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Creamy Baked Pumpkin Cheesecake Recipe

A perfect slice of two-layer pumpkin cheesecake showing a white cream cheese layer and an orange pumpkin layer, topped with whipped cream.
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Make a rich, creamy pumpkin cheesecake with a graham cracker crust. This recipe focuses on simple techniques for a smooth texture perfect for fall holidays.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 (15 ounce) can pumpkin puree
  • 3 large eggs

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from oven and let cool slightly.
  3. Prepare the filling: Beat the softened cream cheese and 1 1/2 cups sugar in a large bowl until smooth. Mix in vanilla extract, cinnamon, ginger, and nutmeg. Beat in the pumpkin puree until combined.
  4. Add eggs one at a time, mixing on low speed just until incorporated after each addition. Do not overmix the batter.
  5. Pour the filling over the cooled crust in the springform pan.
  6. Bake using a water bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
  7. Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly when gently nudged.
  8. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  9. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack.
  10. Chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight, before serving. Remove the springform ring before slicing.

Notes

  • For a guaranteed smooth texture, ensure your cream cheese is fully softened to room temperature before mixing.
  • If you prefer a spiced crust, substitute 1 teaspoon of ground cinnamon into the graham cracker mixture.
  • This cheesecake pairs well with a dollop of lightly sweetened whipped cream or a light dusting of cinnamon.

Nutrition

Find it online: https://delishsymphony.com/pumpkin-cheesecake-creamy-baked-recipe/