Rich and Creamy Pumpkin Cheesecake

Recipe by Vseward Chef-V
READY IN: 1hr 45mins




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