Pumpkin Cheesecake
Welcome to pumpkin season! Pumpkin Cheesecake is one of my most requested recipes and one I’ve never shared. You’re welcome! :)
Anything pumpkin brings back memories of my days in a restaurant kitchen prepping too many cheesecakes to count for Thanksgiving. I used to use a minimum of 150 pounds of pumpkin each fall to make pumpkin cheesecake, pumpkin pie, pumpkin mousse and pumpkin bread.
Refer back to my Classic Cheesecake post for all of my cheesecake making tips and tricks. Your family and friends are going to love this cheesecake and love you even more for making it for them. For me the best part is how good the house smells with all of those pumpkin spices in the oven.
Add your comments and questions below. I can’t wait to hear what you think of my super secret pumpkin cheesecake recipe.
Pumpkin Cheesecake
FILLING
1 ½ pounds cream cheese
3 Tablespoons sour cream
11 ounces pumpkin puree
1 ¾ cups sugar
4 eggs
2 teaspoons vanilla extract
2 teaspoons cinnamon
1 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
CRUST
1 ¾ cups graham cracker crumbs
1 teaspoon cinnamon
2 Tablespoons sugar
6 Tablespoons butter
Preheat oven to 350°F.
To make the cheesecake crust:Combine graham cracker crumbs, cinnamon, granulated sugar and melted butter. The mixture should be just hydrated enough to hold together when pressed. Assemble the springform pan with the bottom upside-down. Press the graham cracker crust mixture evenly and firmly across just the bottom of the pan. Place the pan on a baking sheet and bake for 10 minutes or until the crust is lightly browned and somewhat set. Allow the crust to cool for a few minutes before filling. Lower the oven temperature to 325°F.
To make the cheesecake filling: Place the cream cheese, sour cream, pumpkin, sugar and spices into the food processor. Blend until smooth. The cream cheese does not need to be room temperature when using the food processor method. Add the eggs and vanilla extract, blend until smooth and scrape down the sides of the food processor. Blend again for a few seconds to remove any lumps. The mixture should be completely smooth, evenly mixed and free of lumps.
Double wrap the outside of the springform pan with aluminum foil and lightly grease inside the ring of the pan with butter or shortening. Pour the cheesecake filling into the pan. Gently shake to remove and air bubbles and even out the surface of the cheesecake.
Place the cheesecake onto a rimmed baking sheet. Pour about 2 cups of water onto the baking sheet to create a steam bath. Transfer to the oven.
Bake at 325°F for 50 – 60 minutes.
Check the cheesecake’s progress frequently and adjust the oven temperature if needed. When done baking, the cheesecake should look firm and only lightly browned. Jiggle the pan slightly to test that the cheesecake has properly set.
Remove from the oven and allow to cool at room temperature, about 1 hour. Once cool, transfer the cheesecake to the refrigerator to chill thoroughly. This will take a few hours. After the cheesecake has been chilled, carefully unlatch the springform pan. If there is some resistance, run a butter knife along the inside of the springform ring to loosen the edges and then unlatch the pan. Using a large flat spatula, lift the cheesecake from the bottom of the springform pan and transfer to a platter.
Store covered in the refrigerator until ready to serve.
Cheesecake can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
