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Pumpkin Cheesecake | cookingwithcassandra.com

Pumpkin Cheesecake Recipe

by Cassandra Morris
Looking for an easy, foolproof pumpkin cheesecake recipe? Try the best pumpkin cheesecake made from scratch with no water bath needed!
Prep Time 25 minutes
Cook Time 1 hour
Cooling Time 2 hours
Total Time 3 hours 25 minutes

Ingredients

Cookie Crust

  • 22 full sheets graham crackers finely ground into crumbs using a food processor
  • ½ cup pecan halves finely ground using a food processor
  • ½ cup unsalted butter melted
  • 2 tablespoons white sugar
  • 1 tablespoon light brown sugar packed
  • ½ teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt

Pumpkin Cheesecake

  • 24 oz (3 - 8 oz) bricks of cream cheese softened to room temperature
  • 1 cup light brown sugar packed
  • ¼ cup white sugar
  • 1 cup pure pumpkin puree
  • ⅓ cup sour cream room temperature
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon lemon juice freshly squeezed
  • 4 large eggs room temperature
  • 1 tablespoon all-purpose flour
  • 1 ½ teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • pinch salt

Cinnamon Whipped Cream (optional)

  • 1 cup whipping cream cold
  • 1/4 cup powdered sugar
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon ground cinnamon

Instructions

How to Make Graham Cracker Pecan Crust

  • Preheat and Prepare Crust Mixture: Preheat the oven to 350˚F. Place the pecan halves and graham crackers in the bowl of a large food processor and pulse until fine crumbs form.
  • Combine Ingredients: Transfer the crumb mixture to a bowl. Add melted butter, white sugar, brown sugar, cinnamon, and a pinch of salt. Use a fork to combine until all the crumbs are moistened.
  • Press the Crust: Pour the mixture into a 9-inch springform pan. Pack it tightly into the bottom and up the sides using the bottom of a measuring cup or your fingers to ensure it’s compact. The tighter it’s packed, the less likely it will fall apart when cutting the cheesecake.
  • Bake the Crust: Bake for 8-10 minutes. Remove from the oven and transfer to a wire rack to cool to room temperature. Turn off your oven.

How to Make Pumpkin Cheesecake

  • Beat the Cream Cheese and Sugars: In a stand mixer or large bowl, beat the cream cheese and sugars at medium-high speed for 5 minutes until combined and fluffy. Scrape down the sides and bottom of the bowl as needed.
  • Add Wet Ingredients: Add the pumpkin puree, sour cream, vanilla extract, and freshly squeezed lemon juice. Mix until well combined.
  • Incorporate the Eggs: Lower the mixer speed and beat in the eggs one at a time, mixing for about 5 seconds per egg until just incorporated.
  • Add Dry Ingredients: With the mixer on low, add the flour, salt, cinnamon, ginger, and nutmeg. Mix until combined.
  • Prepare the Water Bath: Fill a large rectangular glass Pyrex baking dish ¾ full with room temperature water and place it on a rack directly below the middle oven rack.
  • Preheat the Oven Again: Preheat the oven to 350˚F with the 'water bath' inside.
  • Pour and Bake the Cheesecake: Spread the cheesecake batter evenly over the cooled crust. Place the cheesecake on the middle rack above the water bath and bake for 55-60 minutes, or until the center is almost set and slightly wobbles when gently shaken.
    Pro Tip: Don’t open the oven while cooking! Opening the oven door drastically reduces the temperature, which can slow the baking process and can cause your cheesecake to crack and sink. To prevent cracks do not open the oven during baking to check on the cheesecake. Only open at the end when opening slightly with a wooden spoon at the 55-60 minute mark.
  • Cool in the Oven: Turn off the oven and crack the door open slightly (use a wooden spoon to keep it ajar). Let the cheesecake rest in the oven for 1 hour and 30 minutes as it cools.
  • Cool Completely: Remove the cheesecake from the oven and let it cool completely on a wire rack. Transfer to the refrigerator and chill for at least 6 hours or overnight.

How to Make Cinnamon Whipped Cream (Optional)

  • Chill the Bowl: Place the bowl of a stand mixer or a large glass/metal mixing bowl in the refrigerator for 15-30 minutes to chill.
    Pro Tip: Feel free to use Cool Whip right out of the can for a great quick option to top this delicious Pumpkin Cheesecake recipe!
  • Combine Ingredients: Add the whipping cream, powdered sugar, vanilla extract, and cinnamon to the chilled bowl.
  • Whip the Cream: Using a stand mixer fitted with a whisk attachment or a hand mixer, whip on medium-high speed until medium to stiff peaks form, about 3-4 minutes. Stop halfway to scrape down the sides of the bowl.
  • Pipe or Spread the Whipped Cream: Transfer the whipped cream to a piping bag with a Wilton 1M icing tip. Pipe around the perimeter of the chilled cheesecake, or spread the whipped cream evenly on top of the cheesecake.

Serving and Storage

  • Loosen the Cheesecake: Run a knife around the edge of the chilled cheesecake to loosen it from the rim of the springform pan, then remove the rim.
  • Slice and Serve: Use a clean, sharp knife to cut slices. For neat slices, wipe the knife clean and dip it into warm water between each cut.
  • Store Leftovers: Cover and store leftover cheesecake in the refrigerator for up to 5 days.