Heavenly Fall Pumpkin Cheesecake Recipe

Simple Pumpkin Cheesecake Recipe

This recipe creates the perfect dessert by combining cheesecake (creamy filling and a crisp, buttery crust) with pumpkin pie (distinctive pumpkin flavor and autumnal spices).

While the pumpkin cheesecake is incredibly simple and delicious on its own, it becomes truly impressive when served with my easy caramel and rum-infused whipped cream. To make holiday entertaining easier, this silky-smooth cake can be prepared up to five days in advance

Crust:

• 1 1/2 cups graham cracker crumbs, from about 13 whole graham crackers
• 6 Tbsp unsalted butter, melted
• 1 Tbsp granulated sugar 
• 1/2 tsp
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For the Pumpkin Cheesecake:

• 24 oz cream cheese, room temperature
• 1 1/2 cups packed light brown sugar
• 15 oz pumpkin purée 
• 4 large eggs
• 1/4 cup sour cream
• 2 Tbsp all purpose flour 
• 2 1/2 tsp pumpkin pie spice plus more to dust
• 1/4 tsp salt
• 1 Tbsp vanilla extract 
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• How to Make a Graham Cracker Crust

  1. Prep – Preheat Oven to 350˚F. Pulse graham crackers in a food processor until fine crumbs form. You could also put graham crackers in a large zip-top bag and use a rolling pin to crush them into fine crumbs. 
  2. Bake – mix the crust ingredients together in a bowl, and then press into a 9-inch springform pan. Place on a foil-lined baking sheet (to catch butter drips), and bake at 350˚F for 8 minutes. Transfer to a wire rack to cool. Reduce the oven temp to 325˚F.
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  How to Make a Pumpkin Cheesecake

  1. 1.Beat the cream cheese and brown sugar for 5 minutes, scraping down the bowl as needed 
     
     
     
  
  
  2. 2.Make Pumpkin Filling – Whisk together the remaining filling ingredients, and add them to the cream cheese mixture on low speed until just combined.
  
  
  
  
  
  
  

• 4. 3.Bake – Pour the filling into the cooled pie crust, then tap it several times on the counter to release any bubbles. Place a loaf pan half-filled with water next to the cheesecake on the center rack and bake for 50-60 minutes. When the edges are set, but the center 3 inches is still wobbly, turn off the oven and prop the door open with a wooden spoon to let the cheesecake cool for 30 minutes. Note: If you have a gas oven, you can leave the door closed and turn the oven off since gas ovens cool much faster.
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  6. 4.Chill – Remove from the oven and run a knife around the edges to release tension and cool to room temperature on a rack, then cover and chill for 4 hours or overnight 
     
     
     
  
  
  7. Reduce bubbles – Avoid overmixing or mixing on high speed, which creates air bubbles, and tap the filled pan on the counter to release air.
  8. Add water – Adding steam will keep the cheesecake moist to prevent cracks.
  9. Keep the oven closed – If you open the oven too early or too often, it creates temperature swings, which contribute to cracking.
  10. Avoid overbaking! This is HUGE – bake until the cheesecake is still wobbly in the center 3″. Since not all ovens are created equal, check for doneness in the last 10 minutes. 
  11. Cool slowly – propping the door open with a wooden spoon prevents sudden temperature changes and prevents cracks.
  12. Loosen the cheesecake from the pan as soon as it comes out of the oven to reduce tension