Pumpkin Cheesecake

Name: Pumpkin Cheesecake
Prep time: 30 min
Cook time: 61 min
Total time: 451 min
Yield: 12
Cuisine: American
Ingredients: 2 cup Graham Cracker Crumb (2 cups graham cracker crumbs); 1.08 cup Granulated Sugar (1/3 cup granulated sugar + 3/4 cup (149g) granulated sugar); ¼ tsp Table Salt (1/4 teaspoon salt); ½ cup Unsalted Butter (1/2 cup (113g) unsalted butter (melted )); 2 pieces Cream Cheese (2 8 ounce pacakages (454g) full-fat brick-style cream cheese (very soft)); 1 cup Sour Cream (1 and 1/2 cups (340g) full-fat sour cream (room temperature )); 3 pieces Egg (3 large large eggs (room temperature )); 2 pieces Egg Yolks (2 large egg yolks (room temperature )); 1 can Pumpkin Purée (1 15 ounce can pumpkin puree); ¾ cup Light Brown Sugar (3/4 cup (159g) light brown sugar); ¾ tsp Cinnamon (3/4 teaspoon ground cinnamon); 0.13 tsp Ground Cloves (1/8 teaspoon ground cloves); 0.13 tsp Nutmeg (1/8 teaspoon ground nutmeg); ¼ tsp Ginger Powder (1/4 teaspoon ground ginger); 1 tbsp All-Purpose Flour (2 and 1/2 Tablespoons (35g) all-purpose flour); 2 ½ tsp Vanilla (2 teaspoons vanilla extract + 1/2 teaspoon vanilla); 1 cup Heavy Cream (1 cup heavy cream); ¼ cup Icing Sugar (1/4 cup confectioners' sugar)

A classic American pumpkin cheesecake with a graham cracker crust, creamy spiced filling, and whipped cream topping, baked in a water bath for a smooth texture.

451 minAmerican

Servings12

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Vegetarian
Pescatarian
Halal

Ingredients

For 12 servings

Graham Cracker Crumb2 cup · 2 cups graham cracker crumbs
Granulated Sugar1.08 cup · 1/3 cup granulated sugar + 3/4 cup (149g) granulated sugar
Table Salt¼ tsp · 1/4 teaspoon salt
Unsalted Butter½ cup · 1/2 cup (113g) unsalted butter (melted )
Cream Cheese2 pieces · 2 8 ounce pacakages (454g) full-fat brick-style cream cheese (very soft)
Sour Cream1 cup · 1 and 1/2 cups (340g) full-fat sour cream (room temperature )
Egg3 pieces · 3 large large eggs (room temperature )
Egg Yolks2 pieces · 2 large egg yolks (room temperature )
Pumpkin Purée1 can · 1 15 ounce can pumpkin puree
Light Brown Sugar¾ cup · 3/4 cup (159g) light brown sugar
Cinnamon¾ tsp · 3/4 teaspoon ground cinnamon
Ground Cloves0.13 tsp · 1/8 teaspoon ground cloves
Nutmeg0.13 tsp · 1/8 teaspoon ground nutmeg
Ginger Powder¼ tsp · 1/4 teaspoon ground ginger
All-Purpose Flour1 tbsp · 2 and 1/2 Tablespoons (35g) all-purpose flour
Vanilla2 ½ tsp · 2 teaspoons vanilla extract + 1/2 teaspoon vanilla
Heavy Cream1 cup · 1 cup heavy cream
Icing Sugar¼ cup · 1/4 cup confectioners' sugar

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Steps

1Make the crust: Preheat the oven to 350 degrees (F). Lightly spray a 9" springform pan with non-stick baking spray. Wrap the bottom and sides of the pan with heavy duty extra wide aluminum foil. Several diligent layers ensure no water creeps through when you place the pan in the water bath. Set aside.
2In a large bowl, combine the graham cracker crumbs, sugar, salt, and melted butter. Mix well.
3Press the crust into the prepared pan, pressing the crust down firmly and slightly up the sides. Bake in a preheated oven for 10 minutes. Place partially baked crust on a cooling rack and set aside while you prepare the filling. Reduce the oven to 325 degrees (F).
4Make the filling: In a very large bowl using a hand held mixer, beat the cream cheese and sour cream until completely smooth, scraping the bowl as needed.
5Add the eggs, egg yolks, pumpkin puree, sugars, and spices, and beat on low speed until just combined. Don’t over mix here or the batter will rise and fall in the oven!
6Add flour and vanilla and beat on low for another 30 seconds, or until flour has completely disappeared into the batter. Don't over mix!
7Pour the filling into the crust, and spread evenly, smoothing the top. Place the springform pan into a large baking pan (with high sides) and fill the pan with 3 inches of hot water; this is your water bath.
8Place the cheesecake in the oven and bake for 30 minutes, then reduce the temperature to 300 degrees and continue baking for another 55 minutes.
9Turn the oven off but let the cheesecake sit, undisturbed inside the oven with the door shut, for 45 minutes. The cheesecake should still be slightly wiggly.
10Remove cheesecake from the oven, and run a knife very gently around the edge of the cake. Place the pumpkin cheesecake on a cooling rack and cool completely, then loosely cover the pan with saran wrap and chill in the refrigerator for at least 6 hours.
11Make the Whipped Cream: In a large chilled bowl, using a handheld electric mixer, beat the heavy cream on medium-high speed, adding in the confectioners’ sugar a tablespoon at a time, until medium stiff peaks form. Add in the vanilla and beat for another minute or so. Swirl or dollops on top of cheesecake slices right before serving.