Pumpkin Cheese Cake

Indulge in the rich, velvety decadence of this Pumpkin Cheesecake, the ultimate autumn-inspired dessert that strikes the perfect balance between creamy cheesecake and spiced pumpkin pie. Featuring a buttery graham cracker crust and a luscious filling made with real pumpkin puree, tangy cream cheese, and a warm blend of cinnamon, nutmeg, and ginger, this dessert is a flavorful celebration of fall. Baked in a water bath for a flawlessly smooth texture, this cheesecake is a show-stopping centerpiece for holiday gatherings or any cozy occasion. With its silky finish, lightly spiced warmth, and irresistible crumbly base, this Pumpkin Cheesecake will leave your guests savoring every bite. Perfectly portioned for 12 servings, it’s an elegant way to embrace the season’s best flavors.

Nutriscore Rating: 42/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 12

Ingredients

• 1.5 cups Graham cracker crumbs
• 2 tablespoons Granulated sugar (for crust)
• 6 tablespoons Unsalted butter, melted
• 24 ounces Cream cheese, softened
• 1 cup Granulated sugar (for filling)
• 0.25 cup Brown sugar, packed
• 1 cup Pumpkin puree (not pumpkin pie filling)
• 0.5 cup Sour cream
• 2 teaspoons Pure vanilla extract
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Ground nutmeg
• 0.25 teaspoon Ground ginger
• 0.25 teaspoon Salt
• 3 large Eggs

Directions

Step 1

Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by lightly greasing it and wrapping the bottom in aluminum foil to prevent leaks during baking.

Step 2

To make the crust, mix the graham cracker crumbs and 2 tablespoons of granulated sugar in a medium bowl. Stir in the melted butter until evenly combined.

Step 3

Press the crust mixture firmly and evenly into the bottom of the prepared springform pan. Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.

Step 4

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.

Step 5

Add 1 cup of granulated sugar and 1/4 cup of brown sugar to the cream cheese and beat until well combined.

Step 6

Mix in the pumpkin puree, sour cream, and vanilla extract until smooth.

Step 7

Add the cinnamon, nutmeg, ginger, and salt to the batter, and mix until evenly incorporated.

Step 8

Add the eggs one at a time, beating on low speed after each addition until just combined. Be careful not to overmix, as this can introduce air bubbles.

Step 9

Pour the cheesecake filling over the crust in the springform pan, and smooth the top with a spatula.

Step 10

Place the springform pan into a large roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan (this creates a water bath to ensure even baking and prevent cracks).

Step 11

Bake the cheesecake in the preheated oven for 60 minutes, or until the edges are set and the center jiggles slightly when shaken.

Step 12

Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.

Step 13

Remove the springform pan from the water bath and let it cool to room temperature on a wire rack.

Step 14

Refrigerate the cheesecake for at least 4 hours, or overnight, to fully set before slicing and serving.

Nutrition Facts

Serving size	(1744.2g)

Amount per serving	% Daily Value*
Calories	5437.9

Total Fat 363.4g	0%
Saturated Fat 211.6g	0%
Polyunsaturated Fat g
Cholesterol 1554.8mg	0%
Sodium 4203.7mg	0%
Total Carbohydrate 489.5g	0%
Dietary Fiber 12.2g	0%
Total Sugars 358.6g
Protein 82.7g	0%

Vitamin D 123IU	0%
Calcium 1171.7mg	0%
Iron 15.0mg	0%
Potassium 2277.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.8%

Protein: 6.0%

Carbs: 35.2%