Pumpkin cheesecake recipe

Pumpkin cheesecake recipe

from lifestyleofafoodie.com
20 min
12 servings

This is one of the best pumpkin cheesecakes you'll ever have. It is creamy and perfectly spiced. A great dessert addition to your holiday table.

Ingredients

  • 2 & 1/2 cup crushed graham crackers
  • 1/2 cup butter (melted)
  • 1/4 cup granulated sugar
  • 1/2 tsp salt
  • 24 oz cream cheese (full fat, softened, 3 packages )
  • 1 cup granulated sugar
  • 1/3 cup brown sugar
  • 15 oz pumpkin puree
  • 3 large eggs
  • 1/3 cup sour cream
  • 1 tbsp vanilla extract
  • 1 tbsp pumpkin pie spice
  • 3 tbsp cornstarch

Directions

  1. 1

    Preheat the oven to 350F then line a 9-inch springform pan with parchment paper at the bottom and grease the sides. Cover the outside of the pan with aluminum foil tightly to keep the water from the water bath from ruining your cheesecake.

  2. 2

    In a large bowl, mix the crushed graham crackers, granulated sugar, and salt then add in the melted butter and mix until combined. add

  3. 3

    Press the mixture into the prepared springform pan making sure to press some of that mixture on the sides of the springform pan as well.

  4. 4

    Bake in the preheated oven for 10 minutes then set aside to cool. Reduce the oven temperature to 325F.

  5. 5

    Cream the cream cheese and granulated sugar and the brown sugar on medium speed using a paddle attachment until combined. Lower the speed to low and add an egg at a time while mixing still until combined.