Description
A creamy pumpkin cheesecake with warm flavors of pumpkin spice, perfect for fall gatherings and celebrations.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 1/2 tablespoons unsalted butter, melted
- 1 1/2 tablespoons sugar
- 1/8 teaspoon pumpkin spice powder
- 1/8 teaspoon salt
- 2 (8 oz) packages cream cheese, softened
- 2 large eggs
- 1 egg yolk
- 1 cup pumpkin puree
- 2/3 cup sugar
- 1 1/2 tablespoons all-purpose flour
- 1/2 tablespoon pumpkin spice powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Whipped cream
- Caramel sauce
Instructions
- Preheat your oven to 350°F (175°C). Line the bottom of a 7-inch springform pan with a parchment paper round and double wrap the pan with heavy-duty aluminum foil.
- In a bowl, mix together the graham cracker crumbs, melted butter, sugar, pumpkin spice powder, and salt until it resembles wet sand. Press the mixture firmly into the bottom and sides of the prepared pan. Bake for 8 to 10 minutes. Set aside.
- Reduce the oven temperature to 325°F (160°C). In a stand mixer, beat the softened cream cheese, eggs, egg yolk, pumpkin puree, sugar, flour, pumpkin spice powder, vanilla, and salt on medium-high speed until smooth and creamy. Scrape down the sides halfway through mixing.
- Pour the batter into the springform pan, gently tapping it on the counter to release any air bubbles. Place the springform pan into a larger roasting pan and add hot water until it reaches halfway up the sides of the springform pan.
- Bake at 325°F for 75 minutes. Turn off the oven and crack open the door with a wooden spoon, letting the cheesecake cool slowly for 1 hour.
- Remove the cheesecake from the water bath and the foil. Once it reaches room temperature, loosely cover it and chill in the fridge for at least 4 hours (or overnight).
- Carefully remove the cheesecake from the springform pan. Cut slices using a thin knife dipped in hot water and wiped dry after each slice. Top with whipped cream, caramel sauce, and a dusting of pumpkin spice mix. Enjoy!
Notes
For a simple bottom crust, reduce the graham cracker crumbs by half. Store the cheesecake in the fridge for up to 3 days or freeze for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 85 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
Keywords: pumpkin, cheesecake, dessert, fall, holiday