Pumpkin Pie Cheesecake
A tangy and creamy cheesecake flavored with pumpkin and pumpkin pie spice.
Servings: 12 slices
Calories: 522kcal
Equipment
- 10-inch springform pan
- stand or hand mixer
Ingredients
Crust
- 2 cups graham cracker crumbs about 15 graham crackers
- ¼ cup sugar
- 1 stick butter melted, 8 tablespoons
Cheesecake Filling
- 4 8-oz blocks cream cheese room temperature
- 1 cup brown sugar
- ½ cup sour cream
- ½ cup canned pumpkin puree
- 4 eggs room temperature
- 2 teaspoons pumpkin pie spice
Instructions
- Place a 9x13 pan filled about halfway with water on the bottom rack of the oven and preheat the oven to 325℉.
- Line a 10-inch springform pan with parchment paper.
Crust
- Combine all the crust ingredients and mix until the crumbs are fully moistened.
- Press the crumbs about halfway up the sides of and over the bottom of the prepared pan. Set aside.
Cheesecake Filling
- Beat together cream cheese and brown sugar till well combined.
- Add sour cream and pumpkin, and beat until fully incorporated.
- Add in eggs, one at a time, beating between each addition.
- Fold in the pumpkin pie spice.
- Pour into the prepared pan.
- Place the cheesecake on the middle rack of the oven (above the waterbath) and bake for 70 minutes.
- Turn off the oven, crack the oven door open and let sit in the oven with the waterbath for an additional 15 minutes.
- Cool at room temperature for 30-45 minutes, then chill at least 6-8 hours, or ideally overnight. Slice and enjoy!
Video
Notes
Recipe and baking method adapted from Shugary Sweets' Funfetti Cheesecake.
For the best texture and flavor, be sure you're using full-fat cream cheese and sour cream, and that you're using canned pure pumpkin. Pumpkin pie filling, or even fresh pureed pumpkin will not yield the same result.
Bring the cream cheese and eggs to room temperature before beginning to ensure the smoothest and creamiest filling.
Press the crumb crust up the sides of the pan before pressing into the bottom to ensure an even crust, and then use a dry measuring cup to press the crumbs in a bit more firmly.
Avoid over-mixing once the eggs are added to ensure ideal texture and to avoid cracks.
Leftovers can be stored in a well-sealed airtight container for 3-4 days.
Variations:
Gingersnap crumbs, vanilla wafer crumbs, or Oreo crumbs can be used in place of the graham cracker crumbs to give a different touch of flavor in the crust.
Instead of pumpkin pie spice, individual spices can be used and adjusted to taste. I generally use 1 teaspoon of cinnamon and ¼ teaspoon each of nutmeg, allspice, and cloves.
Pumpkin Pie Cheesecake can be topped with whipped cream. Any cracks can be covered with whipped cream!
Nutrition
Calories: 522kcal | Carbohydrates: 39g | Protein: 8g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 157mg | Sodium: 420mg | Potassium: 207mg | Fiber: 1g | Sugar: 29g | Vitamin A: 2979IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 1mg
