Pumpkin Cheesecake
Ingredients
Crust
- 2 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 1/4 cup granulated sugar
- 1 tsp pumpkin spice
Filling
- 4 8oz packages cream cheese
- 1 cup granulated sugar
- 1/4 cup packed brown sugar
- 3 large eggs
- 15 oz pumpkin puree
- 1/3 cup heavy whipping cream
- 2 tsp vanilla extract
- 1 tbsp pumpkin spice
Instructions
- Preheat oven to 350°F.
- Line the bottom of a 9-inch springform pan with foil and spray lightly with nonstick cooking spray.
- In a medium bowl, combine graham cracker crumbs, butter, granulated sugar and pumpkin pie spice.
- Press onto bottom and 1 inch up side of prepared pan. Bake for 7 to 8 minutes. Cool on wire rack for about 10 minutes.
- Begin to boil a large pot of water for the water bath.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, combine cream cheese, granulated sugar and brown sugar until fluffy; about 3 minutes.
- Add in eggs, pumpkin and heavy cream, mix until fully incorporated; scraping down the sides of the bowl as needed.
- Add in vanilla and pumpkin pie spice and mix until well combined.
- Pour batter into prepared crust. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.
- Bake 60 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, crack the oven door, turn the heat off, and let rest in the cooling oven for one hour.
- Carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely.
- Once the cake is completely cooled, place it into the refrigerator for at least 6 hours before removing and decorating or just serving as is.
Notes
I'm using a pre-made graham cracker pie crust today (2022-10-24).
I also used a 7" diameter springform pan, which is about 60% the size of a 9"