Best Pumpkin Cheesecake Recipe, Whats Cooking America (2024)

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Prep Time

20 mins

Cook Time

1 hr

Total Time

1 hr 20 mins

Author: What's Cooking America

Pumpkin Cheesecake:

• 2(8-ounce) packagescream cheese,room temperature*
• 1cup granulatedsugar
• 1 1/2teaspoonspure vanilla extract
• 1/4cupsour cream
• 1/4cupwhipping cream
• 3/4teaspooncinnamon,ground
• 1/3teaspoonginger,ground
• 1/3teaspoonnutmeg,ground
• 1/8teaspooncloves,ground
• 1/8cup all-purposeflour
• 4eggs,room temperature
• 1 1/2cupspumpkinpuree(either canned or homemade)

Graham Cracker Crust:

• 1cupgraham cracker crumbs**
• 1/3cuphazelnuts,toasted and ground (any type of nut may be used)
• 1/4cup granulatedsugar
• 1/4cupbutter,melted

Pumpkin Cheesecake Instructions:

1. Preheat oven to 350 degrees F. and position rack in center of oven(too high or too low of rack placement will cause baking problems). Lightly grease (butter) a 9-inchspringform pan.

2. Prepare Graham Cracker Crust; set aside to cool before using.

3. In a large bowl, combine cream cheese, sugar, and vanilla extract. Add sour cream and whipping cream; beat, on low speed, just until smooth. Mix in cinnamon, ginger, nutmeg, cloves, and flour. Add eggs, one at a time, beating after each addition; beat in pumpkin puree. NOTE: Do not over beat the mixture. You want to avoid beating air into the mixture. Too much air will make the cheesecake fall.

4. Pour pumpkin mixture into prepared graham cracker crust, using the back of a spoon to spread evenly over the crust(this helps get rid of any extra air bubbles).

5. Place cheesecake in center of middle oven rack. Position a baking pan filled halfway with hot water on lower rack.

6. Bake 15 minutes, then lower oven temperature to 300 degrees and bake approximately another 50 to 60 minutes or until edges are light brown and center is almost set. NOTE: There should be no wet spots or liquid areas in the center of the cheesecake. Remember that a cheesecake continues to cook when it is removed from the oven.

7. How to tell when cheesecake is done cooking:The cheesecake is done when center is almost set, but jiggles slightly when gently shaken. For a perfect cheesecake, use a cooking thermometer and take it out of the oven when the cheesecake reaches 150 degrees F. at the center to avoid over baking. Expect a slight shrinkage as it cools. If there is great shrinkage, you have baked it at too high a heat.

8. When the cheesecake is done cooking, turn the oven off. Let cake stand in oven, with door ajar, approximately 30 minutes or until center is completely set.

9. How to prevent cracks in your cheesecake:When the internal temperature of a cheesecake rises beyond 160 degrees F. while baking, it will always crack. To prevent this from happening, use aninstant-read cooking thermometerto test its doneness. Take it out of the oven when the cheesecake reaches 150 degrees F. at the center to avoid over baking.

10. NOTE: A wonderful looking baked cheesecake (with no cracks), can crack as it sits on the cooling rack because the cake shrank during cooling and clung to the sides of the springform pan. To avoid this from happening, cool the cheesecake for only a few minutes, and then, using a paring knife, free it from the sides of the pan before allowing it to cool completely. If a crack should appear, simply blend together some sour cream, powdered sugar, and vanilla extract; spread over the top of the cooled cheesecake when ready to serve.

11. Cool cheesecake completely on a wire rack before refrigerating. Cover with plastic wrap and refrigerate 12 to 24 hours before cutting(the cheesecake will solidify to a perfect consistency during this time). To serve, slide a small knife around edges of cake to loosen it and remove sides of the springform pan; transfer onto a cake plate.

12. LearnHow To Freeze Cheesecakes.

    See Also

    Savory Keto Bread Recipe

13. Makes 10 to 12 servings.

Graham Cracker Crust Instructions:

1. Preheat oven to 350 degrees F. and position rack in center of oven(too high or too low of rack placement will cause baking problems).

2. Lightly grease (butter) a 9-inchspringform pan.

3. In a small bowl, combine graham cracker crumbs, hazelnuts, sugar, and butter. Mix well and press firmly onto bottom of prepared springform pan. Bake 7 minutes or until edges are light brown. Remove from oven and cool crust completely on a wire rack. Maintain oven temperate.