Pumpkin Cheesecake

Instructions

Heat the Oven - Place the oven rack in the lower-middle position. Heat to 350°F (176°C).
Crush the Crackers - Break the graham crackers into pieces and add them to a food processor. Pulse on and off until finely ground, about 10 times. Measure out 2 cups into a medium bowl. Alternatively, crush graham crackers in a large resealable plastic bag.
Prepare the Crust - Add the granulated sugar and pumpkin pie spice to the crumbs and stir to combine. Add the melted butter and stir. The mixture should look like wet sand and hold its shape when pressed together.
Prepare the Pan - Lightly grease the sides and bottom of a 9-inch springform pan with cooking spray or melted butter. If desired, cut out a 9-inch circle of parchment paper and place it in the pan, then grease that to make it easier to remove the cheesecake.
Make the Crust - Using the bottom of a measuring cup and firmly press 1 ½ cups of crumb mixture evenly into the pan. Use the remaining ½ cup of crumbs and press with fingertips about 1-inch up the sides. For a thicker base layer, do not press up the sides.
Bake the Crust - Bake the crust until the edges turn golden brown and the surface hardens, about 10 to 12 minutes. Cool on a wire rack for at least 10 minutes.
Wrap the Pan - Once cooled, tightly wrap the bottom and sides of the pan with heavy-duty foil. Using two 18-inch square pieces works well or four thin sheets in an overlapping cross pattern. Alternatively, tightly wrap plastic slow cooker liners around the pan first, then wrap in foil.
Reduce the Oven Temperature - Reduce the oven temperature to 325ºF (163ºC).
Boil the Water - In a large pot, bring the water to a boil. This will be used to make a water bath.
Whip the Cream Cheese - In a stand mixer fitted with a paddle attachment or handheld mixer, add the softened cream cheese. Mix on medium speed (setting 5) until smooth and no lumps remain, about 30 seconds. Scrape down the bowl.
Add the Sweeteners and Spices - Add the granulated sugar, brown sugar, pumpkin pie spice, and salt. Mix at medium-low speed (setting 4) until combined, about 2 minutes, scraping down the bowl halfway through.
Add the Pumpkin - Add the pumpkin puree and vanilla. Mix at medium-low speed (setting 4) until combined, about 45 seconds, scraping down the bowl halfway through.
Mix in the Eggs - Add 1 egg at a time and beat on low speed (setting 2) until combined, about 10 seconds per egg. Scrape down the bowl.
Add the Creams - Add the sour cream and heavy whipping cream, beating on low speed (setting 2) until combined, about 10 seconds.
Add the Filling to the Pan - Pour the filling into the springform pan. Gently tap the bottom of the pan on the countertop several times to bring any air bubbles to the surface. Use a toothpick or the tines of a fork to pop any bubbles.
Prepare the Water Bath - Place the foil-wrapped pan in a roasting pan. Pour enough hot water into the roasting pan to come up about halfway up the sides of the cheesecake pan.
Bake the Cheesecake - Carefully transfer the roasting pan to the oven set on the lower-middle rack. Bake until the cake edges set and start pulling away from the pan's sides, about 90 to 105 minutes. The center should slightly jiggle when you shake the pan. Using an instant-read thermometer, the center should be about 150ºF (66ºC), and the edges will be about 165 to 170ºF (74 to 77ºC).
Cool in the Oven - Turn the oven off and leave the door open about 5 inches. Keep the cheesecake in the water bath to cool for 60 minutes. This process will gently set the filling and prevent cracking.
Cool the Cheesecake - Remove the cheesecake from the water bath and discard the foil. Carefully run a small knife along the edges of the pan to loosen from the sides. It helps to warm the blade in hot water and wipe dry before using. Cool completely in the pan on a wire rack for about 3 hours.
Refrigerate - Keep the cheesecake in the pan. Tightly cover with plastic wrap making sure not to touch the surface, and cover the top with foil. Refrigerate for at least 4 hours and up to 3 days before serving.
Make the Whipped Cream Topping - In a stand mixer fitted with the whisk attachment, add heavy cream, powdered sugar, and cinnamon to the bowl. Alternatively, use a hand mixer with the whisk or beater attachment, or whip by hand.
Whip the mixture at medium-low speed (setting 4) until the cream is frothy with bubbles on the surface, about 1 minute. Increase the speed to medium-high (setting 8), and whip until a fluffy smooth consistency, about 45 to 60 seconds for soft peaks.
Continue to beat in 5-second intervals until stiff peaks form. Be careful, as the texture will change quickly. Transfer to a piping bag fitted with a star tip.
To Serve - Carefully remove the outer rim of the springform pan, making sure that the sides are not sticking. Use a spatula to release the bottom of the crust from the pan and transfer to a serving platter, or serve directly from the pan. Top the cheesecake with the whipped cream using a pastry bag and star tip.

Ingredients

Graham Cracker Crust

Pumpkin Cheesecake Filling

Cinnamon Whipped Cream Topping

Instructions

Notes

Nutrition