Pumpkin Cheesecake

Pumpkin cheesecake is a dense, creamy dessert with a spiced pumpkin filling and a crisp graham cracker crust. The key is baking it low and slow, then cooling it gradually so it sets without cracking on top.

Ingredients for Pumpkin Cheesecake

Graham cracker crumbs mixed with butter and sugar make a sturdy, sweet crust. Cream cheese and sour cream create the smooth, tangy base. Pumpkin puree adds flavor and moisture, while eggs bind everything together. Brown sugar, vanilla extract, cinnamon, ginger, nutmeg, and cloves season the filling with warm spice notes. Salt balances the sweetness.

Why This Pumpkin Cheesecake Works

Cheesecake cracks when it overbakes or cools too fast. This recipe prevents both by baking at a gentle 325°F and then letting the oven cool with the door cracked, which brings the temperature down slowly and evenly.

The filling is baked until the center still jiggles slightly when you shake the pan. It will continue to set as it cools and chills, so a little wobble in the middle is right. Sour cream adds tang that cuts through the sweetness and makes the texture silkier.

Mistakes To Avoid

Cracking on top happens when the cake bakes too hot or cools too fast. A water bath and a gradual cool-down in the oven prevent this. If cracks still appear, a thin layer of sour cream on top will hide them.

A soggy or greasy crust means you used too much butter in the crumbs. Keep it to a ratio of one part butter to two parts crumbs. Toast the crust for a few minutes before adding the filling so it stays crisp.

A dense, rubbery texture comes from overbaking. The cake is done when the edges are set but the center still has a slight jiggle, about the size of a quarter. It will firm up completely as it cools and chills.

A filling that doesn’t set is usually undercooked. Check with a thermometer: the center should reach 150°F (65°C). If you remove it too early, chill it longer before serving, but the texture won’t be as creamy.

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Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup unsalted butter, melted
• 2 tablespoons granulated sugar
• 32 ounces cream cheese, room temperature
• 3/4 cup brown sugar, packed
• 1/2 cup sour cream, room temperature
• 1 cup pumpkin puree
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs, room temperature

Step-by-step Instructions

1. Preheat the oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with foil, covering the bottom and sides completely.
2. Mix graham cracker crumbs, melted butter, and 2 tablespoons granulated sugar in a bowl. Press firmly into the bottom of the springform pan. Bake at 325°F for 5 minutes until lightly set, then remove and cool slightly.
3. Place the springform pan inside a 9×13 baking pan. Pour hot water into the baking pan until it comes halfway up the sides of the springform pan.
4. Beat cream cheese and brown sugar on medium speed for 2 to 3 minutes until smooth and creamy, scraping the bowl as needed. Do not overmix.
5. Add sour cream and pumpkin puree and mix on low speed until just combined, about 1 minute. Add vanilla, cinnamon, ginger, nutmeg, cloves, and salt, and mix on low for 30 seconds until the spices are even.
6. Add eggs one at a time on low speed, mixing for about 20 seconds after each addition. Stop as soon as the last egg is incorporated. Do not overbeat.
7. Pour the filling into the crust. Smooth the top. Place the water bath in the oven and bake at 325°F for 60 to 70 minutes until the edges are set but the center still jiggles slightly when you gently shake the pan, about 2 inches of the center should wobble.
8. Check the internal temperature at the edge with an instant-read thermometer, which should read 150°F (65°C). The very center will be slightly cooler.
9. Turn off the oven. Crack the oven door open about 2 inches and leave the cheesecake inside for 1 hour. This gradual cooling prevents cracks.
10. Remove the cheesecake from the oven and water bath. Refrigerate for at least 6 hours, preferably overnight, before removing the springform ring and serving.