This pumpkin cheesecake is a variation based on our grandma’s famous cheesecake recipe. Just like the original it’s creamy, thick, and has the perfect crust to tie it all together. There is a reason we make the classic time and time again, but we may love this pumpkin version even more.
During the holidays, pies get a lot of attention. And don’t get us wrong…we love pie, but there is something about this pumpkin cheesecake that always has us coming back for more. The crust of this cheesecake is a spiced layer of graham cracker crumbs. On top of the graham cracker crust, there is a thick layer of pumpkin cheesecake filling. The cheesecake filling is flavored with pumpkin, lots of spices, and vanilla.
To make the cheesecake there are two main steps:
- The crust: The crust in this cheesecake is a spiced graham cracker crust. It’s mainly butter and graham crackers packed together for the perfect bottom layer of the cheesecake.
- The cheesecake filling: The filling is based on our grandma’s recipe except we swap out some of the cream cheese for pumpkin and a little of the sugar for brown sugar. It makes the creamiest, most delicious cheesecake.
Keys for the perfect cheesecake:
- Bake time: The cheesecake bakes for a little over an hour. At this point, it will still have a jiggle in the middle. Although it’s tempting to keep baking it, instead turn off the oven, crack the oven door slightly open, and leave the cheesecake inside the oven for an hour. This slow reduction in oven temperature will allow it to finish baking but not crack
- Cracking cheesecake: Cheesecake cracks are mainly caused by over baking or large changes in temperature. To prevent this, follow the instructions above
- Creamy filling: In order to prevent the cheesecake from having a fluffy consistency in the center, make sure to not over mix the filling. To mix as little as possible while still achieving a consistent filling, keep your cream cheese and eggs at room temperature
Pumpkin Cheesecake
Servings 12
Ingredients
Filling:
- 4 8 oz cream cheese room temperature
- 1 tablespoon vanilla extract
- 1 cup granulated sugar
- 3/4 cup dark brown sugar
- 1 teaspoon salt ½ teaspoon if morton
- 5 eggs + 2 egg yolks
- 1 15 oz can pumpkin puree
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 teaspoon ground nutmeg
Crust:
- 1 ½ sticks butter melted
- 2 ½ cups graham cracker crumbs
- ¼ cup sugar
- ½ teaspoon salt
- 1 teaspoon cinnamon
Topping (Optional)
- Whipped cream
Instructions
Crust:
- Preheat the oven to 350 F
- In a food processor or with a ziploc bag/rolling pin, grind ~2 packages of graham crackers until fine
- As soon as the crackers are fine, measure out two cups. Combine 2 cups of graham cracker crumbs with melted butter, cinnamon, salt, and sugar. Mix until the ingredients are all incorporated.
- In a springform pan, press the mixture down with a measuring cup or other flat surface until it forms a very compact layer
- Place the pan on a cookie sheet and bake for 15 minutes (or until slightly golden) and set aside to cool while you make the filling (the butter may slightly melt out of the springform pan so this is why we recommend placing it on a cookie sheet)
Filling:
- Pre-heat the oven to 325 F
- Beat the room temperature cream cheese for ~30 seconds until smooth. Add in the sugars and beat until smooth. Add the rest of the filling ingredients and mix with a hand or stand mixer until just evenly combined ~1 minute. Don’t mix too long as the mixture will get overly fluffy. Set aside
Water bath:
- Wrap the outside of the springform pan with tin foil (to be safe we double wrap it) and butter the sides of the springform pan above the crust. Set aside
- Place a roasting pan in the middle rack or the oven. Note: the roasting pan must be large enough to place the springform pan inside and tall enough to create a bath of water for the cheesecake to sit in while it is baking
- Set a medium pot of water to boil
Baking:
- While the water is boiling, pour the filling mixture into the buttered, cooled, foiled springform pan
- Once the water is ready, place the cheesecake in the oven in the center of the roasting pan. Carefully pour the water into the roasting pan until it is halfway up the sides of the springform pan. Bake at 325 for 1 hour 15 minutes
- After 1 hour 15 minutes, turn off the oven and open the oven to let out some heat. Then place a wooden spoon in the oven door to keep it slightly propped open. Leave the cheesecake inside for 1 more hour
- After an hour, remove it and let it cool on a cooling rack. When it is cooled, carefully run a knife along the edges and cover with plastic wrap. Place in the fridge overnight
- Optional: top with whipped cream
