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Traditional Pumpkin Cheesecake Recipe

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★★★★★

4.9 from 769 reviews

This Traditional Pumpkin Cheesecake combines a creamy, spiced pumpkin filling with a buttery graham cracker crust for a perfect fall dessert. Rich and smooth, this cheesecake is flavored with classic pumpkin pie spices and baked to achieve a silky texture that’s perfect for holiday gatherings or cozy nights.

Ingredients

Scale

Crust

  • 1 1/2 cups crushed graham crackers
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons melted butter

Filling

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup pumpkin purée
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt

Instructions

  1. Prepare the crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine the crushed graham crackers, brown sugar, ground cinnamon, and melted butter until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust. Bake the crust for 8 to 10 minutes, then remove from the oven and allow it to cool completely.
  2. Beat the cream cheese: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 to 3 minutes. Gradually add the granulated sugar and continue beating until the mixture is light and fluffy.
  3. Incorporate pumpkin and eggs: Add the pumpkin purée to the cream cheese mixture and mix until combined. Then, add the eggs one at a time, beating on low speed after each addition to maintain a smooth texture without overmixing.
  4. Add flavorings: Stir in the sour cream, vanilla extract, pumpkin pie spice, and salt until just combined. Avoid overmixing to keep the cheesecake filling aerated and smooth.
  5. Assemble and bake: Pour the pumpkin cheesecake filling into the cooled crust, spreading it evenly. Gently tap the pan on the countertop a few times to release any air bubbles.
  6. Bake the cheesecake: Bake at 325°F (163°C) for 55 to 65 minutes, or until the edges are set and the center still slightly jiggles when moved.
  7. Cool in oven: Turn off the oven and crack the door open. Let the cheesecake sit inside for 1 hour to gradually cool and prevent cracking.
  8. Chill thoroughly: Remove the cheesecake from the oven, then refrigerate it for at least 4 hours or overnight to allow it to set properly.
  9. Serve: Before slicing and serving, dust the top of the cheesecake with a little ground cinnamon for an extra touch of flavor and garnish.

Notes

  • Ensure cream cheese is softened to room temperature to avoid lumps in the batter.
  • Do not overmix once eggs are added to prevent a dense texture.
  • Gradual cooling by leaving the cheesecake in the oven after baking helps prevent cracks.
  • Refrigerating overnight enhances flavor and texture.
  • Use a water bath if concerned about cracking, although not required with this method.

Keywords: pumpkin cheesecake, pumpkin dessert, fall dessert, thanksgiving dessert, creamy cheesecake, pumpkin pie spice, graham cracker crust

Find it online: https://trendytasterecipes.com/traditional-pumpkin-cheesecake-recipe/