Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and ground cinnamon. Pour in the melted butter and stir until well combined and the mixture resembles wet sand.1.5 cups graham cracker crumbs, 0.25 cup granulated sugar, 0.5 tsp ground cinnamon, 6 tbsp unsalted butter
- Press the crust mixture evenly into the bottom of the prepared springform pan. Use the bottom of a glass or your fingers to compact it firmly.
- Bake the crust for 8-10 minutes, until lightly golden. Remove from oven and set aside to cool slightly while you prepare the filling. Reduce oven temperature to 325°F (160°C).
- In a large bowl, using an electric mixer on medium speed, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.3 packages cream cheese
- Add both granulated sugar and brown sugar to the cream cheese. Beat on medium-low speed until just combined and smooth, being careful not to overmix, as too much air can cause cracks.1 cup granulated sugar, 0.5 cup packed light brown sugar
- Add the pumpkin puree, eggs, egg yolk, and vanilla extract. Beat on low speed until just incorporated.1 can pumpkin puree, 2 large eggs, 1 large egg yolk, 2 tsp vanilla extract
- In a small bowl, whisk together the all-purpose flour, cinnamon, ginger, nutmeg, cloves, and salt.1 tbsp all-purpose flour, 1 tsp ground cinnamon, 0.5 tsp ground ginger, 0.25 tsp ground nutmeg, 0.125 tsp ground cloves, Pinch of salt
- Gradually add the dry spice mixture to the wet ingredients, beating on low speed until everything is just combined and the batter is smooth. Do not overmix.
- Wrap the outside of your springform pan tightly with several layers of heavy-duty aluminum foil to prevent water from seeping in if using a water bath. This helps prevent cracks and ensures an extra creamy texture.
- Pour the cheesecake batter over the cooled crust in the springform pan.
- Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform pan.
- Carefully transfer the roasting pan with the cheesecake to the preheated oven.
- Bake for 60-75 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
- Turn off the oven and prop the oven door open slightly (about 2-3 inches) with a wooden spoon. Let the cheesecake cool in the oven for 1 hour. This slow cooling helps prevent cracks.
- Remove the cheesecake from the oven and carefully lift it out of the water bath. Remove the foil.
- Let the cheesecake cool completely on a wire rack at room temperature for another 1-2 hours.
- Once completely cooled, cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow it to set fully and develop its flavors.
- In a cold bowl with cold beaters, whip the heavy cream on medium-high speed until soft peaks form.1.5 cups heavy whipping cream
- Add the powdered sugar, cinnamon, nutmeg, and vanilla extract. Continue beating until stiff peaks form.0.25 cup powdered sugar, 0.5 tsp ground cinnamon, 0.25 tsp ground nutmeg, 0.5 tsp vanilla extract
- Serve the Pumpkin Spice Cheesecake with a dollop of spiced whipped cream, a sprinkle of cinnamon, or a drizzle of caramel sauce, if desired.
Notes
Ensure all dairy ingredients are at room temperature for a smooth, lump-free batter. Don't overmix the filling once eggs are added to prevent cracks.
