Pumpkin Cheesecake with Graham Cracker Crust
Creamy pumpkin cheesecake with warm spices, a buttery graham cracker crust, and cinnamon whipped cream on top. A must-bake fall dessert!
Equipment
- 9x13 baking dish (for water bath)
Ingredients
Graham Cracker Crust
- 18 Graham Cracker Sheets, (or 2 cups graham cracker crumbs)
- 1/4 cup Brown Sugar
- 1/2 tsp Cinnamon
- 1/4 tsp Kosher Salt
- 10 tbsp Salted Butter, (melted)
Pumpkin Cheesecake Filling
- 32 oz Full Fat Cream Cheese, (room temperature)
- 1/2 cup Brown Sugar
- 1 cup Sugar
- 1 tbsp Molasses, (optional, but highly recommended)
- 3 tbsp Cornstarch
- 1 tbsp Vanilla Extract
- 1 tbsp Cinnamon
- 1 tsp Nutmeg
- 1/2 tsp Ground Ginger
- 1/4 tsp Ground Cloves
- 1/2 tsp Kosher Salt
- 4 large Eggs, (room temperature)
- 15 oz Pumpkin Puree
- 1/2 cup Sour Cream, (room temperature)
- 2 tbsp Heavy Cream
Cinnamon Whipped Cream
- 1 1/2 cups Heavy Cream, (cold)
- 1/2 cup Powdered Sugar
- 1 tsp Cinnamon
- 1 tsp Vanilla Extract
Instructions
- Preheat the oven to 350 degrees F. Line a 9-inch springform pan with parchment paper on the bottom and sides of the springform pan.
- Then begin making the graham cracker crust. Combine graham crackers, brown sugar, and cinnamon in a food processor. Pulse until fine crumbs form. Then pour in melted butter and pulse until smooth and texture resembles wet sand. (Tip: you should be able to grab some of the crumbs and squeeze them together. If they stick together, they're good to go!) 18 Graham Cracker Sheets 1/4 cup Brown Sugar 1/2 tsp Cinnamon 1/4 tsp Kosher Salt 10 tbsp Salted Butter
- Add graham cracker crumbs to the springform pan. Press the crumbs into the bottom of the pan and against the sides of the pan until a crust forms. Bake in the oven for 12 minutes. until golden brown and set. Set aside to cool.
- Add 8 cups of water to a pot and bring to a boil. This will be used later for the water bath.
- Add room temperature cream cheese, brown sugar, granulated sugar, molasses, and cornstarch to the bowl of a stand mixer fitted with the paddle attachment. Beat cream cheese on low speed until smooth, about 3-4 minutes. Then add vanilla extract, cinnamon, nutmeg, ground ginger, ground cloves and kosher salt. Mix together for 20-30 seconds, until combined. Scrape down the sides of the bowl and begin adding eggs, one at a time, allowing each egg to become fully incorporated prior to adding the next. 32 oz Full Fat Cream Cheese 1/2 cup Brown Sugar 1 cup Sugar 1 tbsp Molasses 3 tbsp Cornstarch 1 tbsp Vanilla Extract 1 tbsp Cinnamon 1 tsp Nutmeg 1/2 tsp Ground Ginger 1/4 tsp Ground Cloves 1/2 tsp Kosher Salt 4 large Eggs
- In a separate bowl combine, combine pumpkin puree, sour cream, and heavy cream. Gently whisk until just combined. 15 oz Pumpkin Puree 1/2 cup Sour Cream 2 tbsp Heavy Cream
- Scrape down the sides of the bowl again and then add the pumpkin/sour cream mixture and mix until just smooth. Scrape down the sides of the bowl again (last time!) and mix on low speed for another 10-15 seconds just to ensure everything is mixed well.
- Add the cheesecake batter to the cooled graham cracker crust. Smooth into an even layer with an offset spatula.
- Carefully pour boiling water into a 9x13 baking dish and place into the oven on the bottom rack. Then place the cheesecake into the oven on the middle rack. Quickly close the oven door to make sure to trap in the steam. Bake for 1 hour and 15-20 minutes, until the center is slightly jiggly (like jello) and the edges are set and slightly puffed.
- Turn off the oven and crack the oven door. Let the cheesecake sit in the oven for one hour with the door cracked open. Then remove from the oven and let it sit at room temperature for 30 minutes. Place into the refrigerator for 4 hours, up to overnight.
- Just before serving, make the whipped cream. Combine heavy cream, confectioners' sugar, cinnamon, and vanilla extract in a large bowl and whisk (or use an electric mixer) until stiff peaks form. 1 1/2 cups Heavy Cream 1/2 cup Powdered Sugar 1 tsp Cinnamon 1 tsp Vanilla Extract
- Add the whipped cream on top of the cooled cheesecake.
Notes
- Room temperature ingredients are key! Room-temperature Cream cheese, eggs, sour cream, heavy cream - everything needs to be at room temperature! If they’re cold, you’ll end up with lumps and a sad, curdled filling. Let everything sit out for at least an hour (preferably 2 hours).
- Mix low and slow. Over-mixing introduces too much air, which causes cracks. Don't go above low speed. It may be tempting but don't do it! We’re making cheesecake, not whipped cream.
- Scrape down the sides of the like your life depends on it. Cream cheese loves to hide in the bottom and corners of the bowl. Scrape down the sides and bottom of the bowl often to prevent lumps and undermixed cheesecake batter.
- Don’t rush the eggs. Add one at a time and let each fully incorporate before adding the next. This helps keep the texture extra smooth and velvety.
- Cool sloooowly. Sudden temperature changes is what causes the cheesecake to crack. When it's done baking, let it cool in the oven with the door cracked open, then bring it to room temp, then chill completely. It may seem a bit much but trust me, it's so worth it!
Nutrition
Calories: 750kcal, Carbohydrates: 65g, Protein: 10g, Fat: 52g, Saturated Fat: 30g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 0.4g, Cholesterol: 206mg, Sodium: 629mg, Potassium: 293mg, Fiber: 2g, Sugar: 47g, Vitamin A: 7449IU, Vitamin C: 2mg, Calcium: 151mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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