Pumpkin Cheesecake
This Pumpkin Cheesecake is made with a creamy pumpkin filling and graham cracker crust for a fall-flavored dessert! No water bath required and uses a secret method for foolproof results.
Ingredients
- 2 ½ cupsgraham cracker crumbs (about 375 grams)
- ⅓ cupmelted butter
- 3 packagescream cheese (room temperature (750g or 24 oz))
- 1 ¾ cupsgranulated sugar (350 grams)
- 1 ¾ cupspure pumpkin puree (370 grams)
- 3 largeeggs
- 2 teaspoonsvanilla extract
- 2 teaspoonspumpkin pie spice
- sweetened whipped cream for serving
Directions
Crust
- 1
Preheat the oven to 325℉ and line 9" Springform pan with parchment paper (I like to pinch it between the top and bottom). Wrap a large piece of tin foil around the bottom and partially up the sides of the pan.
- 2
In a medium bowl, combine graham cracker crumbs and melted butter. Press into the prepared pan and up the sides about 1 inch up the sides. Bake for 12-14 minutes or until firm and no longer moist.
- 3
When done, reduce the oven heat to 275℉.
Filling
- 1
Meanwhile, prepare your filling. In a large bowl, beat cream cheese with an electric mixer until smooth. Add sugar and beat until combined.
- 2
Add pumpkin, eggs, vanilla and pumpkin pie spice and beat on low until combined, scraping down the sides as needed -- you don't want to incorporate too much air into the cheesecake.
- 3
Pour into crust and smooth the top. Bake at 275℉ for 1 hour 30 minutes to 2 hours, or until the top is dry but the center is still slightly jiggly.
- 4
Turn off the oven and let sit in the warm oven for 1 hour.
- 5
Remove from the oven and carefully run a knife around the edge of the pan to loosen the cheesecake. Let cool to room temperature before chilling in the fridge completely (overnight is best!), then remove from the pan and serve with whipped cream.