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Traditional Pumpkin Cheesecake

Creamy Traditional Pumpkin Cheesecake for Cozy Fall Nights

Enjoy this Traditional Pumpkin Cheesecake, a delightful fusion of cheesecake and pumpkin pie perfect for fall gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chilling Time 4 hours
Total Time 5 hours 40 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Graham Cracker Crumbs Substitute with digestive biscuits for a unique twist.
  • 1/4 cup Granulated Sugar Sweetens both the crust and filling.
  • 1/2 cup Melted Butter Ensure it's fully melted for smooth mixing.
For the Filling
  • 24 oz Cream Cheese 3 packages, softened.
  • 1 cup Pumpkin Puree Avoid pumpkin pie filling which has added spices.
  • 3 large Eggs Add one at a time to prevent overmixing.
  • 1/4 cup Sour Cream Greek yogurt can serve as a suitable substitute.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for the best results.
  • 1 teaspoon Ground Cinnamon Delivers warm and inviting notes.
  • 1/2 teaspoon Ground Nutmeg Adds depth to your pumpkin spice palette.
  • 1/4 teaspoon Ground Cloves Contributes rich aroma and flavor.
  • 1/4 teaspoon Salt Balances sweetness.

Equipment

  • 9-inch springform pan
  • Mixing Bowl
  • Electric Mixer
  • Baking dish for water bath

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C).
  2. In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and cool.
  3. Beat the softened cream cheese until creamy and smooth. Gradually add granulated sugar, then mix in pumpkin puree, sour cream, vanilla, and spices.
  4. Add eggs one at a time, mixing just until combined after each addition.
  5. Pour the pumpkin filling over the cooled crust and smooth the top with a spatula.
  6. Place the springform pan in a larger baking dish filled with hot water, halfway up the sides. Bake for 60-70 minutes until the center has a slight jiggle.
  7. Turn off the oven and crack the oven door to let the cheesecake cool for 1 hour.
  8. Remove the cheesecake from the oven and water bath, then chill in the refrigerator for at least 4 hours, ideally overnight.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 30gProtein: 5gFat: 20gSaturated Fat: 12gCholesterol: 85mgSodium: 280mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 900IUVitamin C: 2mgCalcium: 80mgIron: 1mg

Notes

For the best flavor and texture, make your Traditional Pumpkin Cheesecake a day in advance and chill it overnight.

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