Description
Silky smooth pumpkin cheesecake with warm fall spices, buttery graham cracker crust, and a perfectly crack-free top. This make-ahead dessert is the ultimate Thanksgiving centerpiece that’s easier than you think!
Ingredients
Scale
For the Graham Cracker Crust:
- 1 3/4 cups graham cracker crumbs (about 12–14 full sheets)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1/4 teaspoon salt
For the Pumpkin Cheesecake Filling:
- 24 ounces (3 blocks) cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 3 large eggs, room temperature
- 1/2 cup heavy cream or sour cream, room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 tablespoon all-purpose flour (optional, helps prevent cracking)
For Serving (Optional):
- Whipped cream
- Caramel sauce
- Candied pecans or walnuts
- Extra sprinkle of cinnamon
Instructions
- Prepare the Pan: Position oven rack in the lower third of the oven and preheat to 350°F (175°C). Wrap the outside of a 9-inch springform pan (bottom and sides) with 2-3 layers of heavy-duty aluminum foil. This prevents water from the water bath from seeping in. You can also line the bottom of the pan with parchment paper for easier removal.
- Make the Crust: In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and salt. Mix with a fork until the mixture resembles wet sand and holds together when squeezed. Press the mixture firmly into the bottom of the prepared springform pan and slightly up the sides (about 1/2 inch). Use the bottom of a measuring cup or glass to compact it firmly. Bake for 10 minutes, then remove and let cool while you prepare the filling. Reduce oven temperature to 325°F (163°C).
- Beat the Cream Cheese: In a large mixing bowl using an electric mixer on medium speed, beat the softened cream cheese for 2-3 minutes until completely smooth, light, and fluffy with no lumps. Scrape down the sides of the bowl frequently. This step is crucial for smooth texture!
- Add Sugar and Pumpkin: Add the sugar and beat for 1-2 minutes until well combined. Add the pumpkin puree and beat until fully incorporated and smooth. Scrape down the sides and bottom of the bowl to ensure everything is evenly mixed.
- Add Remaining Ingredients: Add the eggs one at a time, mixing on low speed just until each egg is incorporated. Don’t overmix—excessive mixing incorporates too much air, which causes cracks. Add the heavy cream (or sour cream), vanilla extract, pumpkin pie spice, salt, and flour (if using). Mix on low speed just until combined and smooth. The batter should be silky and pourable.
- Pour and Smooth: Pour the filling over the pre-baked crust in the springform pan. Use a rubber spatula to smooth the top evenly. Tap the pan gently on the counter 2-3 times to release any air bubbles.
- Prepare Water Bath: Place the foil-wrapped springform pan into a large roasting pan. Boil water in a kettle. Carefully pour the hot water into the roasting pan (not into the cheesecake!) until it comes about 1 inch up the sides of the springform pan. The water bath ensures even, gentle cooking and prevents cracking.
- Bake: Carefully transfer the roasting pan with the water bath to the oven. Bake at 325°F for 1 hour 15 minutes to 1 hour 30 minutes. The cheesecake is done when the edges are set but the center still jiggles slightly when you gently shake the pan (about a 2-inch circle in the middle). The center should register 150°F on an instant-read thermometer. Don’t overbake—it will continue cooking as it cools.
- Turn Off Oven: Turn off the oven and crack the oven door open about 4 inches. Let the cheesecake cool in the oven for 1 hour. This gradual temperature change prevents cracking from thermal shock.
- Remove and Cool: Remove the cheesecake from the water bath and remove the foil. Run a thin knife around the edge of the cheesecake to loosen it from the pan sides (this prevents cracking as it cools and contracts). Let it cool to room temperature on a wire rack, about 1-2 hours.
- Refrigerate: Once at room temperature, cover the cheesecake (still in the springform pan) with plastic wrap or aluminum foil and refrigerate for at least 4 hours, preferably overnight. The cheesecake needs this time to fully set and develop its flavors.
- Remove from Pan and Serve: When ready to serve, remove the sides of the springform pan. Use a large spatula to carefully transfer the cheesecake to a serving plate, or serve directly from the springform base. Slice with a sharp knife, wiping it clean between cuts for neat slices. Top with whipped cream, caramel, or candied nuts if desired.
Notes
- Room Temperature Ingredients: This is crucial! Cold ingredients create lumps and don’t blend smoothly. Plan ahead and let cream cheese, eggs, and cream sit at room temperature for 1-2 hours.
- Don’t Overmix: Once eggs are added, mix just until incorporated. Overmixing adds air bubbles that expand during baking and cause cracks.
- Water Bath is Important: The humid environment prevents the top from drying out and cracking. Don’t skip it!
- The Jiggle Test: The cheesecake should wobble like jello in the center when done. It firms up completely as it cools.
- Patience is Key: Don’t rush the cooling or chilling process. Slow cooling prevents cracks, and proper chilling ensures perfect texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 385
- Sugar: 24g
- Sodium: 280mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 115mg