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Preppy Kitchen

Easy Pumpkin Cheesecake

A creamy, gently spiced pumpkin cheesecake on a crisp cinnamon graham cracker crust, baked slowly in a water bath. Topped with piped whipped cream, it makes a great make-ahead fall dessert.

⏱ 75 minAmericancheesecakepumpkinfallthanksgivingmake-ahead

Ingredients

For the crust

  • 170 ggraham cracker sheets · about 10 sheets, not pre-made crumbs
  • 1/4 cupgranulated sugar · 50 g
  • 1/2 tspground cinnamon · or pumpkin pie spice
  • 1/4 cupunsalted butter · 56 g, melted

For the filling

  • 3 8-ounce brickscream cheese · room temperature
  • 3/4 cupgranulated sugar · 150 g
  • 1/2 cuplight brown sugar · 110 g, packed
  • 1/2 tspsalt
  • 4eggs
  • 1 cuppumpkin puree · 240 g
  • 1/2 cupsour cream · 120 g
  • 2 tspvanilla extract · or dark rum or bourbon
  • 1 1/2 tsppumpkin pie spice · or your own blend of fall spices
  • 2 tbspall-purpose flour · scant

For the topping

  • 1 cupheavy cream · cold
  • 2-4 tbsppowdered sugar · several tablespoons to 1/4 cup
  • —vanilla extract · a dash
  • —ground cinnamon or pumpkin pie spice · light sprinkle, optional

Steps

  1. 1

    Preheat the oven to 350°F. Wrap the outside of a 9-inch springform pan in heavy-duty foil, handling it gently so it doesn't tear and let water in.

  2. 2

    In a food processor, pulse the graham crackers, granulated sugar, and cinnamon into fine crumbs.

  3. 3

    While pulsing, stream in the melted butter until the mixture looks like wet sand and holds together when squeezed. Take the blade out and stir if butter has pooled on the bottom.

  4. 4

    Press the crumbs firmly into the bottom of the pan and about 1 inch up the sides, using a flat-bottomed glass or measuring cup.

  5. 5

    Bake the crust for 10-15 minutes, until slightly darkened and fragrant. Lower the oven to 300°F.

  6. 6

    In a stand mixer with the whisk attachment, beat the room-temperature cream cheese on medium for about 1 minute, until creamy.

  7. 7

    Add the granulated sugar, brown sugar, and salt. Mix on medium until smooth, scraping down the bowl.

  8. 8

    On medium-low, add the eggs one at a time, scraping the bowl well between additions so no lumps remain.

  9. 9

    Add the pumpkin puree, sour cream, vanilla, and pumpkin pie spice. Mix on low until combined, then scrape the bowl.

  10. 10

    Sprinkle in the flour and mix on low until smooth. Finish with a few strokes by hand.

  11. 11

    Set the crust-lined pan in a large roasting pan and pour in the filling.

  12. 12

    Put the roasting pan in the oven and pour about 1 inch of boiling water into it. Bake for 1 hour.

  13. 13

    Turn off the oven and leave the cheesecake inside with the door closed for 1 more hour.

  14. 14

    Take it out, let it come to room temperature, then cover loosely with a paper towel and chill for at least 6 hours or overnight.

  15. 15

    Run a knife around the edge, release the springform, and move the cheesecake to a cake plate.

  16. 16

    Whip the cold cream with the powdered sugar and vanilla to firm peaks. Pipe dollops on top with a star tip and finish with a light sprinkle of cinnamon or pumpkin pie spice if you like. Slice and serve.

Creator's notes

Use graham cracker sheets instead of pre-made crumbs for better texture. All the cold ingredients should be at room temperature, and scrape the bowl often so the batter has no lumps. Unlike most of his cheesecakes, this one needs a water bath because the watery pumpkin makes it puff up, sink and crack. Chill it covered loosely with a paper towel, since plastic wrap traps condensation that marks the surface.

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