Is there anything more dreamy than taking that first bite of creamy, rich cheesecake? Yes – pumpkin cheesecake. This quintessential fall dessert combines the flavors of pumpkin pie with the tang and creamy texture of cheesecake into one absolutely scrumptious dessert. If you’ve never made cheesecake at home, why not start with this recipe for pumpkin cheesecake?
Making a cheesecake is simple, but there are a few special tools you’ll need.
- 10-inch springform pan
- Electric mixer
- Roasting pan or casserole dish
- 12 tbsp. unsalted butter, melted
- 2 1/2 cups graham cracker crumbs
- 2 3/4 cups sugar
- 2 lbs. cream cheese, at room temperature
- 1/4 cup sour cream
- 1 15-ounce can pure pumpkin
- 6 large eggs, at room temperature, lightly beaten
- 1 tbsp. vanilla extract
- 2 1/2 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/4 tsp. ground cloves
- 2 cups sweetened whipped cream
- 1/3 cup toasted pecans, roughly chopped
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First, it’s important to ensure that your cream cheese is truly softened at room temperature. Room-temperature cream cheese beats and blends much easier than cold cream cheese; this is part of the key to ensuring your cheesecake comes out lump-free.
To begin, you’ll make the crust and press it into a buttered springform pan, then bake it at 325 degrees for 15 to 20 minutes until golden brown. While the crust is baking and cooling, add the cream cheese to your mixer and beat until it’s smooth. Then, add sugar and beat until just light and fluffy, scraping the sides of the bowl as needed. Next, beat in the sour cream until just combined, followed by the pumpkin, eggs, vanilla, salt, and spices, beating until combined.
Pour the cheesecake batter into the cooled crust, then wrap the springform pan well in foil. Place the cheesecake into a roasting pan or deep casserole dish. Boil a medium pot of water, and add the boiling water to the roasting pan until it comes about halfway up the springform pan, forming a water bath. Bake for 1 hour and 45 minutes, or until the cheesecake is mostly set with some “jiggle” in the center. Let the cheesecake cool for at least eight hours, or ideally overnight. Serve with fresh whipped cream and enjoy!