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Paula Deen Pumpkin Cheesecake - recipe card

Paula Deen Pumpkin Cheesecake

  • Author: Anabelle Mclean
  • Prep Time: 25
  • Cook Time: 65
  • Total Time: 330
  • Yield: 4 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

A rich, creamy pumpkin cheesecake with a buttery graham cracker crust and warm autumnal spices. The filling blends cream cheese, pumpkin puree, and cinnamon for a velvety texture that sets firm yet slices cleanly. Perfect for Thanksgiving or any fall gathering.

Ingredients

Scale
  • For the crust:
  • 1 1/2 cups graham cracker crumbs, finely ground
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 1/2 teaspoon ground cinnamon
  • For the filling:
  • 16 ounces full-fat cream cheese, softened to room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 3 large eggs, room temperature
  • 1 cup pure pumpkin puree, not pumpkin pie filling
  • 1/4 cup full-fat sour cream, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons all-purpose flour
  • For the topping:
  • 1/2 cup full-fat sour cream, chilled
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon ground cinnamon, for garnish

Instructions

  1. Preheat the oven to 325°F / 163°C. Position an oven rack in the center of the oven. Lightly grease a 7-inch springform pan with butter or nonstick cooking spray, making sure to coat the sides thoroughly so the cheesecake releases cleanly after baking.
  2. In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and ground cinnamon, stirring with a fork until evenly blended. Pour the melted butter over the crumb mixture and toss with the fork until every crumb is moistened and the mixture resembles wet sand.
  3. Press the crust mixture firmly and evenly into the bottom of the prepared springform pan. Use the flat bottom of a measuring cup or drinking glass to compact the crust, pressing it up the sides about 1 inch. Place the pan in the refrigerator to chill while you prepare the filling, which helps the crust hold its shape during baking.
  4. In a large mixing bowl, beat the softened cream cheese with an electric hand mixer on medium speed for 2 to 3 minutes, scraping down the sides of the bowl halfway through. The cream cheese should be completely smooth with no lumps before adding any other ingredients, as lumps now cannot be smoothed out later.
  5. Gradually add the granulated sugar and brown sugar to the cream cheese, beating on medium speed for 1 to 2 minutes until the mixture is light and fluffy. Stop once to scrape down the sides and bottom of the bowl with a rubber spatula to ensure all the sugar is incorporated.
  6. Add the eggs one at a time, beating on low speed after each addition just until the yolk disappears into the batter. Overbeating the eggs incorporates too much air and causes the cheesecake to puff up and crack during baking, so mix only until combined and no streaks of egg remain.
  7. Add the pumpkin puree, sour cream, vanilla extract, cinnamon, nutmeg, ginger, and fine sea salt to the bowl. Beat on low speed for 30 to 45 seconds until the pumpkin is fully incorporated and the batter is a uniform orange color with no streaks of cream cheese. Scrape down the sides of the bowl one final time.
  8. Sprinkle the all-purpose flour over the top of the batter and fold it in gently with a rubber spatula using broad, sweeping strokes. The flour helps stabilize the filling and prevent the cheesecake from sinking in the center as it cools. Mix just until no streaks of flour remain visible.
  9. Pour the cheesecake filling into the chilled crust, using the spatula to spread it into an even layer. Tap the pan gently on the counter 3 or 4 times to release any large air bubbles trapped in the batter. The surface should look smooth and level.
  10. Place the springform pan in a large roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath creates gentle, even heat that prevents the cheesecake from cracking or browning too quickly. If worried about water leaking into the pan, wrap the outside tightly in two layers of heavy-duty aluminum foil first.
  11. Bake the cheesecake at 325°F / 163°C for 55 to 65 minutes. The cheesecake is done when the edges are set and puffed slightly, but the center 2 inches still jiggles gently when the pan is shaken, like set gelatin. The internal temperature in the center should read 150°F / 66°C on an instant-read thermometer.
  12. Turn off the oven, crack the oven door open 1 to 2 inches, and leave the cheesecake inside for 1 hour. This gradual cooling prevents the drastic temperature change that causes the surface of cheesecakes to crack and split down the middle.
  13. Remove the cheesecake from the oven and water bath, then carefully run a thin knife around the inside edge of the pan while the cheesecake is still warm. This loosens the cake from the pan sides and prevents cracking as the cheesecake contracts during cooling. Cool completely at room temperature for 1 hour.
  14. In a small bowl, stir together the chilled sour cream and granulated sugar for the topping. Spread this mixture in a thin, even layer over the surface of the cooled cheesecake using an offset spatula. Sprinkle the top lightly with ground cinnamon, then cover and refrigerate for at least 4 hours or preferably overnight before slicing and serving.

Notes

Store leftover pumpkin cheesecake tightly covered in the refrigerator for up to 5 days. To freeze, wrap the fully cooled cheesecake (without the sour cream topping, if possible) in two layers of plastic wrap followed by aluminum foil; freeze for up to 2 months and thaw overnight in the refrigerator before serving. To serve from the refrigerator, let slices sit at room temperature for 15 to 20 minutes for optimal creamy texture. Reheating is not recommended, as it will soften the texture and alter the consistency.

Nutrition

  • Calories: 892
  • Sugar: 65g
  • Sodium: 650mg
  • Unsaturated Fat: 31g
  • Carbohydrates: 84g
  • Fiber: 3g
  • Protein: 14g
  • Cholesterol: 258mg

Keywords: Paula Deen pumpkin cheesecake, pumpkin cheesecake recipe, Paula Deen cheesecake, Thanksgiving dessert, fall cheesecake, pumpkin spice cheesecake, Graham cracker crust cheesecake, Southern dessert, cream cheese pumpkin pie, easy pumpkin cheesecake

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Find it online: https://bellesbestbites.com/paula-deen-pumpkin-cheesecake/