Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 2 tbsp light brown sugar
- 6 tbsp unsalted butter (melted and slightly cooled)
Cheesecake Filling
- 24 oz full-fat cream cheese (softened)
- 1/2 cup light brown sugar
- 1/2 cup white granulated sugar
- 1 cup pumpkin puree (Libby’s is preferred)
- 1 tbsp cornstarch
- 3 large eggs (room temperature)
- 1 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp allspice
- 1/4 tsp ground cloves
Homemade Whipped Cream
- 2 cups heavy whipping cream (cold)
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare Graham Cracker Crust: Preheat your oven to 350℉ and line the bottom of a 9-inch springform pan with a parchment paper circle. In a medium bowl, mix the graham cracker crumbs and light brown sugar. Add melted butter and stir with a fork until the mixture is moistened and resembles wet sand. Press this mixture firmly into the bottom and up the sides of the springform pan using the bottom of a measuring cup for even packing.
- Bake the Crust: Bake the crust for 10 minutes, then remove and let it cool while you prepare the filling.
- Make the Cheesecake Filling: Reduce oven temperature to 325℉. In a large bowl, beat softened cream cheese on medium speed with an electric mixer until smooth and creamy, about 2 minutes, scraping down the sides midway. Add both granulated and brown sugar, beating until fully combined and smooth, about 1 minute. Scrape the bowl well.
- Add Pumpkin and Spices: Mix in cornstarch, pumpkin puree, and all the spices on low speed until evenly combined.
- Incorporate Eggs and Vanilla: Add vanilla extract and then eggs one at a time, mixing on low speed just until each egg is incorporated. Avoid overmixing to keep the batter light.
- Prepare for Baking: Pour the filling over the cooled crust. Place the springform pan inside a larger cake pan, then set both inside a roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the cake pan.
- Bake the Cheesecake: Bake for 65-70 minutes. The edges should appear set and slightly puffed, while the center should still jiggle slightly when gently shaken.
- Slow Cool: Turn off the oven, crack the door open, and let the cheesecake sit inside for 1 hour to cool slowly, preventing cracks.
- Chill Thoroughly: Remove the cheesecake from the oven. Cool to room temperature completely, then refrigerate for at least 8 hours or preferably overnight to set fully.
- Make Whipped Cream: Once chilled, remove the cheesecake from the springform pan and transfer it to a serving plate. In a large bowl, combine cold heavy cream, powdered sugar, and vanilla extract. Use an electric mixer on high speed to beat until soft peaks form — peaks that hold momentarily but gently droop at the tip.
- Decorate: Spread the whipped cream over the top of the cheesecake. Optionally, dust lightly with cinnamon and sprinkle chopped candied pecans for added texture and flavor.
Notes
- Using room temperature eggs and cream cheese ensures a smooth batter without lumps.
- Water bath baking helps prevent cracks and keeps the cheesecake moist and creamy.
- Allowing the cheesecake to chill overnight improves flavor and texture.
- If parchment paper sticks to the crust, gently loosen with a thin spatula before removing.
- For a different twist, top the cheesecake with caramel sauce or toasted pecans instead of candied pecans.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
