Pumpkin Cheesecake

Take your pumpkin game up a notch with this incredible pumpkin cheesecake. It's like a pumpkin pie but in cheesecake form! The filling is creamy, tangy, perfectly spiced, and the buttery, crisp graham cracker crust adds the perfect crunch. It is a must-try this fall season!

5 from 4 votes

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Prep Time: 20

Cook Time: 1 20

cooling time: 3

Total Time: 4 40

Servings: people

Equipment

9" springform pan

Ingredients

For the Graham Cracker Crust:

1 and ½ cups graham cracker crumbs
½ cup granulated sugar
6 tablespoon butter, melted and slightly cooled

Pumpkin Filling:

3 (8 oz. blocks) full-fat cream cheese, softened to room temperature
1 and ½ cups granulated sugar
1 tablespoon all-purpose flour
½ cup full-fat sour cream, room temperature
½ teaspoon cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
3 large eggs, room temperature
1 cup canned pumpkin puree

Instructions

Preheat oven to 350°F.
Line a 9" springform pan with parchment paper and spray generously with nonstick spray. Wrap several layers of heavy-duty aluminum foil around the bottom and up the sides.* Begin boiling water for the water bath.
Make the graham cracker crust: In a medium bowl or bowl of a food processor, stir together graham cracker crumbs, sugar, and melted butter. Press the crust into the bottom of the springform pan and up the sides. Use the bottom of a glass or measuring cup to pack it down evenly. Prebake the crust for 10 minutes.
Make the filling: In a large bowl use a hand-held mixer to beat the softened cream cheese, sugar, and flour until smooth and no more lumps remain. Add the sour cream, cinnamon, nutmeg, and cloves and mix until smooth. Scrape down the sides of the bowl as needed. Add the room temperature eggs, one at a time, and beat until just combined after each. Add the pumpkin puree and mix until smooth. Do your best to not overmix.
Pour the filling into the baked crust and tap the pan on the counter several times to release any trapped air bubbles. Place the pan inside a larger pan and carefully pour the boiling water into the larger pan, going about 2 inches up the sides of the springform pan.
Bake for 80 minutes, until only slightly wobbly in the center. Turn the oven off and leave the cheesecake in the oven with the door cracked for 1 hour. Remove from the oven and the water bath and set on the counter to come to room temperature. Cool completely in the fridge for at least 3 hours, overnight is best if you can.
Use a clean, very sharp knife to cut the cheesecake into slices. Serve with whipped cream and caramel sauce, if desired. Cover and store leftovers for up to 5 days in the fridge.

Notes

*For extra protection against water leaking into the pan from the water bath, tie a slow cooker oven liner tightly around the pan and then wrap with several layers of heavy-duty aluminum foil.

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