Classic Pumpkin Cheesecake Recipe

A good pumpkin cheesecake is creamy, well-spiced, and has a smooth top. Baking it in a water bath may seem unnecessary, but this step keeps the cake luscious and minimizes cracks.

Ingredients

For the Crust:

• 1 1/4 cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted
• 2 tablespoons sugar

For the Filling:

• 3 packages (8 ounces each) of cream cheese, at room temperature
• 1 1/2 cups sugar
• 1 can (15 ounces) pure pumpkin puree
• 1/4 cup sour cream
• 1 tablespoon pumpkin pie spice
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon salt
• 4 large eggs, at room temperature, lightly beaten
• Whipped cream, for topping

Directions

1. Preheat the oven to 325°F. Wrap the outside of a 9-inch springform pan with foil to prevent leaking.
2. Make the crust: In a bowl, mix graham cracker crumbs, melted butter, and sugar until blended. Firmly press this mixture into the bottom of the pan. Bake until set and slightly darker, about 10 minutes. Transfer to a rack and let it cool completely.
3. Boil water in a kettle. Prepare the filling: Use a mixer to beat the cream cheese in a large bowl on medium-high speed until smooth (about 2 minutes). Add the sugar and beat until light and fluffy (about 3 more minutes). Mix in the pumpkin, sour cream, pie spice, vanilla, and salt until combined.
4. Incorporate the eggs gradually, mixing on medium-low speed. Once mixed, use a rubber spatula to scrape the bottom. Pour the filling into the cooled crust, tapping the pan gently on the counter to release air bubbles.
5. Place the cheesecake into a roasting pan on the oven’s middle rack. Carefully pour boiling water into the roasting pan until it reaches one-third of the height of the springform pan. Bake until the edges are set, but the center jiggles, about 1 1/2 hours.
6. Turn off the oven, slightly crack the door, and let the cheesecake sit inside for another 30 to 45 minutes. Transfer to a rack and run a thin knife around the edge to loosen it. Let cool completely.
7. Cover the cheesecake and refrigerate for at least 8 hours or overnight. Allow the cheesecake to sit at room temperature for about 30 minutes before serving. Remove the springform ring and top with whipped cream.

Earlier, SSP told how to make Miso Soup.