Pumpkin Cheesecake
Pumpkin cheesecake is a rich, creamy fall dessert marrying classic cheesecake with warm pumpkin spice. The velvety pumpkin filling sits on a buttery graham cracker crust. It is a show-stopping alternative to pumpkin pie for the holiday table.
- ⏱ 90 min
- 📊 medium
- 🍽 Party
Ingredients
- 700 g cream cheese
- 1 cup pumpkin puree
- 1 cup sugar
- 3 eggs
- 1 tbsp pumpkin pie spice
- 2 cups graham crackers, crushed
- 1/2 cup butter, melted
Instructions
- Mix the graham crumbs and melted butter, press into a springform pan, and bake at 175C (350F) for 10 minutes.
- Beat the room-temperature cream cheese and sugar until smooth.
- Mix in the pumpkin and spice, then add the eggs one at a time on low speed.
- Pour over the crust and wrap the pan in foil.
- Bake in a water bath at 160C (325F) for about 70 minutes until just set.
- Cool gradually, then chill at least 6 hours before serving.
💡 Chef's tip
Bring the cream cheese and eggs to room temperature and mix on low to avoid whipping in air that causes cracks and sinking.
Baking in a water bath surrounds the cheesecake with gentle, humid heat, giving a crack-free top and an even, custardy texture throughout.
Nutrition (per serving)
- Calories: 460 kcal
- Protein: 8 g
- Carbs: 40 g
- Fat: 31 g
