Pumpkin Cheesecake

2
Kytti Beale

By
@kyttib

Pumpkin Cheesecake

Rating:

☆☆☆☆☆ 0 votes

Serves:
12
Prep:
30 Min
Cook:
1 Hr
Method:
Bake

Ingredients

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2 c
graham cracker crumbs
6 Tbsp
unsalted butter melted
1/4 c
granulated sugar
1 tsp
pumpkin pie spices
4 pkg
cream cheese, room temperature
1 c
sugar
1/4 c
brown sugar, firmly packed
3 large
eggs
1 can(s)
pumpkin puree
1/3 c
heavy cream
2 tsp
pure vanilla extract
1 Tbsp
pumpkin pie spices

How to Make Pumpkin Cheesecake

Step-by-Step

  • 1Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with foil and spray lightly with nonstick cooking spray.
  • 2In a medium bowl, combine graham cracker crumbs, butter, granulated sugar and pumpkin pie spice. Press onto bottom and 1 inch up side of prepared pan. Bake for 7 to 8 minutes. Cool on wire rack for about 10 minutes.
  • 3Begin to boil a large pot of water for the water bath.
  • 4In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, combine cream cheese, granulated sugar and brown sugar until fluffy; about 3 minutes. Add in eggs, pumpkin and heavy cream, mix until fully incorporated; scraping down the sides of the bowl as needed. Finally, add in vanilla and pumpkin pie spice and mix until well combined.
  • 5Pour batter into prepared crust. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.
  • 6Bake 60 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, close the oven door, turn the heat off, and let rest in the cooling oven for one hour. After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 6 hours.

Printable Recipe Card

About Pumpkin Cheesecake

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American




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