Description
This Pumpkin Cheesecake perfectly blends the rich creaminess of classic cheesecake with the warm, spiced flavors of pumpkin pie. Featuring a buttery graham cracker crust and luscious swirls of pumpkin pie filling, it’s an indulgent dessert ideal for fall gatherings or holiday celebrations.
Ingredients
For the crust
- 10 graham crackers
- 2 teaspoons cinnamon
- 2 Tablespoons granulated sugar
- 7 Tablespoons unsalted butter, melted
For the cheesecake layer
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 2 Tablespoons all-purpose flour
- 3 large eggs, room temperature
- 2 large egg yolks, room temperature
- 1 Tablespoon vanilla extract
For the pumpkin layer
- ⅔ cup pure pumpkin puree
- ¼ cup light brown sugar, packed
- 1 Tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
Garnish
- Whipped cream (optional)
Instructions
- Preheat and prepare: Preheat the oven to 325°F (163°C). Place a large roasting pan with several inches of water on the lowest rack as a water bath. Grease the bottom and sides of a 9-inch springform pan with shortening or butter; set aside.
- Make the crust: In a food processor, combine graham crackers, sugar, and cinnamon; pulse until finely ground. With the processor running on low, slowly add melted butter until fully combined. Press the crumb mixture firmly into the base and slightly up the sides of the prepared springform pan. Bake the crust for 15 minutes, then remove and set aside.
- Prepare cheesecake filling: Using an electric hand mixer in a large bowl, beat cream cheese, sugar, and flour until smooth and creamy. Add eggs and egg yolks one at a time, beating just until incorporated after each addition. Stir in vanilla extract with the last egg; set aside.
- Mix pumpkin layer: In a medium bowl, whisk together pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon until smooth.
- Combine pumpkin and cheesecake layers: Pour about one-third of the cheesecake mixture into the pumpkin mixture and whisk until just combined to create the pumpkin swirl mixture.
- Assemble cheesecake: Pour the remaining cheesecake filling into the springform pan, spreading evenly. Spoon the pumpkin mixture evenly over the cheesecake layer, spreading carefully to cover the surface.
- Bake: Place the springform pan on the rack above the roasting pan filled with water, ensuring it sits above the water bath but not in the water. Bake for 1 hour and 10 minutes. After that, turn off the oven and leave the cheesecake inside, with the door closed, for an additional hour to gently set.
- Cool: Remove the cheesecake from the oven and place on a cooling rack for at least 30 minutes to cool to room temperature.
- Chill: Cover the cheesecake tightly with foil or plastic wrap, then refrigerate for at least 4 hours or preferably overnight until fully firm.
- Serve: Before serving, run a knife around the springform pan edges, release the latch, and remove the outer ring. Serve chilled and optionally garnish with whipped cream.
Notes
- Gingersnap cookies can be substituted for graham crackers for a spicier crust.
- Store leftovers covered in the refrigerator for up to 6 days.
- You can freeze the cheesecake for up to 3 months; thaw overnight in the refrigerator before serving.
