Creamy Pumpkin Cheesecake
Need a fall dessert that is smooth, creamy, rich, and sure to please a crowd? Try this creamy pumpkin cheesecake with its sweet, cream cheese and pumpkin filling, graham cracker crust, and whipped cream topping.
Prep Time15 mins
Cook Time1 hr 55 mins
Total Time12 hrs 10 mins
Servings: 12 Slices
- 12 Graham Crackers
- 1 Tablespoon granulated sugar
- 6 Tablespoons melted butter
- 28 ounces cream cheese (3 ½ blocks)
- 2 ½ cups granulated sugar
- ¼ teaspoon salt
- ¼ cup sour cream
- 15 ounces pumpkin puree (1 can)
- 6 large eggs
- 1 ½ tablespoons vanilla extract
- 1 Tablespoon plus 2 teaspoons pumpkin pie spice
Preheat oven to 350 degrees.
Line the outside of a 9-inch spring form pan with foil.
Pulse graham crackers in a food processor until fine crumbs form. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir to combine.
Pour the cracker mixture into the bottom of the springform pan. Use the bottom of a heavy glass or ramekin to press into an even layer and up the sides about ½ an inch.
Place the pan in the oven and bake for 8 to 10 minutes. Remove and allow to cool completely.
Reduce the oven heat to 325 degrees.
Boil a pot of water and place the spring form pan in a large baking dish or roasting pan.
Use a hand or stand mixer to beat the cream cheese until smooth. Add the sugar and mix until light and fluffy.
Add the sour cream and mix until combined.
Next, incorporate the pumpkin, eggs, vanilla, salt, and pumpkin pie spice. Scrape down the sides of the bowl as needed.
Pour the mixture over the cooled crust.
Place the springform pan into the baking dish or roasting pan and carefully pour the boiling water around it.
Put the pan in the oven and bake for 1 hour and 45 minutes until the sides are set and the center jiggles.
Turn the oven off and leave the pumpkin cheesecake in the oven for an additional hour.
Remove the cheesecake from the oven. Take the springform pan out of the baking dish or roasting pan and place on a cooling rack. Allow to cool for another hour.
Transfer the cheesecake to the refrigerator to finish cooling for at least 8 hours or overnight.
After the dessert cools completely, unlock the springform pan and carefully remove the outer ring.
Top with whipped cream and nuts to serve.
Calories: 560kcal | Carbohydrates: 59g | Protein: 8g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 172mg | Sodium: 440mg | Potassium: 229mg | Fiber: 1g | Sugar: 49g | Vitamin A: 6725IU | Vitamin C: 1.6mg | Calcium: 108mg | Iron: 1.8mg