Pumpkin Cheesecake Recipe

Prepare oven and pan

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

Combine crust ingredients: In a medium bowl, mix 1 1/2 cups graham cracker crumbs, 2 tbsp granulated sugar, 1/2 tsp ground cinnamon, and 1/8 tsp salt until evenly distributed.

Add melted butter and mix: Pour 6 tbsp melted butter over the crumb mixture and stir until the mixture holds together when pressed.

Press and bake crust: Press the mixture firmly and evenly into the bottom (and 1/2" up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or glass. Bake for 10 minutes, then remove from oven and let cool slightly while you prepare the filling. Reduce oven temperature to 325°F (165°C).

Bring cream cheese to room temperature and preheat: Ensure 24 oz cream cheese is soft (room temperature) so it blends smoothly. Preheat oven to 325°F (165°C) if not already set.

Beat cream cheese and sugars: In a large bowl or stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth and free of lumps (about 2–3 minutes). Add 1 cup granulated sugar and 1/4 cup packed light brown sugar and beat until combined and creamy, scraping down the bowl as needed.

Add pumpkin and flavorings: With the mixer on low, add 1 1/2 cups pumpkin puree, 2 tsp pumpkin pie spice, 1/2 tsp fine salt, and 2 tsp vanilla extract. Mix until just combined.

Incorporate cornstarch and dairy: Sprinkle in 2 tsp cornstarch, then add 1/2 cup sour cream and 1/4 cup heavy cream. Mix on low speed until smooth and homogeneous.

Add eggs gently: Add the 3 large eggs one at a time, mixing briefly after each addition just until incorporated. Do not overmix—stop as soon as eggs are combined to avoid adding excess air.

Strain (optional) and pour: For an ultra-smooth cheesecake, pass the filling through a fine-mesh sieve into a large bowl, then pour the filling over the pre-baked crust, smoothing the top with a spatula.

Prepare a water bath (recommended): Wrap the outside of the springform pan with a double layer of heavy-duty foil to prevent leaks. Place the pan in a large roasting pan and pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.

Bake until set: Carefully transfer to the oven and bake at 325°F (165°C) for 55–70 minutes, or until the edges are set and the center still slightly jiggles when the pan is gently shaken. The internal temperature should be about 150–155°F (65–68°C).

Cool gradually: Turn off the oven and crack the oven door open; let the cheesecake cool in the oven for 1 hour to prevent cracking. Then remove from the oven and from the water bath, unwrap the foil, and set the pan on a wire rack to finish cooling to room temperature (about 1–2 hours).

Chill: Once at room temperature, cover the cheesecake loosely with plastic wrap and refrigerate at least 6 hours, preferably overnight, to firm up completely.

Make whipped cream: About 15–30 minutes before serving, chill a medium mixing bowl and whisk or mixer bowl if possible. Pour 1 cup cold heavy whipping cream into the chilled bowl. Add 2 tbsp confectioners' sugar and 1/2 tsp vanilla extract. Whip on medium-high speed until soft peaks form, about 2–3 minutes. Do not overwhip; stop when peaks hold but still look glossy.

Assemble and garnish: Release the chilled cheesecake from the springform pan onto a serving plate. Pipe or spread the whipped cream on top or serve dollops on each slice. Lightly dust with 1/4 tsp ground cinnamon and sprinkle toasted pecans or crumbled gingersnaps (optional) over the top for texture and extra flavor.

Serve: Slice with a warm, clean knife (wipe between slices) and serve chilled. Store leftovers covered in the refrigerator for up to 4 days.