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Best-Pumpkin-Cheesecake-Ever

PUMPKIN CHEESECAKE RECIPE

This simple pumpkin cheesecake recipe features a light and creamy filling with all your favorite fall spices and tons of pumpkin flavor in a crunchy graham cracker crust, all topped with dollops of whipped cream. It’s the ideal dessert for the holidays or any autumn day!
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Course: Dessert
Cuisine: American
Keyword: Pumpkin Cheesecake
Prep Time: 30 minutes
Cook Time: 1 hour
Chill time:: 2 hours
Total Time: 3 hours 30 minutes
Servings: 12 servings
Calories: 222kcal
Author: Evelyn Savinon ( A Simple Tweak)

Ingredients

Crust:

  • 6-10 graham crackers
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter

Filling:

  • 4 (8-ounce) cream cheese blocks, softened
  • 1 cup granulated
  • ¼ cup light brown sugar
  • 3 large eggs
  • 1 (15 oz can) pure pumpkin puree
  • ⅓ cup heavy cream
  • 2 teaspoon vanilla extract
  • 1 tablespoon pumpkin pie spice
  • ¼ teaspoon nutmeg
  • A pinch of salt to balance those flavors

Instructions

  • The first step is to combine graham cracker crumbs, sugar, and melted butter using your food processor. Mix until the butter is fully incorporated.
  • Then, coat the bottom and sides of a 9-inch springform pan with nonstick spray and fill it with the graham cracker crumbs. Press and compact the bottom of the pan with graham cracker crumbs using a spatula or your hands. You can either press it into one thick layer as I did or pack some of the crumbs up the sides of the springform.
  • Next, bake at 350 ° Fahrenheit for 8-10 minutes (depending on your oven). Remove from the oven and let the crust cool.
  • Then, in a large mixing bowl, blend the softened cream cheese, sugar, and salt on high speed until no clumps appear. Be sure not to over-mix and scrape down the beater bowl occasionally. This will ensure no lumps appear in the cheesecake.
  • Add the eggs one at a time, making sure each egg is lightly whisked before adding the next. Make sure the mixer is on LOW speed here. You do NOT want to overmix, or the cheesecake will crack. Add the pumpkin purée, heavy cream, pumpkin pie spice, and nutmeg, and blend to combine on LOW speed.
  • Pour the cream cheese filling into the spring form pan. Grip the sides of the springform and shake it a little to smooth out the top. Protect the cheesecake by wrapping your pan in foil—even if the springform pan is “leak-proof.” You don’t want any water seeping inside in the next step ( bain Marie).
  • Place springform pan in a large baking pan and add hot water; an inch or so of hot water should be plenty. Be careful not to splash! You don’t want any water in your cheesecake batter, so be cautious as you fill.
  • Bake the cheesecake for 60 minutes at 350 ° Fahrenheit. To ensure the cheesecake is ready, I like to insert a toothpick; if it comes out clean, take the cheesecake (within the water bath) out of the oven.
  • Let the cheesecake slowly cool in the water bath” bain Marie” and out of the oven until it has cooled to room temperature.
  • Then remove from the water bath and refrigerate for a couple of hours before serving. You can remove the rim of the cheesecake pan or leave the cheesecake in the springform pan overnight. The cheesecake comes out with ease.
  • Garnish with whipped cream and this delicious Salted Caramel Sauce, and Enjoy!

Nutrition

Calories: 222kcal | Carbohydrates: 31g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 69mg | Sodium: 71mg | Potassium: 50mg | Fiber: 0.3g | Sugar: 27g | Vitamin A: 354IU | Vitamin C: 0.2mg | Calcium: 27mg | Iron: 1mg