Pumpkin Cheesecake
If you love a good cheesecake, then start a tradition of making this Pumpkin Cheesecake every Autumn to enjoy the seasonal flavor! Find more tasty dessert recipes for every season on our Desserts page!
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Pumpkin Cheesecake
Ingredients
Graham Cracker Crust
- 1 1/4 C. Graham Cracker Crumbs
- 4 Tbsp. Unsalted Butter, melted
- 2 Tbsp. Sugar
- 1/2 tsp. Ground Ginger
Pumpkin Filling
- 1 C. Packed Light Brown Sugar
- 3 Tbsp. Cornstarch
- 3/4 tsp. Ground Cinnamon
- 1/2 tsp. Salt
- 24 Oz. Cream Cheese, room temperature
- 6 Large Eggs, room temperature
- 1 1/2 C. 100% Pure Pumpkin
- 3/4 C. Sour Cream, room temperature
- 1 1/2 tsp. Vanilla Extract
- Whipped Topping, for garnish (optional)
Instructions
- Wrap exterior of 9-inch springform pan, including base, in double layer of aluminum foil. Place 17 x 12-inch rimmed baking pan on middle oven rack. Place springform pan inside rimmed baking pan. Fill rimmed baking pan halfway with hot water. Remove springform pan. Preheat oven to 325°F.
- Prepare Graham Cracker Crust: In springform pan, combine graham cracker crumbs, butter, sugar and ginger. Press crust mixture firmly onto bottom of springform pan. Refrigerate until ready to fill.
- Meanwhile, prepare Pumpkin Filling: In small bowl, combine brown sugar, cornstarch, cinnamon and salt. In large bowl, with mixer on low speed, beat cream cheese 2 minutes or until smooth. Scrape bowl with rubber spatula. Gradually add brown sugar mixture and beat 2 minutes or until smooth; scrape bowl. Add eggs, 1 at a time, beating after each addition 30 seconds or until combined; scrape bowl. Add pumpkin, sour cream and vanilla extract, and beat 1 minute or until combined.
- Pour batter into springform pan over graham cracker crust. Carefully place springform pan in center of water-filled rimmed baking pan. Bake 1 hour 35 minutes to 1 hour 40 minutes or until edges of cheesecake are set and center jiggles, rotating cheesecake halfway through baking time. Run a small, sharp knife around edge of cheesecake to loosen. Remove foil and cool on wire rack 1 hour then refrigerate 3 hours or until cold. Cover and refrigerate overnight. Remove outer ring of springform pan. Cut cheesecake into slices and serve topped with whipped topping, if desired.
Notes
Baking cheesecake in a shallow pan filled with water, also known as a water bath, ensures moist, constant, insulated heat and prevents the cheesecake from burning, drying out or cracking.
Nutrition Facts
Pumpkin Cheesecake
Serves: 12
| Amount Per Serving: | ||
|---|---|---|
| Calories | 449 | |
| % Daily Value* | ||
| Total Fat 29g | 44.6% | |
| Saturated Fat 17g | 85% | |
| Trans Fat | ||
| Cholesterol 193mg | 64.3% | |
| Sodium 426mg | 17.8% | |
| Total Carbohydrate 36g | 12% | |
| Dietary Fiber 1g | 4% | |
| Sugars | ||
| Protein 9g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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