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Ultra Creamy Baked Pumpkin Cheesecake

Close-up of a thick slice of rich, orange pumpkin cheesecake with the rest of the pumpkin cheesecake blurred in the background.
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Create the best pumpkin cheesecake for your fall gatherings. This recipe delivers a velvety, crack-free texture using classic techniques for a rich holiday dessert.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 (15 ounce) can pure pumpkin puree
  • 3 large eggs

Instructions

  1. Preheat your oven to 325 degrees F. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from the oven and let it cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth. Scrape down the sides of the bowl.
  4. Gradually beat in the 1 1/2 cups of sugar until the mixture is light and fluffy. Beat in the vanilla extract and all the spices.
  5. Add the pumpkin puree and mix until just combined. Do not overmix.
  6. Add the eggs one at a time, mixing on low speed after each addition until the yolk disappears into the batter. Stop mixing as soon as the last egg is incorporated.
  7. Pour the filling over the cooled crust in the springform pan.
  8. Bake using a water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan.
  9. Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly when the pan is gently nudged.
  10. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  11. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack.
  12. Chill the pumpkin cheesecake in the refrigerator for at least 6 hours, or preferably overnight, before serving.

Notes

  • For the creamiest texture, bring your cream cheese and eggs to full room temperature before starting the filling.
  • If you skip the water bath, bake the cheesecake on the center rack and check it closer to the 60-minute mark.
  • Top with lightly sweetened whipped cream or a dusting of cinnamon before serving for a beautiful holiday presentation.

Nutrition

Find it online: https://cookerycommand.com/pumpkin-cheesecake-best-creamy-recipe/