Pumpkin Cheesecake
Creamy pumpkin cheesecake seasoned with cinnamon and nutmeg, baked over a crisp graham cracker crust and chilled until perfectly sliceable.
Prep: 25 min · Cook: 65 min · Yield: 12 · Method: Oven
Ingredients
- 12 full sheets graham crackers
- 0.25 cup granulated sugar
- 5 tablespoons unsalted butter
- 24 ounces cream cheese
- 1 cup granulated sugar
- 15 ounces pumpkin puree
- 3 eggs large eggs
- 2 teaspoons vanilla extract
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon kosher salt
Cooking instructions
- Heat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides. (about 5 min) — 350°F
- Crush the graham crackers into fine crumbs. Stir with 1/4 cup sugar and melted butter until evenly moistened. Press firmly over the bottom of the pan. Bake until set, 8 minutes, then cool slightly. (about 12 min) — 350°F
- Reduce the oven temperature to 325°F. Beat the softened cream cheese and 1 cup sugar on medium speed until smooth, scraping the bowl as needed. (about 4 min) — 325°F
- Beat in the pumpkin puree, vanilla, cinnamon, nutmeg, and salt. Add the eggs one at a time, mixing on low just until each is incorporated; do not overmix. (about 6 min) — 325°F
- Pour the filling over the crust and smooth the top. Bake until the edges are set, the center has only a slight wobble, and the center reaches 160°F (71°C), about 50 to 65 minutes. Cool completely before chilling and slicing. (about 55 min) — 325°F
- Turn off the oven, prop the door open slightly, and let the cheesecake cool inside for 30 minutes. Run a thin knife around the edge, then cool completely on a rack. (about 30 min) — 325°F
- Cover and refrigerate for at least 4 hours, preferably overnight. Remove the pan, slice with a warm clean knife, and serve chilled. (about 240 min) — Refrigerated