Description
Creamy Pumpkin Cheesecake is a delightful autumn dessert, bringing warmth and spice to any table. Rich and smooth, it’s a seasonal must-have.
Ingredients
Scale
- For the Crust:
- 1 ½ cups (180g) graham cracker crumbs
- ¼ cup (50g) packed light brown sugar
- 6 tablespoons (85g) unsalted butter, melted
- For the Creamy Pumpkin Cheesecake Filling:
- 3 (8-ounce) packages full-fat cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 (15-ounce) can pumpkin puree (not pie filling)
- 2 large eggs, room temperature
- ½ cup (120g) sour cream, room temperature
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- For Serving (Optional):
- Whipped cream
- Caramel sauce
- Extra sprinkle of cinnamon
Instructions
- Prep the Crust:: Okay, first things first, preheat your oven to 350°F (175°C). Then, grab your graham cracker crumbs, melted butter, and brown sugar. Mix ’em all up in a bowl until they look like wet sand. This is your foundation, so make sure it’s well combined. Press this mixture firmly into the bottom of a 9-inch springform pan. I usually use the bottom of a glass or my knuckles to get it really compact. Pop it in the oven for about 8-10 minutes, just until it’s lightly golden and smells amazing. Seriously, the smell of toasted graham crackers is one of my favorite kitchen vibes. Pull it out and let it cool a bit while you get the filling ready. Don’t forget to reduce your oven temperature to 325°F (160°C) for the cheesecake itself!
- Whip the Cream Cheese:: In a large bowl, using an electric mixer, beat your softened cream cheese until it’s super smooth and creamy. No lumps allowed here, hon! This step is crucial for that silky texture we’re after in our pumpkin cheesecake. I once didn’t beat it enough, and let’s just say, chunky cheesecake isn’t exactly a delicacy. Gradually add the granulated sugar, beating until it’s fully incorporated and the mixture is light and fluffy. Scrape down the sides of the bowl often—I always forget to do this and end up with unmixed bits at the bottom, oops!
- Add Pumpkin & Spices:: Now for the good stuff! Add the pumpkin puree, pumpkin pie spice, and vanilla extract to your cream cheese mixture. Beat on low speed until everything is just combined. You don’t want to overmix here, or you risk incorporating too much air, which can lead to cracks later. The color should be a beautiful, vibrant orange, and the aroma? Oh, it’s pure autumn! This is where your kitchen starts to smell like a cozy dream.
- Incorporate Eggs & Sour Cream:: Next, crack in your eggs, one at a time, beating just until each is incorporated. And then, fold in the sour cream. Again, don’t overmix! Gentle is the name of the game. The mixture should be smooth and pourable, a truly luxurious batter for your pumpkin cheesecake. I always find this step a bit nerve-wracking, trying to be gentle but thorough. Just breathe and mix slowly. It will come together, I promise.
- Prepare for Baking:: Pour your luscious creamy pumpkin cheesecake batter over the cooled crust in the springform pan. Now, for the water bath! Wrap the outside of your springform pan tightly with heavy-duty aluminum foil—I usually do two layers, just to be safe. Place the pan in a larger roasting pan, then carefully pour hot water into the roasting pan until it comes about halfway up the sides of the cheesecake pan. This water bath creates a moist environment, preventing cracks and ensuring an even bake. I once skipped this and my cheesecake was dry and sad. Never again!
- Bake and Chill:: Carefully transfer the roasting pan to your preheated 325°F (160°C) oven. Bake for 60-70 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door, and let the cheesecake cool in the oven for about an hour. This slow cooling is KEY to preventing cracks. Then, remove it from the water bath, take off the foil, and let it cool completely on a wire rack before chilling it in the fridge for at least 4-6 hours, or even better, overnight. Trust me, the wait is worth it for a truly creamy pumpkin cheesecake!