Pumpkin Cheesecake

What sets this Pumpkin Cheesecake apart from all the others?

The pumpkin cheesecake filling is baked on a substantial pecan-graham cracker crust. The pecans add a lovely nutty note that is a perfect flavor partner with pumpkin.

A full cup of sour cream enhances the flavor of the cream cheese base and it adds richness and a subtle tang to the cheesecake filling.

Unlike some recipes that can be heavy on “pumpkin spice”, this one has a moderate and well-rounded spice level, allowing the pumpkin flavor to shine.

Whether you’re an experienced baker or a beginner, this easy-to-follow recipe creates a flavorful pumpkin cheesecake with perfectly balanced texture and taste.

Ingredient Notes

• Pumpkin Puree – Canned pumpkin puree has the most consistent flavor and moisture level. Do not use pumpkin pie filling. If you use homemade pumpkin puree, blot the puree with paper towels to ensure it doesn’t have too much water.
• Cream Cheese – Use only full-fat cream cheese for this recipe.
• Sour Cream – Adds a tangy note and richness to the cheesecake.
• Spices – If you have pumpkin pie spice mix you can use it in place the of the spices listed in the recipe. Use the same total amount.

• Combine the graham cracker crumbs (or whole crackers), pecans, sugar and cinnamon in a food processor and pulse to grind the nuts.
• Add the melted butter and process until it comes together.
• Pour the crumbs into a parchment lined cake pan or springform pan.
• Press the crumbs to an even layer and bake until golden brown.

• In a mixing bowl, combine the cream cheese and sugar. Scrape the bowl and beater to eliminate any lumps of cheese.
• Add the spices and sour cream.
• Add the pumpkin puree.
• Add the eggs. Scrape the bowl to eliminate any lumps.

• Pour the cheesecake batter into the pan with the crust.
• Set the pan into a larger pan and pour water to come halfway up the side of the cake pan. If you’re using a springform pan be sure to wrap the pan in foil to avoid leaks.
• Bake the cake until it softly jiggles as a mass. Cool completely then refrigerate until very cold before unmolding from the pan.

• Run the tip of a paring knife around the sides of the cake. If you used a springform pan, release the side of the pan to unmold the cake.
• If you used a regular cake pan, place a cardboard circle covered with plastic wrap over the cake. Either dip the pan into a bowl of very hot water, or flip the pan and use a blowtorch to warm the pan.
• Flip the cake out onto the plastic covered cardboard round. Remove the parchment from the crust then flip the cake onto a serving plate or a cardboard cake circle.

Pastry Chef tips for making the creamiest cheesecake

1. To avoid lumps of cream cheese in the batter, make sure the cream cheese is softened to room temperature before mixing. Thoroughly scrape the bowl after mixing the cheese and sugar, and after each addition of eggs to the batter.
2. Do not over mix the batter or mix on high speed, especially after the eggs are added. Over mixing aerates the batter, causing it to puff up and crack as it bakes.
3. Always bake the cake in a water bath.
4. Cheesecake can be baked in a springform pan or regular cake pan. Review the process photos for how to unmold a cheesecake from a regular cake pan.
5. Chill the cake completely in the refrigerator before unmolding.