#1 Pumpkin Cheesecake

#1 Pumpkin Cheesecake

No Photo

Have you made this?

 Share your own photo!

Kirsten Bergren

By
@kirstenbergren

This cheesecake comes out looking perfect with no cracks on the surface. Plus, it's the best tasting cheesecake I've ever made!

You'll want to make this cheesecake the day/night before you are going to serve it.

Rating:

★★★★★ 1 vote

Comments:
Serves:
12
Prep:
1 Hr
Cook:
2 Hr 45 Min

Ingredients

  • 12 Tbsp
    unsalted butter, melted
  • 2 1/2 c
    graham cracker crumbs
  • 2 3/4 c
    sugar, divided
  • ·
    salt
  • 2 lb
    cream cheese, room temperature
  • 1/4 c
    sour cream
  • 1-15 oz. can(s)
    pure pumpkin
  • 6 large
    eggs, at room temperature, lightly beaten
  • 1 Tbsp
    vanilla extract
  • 2 1/2 tsp
    ground cinnamon
  • 1 tsp
    ground ginger
  • 1/4 tsp
    ground cloves
  • 2 c
    sweetened whipped cream
  • 1/3 c
    toasted pecans, roughly chopped

How to Make #1 Pumpkin Cheesecake

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. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, 15 to 20 minutes. Cool on a rack, then wrap the outside of the springform pan with 2 to 3 layers of extra wide heavy duty foil and place in a roasting pan.
  2. Bring a medium 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 light, scraping down the sides of the bowl and beaters as needed. Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 tsp. salt and the spices and beat until just combined. Pour into the cooled crust.
  3. Gently place the roasting pan in the oven (don't pull the rack out) and pour the boiling water into the roasting pan until it comes about halfway up the sides of the springform pan. Bake until the outside on the cheesecake sets but the center is still loose, about 1 hour 45 minutes. Turn off the oven and open the door briefly to let out some heat. Leave the cheesecake in the oven 1 more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.
  4. Bring the cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. To finish, place a dollop of the whipped cream on each slice and sprinkle with the toasted pecans.

Printable Recipe Card

About #1 Pumpkin Cheesecake

Course/Dish: Cakes
Hashtags: #cheesecake #pumpkin



Show 1 Comment & Review

12 Lovely Coffee Cake Recipes

12 Lovely Coffee Cake Recipes


Perfect with your morning coffee or as a treat after dinner, coffee cakes are one of our favorite indulgences. Sweet, heavenly, and full of flavor, coffee cakes are a great go-to for family get-togethers or a random Sunday. Grab a slice and get ready to enjoy!

Simple Glazed Ham Recipes

Simple Glazed Ham Recipes


Know how to up your baked ham game during the holidays? Glaze it! Glazes are made with simple ingredients and they add tons of flavor to baked ham. Just whisk a few ingredients together and baste the ham with it while it bakes. The glaze caramelizes on the ham and infuses its flavor into the […]

17 Bright and Delicious Springtime Desserts

17 Bright and Delicious Springtime Desserts


Slowly, we’re coming out of our winter cocoons. So, put away the down jacket and swap it for an apron. It’s time to get into the kitchen and start baking. Filled with berries and bright flavors (hello lemon everything!), spring desserts light up our taste buds. In honor of spring’s arrival, here are 17 easy […]