Pumpkin Pie Cheesecake
Print Recipe Creamy blend of pumpkin pie and cheesecake, perfect for fall or Thanksgiving!
Servings: 10 slices
equipment (affiliate links
- kitchen scale for best accuracy
- Zip-lock bag and rolling pin or food processor/blender
- 10-inch round cake pan for water bath
- lasagna pan for water bath
- Probe thermometer optional
- Piping bag with star tip optional for applying whipped cream
Ingredients
For the Crust:
- 1 ½ c. (150 g) graham cracker crumbs
- ¼ c. (50 g) granulated sugar
- ½ tsp. ground cinnamon
- ½ c. (113 g) salted butter melted
For the Filling:
- 24 oz. (680 g) cream cheese softened
- ¾ c. (150 g) granulated sugar
- ½ c. (100 g) light brown sugar packed
- 1 c. (240 g) pumpkin puree
- ⅓ c. (80 g) heavy cream
- 1 tsp. vanilla extract
- 2 ¼ tsp. pumpkin pie spice
- ⅛ tsp. salt
- 3 large eggs room temperature
For the Stabilized Whipped Cream Topping:
- 1 c. (227 g) heavy whipping cream
- ⅛ tsp. xanthan gum
- ¼ c. (30 g) powdered sugar
- ½ tsp. vanilla extract
- ground cinnamon for dusting
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C).
- Prepare Crust: Crush graham crackers in a food processor or in a ziplock bag with a rolling pin. 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, pumpkin pie spice, 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: Place springform pan in 10-inch cake pan and place inside a roasting pan, or lasagna pan. Add hot water to pan high enough that it doesn't spill into the cake pan protecting the cheesecake - this helps 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 before removing.
- 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.
Serving: 1slice | Calories: 773kcal | Carbohydrates: 76g | Protein: 10g | Fat: 49g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 179mg | Sodium: 582mg | Potassium: 278mg | Fiber: 2g | Sugar: 54g | Vitamin A: 5430IU | Vitamin C: 1mg | Calcium: 151mg | Iron: 2mg
