3(8-ounce/226g) blockscream cheeseroom temperature
¾cupgranulated sugar(150g)
½cuppacked light brown sugar(110g)
½teaspoonsalt
4largeeggsroom temperature
1cuppumpkin purée(244g)
½cupsour cream(120g)
2teaspoonvanilla extract
1½teaspoonspumpkin pie spice
2tablespoonsall-purpose flour
Instructions
For the Crust:
Preheat the oven to 350°F. Wrap the bottom of the a 9-inch springform pan in two layers of foil, and bring the foil up the sides of the pan to just under the top edge. Press firmly to create a tight fit.
Add the graham crackers to a food processor and pulse until broken down into fine crumbs. Add the sugar and cinnamon and pulse until combined. While pulsing, pour in the melted butter, and mix until well combined and the mixture feels like wet sand.
Transfer the mixture to your springform pan and press the crumbs into a flat layer on the bottom and about 2 inches up the slides of the pan using the bottom of a measuring cup or glass.
Bake for 10 to 15 minutes, or until fragrant and turning a dark golden color on the edges. Set aside to cool while making the filling.
For the Filling:
Reduce oven temperature to 300°F..
In a large mixing bowl or the bowl of a stand mixer fitted with a whisk attachment, beat the cream cheese at medium speed until smooth, about 1 minute. Add the sugars and salt and mix on medium until creamy, about 1 minute. Scrape down the bowl..
Add the eggs, one at a time, allowing each to incorporate before adding the next. Stop and scrape the bowl down as needed.
Once your eggs are incorporated, add the pumpkin puree, sour cream, spices, and vanilla. Sprinkle the flour on top. Mix on low speed just until incorporated. Scrape down the bowl and mix one last time. Pour the batter into the baked crust.
Place the pan into a large roasting pan and place it in the oven. Carefully fill the pan with enough boiling water to come about 1 inch up the side of the springform pan.
Bake for about 1 hour or until edges are set but the center wobbles slightly with gently shaken. Turn the oven off and leave door closed. Allow the cake to cool for 1 hour in the oven without opening the door. Remove the roasting pan from the oven. Remove the cheesecake from the water bath and cool to room temperature on a wire rack. Cover with a towel or paper towel and chill overnight or for at least 6 hours.
Run a knife around edge of the chilled cake before releasing the spring and removing the sides of the pan. You can garnish the cake with dollops of whipped cream or enjoy plain.
Video
Notes
Use extra-wide foil. The best foil to use for wrapping the pan is the extra wide size. This will help reduce the risk of water seeping into it while baking.
Graham cracker crumbs save time. You can use 1½ cups of Graham cracker crumbs in place of processing full sheets.
Use room temperature ingredients. Using room temperature cream cheese and eggs helps them whip easier and quicker into a light, dreamy filling.
Use 100% pure pumpkin. Use canned pumpkin puree, not pumpkin pie filling, which has sugar and other spices that will affect the taste of the pumpkin cheesecake.
Don’t skip the water bath. I know that water baths can be intimidating, but they are a surefire way to ensure a flawless cheesecake with no cracks.
Don’t open the oven door! It can be tempting to peek and see what’s going on, but trust the process. If you open the oven while the cheesecake is baking, it can fall and crack.
Store pumpkin cheesecake with a paper towel over the top of the pan, and cover that with plastic wrap. The paper towel or kitchen towel helps the cheesecake not dry out but also prevents any condensation from dripping onto the cheesecake and marring its surface. The plastic wrap prevents odors from your refrigerator from seeping into the cheesecake.