Pumpkin Cheesecake
Pumpkin Cheesecake is creamy and indulgent, made with cream cheese, pumpkin, spices, and vanilla in a graham cracker crust, perfect for a holiday party!
Servings: 12 servings
Calories: 492kcal
Equipment
- 1 9-inch springform pan
- 1 Stand mixer or electric hand mixer
Ingredients
Graham Cracker Crust
- 1 1/2 cups gluten free graham crackers finely ground
- 1/3 cup white sugar
- 6 tablespoons unsalted butter melted
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
Cheesecake Filling
- 24 ounces cream cheese softened (3 of the 8oz blocks)
- 3/4 cup white sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 3/4 cup pumpkin puree
- 1/2 tablespoon pumpkin pie spice
Instructions
Graham Cracker Crust
- Preheat oven to 350°F. Grease the bottom of a springform pan with butter and set aside.
- Add graham crackers to the food processor and pulse until there's just crumbs. Add sugar, spices, and melted butter. Pulse the food processor until everything is mixed together and the crumbs look wet.
- Press crumb mixture into the bottom of the springform pan, also pressing the crust a little bit up the side of the pan.
- Bake for 8-10 minutes. Remove and let cool while you prepare the filling.
Cheesecake Filling
- Using a stand mixer, cream together cream cheese, sugar, and vanilla extract on medium speed until smooth.
- Reduce mixer to medium-low speed and add one egg at a time, waiting for the egg to mix into the batter before adding the next one. Once all eggs are mixed in, add pumpkin puree and pumpkin pie spice, mixing until well-combined.
- Stop the mixer and use a silicone spatula to scrape the sides and bottom of the mixing bowl, making sure everything is mixed in.
- Pour the pumpkin mixture into the pre-baked crust. Tap the pan lightly on the counter a few times to help remove air bubbles from the batter.
- Place the pan on the middle rack in the oven. Bake at 350°F for 45-50 minutes, or until the edges of the cake are set and golden brown, and the middle still moves slightly when you gently move the pan.
- Turn the oven completely off, crack the door open and let the cake cool slowly for 1 hour. When time is up, remove from the oven and give it another 20 minutes to come to room temperature, then cover the cheesecake in plastic wrap and refrigerate for at least 4 hours.
Notes
Click on the time in the instructions to start a timer!
Storage
Refrigerate in an airtight container for 3-4 days.
Freeze for up to a month, wrapped tightly.
Recipe Tip
- Don't pull your cheesecake out of the oven right away. Turn the oven off, and crack the door open to bring the heat down gradually. This prevents cracks on the top of the cheesecake.
- When cracking the oven door after baking, set a timer to make sure you take the cheesecake out within one hour. This is a dairy-based cake, and you cannot leave it in the "danger zone" of temperature for too long. It needs to be in the refrigerator after the cool down time for food safety.
- Crack your egg into a small bowl before adding to the batter, to prevent losing eggshells in the filling. If this happens by accident, you can pass the filling through a fine mesh sieve to retrieve the eggshell.
- Place a layer of aluminum foil on a baking sheet, and place it on the oven rack below the cheesecake. This will prevent any liquid from the springform pan from dripping onto the bottom of the oven.
Nutrition
Calories: 492kcal | Carbohydrates: 44g | Protein: 6g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 135mg | Sodium: 296mg | Potassium: 129mg | Fiber: 1g | Sugar: 28g | Vitamin A: 3388IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg