Description
Baked pumpkin cheesecake with graham cracker crust and pumpkin spice. From Alissa at Yummy Dishes.
Ingredients
Scale
Crust
- 1 3/4 cups (175g) graham cracker crumbs
- 3 tablespoons (38g) granulated sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons (85g) unsalted butter, melted
Filling
- 24 oz (681g) full-fat cream cheese, room temperature
- 1 cup (200g) packed light brown sugar
- 1 cup (245g) pumpkin puree (not pie filling)
- 1/4 cup (60g) sour cream
- 2 tablespoons (16g) all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
Instructions
- Heat the oven to 350°F (175°C). Wrap a 9-inch springform in two layers of foil. Mix crumbs, sugar, cinnamon, and butter; press into the pan. Bake 10 minutes. Cool. Lower the oven to 325°F (165°C).
- Beat the cream cheese until smooth. Beat in the brown sugar, then the pumpkin, sour cream, flour, spice, and vanilla. Scrape the bowl.
- Add the eggs on low, one at a time, just until combined.
- Pour into the crust. Set in a roasting pan and add hot water halfway up the foil.
- Bake 55 to 65 minutes until the edges are set and the center jiggles in a small circle. Turn the oven off, crack the door, rest 1 hour.
- Cool on a rack, then refrigerate at least 8 hours. Unmold and slice cold.
Notes
Use canned pumpkin puree, not pumpkin pie filling (that is already sweetened and spiced). The cake keeps 5 days refrigerated. A dollop of unsweetened whipped cream is enough — you do not need a second frosting recipe.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American