Pumpkin cheesecake with graham cracker crust
Creamy pumpkin cheesecake with warm spices and a buttery graham cracker crust, baked low in a water bath for a smooth, crack-free top.
5% of it needs you at the counter
- Hands-on
- 25 min
- Cooking
- 1 hr 30 min
- Resting
- 7 hr
- Serves
- 12
- Calories
- 405
- Protein
- 6 g
- Per serving
- $0.94
Why this recipe works
Pumpkin cheesecake is the Thanksgiving dessert for people who can't choose between pumpkin pie and cheesecake. It has to be made a day ahead, which frees up the oven on the day.
- Room-temperature cream cheese beats smooth on low speed, so you never need to whip the batter hard and trap the air that makes cheesecakes puff and crack.
- Baking at 325°F in a water bath keeps the edges from overcooking before the center sets, giving an even, silky texture.
- Cooling slowly in the turned-off oven avoids the sudden temperature drop that splits the top.
Ingredients
For the crust
For the filling
To serve
You will need
- 9-inch springform pan
- Heavy-duty aluminum foil
- Large roasting pan
- Stand or hand mixer
Method
Tap a step number to mark it done.
Make the crust
Heat the oven to 325°F. Wrap the outside of a 9-inch springform pan in a double layer of heavy-duty foil. Mix the crumbs, sugar and melted butter, press firmly into the bottom of the pan and bake for 10 minutes. Let it cool while you make the filling.
Beat the filling
Beat the cream cheese, sugar and brown sugar on low until completely smooth, scraping the bowl. Add the pumpkin, flour, vanilla, spices and salt and mix on low until even. Add the eggs one at a time, mixing just until each disappears.
Set up the water bath
Pour the filling over the crust and smooth the top. Set the springform in a roasting pan and pour in hot water to come about 1 inch up the side of the foil.
Bake
Bake for 70 to 80 minutes, until the edges are set and slightly puffed and the center 3 inches still jiggles like set gelatin when you nudge the pan.
Cool slowly
Turn off the oven, prop the door open a few inches and leave the cheesecake inside for 1 hour. Lift it out of the water, remove the foil and run a thin knife around the edge.
Chill
Cool to room temperature, then refrigerate uncovered for at least 6 hours or overnight before slicing. Serve with whipped cream.
Cook's notes
- Lumpy batter comes from cold cream cheese. Leave it out for 2 hours, or unwrap it and microwave in 10-second bursts until soft.
- Use a clean, hot knife for slicing, wiping it between cuts, for neat slices.
- It keeps 5 days in the fridge, or freeze whole or in slices for up to 2 months; thaw overnight in the fridge.
Nutrition per serving
405 calories
$0.94 estimated cost per serving
Where the calories come from
| Protein | 6% of calories | 6 g |
|---|---|---|
| Carbs | 33% of calories | 34 g |
| Fat | 61% of calories | 28 g |
| Fiber | 1 g | |
| Sodium | 320 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
How do you keep pumpkin cheesecake from cracking?
Mix on low so you don't beat in air, bake at 325°F in a water bath, stop baking while the center still jiggles, and cool it slowly in the turned-off oven.
How do you know when pumpkin cheesecake is done?
The outer edge is set and slightly puffed, and the center 3 inches wobble as a unit when you nudge the pan. It finishes setting as it cools and chills.
Can I use pumpkin pie filling instead of pumpkin puree?
No. Pie filling is already sweetened and spiced, so the cheesecake would be too sweet and the texture off. Use plain canned pumpkin puree.
