Heavenly Pumpkin Cheesecake

Patrick Meyer

By
@patrickmeyer

I won Best in Show at the Brevard, NC Apple/Pumpkin Bake-Off with this showstopper. The crust is buttery, the filling is comforting, and PILE ON THE WHIPPED CREAM.

Make sure not to not to overwhip the filling, this will prevent cracks.


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Rating:

Comments:

Serves:

10

Prep:

20 Min

Cook:

2 Hr 45 Min

Method:

Bake

Ingredients

GRAHAM CRACKER CRUST

12 Tbsp
unsalted butter, melted
2 1/2 c
finely ground honey graham cracker crumbs
1/4 c
granulated sugar
1 pinch
kosher salt

PUMPKIN CHEESECAKE FILLING

4 8-ounce pkg
cream cheese, room temperature
2 1/2 c
granulated sugar
1/4 c
sour cream, room temperature
1 15-ounce can(s)
pure pumpkin (not pumpkin pie filling)
6
large eggs, room temperature
1 Tbsp
pure vanilla extract
1 tsp
kosher salt
2 1/2 tsp
ground cinnamon
1 tsp
ginger powder
1/4 tsp
ground cloves

TOPPING

1 pkg
cool whip

Directions Step-By-Step

1
Position a rack in the center of the oven and preheat to 325 degrees Fahrenheit. Brush a 10-inch springform pan with some of the butter. Stir the remaining butter with the crumbs, 1/4 cup of the sugar and a pinch of salt in a bowl. Then wrap the outside of the springform pan with foil. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, about 20 minutes. Cool on a rack, and place in a roasting pan.
2
Bring a large pot of water to a boil. Meanwhile, beat the cream cheese with a mixer until smooth. Add the remaining 2 1/2 cups sugar and beat until just combined, scraping down the sides of the bowl and beaters as needed. Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and beat until just combined. Pour into the cooled crust.
3
Gently place the roasting pan in the oven and pull the rack out. Pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan. Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour 45 minutes. Turn off the oven and open the door for 5 minutes to let out some heat. Leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate overnight.
4
Bring the cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. To finish, pipe whipped cream on each slice.

About this Recipe