Description

A rich, silky pumpkin spice cheesecake with a cinnamon graham cracker crust. This make-ahead dessert is perfect for holiday parties and features a smooth texture achieved through a water bath baking method.

Ingredients

Scale

1 ½ cups (150g) graham cracker crumbs
6 tablespoons (85g) unsalted butter, melted
2 tablespoons (25g) granulated sugar
1 ½ teaspoons ground cinnamon
Pinch of salt
32 oz (900g) full-fat cream cheese, softened
15 oz (425g) pure pumpkin purée
1 cup (240g) full-fat sour cream
½ cup (120ml) heavy cream
1 ½ cups (300g) granulated sugar
4 large eggs + 1 egg yolk, room temperature
2 teaspoons pumpkin pie spice
½ teaspoon ground ginger
¼ teaspoon nutmeg
2 teaspoons pure vanilla extract
½ teaspoon salt

Instructions

Preheat oven to 325°F (160°C). Grease the bottom of a 9-inch springform pan and line with parchment paper.
In a medium bowl, combine graham cracker crumbs, melted butter, 2 tablespoons sugar, cinnamon, and salt. Mix until it resembles wet sand.
Press the crust mixture firmly into the bottom of the springform pan. Optionally press slightly up the sides.
In a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium-low speed until completely smooth and creamy, scraping down the bowl as needed.
Add 1 ½ cups sugar, pumpkin pie spice, ginger, nutmeg, vanilla extract, and ½ teaspoon salt. Mix on low until just combined.
Add sour cream and heavy cream, mixing until smooth.
Add eggs one at a time on low speed, mixing just until incorporated. Do not overmix.
Gently fold in the pure pumpkin purée until the batter is uniform in color.
Place the springform pan inside a large roasting pan. Wrap the springform pan tightly in heavy-duty aluminum foil.
Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (water bath).
Bake for 60-75 minutes. The edges should be set, but the center should still have a slight jiggle.
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour.
Remove from the water bath and cool completely on a wire rack.
Cover and refrigerate for at least 4 hours, preferably overnight, before serving.

Notes

Ensure all dairy ingredients are at room temperature to prevent lumps. Do not overmix the batter after adding eggs to avoid cracking. A water bath is recommended for even baking and a creamy texture. The cheesecake tastes better the next day after flavors have melded.

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 28
Sodium: 350
Fat: 32
Saturated Fat: 18
Carbohydrates: 35
Fiber: 1
Protein: 8

Keywords: pumpkin cheesecake, holiday dessert, Thanksgiving dessert, pumpkin spice, graham cracker crust, make-ahead dessert, creamy cheesecake