If you like pumpkin pie, you're going to love this creamy pumpkin cheesecake! This bakery-style dessert is smooth as silk and packed with real pumpkin flavor. The best part? It can be made up to two months in advance and frozen until needed. A must try this holiday season!
Things You'll Need
6 tablespoons unsalted butter, melted
2 cups graham crackers, pulsed into crumbs
1/4 cup granulated sugar (for the crust) plus 1 and 1/2 cups granulated sugar (for the filling)
1/2 teaspoon salt
8 oz package of cream cheese, softened to room temperature, (2)
15 ounce can of pumpkin pure, (1)
1 and 1/2 cups sour cream
4 large eggs, at room temperature
1 and 1/2 teaspoons pumpkin pie spice
2 tablespoon all purpose flour
1 and 1/2 teaspoons vanilla extract
Whipped cream, for serving
Make the Crust
Preheat oven to 325 degrees Fahrenheit. Melt the butter in a small saucepan over medium-heat. Stir in the graham cracker crumbs, sugar, and salt. Press down into a lightly greased 9-inch springform pan, pressing the crust down firmly and slightly up the sides. Wrap the pan in multiple layers of heavy-duty tin foil; set aside.
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Make the Filling
Beat the cream cheese, pumpkin, and sour cream in a blender or food processor until completely smooth, scraping down the sides as needed.
Add in the eggs, sugar, and pumpkin spice and pulse until well combined. Add the flour and vanilla and pulse for another 30 seconds, or until the flour has completely disappeared into the batter. Don't over mix!
Put It All Together
Pour the filling into crust, and spread evenly, smoothing the top. Place the springform pan into a large baking pan (with high sides) and fill the pan halfway with hot water. This is your water bath. Place the cheesecake in the preheated oven and bake for 1 hour and 30 minutes. Turn the oven off and let the cheesecake sit for 30 minutes, inside the oven, with the door shut. The cheesecake should still be slightly wiggly in the middle. Remove the cheesecake from the oven, run a knife very gently around the edge of the cake, and let it sit in the pan for 30 more minutes. Cover the cheesecake loosely with plastic wrap and refrigerate for at least 6 hours before slicing.
When ready to serve, simply slice and top with a dollop of whipped cream.