Rich and Creamy Pumpkin Cheesecake

Submitted by Vseward Chef-V

"This recipe was given to me by a friend a long time ago, not sure where she got it, I just know it's the most requested pumpkin cheesecake recipe I have. When I want to splurge on cheesecake, this is it!!! Very rich and creamy, tastes like what you would expect in a restaurant."

 

• Ready In: 1hr 45mins
• Ingredients: 15
• Serves: 16

ingredients

• Graham Cracker Crust

• 354.88 ml graham cracker crumbs
• 78.78 ml butter, melted
• 78.78 ml sugar
• 2.46 ml cinnamon

• Cheesecake Filling

• 2 (453.59 g) package cream cheese, at room temperature
• 2 (453.59 g) package light cream cheese, at room temperature
• 354.88 ml sugar
• 3 large eggs
• 425.24 g can pumpkin puree (not pie filling)
• 236.59 ml heavy cream
• 9.85 ml pure vanilla extract
• 4.92 ml ground ginger
• 2.46 ml ground nutmeg
• 2.46 ml ground allspice
• 1.23 ml ground cloves

directions

1. Preheat the oven to 350°F.
2. Wrap a double layer of WIDE heavy-duty aluminum foil around the outside of a 10-inch springform pan. (To make it watertight).
3. Combine the graham crackers, sugar, and cinnamon, drizzle the melted butter over crumbs and mix.
4. Press the crumbs over the bottom (not the sides) of the prepared pan.
5. Bake in the middle of the oven until the crust is slightly golden, about 10 minutes.
6. Transfer to a wire rack and cool while preparing the filling.
7. To make the Filling: Using an electric mixer, beat the cream cheese and sugar in a large bowl until smooth and fluffy.
8. Beat the eggs one at a time.
9. Add the pumpkin, cream, vanilla and spices and beat just until mixed.
10. Pour the filing into the prepared crust.
11. Place the springform pan in a large roasting pan and add hot water to come halfway up the sides of the springform pan.
12. Bake the cheesecake until the filling is slightly puffed and softly set and the top is golden, about 1 1/2 hours.
13. Transfer the cheesecake to a wire rack to cool.
14. Cover and refrigerate the cake overnight.
15. Use a knife to cut around the side of the pan to loosen the cheesecake.

Reviews

[Loves2bake4family]

I don't care for pumpkin pie but I couldn't get enough of this cheesecake! This was the absolute richest and creamiest one I've ever made. I've tried a lot of high end restaurant cheesecakes and this tasted better than those! I used about a 1/2 cup of dark brown sugar and the rest white, made a ginger snap crust with ground pecans in it, added extra spice and a little rum. This is the only pumpkin cheesecake recipe I will ever use. Nothing comes close!

 

[amandakbl]

SOOOO good!! BUT, definitely fill your pan with water BEFORE placing your cake in it! I ruined a crust by adding the water while my springform pan was in the roasting pan...UGH!! Thank goodness it was just the crust and not the filling! :)

 

[Daisy Mae]

More deserving of 5 stars!!!! Never made a cheesecake before and this recipe perked my interest. I'm so happy I made it. It was a HUGE hit at my Thanksgiving table. It was Rich and creamy and everyone was Mmmmmm with every bite. I will make cheesecakes now because of this recipe. I heard the water bath makes it more creamy... whether it did or not, It Was DELICIOUS! Great Recipe everybody should try this one.