Description
A creamy, spiced pumpkin cheesecake set on a buttery graham cracker crust. This dessert is baked slowly to ensure a smooth, dense texture.
Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 1/4 cup melted unsalted butter
- 2 tablespoons sugar
- 24 oz cream cheese, softened
- 1 cup brown sugar
- 15 oz pumpkin puree
- 1 tablespoon pumpkin pie spice
- 3 large eggs
- 1/2 cup heavy cream
Instructions
- Preheat oven to 325F.
- Combine graham cracker crumbs, melted butter, and 2 tbsp sugar. Press into a 9-inch springform pan.
- Bake the crust for 10 minutes, then remove and cool.
- Beat cream cheese and brown sugar until smooth.
- Stir in pumpkin puree and pumpkin pie spice.
- Add eggs one at a time, mixing on low speed until just combined.
- Fold in heavy cream.
- Pour batter into the crust. Place springform pan in a larger roasting pan filled with 1 inch of hot water.
- Bake for 60-70 minutes until the center jiggles slightly.
- Turn off oven, crack the door, and let the cake sit inside for 1 hour.
- Refrigerate for at least 8 hours before serving.