Classic Pumpkin Cheesecake
A classic pumpkin cheesecake is a harmonious blend of creaminess, perfectly balanced spices, and a smooth top layer. While the process of baking in a water bath may seem tedious, it ensures a decadent and crack-free dessert.
Ingredients
- 1 1/4 cups graham cracker crumbs
- 5 tablespoons unsalted butter melted
- 2 tablespoons sugar
- For the Filling:
- 3 packages 8 ounces each cream cheese, at room temperature
- 1 1/2 cups sugar
- 1 can 15 ounces pure pumpkin puree
- 1/4 cup sour cream
- 1 tablespoon pumpkin pie spice
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 4 large eggs at room temperature, lightly beaten
Instructions
- Begin by preheating your oven to 325°F. To prevent leaks, wrap the exterior of a 9-inch springform pan with aluminum foil.
- Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar, mixing thoroughly until well integrated. Firmly press this mixture into the bottom of the prepared pan. Bake for approximately 10 minutes, or until the crust is set and has taken on a slightly darker hue. Allow it to cool completely on a wire rack.
- Prepare the Filling: While the crust cools, bring a kettle of water to a boil. In a large mixing bowl, beat the cream cheese on medium-high speed with a mixer until smooth, which should take about 2 minutes. Gradually add the sugar and continue beating until the mixture is light and fluffy, approximately 3 more minutes.
- Next, incorporate the pumpkin puree, sour cream, pumpkin pie spice, vanilla extract, and salt into the mixture, blending until well combined. Add the beaten eggs, mixing on medium-low speed just until incorporated. For the final stirs, use a rubber spatula to ensure all ingredients from the bottom of the bowl are fully combined.
- Pour the filling into the cooled crust, gently tapping the pan against the counter a few times to release any trapped air bubbles.
- Bake the Cheesecake: Place the cheesecake in a roasting pan or a large baking dish and position it on the center rack of the oven. Carefully pour the boiling water into the roasting pan until it reaches about one-third of the way up the sides of the springform pan. Bake the cheesecake for around 1.5 hours, or until the edges are set while the center remains slightly jiggly.
- Once the baking time is complete, turn off the oven, crack the door open slightly, and let the cheesecake sit inside for an additional 30 to 45 minutes. Afterward, transfer the cheesecake to a wire rack. Use a thin knife to run along the edge of the pan, ensuring it is not stuck, and let it cool completely.
- Cover the cheesecake and refrigerate it until fully chilled, which will take at least 8 hours or overnight.
Notes
Before serving, allow the cheesecake to sit at room temperature for about 30 minutes. Carefully remove the springform ring and finish with a topping of whipped cream.