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Pumpkin Cheesecake

My easy, creamy Pumpkin Cheesecake recipe is made completely from scratch WITHOUT a water bath. I’m including lots of tips and tricks to prevent cracks so yours can turn out just like the pictures. Recipe includes a how-to video.

Ingredients

  • Graham Cracker Crust
  • Preheat oven to 350°F. Grease the bottom of a springform pan with butter and set aside.
  • Graham crackers
  • Sugar
  • Melted butter
  • Pumpkin Cheesecake Filling
  • Cream cheese
  • Sugar
  • Sour cream
  • Vanilla extract
  • Pumpkin puree
  • Pumpkin pie spice
  • Eggs

Instructions

  1. Graham Cracker Crust:
  2. Preheat oven to 350°F. Grease bottom of a springform pan with butter and set aside.
  3. Add graham crackers to a food processor and pulse into crumbs. Add sugar and melted butter. Pulse until combined and crumbs are wet.
  4. Press mixture into the bottom and slightly up the sides of the prepared pan. Bake for 8-10 minutes. Cool while preparing filling.
  5. Pumpkin Cheesecake Filling:
  6. Cream together cream cheese, sugar, and vanilla extract on medium speed until smooth.
  7. Reduce mixer to medium-low. Add eggs, one at a time, mixing until just combined after each. Add pumpkin puree and pumpkin pie spice. Mix until well-combined.
  8. Scrape sides and bottom of mixing bowl to ensure even mixing.
  9. Pour pumpkin mixture into pre-baked crust. Tap pan gently to remove air bubbles.
  10. Bake at 350°F for 45-50 minutes, or until edges are set and golden brown and middle jiggles when gently moved.
  11. Turn oven off, crack door open, and let cheesecake cool slowly for 1 hour.
  12. Remove cake from oven, let cool an additional 20 minutes at room temperature, then cover and refrigerate for at least 6 hours.
  13. Top with cinnamon whipped cream if desired.
  • Author: Chef Olivier