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Pumpkin Cheesecake

Course: Cakes & Cupcakes

Ingredients

  • 8 Ounces Graham Cracker Crumbs
  • 1/4 Cup Plus 1 Tablespoon Unsalted Butter Melted
  • 2 Tablespoons Sugar
  • 24 Ounces Cream Cheese Room Temperature
  • 1 Cup Plus 2 Tablespoons Sugar
  • 8 Ounces Sour Cream
  • 12 Ounces Pumpkin Puree
  • 1 Teaspoon Cinnamon
  • 1/2 Teaspoon Ginger
  • 1/8 Teaspoon Clove
  • 2 Tablespoons Brown Sugar
  • 3 Large Eggs
  • 1 Teaspoon Vanilla

Instructions

  • Combine graham cracker crumbs, melted butter, and 1 ounce sugar. Press into baking dish and bake at 450 degrees for 5 to 8 minutes until edges are dark brown. You should be able to smell it in the oven.
  • Beat cream cheese and remaining sugar on low-medium speed until there are no lumps. Incorporate as little air as possible.
  • Combine sour cream, pumpkin, spices, and brown sugar. Spoon into cream cheese while mixing on low. Scrape down sides of the bowl, mix again.
  • Combine eggs and vanilla. Add to cream cheese mixture slowly until smooth. If you have any lumps, you can strain the mixture.
  • Pour into cooled crust and bake in a water bath at 325 degrees for 1 hour until the center looks like jello when you shake the pan or reads 150 on a thermometer. If you overbake it will crack.