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Pumpkin cheesecake on white plate showing smooth spiced filling and golden graham cracker crust
husseysands

Pumpkin Cheesecake

A silky, deeply spiced pumpkin cheesecake with a buttery graham cracker crust — baked in a water bath for a smooth, crack-free top every time. The filling deepens overnight in flavor and slices cleanly after a full refrigerating period.
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Prep Time 30 minutes
Cook Time 1 hour
7 hours
Total Time 8 hours 30 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

  • For the Crust
  • 1½ cups graham cracker crumbs about 12 full crackers, finely crushed
  • 5 tablespoons unsalted butter melted
  • 2 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon
  • For the Pumpkin Filling
  • 24 oz 3 blocks full-fat cream cheese, at room temperature
  • 1 cup canned pumpkin puree 100% pure — not pie filling
  • ¾ cup granulated sugar
  • ¼ cup packed brown sugar
  • ½ cup sour cream at room temperature
  • 3 large eggs at room temperature
  • 1 teaspoon pure vanilla extract
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon fine salt

Method
 

  1. Preheat & prepare. Preheat the oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan in a double layer of heavy-duty aluminum foil, covering all sides up to the rim.
  2. Make the crust. Combine crumbs, melted butter, sugar, and cinnamon. Stir until every crumb is coated. Press firmly into the pan base using the bottom of a glass. Bake for 10 minutes. Cool completely.
  3. Beat the cream cheese. Beat room-temperature cream cheese on medium speed for 2 to 3 minutes until completely smooth — zero lumps.
  4. Add pumpkin & spices. Add both sugars, all spices, and salt. Mix on medium-low until combined. Add pumpkin puree and sour cream. Mix until the batter is a uniform deep orange with no white streaks.
  5. Add the eggs. Switch to low speed. Add eggs one at a time, mixing just until each disappears — approximately 20 seconds each. Stop the mixer the moment the last egg is combined.
  6. Set up the water bath. Pour the filling over the cooled crust. Tap the pan gently 2 to 3 times. Place the foil-wrapped pan in a large roasting pan. Pour hot water in until it reaches halfway up the sides of the springform pan. Transfer carefully to the oven.
  7. Bake. Bake for 60 to 70 minutes — the edges should look set, the center should wobble slightly when nudged. Turn the oven off, prop the door open 1 inch, and leave the cheesecake inside for 1 full hour.
  8. Chill. Remove from the water bath. Run a thin knife around the edge between the filling and pan wall. Refrigerate uncovered for at least 6 hours, or overnight for the best texture and cleanest slices.

Notes

  • Room-temperature dairy is non-negotiable — cold cream cheese or cold eggs cause lumps that cannot be fixed once the batter is assembled.
  • Read your pumpkin label — it must say "100% pure pumpkin" with no added sugar or spices.
  • Warm your knife in hot water and dry it between every slice for clean, even cuts.
  • The cheesecake is at its best texture and flavor after 12+ hours of refrigerating — make it the day before serving when possible.
  • Freeze individual slices for up to 2 months, wrapped tightly — thaw overnight in the refrigerator.