Rich and Creamy Pumpkin Cheesecake
A smooth and creamy pumpkin cheesecake baked on a buttery graham cracker crust, infused with warm spices and topped with fluffy whipped cream. It’s an easy, no-water-bath cheesecake that turns out perfectly every time.
Equipment
- 1 (9-inch) Springform pan
- 1 large mixing bowl
- 1 Medium mixing bowl
- 1 electric mixer (hand or stand)
- 1 spatula
- 1 sheet of parchment paper
- 1 sheet of aluminum foil
Ingredients
Crust:
- 2 ½ cups 375 g graham cracker crumbs
- ⅓ cup 75 g unsalted butter, melted
Filling:
- 24 oz 750 g cream cheese, room temperature
- 1 ¾ cups 350 g granulated sugar
- 1 ¾ cups 370 g pure pumpkin purée
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
For Serving:
- Sweetened whipped cream as desired
Instructions
- Prepare the Pan: Line a 9-inch springform pan with parchment paper. To do this, place a circle of parchment on the bottom, then secure the ring over it so it stays in place. This helps prevent sticking and makes it easier to remove the cheesecake later. For extra protection, wrap a large piece of aluminum foil tightly around the outside and slightly up the sides of the pan. This barrier helps catch any melted butter from the crust and protects your oven from drips.
- Preheat the Oven: Set your oven to 325°F (160°C) to begin preheating. Starting at a slightly higher temperature ensures the crust bakes properly before lowering the heat for the cheesecake filling.
- Make the Crust Mixture: In a medium-sized bowl, combine the graham cracker crumbs with the melted butter. Stir with a fork until all crumbs are evenly moistened. The mixture should have a texture similar to damp sand, where it clumps lightly when pressed together.
- Press and Bake the Crust: Transfer the crumb mixture into the prepared springform pan. Using the bottom of a flat measuring cup or glass, press the crumbs firmly into an even layer across the bottom and about 1 inch up the sides of the pan. This ensures a sturdy base for the filling. Place the crust in the preheated oven and bake for 12–14 minutes, or until it looks set and no longer feels damp. Once baked, reduce the oven temperature to 275°F (135°C) and leave it preheating for the filling.
- Beat the Cream Cheese: In a large mixing bowl, add the cream cheese. Using an electric mixer on medium speed, beat until the cream cheese becomes completely smooth and free of lumps. Scrape down the sides of the bowl as needed. Properly softened and well-beaten cream cheese is the key to a silky cheesecake texture.
- Add Sugar for Sweetness: Gradually add the granulated sugar to the cream cheese, continuing to beat until the mixture looks creamy and well combined. The sugar not only sweetens but also softens the cream cheese further, making it easier to blend in the other ingredients.
- Mix in Pumpkin and Flavorings: Lower the mixer speed to prevent overmixing. Add in the pumpkin purée, vanilla extract, and pumpkin pie spice. Beat until just incorporated. At this stage, scrape down the sides of the bowl again to ensure there are no streaks of pumpkin or cream cheese.
- Incorporate the Eggs Gently: Crack the eggs into a small bowl first to check for shells, then add them to the cheesecake mixture one at a time. Beat on low speed after each addition, mixing only until just blended. Avoid overbeating—too much air can cause cracks during baking.
- Pour and Smooth the Filling: Carefully pour the cheesecake filling into the baked crust. Use a spatula to spread it evenly and smooth out the surface. Give the pan a few gentle taps on the counter to release any trapped air bubbles.
- Bake the Cheesecake Slowly: Place the pan in the oven at 275°F (135°C). Bake for 1 hour 30 minutes to 2 hours, depending on your oven. The cheesecake is done when the edges look set and dry, but the center still jiggles slightly when the pan is gently shaken.
- Let It Rest in the Oven: Turn the oven off but do not remove the cheesecake. Instead, leave it inside for 1 hour with the door closed. This gradual cooling helps prevent sudden temperature changes that often lead to cracks.
- Loosen the Edges and Cool: After the resting period, remove the pan from the oven. Run a thin knife carefully around the edge of the cheesecake to loosen it from the sides of the pan. Let the cheesecake cool completely on the counter before refrigerating.
- Chill Overnight: Transfer the cooled cheesecake to the refrigerator, uncovered, for at least 6–8 hours or overnight. This chilling time allows the cheesecake to firm up and develop its full flavor.
- Remove and Serve: When ready to serve, unclasp the springform pan and gently lift off the ring. Slide the cheesecake onto a serving plate, slice with a sharp knife (wiping between cuts for clean edges), and top with sweetened whipped cream. Serve chilled and enjoy the creamy pumpkin perfection!
Notes
- Pumpkin puree should be pure pumpkin, not pumpkin pie filling.
- Room-temperature cream cheese blends more smoothly and prevents lumps.
- Bake low and slow at 275°F for the creamiest texture.
- Do not skip the resting and chilling process—it sets the cheesecake.
- A sharp knife dipped in hot water gives clean slices.
