Oct 10

Pumpkin Cheesecake

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Happy Thanksgiving y’all! This is the ultimate pumpkin cheesecake. I served a piece to our friend last night when she was over and she said it was the most perfect dessert she could possibly imagine. So, there’s that. It is perfectly creamy, rich, and not too sweet. The graham cracker crust is a fav of mine. Jess is a cheesecake snob, and it passed her test with flying colors. You must make this.

Ready in: 3h
Prep: 30m
Servings: 12


  • Pie Crust:
  • 1 1/2 cups of graham cracker crumbs
  • 8 tbsp of melted butter
  • 1 tbsp sugar
  • 1 tsp cinnamon
  • Cheesecake filling:
  • 3 8oz blocks of cream cheese (750 gms) at room temperature
  • 1 1/2 cups of brown sugar
  • 1 3/4 cups of canned pumpkin (15 oz)
  • 4 eggs
  • 1 tbsp vanilla
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground ginger
  • pinch of salt
  • 2 tbsp flour


  1. Preheat oven to 350 degrees and grease a 9-inch springform pan. I would suggest wrapping the outside of the pan in heavy-duty tin foil and preparing a large casserole dish that will be used as a water bath for when you bake the cheesecake.
  2. First things first - let's start with the crust. In a large bowl mix together the graham cracker crumbs, melted butter, sugar, and cinnamon. After mixed together pour into prepared spring pan and push the mixture down with the back of a spatula. Make sure it's packed in there well. Place in the oven for 8 minutes, then remove and let cool fully.
  3. While the crust is baking, get started on the filling. Firstly, using a stand or a handheld mixer and cream together the cream cheese and brown sugar. Take your time here and really let the sugar dissolve. Mix about 8 minutes.
  4. While the cream cheese and sugar are mixing, start on the pumpkin mix. In a large bowl mix together the pumpkin, eggs, vanilla, spices, flour, and salt. Incorporate fully but don't overmix.
  5. Once the cream cheese mixture is smooth, pour the pumpkin mixture into the cream cheese bowl and mix them together until fully incorporated.
  6. Now that the crust is cooled, pour the pumpkin mixture into the pan and smooth out the top with a spatula.
  7. OK, water bath time. This is part of the key to having a cheesecake that does not crack. Place the cheesecake into a large baking pan that is big enough to fit the cheesecake pan. Pour boiling water into the large pan and fill until water comes halfway up the walls of the cheesecake pan. Place pan in the oven and bake for 60-70 minutes.
  8. After baking time is done, turn off the oven and DO NOT OPEN THE DOOR. Let the cheesecake sit in the oven for an hour as the temperature drops. After the hour, remove from the oven and place in the fridge for 1 hour. Then try not to eat the entire cake by yourself in one sitting!