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5 from 9 votes

Pumpkin Pie Cheesecake

Course cheesecake, Dessert
Cook Time 1 hour
Total Time 1 hour
Author Divas Can Cook

Ingredients

  • FOR THE CRUST
  • 1 1/2 cups crushed graham crackers I used cinnamon kind
  • 5 tablespoons butter melted
  • 1 tablespoon sugar
  • FOR THE CHEESECAKE
  • 3 8 oz packs cream cheese, room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • 3 eggs room temperature
  • 2-3 teaspoons cinnamon
  • 1/2 teaspoon all-spice
  • 1/4 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • pecans optional garnish
  • CINNAMON WHIPPED TOPPING
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • cinnamon enough to taste

Instructions

  • Place a pan of water in the oven on the middle rack and preheat oven to 350.
  • Make the crust by combining graham crackers, butter and sugar in a bowl until large crumbs forms.
  • Press the crumbs into the bottom of a greased, nonstick, 7-inch spring-form pan and freeze for 30 minutes or until set.
  • In a large bowl, cream together the sugar and cream cheese until smooth.
  • Add vanilla extract.
  • Mix in the pumpkin, followed by the eggs, cinnamon, all-spice,ginger and nutmeg. (remember to mix ONLY until combined. Mixing creates air and lots of air makes the cheesecake crack.)
  • Pour the batter into the prepare pie crust. Shake the pan gently to even the batter out.
  • Place foil paper around the bottom of the springform pan to prevent water from leaking in. (better safe than sorry)
  • Place the pan into the oven inside the pan of water.
  • Bake for 60 minutes. (DO NOT OPEN THE OVEN DURING THIS TIME)
  • After 60 minutes, turn off the oven and crack the oven door open.
  • Allow the cheesecake to cool slowly in the oven.The center will be slightly jiggly.
  • When the cheesecake is cool enough to handle, place on a cooling rack and allow it to cool completely. Do no remove it from the pan,
  • Repair any cracks if needed, while the cheesecake is warm. (see video)
  • Cover with plastic wrap and refrigerate for 8 hours or overnight.
  • The next day, remove the cheesecake carefully from the pan.
  • Use a napkin to dab away any condensation from the surface of the cheesecake.
  • Garnish with pecans and cinnamon whipped cream when ready to serve.
  • To make the cinnamon whipped cream, chill a bowl and beaters in a freezer.
  • Add whipping cream to the bowl and beat on high speed until it starts to thickened.
  • Add powdered sugar and continue beating.
  • Add cinnamon and beat until light and fluffy.
  • Refrigerate until ready to use.

Video

Notes

~TIPS~
Make sure all ingredients are room temperature.
Do not overmix! It's ok to beat the sugar and cream cheese like crazy though.
Don't skip the water bath!