Spiced Pumpkin Cheesecake
This pumpkin cheesecake combines a creamy, silky filling flavored with warming cinnamon and ginger, baked on a buttery graham cracker crust. Its crackly top and smooth texture make it a cozy, indulgent dessert with a hint of caramelized sweetness, perfect for fall gatherings or quiet nights in.
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Calories: 420kcal
Servings: 8
Equipment
- Springform Pan
- Rubber spatula
- Oven
- Water bath setup
- Cooling Rack
Ingredients
- 1 1/2 cups Graham cracker crumbs or digestive biscuits
- 1/3 cup melted butter unsalted
- 16 oz cream cheese softened
- 3/4 cup granulated sugar
- 1 cup pure pumpkin purée homemade or canned
- 1 1/2 teaspoons ground cinnamon freshly grated if possible
- 1/2 teaspoon ground ginger
- 3 large eggs room temperature
- 1/2 cup heavy cream or heavy whipping cream
- 1/4 cup brown sugar optional, for depth
Instructions
- Preheat your oven to 175°C (350°F). Set up a water bath by boiling water in a kettle and preparing a larger baking dish.
- Mix the graham cracker crumbs with melted butter and a pinch of salt until the crumbs are evenly coated and look like wet sand.
- Press the crumb mixture firmly into the bottom of a springform pan to create an even crust. Bake for about 10 minutes until it turns golden and fragrant.
- In a large bowl, beat softened cream cheese with granulated sugar until smooth and fluffy, about 3 minutes; you’ll hear a gentle whir and see the mixture lighten in color.
- Add pumpkin purée and spices to the cream cheese mixture, folding gently with a spatula to combine evenly, releasing warm, spiced aroma.
- One at a time, beat in the eggs, mixing just until incorporated after each addition; the mixture will become smooth and slightly thickened.
- Pour in the heavy cream and stir gently until the filling is silky and uniform.
- Wrap the outside of the springform pan with foil to prevent leaks. Pour the filling over the baked crust, smoothing the top with a spatula.
- Place the pan into the larger baking dish with hot water, filling it halfway up the sides. Bake for 60-70 minutes until the edges are set but the center still wobbles slightly.
- Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for 30 minutes to cool gradually, which helps prevent cracks.
- Remove the cheesecake from the oven, peel off the foil, and transfer it to a cooling rack. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, run a knife around the edge, release the springform, and garnish with whipped cream or a sprinkle of cinnamon. Slice gently and enjoy the creamy, spiced indulgence.
Notes
If cracks appear, cover with whipped cream or fruit sauce. For a richer crust, try adding a tablespoon of sugar to the crumbs. Chill thoroughly to ensure clean slices and a firm set.
Nutrition
Calories: 420kcal | Carbohydrates: 35g | Protein: 6g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 110mg | Sodium: 180mg | Potassium: 250mg | Sugar: 20g | Vitamin C: 2mg | Calcium: 80mg | Iron: 1mg