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Delicious Pumpkin Cheesecake sits temptingly, ready to be enjoyed.

Perfect Pumpkin Cheesecake

This recipe delivers a creamy and decadent pumpkin cheesecake with a perfectly baked crust and a smooth, crack-free filling. The key to success lies in using a water bath, baking at a low temperature, and allowing the cheesecake to cool slowly.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 24 ounces cream cheese, softened to room temperature
  • 1 1/2 cups granulated sugar
  • 1 cup pumpkin puree not pumpkin pie filling
  • 3 large eggs
  • 1/2 cup heavy cream
  • 2 tablespoons sour cream
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Hot water for water bath

Equipment

  • 9-inch Springform Pan
  • Medium bowl
  • Large bowl
  • Electric mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Roasting pan
  • Aluminum foil
  • Wire rack
  • Knife

Method
 

  1. Preheat oven to 350°F (175°C).
  2. In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon.
  3. Press mixture firmly into the bottom of a 9-inch springform pan.
  4. Bake for 8-10 minutes, or until lightly golden. Let cool completely.
  5. Reduce oven temperature to 325°F (160°C).
  6. In a large bowl, beat cream cheese and sugar until smooth and creamy.
  7. Add pumpkin puree and beat until combined.
  8. Beat in eggs one at a time, mixing well after each addition.
  9. Stir in heavy cream, sour cream, pumpkin pie spice, vanilla extract, and salt. Mix until just combined. Be careful not to overmix.
  10. Wrap the bottom of the springform pan tightly with aluminum foil to prevent water from seeping in during the water bath.
  11. Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  12. Carefully pour the filling into the prepared crust.
  13. Bake for 65-75 minutes, or until the edges are set but the center still has a slight jiggle.
  14. Turn off the oven and crack the oven door open slightly. Let the cheesecake cool in the oven for 1 hour.
  15. Remove the cheesecake from the water bath and let it cool completely on a wire rack.
  16. Cover the cheesecake and refrigerate for at least 4 hours, or preferably overnight, before serving.
  17. Run a thin knife around the edge of the cheesecake before releasing it from the springform pan.
  18. Serve chilled, garnished with whipped cream, a sprinkle of pumpkin pie spice, or a drizzle of caramel sauce, if desired.

Notes

For best results, use room-temperature cream cheese to avoid lumps. Do not overmix the batter, as this can cause cracks. The water bath is crucial for even baking and preventing cracks. Cool the cheesecake slowly in the oven with the door ajar to prevent cracking. Store leftover cheesecake in the refrigerator for up to 5 days.