Pumpkin Cheesecake Recipe
This pumpkin cheesecake recipe combines a creamy pumpkin filling with a buttery Graham cracker crust, baked to perfection in a water bath to prevent cracks. It's topped with whipped cream and a sprinkle of cinnamon for the ultimate fall dessert. Whipped cream conncotion for dusting
Ingredients
Crust
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 1 cup pumpkin puree not pie filling
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ cup heavy cream
- ingredients
Filling Ingredients
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 1 cup pumpkin puree not pie filling
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ cup heavy cream
Optional Toppings
- Whipped cream
- Cinnamon for dusting
Instructions
- Preheat oven to 325°F.
- Mix graham cracker crumbs, sugar, and melted butter until combined.
- Press crust mixture into the bottom of a 9-inch springform pan.
- Bake crust for 10 minutes. Let cool.
- In a large bowl, beat softened cream cheese and sugar until smooth.
- Add pumpkin puree and mix until combined.
- Beat in eggs one at a time, mixing after each addition.
- Stir in vanilla, pumpkin pie spice, and heavy cream until smooth.
- Pour filling over the cooled crust.
- Wrap the bottom of the springform pan in foil and place it in a larger roasting pan.
- Fill the roasting pan with hot water halfway up the sides of the springform pan.
- Bake for 55-65 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and crack the door open to cool the cheesecake for 1 hour.
- Refrigerate for at least 4 hours or overnight.
- Serve with whipped cream and a sprinkle of cinnamon if desired.