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Pumpkin Cheesecake

Pumpkin Cheesecake

This recipe for pumpkin cheesecake is everything. Its super dense and creamy, but also has a fluffy texture! It has the perfect amount of pumpkin spice flavor!
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Dessert

Equipment

  • spring form pan

Ingredients
  

  • stick butter for coating pan
  • 4 8 oz. blocks of cream cheese, room temperature
  • 5 large eggs, room temperature
  • 2 cups sour cream, room temperature
  • 1 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 2 tbsp corn starch
  • 1½ tsp vanilla extract
  • 1 15 oz. can of pumpkin puree
  • 1 tbsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1 tsp lemon juice

For Powder Topping (optional)

  • 1/3 cup finely crushed graham crackers
  • 1/4 cup confectioners sugar
  • 1/2 tsp ground cinnamon

Instructions
 

  • Preheat oven to 300°.
  • Before putting bottom of spring pan together, place a piece of parchment paper on bottom of pan so its lining the bottom of pan. Put pan together and lock in place. Cut off any excess parchment paper hanging out of sides. ***this helps with taking cheesecake off of pan to serve on a plate, seeing there is no crust to this cheeescake.***
  • To prevent cheesecake from cracking:
    Tightly wrap foil around bottom of spring form pan, covering bottom and sides. Place your pan in a large casserole dish. Pour some water in casserole dish. I used about 1/2 cup of water. You don’t want your water to rise too high on the outside of your pan.
  • Coat inside of pan with butter, generously.
  • In the bowl of a stand mixer, or handheld mixer using paddle attachment, beat cream cheese until smooth, and no lumps.
  • Add your eggs one at a time until well combined into cream cheese.
  • Add sour cream and mix until smooth.
  • Add pumpkin puree. Beat until smooth.
  • Add sugar, brown sugar, ground cloves, cinnamon, ground ginger, cornstarch, vanilla and lemon juice. Beat until smooth for about 2-3 minutes.
  • Pour your batter into your greased spring form pan.
  • Bake cheesecake for 2 hours in preheated oven.
  • Your cheesecake should jiggle just a little when done.
  • Take cheesecake out of oven, and out of pan with water.
  • Let cool completely. Then chill in fridge overnight.
  • This cheesecake must be well chilled to set properly.
  • Serve plain or with graham cracker mixture. Enjoy!

Notes

*** It is so important to make sure that all of your cold ingredients are at room temperature when making this cheesecake. If anything is cold, it will lump up and not be as creamy as it should!***
 
 
Keyword cheesecake, dessert, fall, fall desserts, pumpkin