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Pumpkin Cheesecake Recipe

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4.3 from 72 reviews

This rich and creamy Pumpkin Cheesecake combines the smoothness of cream cheese with the warm, comforting spices of pumpkin pie. Featuring a chocolate graham cracker crust and a perfectly baked filling, this dessert is perfect for fall gatherings or special occasions, delivering a delightful balance of sweetness and spice in every bite.

  • Total Time: 1 hour 35 minutes
  • Yield: 16 servings

Ingredients

Crust

  • 4 Cups chocolate graham crumbs
  • ½ Cup salted butter (melted)

Filling

  • 32 Ounces cream cheese (4 packages, at room temperature)
  • 5 eggs
  • ¼ Teaspoon salt
  • ¾ Cup granulated sugar
  • ¾ Cup brown sugar
  • 2 Teaspoons vanilla extract
  • 2 Tablespoons all purpose flour
  • 1 Cup pumpkin puree (canned, 100% pure)
  • ¾ Cup sour cream
  • 1 Teaspoon ground cinnamon
  • 1 Teaspoon ground nutmeg
  • ½ Teaspoon ground ginger
  • ¼ Teaspoon ground cloves

Instructions

  1. Preheat: Preheat your oven to 350°F to prepare for baking the crust.
  2. Mix Crust: In a medium mixing bowl, combine the chocolate graham crumbs and melted salted butter. Press this mixture evenly into the bottom of two 8 or 9-inch round pie dishes to form the crust.
  3. Bake Crust: Bake the crusts in the preheated oven for 10 to 15 minutes until set. Remove from the oven and allow them to cool while you prepare the filling.
  4. Lower Oven Temperature: Reduce the oven temperature to 300°F for baking the cheesecake.
  5. Beat Cream Cheese: Using the whisk attachment of an electric mixer, beat the cream cheese until smooth and creamy. Add granulated sugar, brown sugar, and salt, then continue to beat until well incorporated.
  6. Add Eggs: Add the eggs one at a time to the cream cheese mixture, beating well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.
  7. Add Remaining Ingredients: Mix in the all-purpose flour, pumpkin puree, sour cream, ground cinnamon, nutmeg, ginger, cloves, and vanilla extract until the filling is smooth and free of lumps.
  8. Pour Filling: Divide and pour the pumpkin cream cheese mixture evenly into the prepared crusts.
  9. Bake Cheesecake: Bake in the 300°F oven for 45 to 60 minutes. Avoid opening the oven door during baking. The cheesecake is done when the center is slightly jiggly but the sides appear set.
  10. Cool: Turn off the oven and leave the cheesecake inside for 1 to 2 hours to cool gradually, which helps prevent cracking. Afterward, remove from the oven and let cool completely before serving. Optionally, top with pecans, cinnamon, or cream cheese icing.

Notes

  • Room temperature cream cheese ensures a smooth batter and helps avoid lumps.
  • Do not overbake the cheesecake; a slightly jiggly center is perfect to ensure creamy texture.
  • Gradual cooling in the oven prevents cracks on the cheesecake surface.
  • You can substitute the chocolate graham crumbs with regular graham cracker crumbs or digestive biscuits if preferred.
  • Store leftover cheesecake refrigerated, covered, for up to 5 days.
  • For added flavor, consider topping with whipped cream or caramel sauce.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/pumpkin-cheesecake-recipe/