Description
Indulge in the rich, creamy delight of this Pumpkin Spice Cheesecake, perfectly infused with autumn spices. It’s the ultimate dessert to impress your guests or treat yourself this fall!
Ingredients
Scale
- 24 ounces full-fat cream cheese, at room temperature
- 1 cup pure pumpkin puree
- 1 ½ tablespoons pumpkin pie spice
- 1 teaspoon non-alcohol vanilla extract
- 1 ½ cups granulated sugar
- ¼ cup sour cream or heavy cream
- 4 large eggs, at room temperature
- 1 ½ cups graham cracker crumbs
- ¼ cup melted unsalted butter
- 2 tablespoons packed brown sugar
- a pinch of pumpkin pie spice (about ½ teaspoon)
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9-inch springform pan, wrapping the outside with heavy-duty aluminum foil.
- Finely crush about 1 ½ cups of graham crackers and combine them in a medium bowl with ¼ cup melted unsalted butter, 2 tablespoons packed brown sugar, and a pinch of pumpkin pie spice until it resembles wet sand.
- Press the mixture into the bottom of the prepared springform pan and bake for 8-10 minutes until slightly golden.
- Let the crust cool completely on a wire rack while reducing the oven temperature to 325°F (160°C).
- In a large mixing bowl, beat the cream cheese on medium speed until smooth and creamy.
- Gradually add the granulated sugar, beating until fully incorporated and fluffy.
- Beat in the pumpkin puree, pumpkin pie spice, and vanilla extract until just combined.
- Add the sour cream or heavy cream and mix until smooth.
- Add the eggs one at a time, beating on low speed after each addition until just combined.
- Pour the pumpkin spice cheesecake batter over the cooled graham cracker crust.
- Create a water bath by placing the foil-wrapped springform pan into a larger roasting pan and pouring hot water into the roasting pan until it comes halfway up the sides of the springform pan.
- Transfer the roasting pan with the cheesecake to the preheated oven and bake for 60-75 minutes until the edges are set and the center has a slight jiggle.
- Turn off the oven and leave the cheesecake inside with the door propped open for 1 hour.
- Remove the roasting pan from the oven, lift the springform pan out of the water bath, and cool the cheesecake to room temperature on a wire rack for 2-3 hours.
- Cover the cheesecake loosely with plastic wrap and refrigerate for at least 6 hours or preferably overnight.
- Before serving, run a thin knife around the edge of the cheesecake and release the springform pan sides.
- Slice with a warm, clean knife and serve with whipped cream, caramel sauce, or extra pumpkin pie spice.
- Prep Time: 30 mins
- Cook Time: 75 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 100 mg
Keywords: Ensure all ingredients are at room temperature for a smooth batter. Avoid overmixing to prevent cracks in the cheesecake.