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pumpkin cheesecake

Pumpkin Cheesecake

Rich and creamy New York style cheesecake with warm fall spices
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Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Course Dessert
Cuisine American
Servings 10

Equipment

  • 1 9-inch springform pan
  • 1 roasting pan

Ingredients
  

  • 32 oz. cream cheese room temperature
  • 5 large eggs room temperature
  • 2 cups sugar
  • 12 graham crackers or about 1 1/2 cups graham cracker crumbs
  • 1 15 oz. can pumpkin puree
  • 3/4 cup sour cream
  • 1/2 cup unsalted butter melted
  • 1/2 cup pecans
  • 4 Tbsp. all purpose flour
  • 2 tsp. pumpkin pie spice
  • 2 tsp. vanilla extract

Instructions
 

  • Preheat oven to 350F degrees. Line the bottom of a 9-inch springform pan with a circle of parchment paper. Coat the bottom and sides of the pan with nonstick cooking spray.
  • Wrap the pan in two layers of heavy duty aluminum foil, pressing the foil tightly against the sides of the pan to ensure that there are no seams.
  • Make the crust: Place the graham crackers and pecans into the bowl of a food processor. Process on high until the mixture is fine. With the motor running on low speed, slowly pour the melted butter through the feed tube.
  • Dump the mixture into the springform pan. Use your fingers to press the crumbs down and slightly up the sides of the pan. Bake the crust for 10 minutes. Let it cool to room temperature.
  • Lower the oven temperature to 325F degrees.
  • In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer, beat the cream cheese, flour, pumpkin pie spice and sugar until smooth. Add the vanilla. Beat on low speed until combined.
  • With the mixer on low speed, add the eggs one at a time until just combined. Last, beat in the sour cream and pumpkin puree.
  • Pour the cheesecake batter into the prepared crust. Place the foil-wrapped springform pan into a roasting pan. Open the oven and pull out the rack, placing the roasting pan on the rack. Fill the roasting pan with boiling water until it reaches 1/3 of the way up the sides of the springform pan.
  • Bake 90 minutes until the cheesecake is just set. Remove from oven, but let the cheesecake stay in the water bath for another 45 minutes.
  • Remove the cake from the water bath. Remove the foil. Cover with plastic wrap and transfer to the refrigerator to chill.
  • When ready to serve, remove the cake from the springform pan and slice using a wet knife.
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