Pumpkin Cheesecake

Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 10

Cook Time: 2 15

Total Time: 2 25

Servings: servings

Calories: 460cal

Author: Ashley Fehr

This Pumpkin Cheesecake is made with a creamy pumpkin filling and graham cracker crust for a fall-flavored dessert! No water bath required and uses a secret method for foolproof results.

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US Customary - Metric

Ingredients

Crust

2½ cups graham cracker crumbs about 375 grams
⅓ cup melted butter

Pumpkin Cheesecake Filling

3 packages cream cheese room temperature (750g or 24 oz)
1¾ cups granulated sugar 350 grams
1¾ cups pure pumpkin puree 370 grams
3 large eggs
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
sweetened whipped cream for serving

Instructions

Crust

Preheat the oven to 325℉ and line 9" Springform pan with parchment paper (I like to pinch it between the top and bottom). Wrap a large piece of tin foil around the bottom and partially up the sides of the pan.
In a medium bowl, combine graham cracker crumbs and melted butter. Press into the prepared pan and up the sides about 1 inch up the sides. Bake for 12-14 minutes or until firm and no longer moist.
When done, reduce the oven heat to 275℉.

Filling

Meanwhile, prepare your filling. In a large bowl, beat cream cheese with an electric mixer until smooth. Add sugar and beat until combined.
Add pumpkin, eggs, vanilla and pumpkin pie spice and beat on low until combined, scraping down the sides as needed -- you don't want to incorporate too much air into the cheesecake.
Pour into crust and smooth the top. Bake at 275℉ for 1 hour 30 minutes to 2 hours, or until the top is dry but the center is still slightly jiggly.
Turn off the oven and let sit in the warm oven for 1 hour.
Remove from the oven and carefully run a knife around the edge of the pan to loosen the cheesecake. Let cool to room temperature before chilling in the fridge completely (overnight is best!), then remove from the pan and serve with whipped cream.

Video

Notes

Ingredients and Substitutions:

Graham cracker crumbs: you can swap the crumbs for any hard cookie crumbs. Gingersnaps or chocolate crumbs would also be fabulous!

Pumpkin pie spice: if you don't have pumpkin pie spice, you can swap this for ground cinnamon. If you like, you can add in a pinch of nutmeg, ginger and/or cloves as well.

Nutrition