Pumpkin Cheesecake
Make this pumpkin cheesecake for a classic fall dessert that's perfect for Thanksgiving, autumn gatherings, and seasonal celebrations.
Servings 12 slices
Calories 485kcal
Equipment
- 9-inch springform pan
- High-sided roasting pan
- Mixing bowl
- Electric mixer
Ingredients
Crust
- 1 1/2 cups cups gingersnap cookie crumbs
- 5 tablespoons tablespoons unsalted butter, melted
- 1 tablespoon tablespoons granulated sugar
- 1/4 teaspoon teaspoons ground cinnamon
Filling
- 24 ounces ounces full-fat cream cheese, room temperature
- 1 1/4 cups cups light brown sugar, packed
- 2 tablespoons tablespoons all-purpose flour
- 15 ounces ounces 100% pure pumpkin puree
- 1/4 cup cups sour cream, room temperature
- 1 tablespoon tablespoons alcohol-free vanilla bean paste
- 2 1/2 teaspoons teaspoons pumpkin pie spice
- 4 large eggs, room temperature
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan with butter or non-stick spray.
- In a medium bowl, combine the gingersnap crumbs, melted butter, granulated sugar, and cinnamon. Stir until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom and 1 inch up the sides of the prepared springform pan. Bake for 10 minutes, then remove from the oven and allow to cool completely on a wire rack.
- Lower the oven temperature to 325°F (165°C). Prepare the water bath by wrapping the outside of the cooled springform pan in two layers of heavy-duty aluminum foil to prevent leaks.
- In a large mixing bowl, beat the room-temperature cream cheese and brown sugar on medium speed until completely smooth and creamy, approximately 3 to 4 minutes.
- Add the flour, pumpkin puree, sour cream, alcohol-free vanilla bean paste, and pumpkin pie spice. Beat on medium-low speed until well combined, scraping down the sides of the bowl as needed.
- Switch to low speed and add the eggs one at a time, mixing just until each egg is incorporated. Do not over-beat the batter, as this introduces air that causes cracking.
- Place the foil-wrapped pan into a large, high-sided roasting pan. Pour the pumpkin filling over the crust.
- Place the roasting pan in the oven and carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake at 325°F for 75 to 85 minutes. The cheesecake is done when the edges are puffed and set, but the center 3 inches still has a slight, uniform wobble when gently shaken.
- Turn off the oven and prop the door open slightly with a wooden spoon. Let the cheesecake cool in the water bath inside the oven for 1 hour to prevent sudden temperature drops.
- Remove the pan from the water bath, take off the foil, and let it cool to room temperature on a wire rack. Once cool, cover and refrigerate for at least 6 hours, preferably overnight, before slicing and serving.
Notes
Nutritional information:
- Calories: 485
- Protein: 7g
- Carbohydrates: 43g
- Fat: 32g
- Saturated fat: 18g
- Cholesterol: 135mg
- Sodium: 315mg
- Potassium: 250mg
- Fiber: 2g
- Sugar: 35g
- Vitamin A: 850 IU
- Vitamin C: 35mg
- Calcium: 40mg
- Iron: 2.1mg