This pumpkin cheesecake delivers a crack-free, silky filling with warm autumn spices over a crisp graham cracker crust — the reliable recipe for Thanksgiving and fall entertaining.
24 oz (680g) full-fat block cream cheese, room temperature
¾ cup (150g) packed brown sugar
1 cup (240g) 100% pure pumpkin purée
½ cup (120g) full-fat sour cream, room temperature
3 large eggs, room temperature
1½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
¼ teaspoon salt
Notes
Do not use spreadable cream cheese — the extra water content prevents the filling from setting properly.
Fresh pumpkin purée works, but drain it on paper towels for 15 minutes first to remove excess moisture.
This cheesecake can be made up to 3 days ahead and stored covered in the refrigerator.
For the cleanest slices, wipe the knife blade with a damp cloth between every cut.
Serve with unsweetened whipped cream and a light dusting of cinnamon right before plating.
Tip tPreheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment. Mix crumbs, butter, sugar, and cinnamon until it resembles damp sand. Press firmly into the pan base. Bake 10 minutes. Cool. Beat cream cheese in a stand mixer on medium speed for 2 minutes until completely smooth. Scrape the bowl. Add brown sugar; mix on low 30 seconds. Add pumpkin, sour cream, spices, vanilla, and salt. Mix on low until smooth. Add eggs one at a time on low speed, mixing just until each disappears. Stop immediately after the last egg. Wrap the outside of the springform pan with two overlapping layers of heavy-duty foil, pressing up to the rim. Pour filling over the crust and smooth the top. Set wrapped pan in a roasting pan. Pour hot water into the roasting pan to reach 1 inch up the springform sides. Bake 55 to 65 minutes, until the edges look set and the center still jiggles gently. Turn off the oven. Crack the door open 2 inches. Leave cheesecake inside for 1 hour. Remove from the water bath. Cool on the counter 30 minutes. Refrigerate uncovered at least 6 hours or overnight. Run a thin knife around the inside edge. Release the springform ring. Slice with a warm, damp knife.ext
