Description
A recipe for a rich and creamy pumpkin cheesecake.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 1 (15 ounce) can pumpkin puree
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup sour cream
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil.
- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan.
- Bake the crust for 10 minutes. Remove from the oven and let it cool slightly.
- In a large bowl, beat the cream cheese until smooth. Add the pumpkin puree, 1 cup sugar, cinnamon, ginger, nutmeg, and salt. Mix until just combined.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the sour cream.
- Pour the filling over the cooled crust.
- Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this creates a water bath).
- Bake for 50 to 60 minutes, or until the center is almost set.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- For a smoother crust, you can press it into the pan using the bottom of a measuring cup.
- Do not overmix the batter once the eggs are added to prevent cracking.
- The water bath helps the cheesecake bake evenly and keeps it moist.
- Prep Time: 20 min
- Cook Time: 60 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 120mg
Keywords: pumpkin cheesecake, cheesecake recipe, graham cracker crust, fall dessert, baked cheesecake