Pumpkin Cheesecake Recipe

Prepare pan

Preheat oven to 350°F (175°C). Grease the bottom and sides of a 9-inch (23 cm) springform pan and optionally line the bottom with parchment paper for easier removal.

Make crust

Combine graham cracker crumbs, granulated sugar, ground cinnamon, and salt in a medium bowl. Pour in the melted butter and stir until crumbs are evenly moistened and hold together when pressed.

Press and bake

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

Soften and mix cream cheese

Reduce oven to 325°F (160°C) if not already done. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium speed until smooth and free of lumps, about 2–3 minutes. Scrape down the sides of the bowl as needed.

Add sugars

With the mixer on low, add the granulated sugar and light brown sugar and beat until combined and slightly fluffy, about 1–2 minutes.

Incorporate pumpkin and dairy

Add the pumpkin puree, sour cream (or yogurt), vanilla extract, pumpkin pie spice, ground ginger (if using), and salt. Mix on low speed until uniform in color and texture, scraping the bowl once or twice.

Add eggs

Add the eggs and extra yolk one at a time, mixing on low speed just until incorporated after each addition. Avoid overbeating to minimize air whipped into the batter (overmixing can cause cracks). The batter should be smooth and pourable.

Assemble

Pour the filling into the warm (not hot) crust and smooth the top with a spatula. Tap the pan gently on the counter to release any large air bubbles.

Bake in a water bath (recommended)

Wrap the outside of the springform pan with a double layer of heavy-duty foil to prevent water from seeping in. Place the wrapped pan in a large roasting pan. Pour enough hot (not boiling) water into the roasting pan to come about halfway up the sides of the springform pan. Carefully transfer to the oven and bake at 325°F (160°C) for 55–70 minutes, or until the edges are set and the center still has a slight jiggle (about 3 cm / 1 inch).

Cool gradually

Turn off the oven and crack the oven door open. Let the cheesecake cool in the turned-off oven for 1 hour; this helps prevent cracking. After an hour, remove from the water bath and unwrap the foil. Run a thin knife around the edge of the cake to loosen (this prevents sticking/cracking as it cools).

Chill

Refrigerate the cheesecake, uncovered or loosely covered, for at least 6 hours or preferably overnight until fully set and chilled.

Chill equipment

Chill a medium mixing bowl and whisk or mixer attachments in the freezer for 10–15 minutes to help the cream whip up quickly.

Whip cream

Pour the cold heavy cream into the chilled bowl. Begin whipping at medium speed until it starts to thicken, then add the golden sugar and vanilla extract. Continue whipping to soft–medium peaks (holds shape but still slightly soft), about 2–4 minutes total. Taste and fold in the orange zest if using. Avoid overwhipping or you will get butter.

Sweetness adjustment

If you prefer sweeter cream, add another tablespoon of golden sugar and whip briefly to combine. Keep refrigerated until ready to serve.

Remove the chilled cheesecake from the springform pan and transfer to a serving platter. Spoon or pipe the golden sugar whipped cream on slices just before serving. Sprinkle with toasted pumpkin seeds and a light dusting of ground cinnamon if desired.

Store any leftover cheesecake, with whipped cream stored separately, covered in the refrigerator for up to 3–4 days.