Pumpkin Cheesecake Recipe
Ingredients
- 1¾ cups graham cracker crumbs (249 grams (from about 10 cracker sheets))
- ½ cup unsalted butter (113 grams, melted (1 stick))
- 15 ounces pumpkin puree (425 grams (1 can) – not pumpkin pie filling!)
- 24 ounces cream cheese (680 grams, room temperature (3 bricks))
- 1 cup granulated sugar (200 grams)
- ½ cup brown sugar (107 grams)
- 3 large eggs (150 grams, room temperature)
- 2 teaspoons pure vanilla extract (8 grams)
- 1 tablespoon pumpkin pie spice (9 grams)
- ½ teaspoon kosher salt
Instructions
- 1
Preheat the oven to 350°F. Combine the graham cracker crumbs and the melted butter in a bowl.
- 2
Press the mixture into the bottom and about ¼ of the way up the sides of a springform cake pan.
- 3
Bake in the preheated oven for 10 minutes. Let cool slightly while you make the filling.
10 min - 4
Beat
- 5
Add the pumpkin, cream cheese, and sugars to a large bowl, and beat with a hand mixer until smooth.
- 6
Add in the eggs, vanilla extract, pumpkin pie spice, and salt. Beat until just combined and smooth.
- 7
Pour the filling into the pan, and place the pan on a baking sheet.
- 8
Bake for 55 minutes. Once the cook time is up, turn off the oven, and crack open the oven door, and let it sit in the oven for another 45 minutes.
55 min - 9
Cool
- 10
Let the cheesecake cool for at least 4 hours or overnight. If cooling overnight, place in the refrigerator after the cheesecake has come to room temperature.
Nutrition
Per serving (based on 8 servings)
