Pumpkin Cheesecake
This pumpkin cheesecake recipe has the right amount of pumpkin and spice. To complete the decadence, use whipped cream, and fresh salted caramel sauce for toppings.
Servings: 8
Equipment
- 1 Mixer KitchenAid mixers rock!
- 1 Paddle attachment for mixer
- 1 Wire whisk attachment for mixer Only if making whipped cream
- 1 Medium pot
- 1 9" spring-form pan
- 1 Roasting pan Large enough for the spring-form pan.
- 1 Food processor You can crush the graham crackers by hand.
- 1 Whisk
- 1 Saucepan
Ingredients
Pumpkin Cheesecake Crust
- 1-1/2 cups Graham cracker crumbs About 13 whole graham crackers
- 8 Tbsp Melted unsalted butter
- 2 Tbsp Sugar
- 1/2 tsp Cinnamon
Pumpkin Cheesecake Filling
- 24 oz Cream Cheese Bring to room temperature
- 1-3/4 cups Raw sugar
- 15 oz Pure pumpkin
- 5 ea Large eggs
- 1/4 cup Sour cream
- 2 Tbsp Flour
- 2 tsp Cinnamon
- 3/4 tsp Powdered ginger
- 1/4 tsp Cloves
- 1/4 tsp Salt
Instructions
Pumpkin Cheesecake Crust
- Preheat oven to 325˚F
- Pulse graham crackers in a food processor until fine crumbs form.1-1/2 cups Graham cracker crumbs
- Brush the sproing-form pan with butter.
- In a medium bowl, stir together the graham cracker crumbs, sugar, cinnamon, and remaining melted butter. Transfer into a 9-inch springform pan with 3" tall walls and use a large spoon to press crumbs into the bottom of your springform pan, going about halfway up the sides of the pan. Bake for 15 minutes. Remove from oven and cool to room temp on a rack.2 Tbsp Sugar, 1/2 tsp Cinnamon, 8 Tbsp Melted unsalted butter
- When cool, wrap the outside of the spring-form pan in foil and place into the roasting pan.
Pumpkin Cheesecake Filling
- Bring a medium pot of water to a boil.
- In the bowl of your mixer with the paddle attachment, beat the softened cream cheese and sugar on med speed until light and fluffy and without lumps (5 min), scraping down the bowl once to make sure you don't have chunks of cream cheese.24 oz Cream Cheese, 1-3/4 cups Raw sugar
- Add the pumpkin, eggs, sour cream, flour, cinnamon, ginger, cloves, salt, and vanilla extract to the cheesecake filling and continue mixing on low speed until well combined, scraping down the bowl as needed.15 oz Pure pumpkin, 5 ea Large eggs, 1/4 cup Sour cream, 2 Tbsp Flour, 2 tsp Cinnamon, 3/4 tsp Powdered ginger, 1/4 tsp Cloves, 1/4 tsp Salt
- Place the roasting pan on the middle rack. Pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan. Pour the filling into the cooled crust. Tip: Do not pull out the rack.
- Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour 45 minutes.
- Turn off the oven. Leave the oven door closed and let the cheesecake sit in the oven for another 45 min. Then remove from the oven and run a knife around the edges, cover, and refrigerate for at least 8 hours or overnight.
- Before serving, carefully remove the cheesecake from the spring-form pan. Add desired toppings (whipped cream or salted caramel sauce) and serve.