: 28g
- Sodium: 210mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 150mg
