Pumpkin Cheesecake
This pumpkin cheesecake is the perfect Thanksgiving dessert for anyone who wants something a little more special than traditional pumpkin pie. It's creamy, rich, and lightly spiced with cinnamon and nutmeg, all sitting on a buttery graham cracker crust.
Equipment
- 9 inch springform pan
- Mixing bowls
- Food processor
- Measuring cups and spoons
- Hand mixer or stand mixer
- rubber spatula
- Heavy duty aluminium foil
Ingredients
Graham Cracker Crust
- 1 ¾ cups (195 g) ground graham crackers, about 13 sheets
- ½ cup (113.5 g) melted butter
- 1 tablespoon (12.5 g) sugar
Pumpkin Cheesecake
- 24 oz (672 g) cream cheese, softened
- 1 cup (200 g) sugar
- ½ cup (120 g) sour cream
- 4 eggs
- 1 cup (240 g) 100% pure pumpkin
- 1 teaspoon (4 g) vanilla
- 1 teaspoon (2.6 g) cinnamon
- 1 teaspoon (2 g) nutmeg
- ¼ teaspoon (1.5 g) salt
Instructions
- Preheat oven to 350° F (180° C).
- In a large mixing bowl, combine ground graham crackers, melted butter, and sugar. Stir until well combined.
- Pour graham cracker mixture into a 9 inch springform pan and press with the bottom of a measuring cup. Press crust about ½ inch up the sides of the pan.
- Bake crust for 10 minutes and set aside.
- In a large mixing bowl, beat cream cheese and sugar until smooth. Add sour cream, pumpkin, vanilla, cinnamon, nutmeg, and salt. Mix until well combined. Add eggs one at a time and mixed until just combined.
- Pour cheesecake batter on top of crust and spread evenly.
- Wrap the bottom of the pan tightly in heavy-duty foil to prevent water from seeping in. Place springform pan on baking sheet and fill baking sheet with water, until about half way up the side of the springform pan.
- Bake for 60-70 minutes. Cheesecake is done when sides of the cheesecake are firm, but there is a slight jiggle in the center. Turn off oven and allow cheesecake to cool in oven for 60 minutes. Chill for 6 hours or overnight to allow cheesecake to firm.