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Pumpkin Cheesecake

Pumpkin cheesecake bakes in a graham cracker crust with a creamy, warmly spiced pumpkin filling. A gradual oven rest and thorough chilling help it set with edges that are firm and a center that stays smooth.
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Prep Time 25 minutes
Cook Time 1 hour 19 minutes
Resting and chilling 8 hours
Total Time 9 hours 44 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 nonstick cooking spray for coating
  • 1.75 cup graham cracker crumbs
  • 2 tbsp granulated sugar
  • 6 tbsp unsalted butter melted
Filling
  • 3 package (8 oz) cream cheese softened
  • 1 cup granulated sugar
  • 1 cup pumpkin puree canned
  • 0.5 cup sour cream
  • 2 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.25 tsp salt
  • 3 eggs large, room temperature

Equipment

  • 1 9-inch springform pan
  • 1 electric mixer

Method
 

Make the crust
  1. Heat the oven to 350°F.
  2. Lightly coat the bottom and sides of a 9-inch springform pan with nonstick cooking spray.
  3. Stir the graham cracker crumbs and sugar together.
  4. Mix in the melted butter until evenly moistened.
  5. Press the crumb mixture firmly over the bottom and about 1 inch up the sides of the pan.
  6. Bake the crust for 8 to 10 minutes, until fragrant.
  7. Set the pan on a rack.
  8. Reduce the oven temperature to 325°F.
Make the filling
  1. Beat the cream cheese and sugar in a large bowl with an electric mixer on medium speed until smooth, scraping the bowl as needed.
  2. Beat in the pumpkin puree and sour cream.
  3. Mix in the flour, vanilla, cinnamon, ginger, nutmeg, and salt until smooth.
  4. Add the eggs one at a time, mixing on low speed just until each is incorporated; do not overbeat.
  5. Pour the filling into the crust.
  6. Bake at 325°F for 65 to 75 minutes, until the edges are set and the center still jiggles slightly when the pan is gently nudged.
  7. Turn off the oven and prop the door open slightly.
  8. Leave the cheesecake inside for 1 hour.
  9. Cool on a rack at room temperature for 1 hour.
  10. Cover and refrigerate the cheesecake for at least 6 hours, until thoroughly chilled.
  11. Release the springform sides before serving.

Notes

For a smooth filling, use room-temperature eggs and softened cream cheese and avoid overbeating. Refrigerate covered for up to 5 days or freeze tightly wrapped slices for up to 2 months. For a gluten-free version, use gluten-free graham cracker crumbs.