Classic Spiced Pumpkin Cheesecake

Associated with autumn gatherings across the United States, spiced pumpkin cheesecake marries silky cream cheese with earthy pumpkin puree. A crisp graham cracker base and warm cinnamon, ginger, and nutmeg make this a cozy seasonal favorite.

Serves 6 · 25 min prep · 65 min cook

Estimate for one serving

• 485 cal
• 8g protein
• 42g carbs
• 32g fat
• 3g fiber

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Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 24 oz cream cheese, softened
• 3/4 cup light brown sugar, packed
• 1 cup pumpkin puree
• 3 large eggs
• 1/2 cup sour cream
• 2 tsp vanilla extract
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/4 tsp salt
• 2 tbsp all-purpose flour

Instructions

1. 1Preheat the oven to 325°F and position a rack in the center. Lightly grease a 9-inch springform pan and wrap the outside bottom and sides tightly with a double layer of heavy-duty foil to prepare for a water bath.
2. 2In a medium bowl stir the graham cracker crumbs with the granulated sugar until evenly mixed. Pour in the melted butter and toss with a fork until the crumbs look like wet sand and hold together when pressed.
3. 3Press the crumb mixture firmly and evenly into the bottom of the prepared pan, using the bottom of a measuring cup to compact it. Bake the crust for 10 minutes until lightly fragrant and set, then cool on a wire rack while you make the filling.
4. 4In a large mixing bowl beat the softened cream cheese on medium speed until completely smooth and free of lumps, scraping the bowl often, about 2 minutes. Add the brown sugar and beat until fluffy and fully incorporated.
5. 5Beat in the pumpkin puree until the mixture is uniform and silky. Add the eggs one at a time, mixing on low just until each disappears; do not overbeat.
6. 6Blend in the sour cream, vanilla, cinnamon, ginger, nutmeg, cloves, salt, and flour on low speed until the batter is smooth, creamy, and evenly spiced with no streaks.
7. 7Pour the filling over the cooled crust and smooth the top with a spatula. Place the springform pan inside a larger roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform.
8. 8Bake for 55 to 65 minutes until the edges are set and lightly puffed but the center still jiggles slightly like gelatin when the pan is gently nudged. Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour.
9. 9Remove from the water bath, discard the foil, and cool completely on a rack. Cover and refrigerate at least 6 hours or overnight until fully chilled and firm.
10. 10Run a thin knife the edge, release the springform ring, slice with a hot clean knife, and serve cold to showcase the creamy spiced pumpkin texture.