Go Back
+ servings

Spiced Pumpkin Cheesecake

New York style spiced Pumpkin Cheesecake with loads of pumpkin flavor from the pumpkin puree and pumpkin spice. A holiday showstopper!
Prep Time30 mins
Cook Time1 hr 30 mins
Cooling3 hrs
Total Time5 hrs
Course: Dessert
Cuisine: American
Keyword: dessert, holiday, pumpkin
Servings: 10
Calories: 657kcal
Author: Tricia

Equipment

  • 9-inch springform pan

Ingredients

For the crust:

  • 2 cups graham cracker crumbs (225g) about 14 sheets
  • 3 tablespoons granulated sugar
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon, or pumpkin spice
  • 5 tablespoons unsalted butter, melted (2 ½ ounces)

For the filling:

  • 1 ½ cups granulated sugar (335g)
  • 2 tablespoons all-purpose flour
  • 1 tablespoons pumpkin spice
  • 32 ounces cream cheese, room temperature
  • 15 ounce canned pumpkin puree (not pie filling)
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 cup sour cream, room temperature (8oz or 227g)
  • whipped cream for topping, optional

Instructions

To prepare the crust:

  • Preheat oven to 350°F.
  • In a food processor pulse the graham crackers to fine crumbs, about 30-seconds. Add the sugar, salt and cinnamon and pulse 2 or 3 times to combine. Add the warm melted butter in a slow, steady stream while pulsing. Process until the mixture is evenly moistened and resembles wet sand.
  • Transfer the crust mixture to a 9-inch springform pan. Using the bottom of a dry measuring cup press the crumb mixture into the bottom and 1-inch up the sides of the pan. Bake until set and fragrant, about 8 to 10 minutes. Remove to a wire rack to cool for at least 30 minutes while preparing the filling.
  • Once cooled, wrap the bottom and sides of the pan in a double or triple layer of heavy-duty foil. Set the springform pan in a large roasting pan.

To prepare the filling:

  • Reduce the oven temperature to 325°F.
  • Whisk together the sugar, flour and pumpkin spice; set aside.
  • In the bowl of a stand mixer with the paddle attachment, beat the cream cheese and pumpkin puree until smooth and creamy. Scrape down the sides and bottom of the bowl with a spatula. With the mixer running on medium-low slowly add the sugar and spice mixture. Beat until the filling is smooth, scraping down the sides and bottom of the bowl as needed.
  • With the speed set on medium add the eggs, one at a time, beating just until the yolk disappears before adding the next. Scrape the bowl again and blend on low just until the eggs are incorporated. Don’t over beat the filling.
  • Add the vanilla and sour cream and blend on low until incorporated. Scrape down the sides and bottom of the bowl and blend again on low for about 5 seconds, or until well mixed.
  • Pour the batter into the prepared pan. Fill the outer roasting pan with enough hot tap water to come halfway up the sides of the springform pan.
  • Bake at 325°F until the center jiggles slightly, the sides start to puff and the surface appears dry, about 90 to 100 minutes.
  • Turn off the oven and prop the oven door open slightly using a pot holder or wooden spoon. Allow the cheesecake to cool in the hot water bath for 1 hour. Transfer the cheesecake to a wire rack and remove the foil. Slide a small thin knife around the inside edges of the pan to loosen the sides of the cheesecake. Leave the cheesecake in the springform pan and cool to room temperature, about 2 hours.
  • Once cool, cover lightly with plastic wrap and refrigerate overnight or up to 24 hours.
  • To serve, remove the sides of the springform pan and carefully slide the cheesecake onto a serving platter. Pipe or dollop whipped cream around the outer edges of the cheesecake and garnish with additional pumpkin spice, if desired.
  • For clean, pretty slices use a large thin knife heated under hot running water. Carefully dry the knife before slicing. Repeat.

Notes

  • If you don’t have a food processor crush the graham crackers in a zipper bag using a rolling pin.
  • Cheesecake can be made 24 in advance of serving. Top with whipped cream just before serving.
  • Leftover cheesecake can be frozen for up to 2 months. Place individual slices on a baking sheet and flash freeze until set. Once frozen wrap each slice in plastic wrap then seal in an airtight container. Unwrap and thaw overnight in the refrigerator.
Nutrition information is calculated using an ingredient database and should be considered as an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 657kcal | Carbohydrates: 56g | Protein: 10g | Fat: 45g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 192mg | Sodium: 507mg | Potassium: 310mg | Fiber: 2g | Sugar: 43g | Vitamin A: 8252IU | Vitamin C: 2mg | Calcium: 156mg | Iron: 2mg