Pumpkin Cheesecake

Course Dessert

Cuisine American

Keyword cheesecake, pumpkin

Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings

Calories 572kcal

Author Emma Chapman

Equipment

8x8 square baking pan

Ingredients

½ cup graham cracker crumbs 24 graham crackers
¼ cup butter melted
32 ounces cream cheese softened
1 cup granulated white sugar
¼ cup brown sugar
2 tablespoons all-purpose flour
1 cup pumpkin puree
1 tablespoon pumpkin pie spice
½ teaspoon salt
4 eggs

Instructions

First, make the crusts by grinding up the graham crackers. This is super easy in a food processor. Stir together with the melted butter.
Press into your pan lined with parchment paper. Bake at 350°F for 8-10 minutes.
Cream together the softened cream cheese, sugar and brown sugar until smooth.
Stir in the flour and pumpkin puree. Stir in the spices, vanilla extract and salt.
Now stir in the eggs, one at a time until it is all just combined. Do not overmix this, but watch out for any lumps. Scraping down the sides of the bowl as you can should cut back on those pesky lumps.
Pour batter over the prepared crust. Reduce the oven temperature to 300°F and bake for 1 hour and 10 minutes.
Allow to cool and refrigerate until chilled (about 3 hours).

Notes

I line the square baking pan with one square piece of parchment that is larger than the pan and then I cut slits in each corner. Another option is to line the pan with two pieces of parchment cut into rectangles and overlapping each other in the center.

To soften cream cheese, I leave it out on my kitchen counter overnight, still in the package. Another option is to microwave it in a microwave-safe container for 30-45 seconds until soft. You want it softened as this will help prevent lumps in your cheesecake.

This cheesecake will look puffed up after baking, but as it cools it will settle back down.

You can bake this pumpkin cheesecake recipe in a standard 9-inch springform cheesecake pan if you prefer. Simply reduce the baking time to 1 hour instead of 1 hour and 10 minutes.

You can store this cheesecake covered in the refrigerator for at least 3 days and likely longer. I would wait to add whipped cream until you are ready to serve.

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