Spiced Pumpkin Cheesecake Bon Apptit Magazine
Elevate your fall dessert game with this luscious Spiced Pumpkin Cheesecake from Bon Appétit Magazine, a perfect fusion of cozy autumn flavors and creamy decadence. Featuring a buttery graham cracker crust and a silky-smooth filling enriched with cream cheese, pumpkin purée, and warm spices like cinnamon, ginger, and nutmeg, this recipe is a showstopping centerpiece for your holiday table. The addition of a water bath ensures a crack-free finish, while hints of vanilla and brown sugar offer a delightful depth of flavor. Ideal for Thanksgiving or any festive gathering, this cheesecake is best served chilled, making it a make-ahead marvel for stress-free entertaining. Indulge in the irresistible blend of classic pumpkin spice and rich cheesecake perfection—every bite is like fall on a plate!
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Ingredients
- 1.5 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 1 cup canned pumpkin puree
- 0.5 cup sour cream
- 0.25 cup heavy cream
- 4 whole large eggs
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.25 teaspoon salt
Directions
Step 1
Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent leaks.
Step 2
In a medium bowl, combine graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter until the mixture resembles wet sand.
Step 3
Press the crumb mixture firmly into the bottom of the springform pan to create the crust. Bake for 10 minutes, then set aside to cool.
Step 4
In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Add 1 cup of granulated sugar and the light brown sugar, and beat until incorporated.
Step 5
Mix in the pumpkin puree, sour cream, and heavy cream until fully combined. Scrape down the sides of the bowl as needed.
Step 6
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt until the filling is smooth and well-blended.
Step 7
Pour the cheesecake batter over the cooled crust in the springform pan. Smooth the top with a spatula if needed.
Step 8
Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath to prevent cracks.
Step 9
Bake the cheesecake in the preheated oven for 60 to 75 minutes, or until the edges are set but the center jiggles slightly when shaken.
Step 10
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent sudden temperature changes.
Step 11
Remove the cheesecake from the water bath and let it cool completely at room temperature. Then refrigerate for at least 4 hours, or overnight, before serving.
Step 12
Carefully run a knife around the edge of the cheesecake before releasing the springform pan. Slice and enjoy your spiced pumpkin cheesecake!
Nutrition Facts
| Serving size | (1819.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5299.3 |
| Total Fat 326.3g | 0% |
| Saturated Fat 183.2g | 0% |
| Polyunsaturated Fat 1.9g | |
| Cholesterol 1619.7mg | 0% |
| Sodium 4321.4mg | 0% |
| Total Carbohydrate 536.5g | 0% |
| Dietary Fiber 13.0g | 0% |
| Total Sugars 406.1g | |
| Protein 86.2g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 1212.3mg | 0% |
| Iron 17.1mg | 0% |
| Potassium 1873.4mg | 0% |
Source of Calories