Pumpkin Cheesecake Recipe

Prepare pan

Preheat oven to 350°F (175°C). Wrap the outside bottom and about 1 inch up the sides of a 9-inch springform pan with a double layer of heavy-duty aluminum foil to prevent leaks.

Combine graham cracker crumbs, granulated sugar, ground cinnamon and salt in a medium bowl. Pour in melted butter and stir until the mixture resembles wet sand and holds together when pressed.

Press crumb mixture firmly and evenly into the bottom (and optionally about 1/2 inch up the sides) of the prepared springform pan using the bottom of a measuring cup or glass. Bake crust for 8–10 minutes until fragrant and set. Remove from oven and let cool slightly while preparing filling. Reduce oven temperature to 325°F (160°C).

Lower oven temperature to 325°F (160°C) if you have not already. Place a large kettle or roasting pan of boiling water on a lower rack to prepare for a water bath (optional but recommended for even baking).

Beat cream cheese

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat room-temperature cream cheese on medium speed until smooth and creamy, about 2–3 minutes, scraping down the bowl as needed to avoid lumps.

Add granulated sugar and brown sugar to the cream cheese and beat on medium speed until fully incorporated and smooth, about 1–2 minutes.

Add pumpkin puree and mix on low speed until combined and uniform in color, scraping the bowl to ensure no streaks remain.

Add eggs one at a time, mixing on low speed and scraping the bowl between additions. Add the extra yolk last and mix just until combined — avoid overmixing to minimize air incorporation.

With the mixer on low, add heavy cream, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt. Mix just until smooth and silky, about 20–30 seconds. Scrape down bowl and finish by folding once or twice with a spatula to ensure uniformity.

Pour the filling into the cooled crust and smooth the top with an offset spatula or the back of a spoon. Tap the pan gently on the counter to release any large air bubbles.

Place the springform pan inside a larger roasting pan. Pour enough hot water into the roasting pan to come about 1 inch up the outside of the springform pan (water bath). Carefully transfer to the oven and bake at 325°F (160°C) until the edges are set but the center still jiggles slightly when shaken — about 55–70 minutes. Start checking at 50 minutes to avoid overbaking; total time depends on oven and pan.

When done, turn off the oven and crack the oven door open. Leave the cheesecake inside to cool gradually for 1 hour (this helps prevent cracking).

Remove the pan from the oven and the water bath. Run a thin knife around the inside edge of the springform to loosen the cake from the sides (this helps prevent cracks while cooling). Cool completely on a wire rack for another hour, then refrigerate, uncovered, at least 6 hours or preferably overnight to set fully.

If using topping, whisk together sour cream, powdered sugar and vanilla extract in a small bowl until smooth. Spread evenly over chilled cheesecake about 15–30 minutes before serving, then return to refrigerator to set for 15–20 minutes.

Release springform sides, transfer cheesecake to a serving plate, slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled.