Print

The Ultimate Creamy Baked Pumpkin Cheesecake

A perfect slice of rich, orange pumpkin cheesecake with a graham cracker crust sitting on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this rich, velvety pumpkin cheesecake for your next fall gathering. This recipe delivers a flawless, crack-free texture with classic graham cracker crust flavor.

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 pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 (15 ounce) can pure pumpkin puree
  • 3 large eggs, room temperature

Instructions

  1. Preheat your oven to 325 degrees F. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Combine 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 the crust for 10 minutes. Remove from the oven and let it cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the 1 1/2 cups of sugar until fully combined.
  4. Mix in the vanilla extract, pumpkin pie spice, cinnamon, and nutmeg until blended. Beat in the pumpkin puree until the mixture is uniform.
  5. Add the eggs one at a time, mixing on low speed just until each egg is incorporated. Do not overmix the batter once the eggs are added.
  6. Pour the filling over the cooled crust in the springform pan.
  7. Bake using a water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
  8. Bake for 55 to 65 minutes, or until the edges are set but the center still jiggles slightly when gently nudged.
  9. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling helps prevent cracks.
  10. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack at room temperature.
  11. Chill the pumpkin cheesecake in the refrigerator for at least 6 hours, or preferably overnight, before serving. Remove the springform ring before slicing.

Notes

  • For the creamiest texture, ensure your cream cheese and eggs are at true room temperature before starting.
  • If you prefer a different crust, substitute Biscoff crumbs for the graham crackers.
  • Top with lightly sweetened whipped cream or a dusting of cinnamon before serving for an impressive presentation.

Nutrition

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