Description
This decadent dessert offers a perfect fusion of creamy, tangy New York-style cheesecake and the warm, aromatic spices of a traditional pumpkin pie. Built on a sturdy, buttery graham cracker crust, this cheesecake is baked using a gentle water-bath method to achieve a smooth, velvet-like texture that is sure to impress at any autumn gathering or holiday celebration.
Ingredients
1.5 cups graham cracker crumbs
6 tablespoons melted unsalted butter
24 ounces cream cheese, room temperature
1 cup granulated sugar
1 cup 100% pure pumpkin puree
3 large eggs, room temperature
2 teaspoons pumpkin pie spice
1 teaspoon pure vanilla extract
Instructions
Preheat your oven to 350°F.
Combine graham cracker crumbs with melted butter until the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
Bake the crust for 10 minutes, then set aside to cool.
In a large bowl, beat the cream cheese and sugar until completely smooth.
Add the pumpkin puree, pumpkin pie spice, and vanilla extract, mixing until incorporated.
Add the eggs one at a time, mixing on low speed just until combined to prevent excess air bubbles.
Pour the filling over the prepared crust.
Bake in a water bath at 325°F for 75 minutes until the edges are set but the center has a slight jiggle.
Turn off the oven and leave the cheesecake inside with the door cracked for an hour to cool gradually.
Refrigerate for at least 6 hours or overnight before serving.
Notes
Ensure all dairy and eggs are at room temperature to prevent lumps in the batter. Using a water bath is essential for a crack-free surface. For a deeper, caramelized flavor, brown sugar can be substituted for the granulated sugar.
- Prep Time: 25
- Cook Time: 75
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 14g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 115mg