Creamy Pumpkin Cheesecake
A creamy, from-scratch baked pumpkin cheesecake with a graham cracker crust and no sour cream. Make it a day or two ahead for Thanksgiving.
Servings: 12 slices
Equipment
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons unsalted butter melted
- 1 tablespoon sugar
For the Filling
- 3 (8-ounce) packages cream cheese softened to room temperature
- 1 cup sugar
- 1 teaspoon vanilla
- 1 cup pumpkin puree not pumpkin pie filling
- 3 large eggs room temperature
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
To Decorate
- 1-2 cups whipped cream
- 1/4-1/2 cup chopped pecans optional
Instructions
- Preheat the oven to 350°F. Grease a 9-inch springform pan and set a pan of hot water on the bottom rack.
- Mix the graham cracker crumbs, melted butter, and sugar. Press over the bottom and about two-thirds up the sides of the pan.
- Bake the crust 5 minutes. Let it cool while you make the filling.
- Beat the cream cheese, sugar, and vanilla until smooth and fluffy, scraping the bowl.
- Add the pumpkin, eggs, cinnamon, and nutmeg and mix just until combined. Don't over-mix.
- Pour the filling into the crust. Bake on the rack above the water pan for 60 to 70 minutes, until the edges are set and the center still jiggles slightly.
- Cool to room temperature with the ring on.
- Refrigerate at least 4 hours, or overnight (up to 24 hours).
- Run a thin knife around the edge, release the ring, and top with whipped cream and pecans.
Notes
- Pumpkin pie spice: use about 1 1/4 teaspoons in place of the cinnamon and nutmeg.
- Homemade puree: drain in a fine-mesh strainer for 30 minutes before measuring.
- Make ahead: bake 1 to 2 days ahead; add whipped cream just before serving.
- Storage: covered in the fridge for 5 to 7 days.
Nutrition
Serving: 1slice | Calories: 264kcal | Carbohydrates: 30g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Cholesterol: 69mg | Sodium: 114mg | Fiber: 2g | Sugar: 22g