Pumpkin Cheesecake
by Tavolino
A velvety, spiced pumpkin cheesecake with a buttery graham cracker crust. This classic autumn dessert is baked without a water bath and features a rich, creamy texture.
Ingredients
- Graham cracker crumbs 1.5 cups
- Unsalted butter, melted 6 tbsp
- Sugar 0.25 cup
- Cinnamon 1 tsp
- Cream cheese, room temperature 32 oz
- Brown sugar 1.5 cups
- Pumpkin puree 1 cup
- Eggs 4
- Sour cream 0.5 cup
- Flour 2 tbsp
- Pumpkin pie spice 1 tsp
- Vanilla extract 1 tsp
Preparation
- 1
Preheat the oven to 350°F (175°C).
- 2
Mix 1.5 cups graham cracker crumbs, 6 tbsp melted butter, 0.25 cup sugar, and 1 tsp cinnamon in a bowl.
- 3
Press the mixture into a 9-inch springform pan and bake for 8 minutes.
- 4
Remove the crust from the oven and reduce the temperature to 325°F (160°C).
- 5
Beat 32 oz cream cheese and 1.5 cups brown sugar for 5 minutes until smooth.
- 6
In a separate bowl, whisk 1 cup pumpkin puree, 4 eggs, 0.5 cup sour cream, 2 tbsp flour, 1 tsp pumpkin pie spice, and 1 tsp vanilla extract.
- 7
Add the pumpkin mixture to the cream cheese on low speed until just combined.
- 8
Pour the filling into the crust and tap the pan on the counter to release air bubbles.
- 9
Place a loaf pan filled with water next to the cheesecake in the oven.
- 10
Bake for 55 minutes until the edges are set but the center is still wobbly.
- 11
Turn off the oven and prop the door open with a spoon; let the cheesecake cool inside for 30 minutes.
- 12
Remove from the oven, run a knife around the edges, and chill for at least 4 hours.