Pumpkin Pie Cheesecake
Equipment
- Zip-lock bag and rolling pin or food processor/blender
- stand mixer or
- kitchen scale for greater accuracy
- lasagna pan for water bath
- Aluminum foil
- Probe thermometer optional
- Piping bag with star tip optional
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs 150g
- ¼ cup granulated sugar 50g
- ½ tsp ground cinnamon
- ½ cup salted butter, melted 113g
For the Filling:
- 24 oz cream cheese, softened 680g
- ¾ cup granulated sugar 150g
- ½ cup packed brown sugar 100g
- 1 cup pumpkin puree 240g
- ⅓ cup heavy cream 80g
- 1 tsp vanilla extract
- 2 ¼ tsp pumpkin pie spice
see notes for individual spices for cheesecake - ⅛ tsp salt
- 3 large eggs, room temperature
For the Stabilized Whipped Cream Topping:
- 1 cup heavy whipping cream 227g
- ⅛ tsp xanthan gum
- ¼ cup powdered sugar 30g
- ½ tsp vanilla extract
- ground cinnamon, for dusting
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C).
- Prepare Crust: Mix crushed graham cracker crumbs, sugar, and cinnamon in a bowl. Add melted butter and stir until it resembles wet sand. Press into an 8-inch springform pan to form a crust. Bake for 10 minutes and let cool.
- Prepare Filling: Beat softened cream cheese with both sugars in a large bowl until creamy, about 2–3 minutes. Add pumpkin puree, heavy cream, vanilla, cinnamon, nutmeg, ginger, cloves, allspice, and salt. Mix until smooth. Gently add eggs one at a time, mixing just enough to combine to avoid over-mixing. Pour filling into cooled crust and smooth the top.
- Bake Cheesecake: Wrap springform pan tightly in tin foil to prevent water leaks. Place pan in a roasting pan and add hot water halfway up the sides for a water bath to prevent cracks. Bake at 350°F for 70–80 minutes until edges set and center jiggles slightly. Turn off oven, crack the door, and let cheesecake cool inside for at least 1 hour to avoid cracks.
- Chill Cheesecake: Remove cheesecake from water bath, cool fully at room temperature, cover, and chill in fridge for at least 4 hours or overnight.
- Prepare Stabilized Whipped Cream: Combine heavy cream, xanthan gum, powdered sugar, and vanilla in a chilled bowl. Whip until stiff peaks form, avoiding overwhipping. Transfer to a piping bag with a star tip.
- Assemble and Serve: Run a knife around cheesecake edge and remove springform ring. Pipe whipped cream in swirls on top. Dust with cinnamon. Slice with a warm knife and serve chilled.
Video
Notes
- Easy Graham Cracker Prep: Crush graham crackers in a zip-lock bag with a rolling pin or use a food processor.
- No Pumpkin Pie Spice: You can make your own here, or just add
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
-
¼ tsp ground ginger
-
¼ tsp ground cloves
-
⅛ tsp ground allspice
- Perfect Baked Texture: Check doneness with a slight jiggle in the center or a probe thermometer (150°F).
- Condensations: Dab condensation with a paper towel before decorating.
- Make in Advance: Prep 1–2 days ahead; add whipped cream before serving.
Nutrition
Serving: 1slice
Servings: 10 slices
