Amazing Pumpkin Cheesecake

piece of pumpkin cheesecake with a caramel drizzle and whipped cream all on a white plate

Elevate your Thanksgiving meal this holiday season by combining pumpkin pie and the silky texture of cheesecake to get this creamy Pumpkin Cheesecake.

Course Dessert

Cuisine American

Keyword Cheesecake, Pumpkin, Pumpkin Cheesecake, Pumpkin Cheesecake Recipe

Prep Time 20 minutes

Cook Time 1 hour 10 minutes

Cooling time 2 hours

Total Time 3 hours 20 minutes

Servings servings

Calories 367kcal

Author Lauren's Latest

Ingredients

For the Crust

1 1/4 cups graham cracker crumbs
6 tablespoons butter melted
2 tablespoons granulated sugar

For the Pumpkin Cheesecake Filling

24 oz. cream cheese at room temperature, 3 packages
3/4 cup granulated sugar
3/4 cup brown sugar
4 large eggs at room temperature
1 cup pumpkin puree
2 tablespoons all purpose flour
2 teaspoons vanilla
1/2 teaspoon ground ginger
1 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves

Instructions

Preheat oven to 350 degrees. Wrap the exterior of a 9-inch springform pan well in heavy duty foil to prepare it for a water bath. (It may take two or three layers to ensure it is sealed well.)
In a medium bowl, stir graham cracker crumbs with melted butter and sugar until moist. Press into the bottom and up the sides of springform pan. Bake 8 minutes.
Reduce oven temperature to 325 degrees.
In a large bowl, stir cream cheese with sugar and brown sugar until completely smooth and well combined. Scrape the sides of the bowl and stir again to ensure a well mixed batter. Stir in pumpkin, flour, vanilla and spices. Scrape the sides and bottom of the bowl and mix again to ensure a uniform, lump-free batter. In a separate bowl, crack eggs and beat together. All at once, pour eggs in and stir until just combined.
Pour cheesecake filling into graham cracker crust and smooth the top. Place into the center of a roasting pan and pour in hot water to roasting pan until water is half way up the cheesecake pan, about 1 1/2-2 inches of water. Bake 70 minutes. Turn oven off, crack oven door and cool cheesecake 1-2 hours before removing, bringing to room temperature, covering and refrigerating.
To serve, remove springform pan edges, cut cheesecake into slices and serve with whipped cream and caramel sauce.

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