This cheesecake is based on my mom’s recipe, one she’s been making as long as I can remember. I think one would consider it a New York style cheesecake, and she often serves it with a cherry topping. It’s thick and rich, and David likes that it’s sturdy enough to be eaten as a handheld (although for folks that do not prefer their cheesecake on the run, I would recommend a plate 😂)
I was craving a pumpkin spice twist, and the challenge became finding a way to incorporate pumpkin pie somehow, and thankfully I found a method that works beautifully!
Pumpkin Pie Cheesecake with Graham Cracker Crust
DifficultyMedium
Servings12
Prep time45 minutes
Cook time2 hours
Total time3 hours
You’ll never have to choose between pumpkin pie or cheesecake again!
Ingredients
Crust
- 2 cups graham cracker crumbs
- ½ cup butter, melted
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
Cheesecake Filling
- 3 eggs, room temperature
- 1 pound cream cheese, room temperature
- 1 cup sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 3 cups sour cream, room temperature
Pumpkin Filling
- 1 cup pumpkin puree
- 1 egg, room temperature
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg
Instructions
- 1
Using parchment paper, trace the bottom of a 10 inch springform pan. Cut out the circle and place in the bottom of the pan, this allows the cake to be more easily removed and prevents sticking.
- 2
Preheat oven to 375°F. While the oven is getting ready, assemble the crust.
To prepare the crust, stir all crust ingredients together and press into the bottom and sides of the springform pan.
- 3
For the cheesecake filling, cream together the sugar and cream cheese with a stand or hand mixer for about two minutes, then add in three eggs, salt, vanilla, and beat until smooth. Once all is well mixed, add in the sour cream and mix until combined.
- 4
Before making the pumpkin filling, pour about half of the cheesecake filling into a separate bowl and set aside. To the original bowl, add in pumpkin puree, spices, and one additional egg. Mix until well combined.
- 5
Now that you have two fillings ready, take turns adding large dollops of each into your crust and alternating until you use all the filling. The pumpkin filling may be a bit runnier than the regular cheesecake. If you would like, you can swirl the fillings gently with a chopstick or butter knife to create a marbling effect, but do be careful to avoid over mixing.
- 6
Before baking, wrap the outside of the pan with aluminum foil, and place in a water bath that rises about one third of the way up the springform pan.
- 7
Bake for 1 hour or until set. Once set, turn off the heat and leave the cake in the oven for an additional hour. Then, remove the cake from oven and allow to cool to room temperature before refrigerating. Chill for at least 4 to 5 hours, preferably overnight.
Notes
- Before preparing your cheesecake, all all ingredients to rise to room temperature.
- This cheesecake can be prone to cracking, but if it does, that’s just more room for whipped cream or a filling of your choice!
