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Pumpkin Cheesecake

Irresistible Pumpkin Cheesecake for Cozy Holiday Gatherings

This Pumpkin Cheesecake elevates the traditional dessert with its velvety texture and delicious pumpkin spice, perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Digestive biscuits can be used for a unique twist.
  • 1/2 cup Granulated Sugar Reduce amount for a less sweet option.
  • 1/2 cup Butter Use salted or unsalted butter as per preference.
For the Filling
  • 32 oz Cream Cheese Use block form, avoid whipped.
  • 1 cup Granulated Sugar Consider reducing for subtle sweetness.
  • 1/2 cup Brown Sugar Packed, can substitute with more granulated sugar.
  • 1/2 cup Sour Cream Greek yogurt can be substituted.
  • 1 15 oz can Pure Pumpkin Puree Ensure it's pure, not mixed with spices.
  • 1 tablespoon Pumpkin Pie Spice Can be homemade with cinnamon, nutmeg, ginger.
  • 2 teaspoons Vanilla Extract Opt for pure extract for best results.
  • 1/8 teaspoon Salt Balances sweetness and enriches flavors.
  • 4 large Eggs Use room temperature for even mixing.

Equipment

  • Springform pan
  • mixing bowl
  • Measuring Cups
  • measuring spoons
  • Roasting pan
  • Parchment paper
  • Plastic bag
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line the bottom of a springform pan with parchment paper.
  2. Combine the graham cracker crumbs, 1/2 cup sugar, and melted butter in a plastic bag, seal, and massage to mix.
  3. Firmly press the crumb mixture into the bottom of your springform pan and bake for about 8 minutes.
  4. Beat the cream cheese until smooth, then add granulated and brown sugars until fully incorporated.
  5. Add the sour cream, pumpkin puree, vanilla extract, pumpkin pie spice, and salt; mix on low until combined.
  6. Whisk the eggs separately, add one at a time to the pumpkin filling, mixing lightly after each addition.
  7. Pour the filling into the pre-baked crust, spreading it evenly.
  8. Wrap the springform pan with aluminum foil and place it in a larger roasting pan filled with 1 inch of hot water.
  9. Bake for 55-60 minutes until the edges are set and the center has a slight wobble.
  10. Turn off the oven and cool the cheesecake inside for 1 hour.
  11. Allow it to cool to room temperature for 30-45 minutes, then refrigerate for at least 4 hours.
  12. Run a knife around the edge of the pan to loosen, remove the sides, and serve with desired toppings.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 320mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 600IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Chill the cheesecake overnight for the best flavor and texture.

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