Description
Silky, spiced pumpkin cheesecake with a buttery graham cracker crust and a cream cheese filling, baked low and slow in a water bath for a crack-free top. The result is a perfectly balanced dessert with warm cinnamon, ginger, and nutmeg that screams fall but works year-round. Fully non-alcoholic and made without any pork products.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs (about 12 full sheets, finely crushed)
- 2 tbsp granulated sugar
- 1/4 tsp kosher salt
- 6 tbsp unsalted butter, melted
- For the filling:
- 16 oz full-fat cream cheese, softened to room temperature
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 3 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 1/2 cup full-fat sour cream, room temperature
- 2 tsp vanilla extract
- 1 1/4 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp kosher salt
- For the topping (optional):
- 1 cup heavy whipping cream, cold
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 325°F / 163°C. Position a rack in the lower third of the oven. Wrap the outside of a 9-inch springform pan tightly with two layers of heavy-duty aluminum foil, ensuring no seams or gaps; this prevents water from seeping in during the water bath. Set aside.
- Make the crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and kosher salt. Stir with a fork until uniform. Drizzle in the melted butter and mix until the crumbs resemble wet sand and hold together when squeezed. Press the mixture firmly and evenly into the bottom and about 1 inch up the sides of the prepared springform pan, using the flat bottom of a measuring cup to compact it. Bake for 10 minutes, then remove and set on a wire rack to cool while you make the filling. Reduce oven temperature to 300°F / 149°C.
- Make the filling: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened cream cheese on medium-low speed until completely smooth and lump-free, about 2 minutes. Scrape down the bowl and paddle. Add the granulated sugar and brown sugar and beat on medium-low until fully incorporated, about 1 minute; do not whip air into the mixture. Scrape again.
- Add the eggs and egg yolk one at a time, beating on low speed just until each is incorporated before adding the next. Overmixing at this stage incorporates air, which can cause cracks. Scrape down the bowl after the last addition.
- Add the pumpkin puree, sour cream, vanilla extract, cinnamon, ginger, nutmeg, cloves, and kosher salt. Beat on low speed until completely smooth and uniform, about 1 minute. Scrape the bowl and give a final stir with a spatula to ensure no streaks remain.
- Pour the filling over the cooled crust and smooth the top with an offset spatula. Tap the pan gently on the counter a few times to release any large air bubbles. Place the springform pan inside a large roasting pan. Pour very hot tap water into the roasting pan until it reaches halfway up the sides of the springform pan. Do not splash water into the filling.
- Bake at 300°F / 149°C for 60 to 75 minutes, or until the center is set but still slightly jiggly when the pan is nudged (like firm gelatin). The edges should look set and slightly puffed, while the center may look a bit wet; it will continue to set as it cools. Do not open the oven door during the first 45 minutes of baking.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar (prop it open with a wooden spoon) for 30 minutes. This gradual cooling helps prevent cracking. Remove the springform pan from the water bath and transfer to a wire rack. Carefully remove the foil. Run a thin knife around the inside edge of the pan to loosen the cheesecake, then let it cool completely at room temperature, about 1 hour.
- Refrigerate uncovered for at least 4 hours, preferably overnight, to fully set and develop flavor. Once chilled, the center should be firm with a slight wobble. If making the topping, chill a metal bowl and whisk attachment in the freezer for 10 minutes.
- Make the topping (optional): In the chilled bowl, combine cold heavy cream, powdered sugar, and vanilla extract. Whip on medium-high speed until soft peaks form, about 2 minutes. Do not overwhip; it should be smooth and billowy. Dollop or pipe over the chilled cheesecake just before serving.
- To serve: Release the springform ring, slice with a hot, dry knife (wiping the blade clean between cuts) for clean edges. Serve chilled. Store leftovers in the refrigerator for up to 5 days.
Notes
Storage: Keep cheesecake tightly wrapped in the refrigerator for up to 5 days. Freezing: For longer storage, freeze whole or in individual slices. Wrap slices tightly in plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator. Reheating: Cheesecake is best served cold; do not reheat. To refresh the topping, rewhip chilled cream if needed. Tips: Use room-temperature dairy for a smooth batter. Do not overmix after adding eggs. A water bath is essential for even, crack-free baking. If you must skip the water bath, place a pan of hot water on the rack below the cheesecake. This recipe contains no alcohol and no pork products. For a gluten-free version, use gluten-free graham crackers.
Nutrition
- Calories: 1066
- Sugar: 72g
- Sodium: 735mg
- Unsaturated Fat: 39g
- Carbohydrates: 92g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 298mg
Keywords: pumpkin cheesecake, Alton Brown pumpkin cheesecake, pumpkin cheesecake recipe, Thanksgiving dessert, fall baking, cream cheese dessert, spiced pumpkin cake, homemade cheesecake, water bath cheesecake, graham cracker crust, holiday dessert