Pumpkin Pie Cheesecake
Equipment
- 1 9-inch springform pan
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 hand mixer or stand mixer
- 1 Rubber spatula
- 1 Baking sheet
- 1 Measuring cups and spoons
Ingredients
- 1 3/4 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
- 3 8-ounce packages cream cheese softened
- 1 cup light brown sugar packed
- 1 cup canned pumpkin puree
- 3 large eggs
- 1/4 cup sour cream
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 325°F (163°C).
- In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter.
- Press the crumb mixture into the bottom of a 9-inch springform pan to form a crust.
- In a large bowl, beat cream cheese with a mixer until smooth.
- Add brown sugar and beat until well combined.
- Mix in pumpkin puree, eggs, sour cream, flour, vanilla extract, cinnamon, ginger, nutmeg, and salt.
- Pour the cheesecake batter over the prepared crust in the springform pan.
- Place the springform pan on a baking sheet and bake for 1 hour.
- Turn off the oven and let the cheesecake rest inside for another 1 hour.
- Remove the cheesecake from the oven and let it cool to room temperature.
- Refrigerate the cheesecake for at least 4 hours before serving.
- Carefully remove the springform pan's outer ring before slicing to serve.
Notes
To prevent cracks on the surface of the cheesecake, make sure all your ingredients are at room temperature before mixing, and do not overbeat the batter. Additionally, if you notice the cheesecake browning too quickly, you can tent it with aluminum foil during the last 20 minutes of baking.
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