Pumpkin Cheesecake
Pumpkin Cheesecake is an easy pumpkin dessert recipe. Enjoy this easy pumpkin pie cheesecake as a delicious Thanksgiving or holiday treat!
Servings: 8
Ingredients
CRUST
- 2 1/4 cup Graham Cracker Crumbs
- 10 tbsp Butter melted
- 3 tbsp Brown Sugar
- 1 tsp Pumpkin Pie Spice
FILLING
- 24 ounces Cream Cheese room temperature
- 1 cup Sugar
- 3 tbsp Flour
- 15 oz Pumpkin Puree
- 1/4 cup Sour Cream
- 1/2 tbsp Vanilla
- 2 tsp Pumpkin Pie Spice
- 4 large Eggs room temperature
Instructions
- Combine crust ingredients in a mixing bowl and mix until it reaches consistency of wet sand.
- Heavily grease sides and bottom of 9" springform pan.
- Press crust mixture into bottom and slightly up the sides of the pan.
- Place crust in the freezer for 10 minutes.
- Preheat oven to 300.
- Beat the cream cheese in a large bowl.
- Add the sugar and flour and beat until combined.
- Add pumpkin, pumpkin pie spice, sour cream and vanilla. Mix until combined.
- Add eggs one at a time, make sure each in blended in and scraping down sides.
- Wrap pan with crust inside in 3 layers of aluminum foil. We need to make this watertight because it will bake in a water bath.
- Place pan in the center of a large cast- iron skillet or pan of similar size.
- Pour filling into springform pan.
- Carefully pour enough water into skillet outside of springform to cover about half way up.
- Bake for 1 hour and 45 minutes.
- Turn off oven and leave cheesecake in oven for 15-20 minutes.
- Remove from oven and allow to cool to room temperature on counter.
- Refrigerate, ideally overnight, before serving.
Nutrition
Calories: 710kcal | Carbohydrates: 58g | Protein: 11g | Fat: 50g | Saturated Fat: 28g | Cholesterol: 217mg | Sodium: 597mg | Potassium: 315mg | Fiber: 3g | Sugar: 40g | Vitamin A: 10022IU | Vitamin C: 2mg | Calcium: 148mg | Iron: 3mg