Pumpkin Cheesecake Recipe: Autumn's Creamy Delight (Print Version)

Pumpkin Cheesecake Recipe for a rich, spiced fall dessert. Get my personal tips for a smooth, crack-free cake, perfect for any holiday table.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 75 Minutes minutes
Total Time: 105 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Crust Essentials

01 - 1 ½ cups graham cracker crumbs (about 10-12 full sheets)
02 - ¼ cup granulated sugar
03 - 6 tablespoons unsalted butter, melted

→ Creamy Filling Stars

04 - 24 oz (3 blocks) full-fat cream cheese, softened to room temperature
05 - 1 cup granulated sugar
06 - 15 oz can 100% pumpkin puree (not pie filling)
07 - 3 large eggs, room temperature
08 - ½ cup full-fat sour cream, room temperature
09 - 1 teaspoon vanilla extract

→ Flavor Boosters

10 - 2 teaspoons pumpkin pie spice (or homemade blend of cinnamon, nutmeg, ginger, cloves)

→ Garnish & Finishing Touches

11 - 1 cup heavy cream, chilled (for optional whipped cream topping)
12 - 2 tablespoons maple syrup or brown sugar (for optional whipped cream)
13 - Pinch of cinnamon or a cinnamon stick (for garnish)

# Instructions:

01 - First things first, get your oven preheating to 350°F (175°C), and grab a 9-inch springform pan. This is where I always forget to wrap the outside of my pan in heavy-duty foil for the water bath—don't be like me! Mix the graham cracker crumbs, melted butter, and a tablespoon of sugar in a bowl. Press this mixture firmly into the bottom of your prepared pan. I use the bottom of a flat glass to get it super compact. Bake this crust for about 8-10 minutes until it's lightly golden and smells wonderfully toasty. Let it cool a bit while you make the filling.
02 - Reduce your oven temperature to 325°F (160°C). In a large bowl, or your stand mixer if you're feeling fancy, beat the softened cream cheese with the remaining granulated sugar until it's super smooth and creamy. This is where you want to scrape down the sides of the bowl often, ensuring no lumps! I once thought I'd mixed it enough and ended up with little pockets of unmixed cream cheese in the final slice. Oops! Beat in the pumpkin puree, sour cream, and vanilla extract until everything is just combined.
03 - Now, add the eggs, one at a time, mixing on low speed just until each is incorporated. Don't overmix here; honestly, overmixing eggs can introduce too much air, which can cause cracks later. This step is about gentle integration, not vigorous beating. You want a smooth, light orange batter that smells faintly of pumpkin and vanilla.
04 - Carefully pour the pumpkin cheesecake recipe filling over your cooled graham cracker crust. Smooth the top with a spatula. Place your foil-wrapped springform pan into a larger roasting pan. This is for the water bath! Boil some water in a kettle, then carefully pour the hot water into the roasting pan, around the springform, until it comes about halfway up the sides of your cheesecake pan. This water bath is key for a creamy, crack-free cheesecake, I swear.
05 - Gently slide the roasting pan with your cheesecake into the preheated oven. Bake for 60-75 minutes, or until the edges are set but the center still has a slight wobble when you gently shake the pan. Don't overbake! I did that once, and the texture was a bit dry. This is where patience comes in, honestly. The kitchen will start to smell amazing, like a cozy autumn dream.
06 - Once baked, turn off the oven, crack the door open, and let the cheesecake sit in the water bath for another hour. This slow cooling helps prevent cracks. After that, carefully remove the cheesecake from the water bath, unwrap the foil, and let it cool completely on a wire rack at room temperature. Once cool, cover it loosely with plastic wrap and chill in the refrigerator for at least 4 hours, or even better, overnight. This chilling time is non-negotiable for a perfect slice.

# Notes:

01 - Always use room temperature ingredients for a lump-free batter.
02 - Don't skip the water bath - it's crucial for preventing cracks!
03 - This cheesecake is even better made a day ahead, allowing flavors to deepen.
04 - Serve with a dollop of maple whipped cream for an extra special touch.

# Equipment Needed:

01 - 9-inch springform pan
02 - heavy-duty foil
03 - large roasting pan
04 - stand mixer (optional)
05 - mixing bowls
06 - whisk
07 - spatula
08 - measuring cups and spoons
09 - wire rack

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 30g
Total Carbohydrate: 40g
Protein: 8g

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