Pumpkin Cheesecake
This pumpkin cheesecake recipe uses a water bath and a full 15 ounces of pumpkin puree to create a dense, custardy texture that holds a clean slice every time. The filling is spiced with cinnamon, ginger, and nutmeg for a classic fall flavor that doesn't crack or collapse.
Equipment
- 9-inch springform pan - Must be leakproof or wrapped in foil
- Stand mixer - Or electric hand mixer
- Large roasting pan - For the water bath
- Heavy-duty aluminum foil - For wrapping the springform pan
- Food processor - Or zip-top bag and rolling pin for crushing crackers
- Kettle or pot - For heating water for the water bath
- Instant-read thermometer - For checking doneness (optional but recommended)
Ingredients
- 2 cups graham cracker crumbs - 200g
- 6 tablespoons unsalted butter - 85g, melted
- 1/4 cup granulated sugar - 50g
- 1/4 teaspoon salt
For the Filling
- 32 oz cream cheese - 900g, full-fat, softened (4 standard blocks)
- 1 cup granulated sugar - 200g
- 1/2 cup light brown sugar - 110g, packed
- 15 oz canned pumpkin puree - 425g, not pumpkin pie filling
- 1/3 cup sour cream - 75g
- 4 large eggs - room temperature
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch - 16g
- 1/4 teaspoon salt
For the Topping (Optional)
- 1 cup heavy cream - 240ml, cold
- 2 tablespoons powdered sugar - 15g
- 1/2 teaspoon vanilla extract
- ground cinnamon - For garnish
Instructions
- Preheat the oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan tightly in two layers of heavy-duty aluminum foil, covering the bottom and going partway up the sides. Lightly grease the inside of the pan with butter or nonstick spray. Heat water in a kettle or pot for the water bath.
- In a medium bowl, stir together the graham cracker crumbs, melted butter, granulated sugar, and salt until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake the crust for 10 minutes, then remove it and set aside to cool slightly. Keep the oven on at 325°F.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed for 2 to 3 minutes until completely smooth. Scrape down the sides and bottom of the bowl. Add the granulated sugar and brown sugar, and beat on medium speed for another 2 minutes until fully combined.
- Add the pumpkin puree, sour cream, pumpkin pie spice, ground cinnamon, vanilla extract, cornstarch, and salt to the cream cheese mixture. Beat on low speed just until combined, scraping down the bowl once halfway through. Avoid overmixing to prevent cracking.
- Add the eggs one at a time, beating on low speed after each addition just until the yolk disappears. Stop mixing as soon as the last egg is incorporated. Scrape the bowl one final time and fold gently by hand to ensure nothing is stuck to the bottom.
- Pour the filling over the cooled crust and smooth the top with an offset spatula. Place the wrapped springform pan into a large roasting pan. Carefully pour hot water into the roasting pan until it reaches about 1 inch up the sides of the springform pan.
- Bake at 325°F for 60 to 70 minutes, until the edges are set and the center still jiggles slightly when the pan is nudged. If using an instant-read thermometer, the center should register around 150°F. Turn off the oven, crack the door open, and let the cheesecake sit inside for 1 hour to cool slowly.
- Remove the cheesecake from the water bath and carefully peel off the foil. Run a thin knife around the edge of the pan to loosen the cheesecake. Let cool to room temperature on a wire rack, then cover and refrigerate for at least 6 hours or overnight before releasing the springform sides.
- Just before serving, whip the cold heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Spread or pipe the whipped cream over the chilled cheesecake and dust with ground cinnamon. Slice with a warm, clean knife, wiping the blade between cuts.
Notes
- Use room temperature ingredients for a smooth batter and to prevent cracking.
- Do not skip the water bath; it is the single most important step for a crack-free top.
- Beat the eggs in on low speed to avoid incorporating excess air.
- Check doneness by jiggle, not color—the center should wobble like set gelatin.
- Cool the cheesecake slowly in the turned-off oven to prevent surface cracks.
- Use full-fat cream cheese; reduced-fat versions make a softer, less stable filling.
- Chill for at least 6 hours before slicing for the cleanest cuts.
- For a variation, add 2 tablespoons of bourbon to the filling or use a gingersnap cookie crust.
- Store covered in the refrigerator for up to 5 days.
- Freeze unsliced cheesecake wrapped in plastic wrap and foil for up to 2 months.
Nutrition
Serving: 1sliceCalories: 410kcalCarbohydrates: 30gProtein: 7gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 135mgSodium: 320mgPotassium: 180mgFiber: 1gSugar: 24gVitamin A: 75IUVitamin C: 2mgCalcium: 10mgIron: 6mg
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