Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- ¼ cup granulated sugar (for the crust)
- 24 ounces (3 blocks) cream cheese, softened to room temperature
- 1 cup granulated sugar (for the filling)
- 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and ¼ cup of sugar. Stir until the mixture looks like wet sand. Press the mixture firmly into the bottom and one inch up the sides of a 9-inch springform pan. Bake for 10 minutes, then remove and let it cool while you prepare the filling.
- In a large mixing bowl or a stand mixer, beat the softened cream cheese and 1 cup of sugar together on medium speed. Continue mixing until the mixture is completely smooth and fluffy, which usually takes about 3 to 5 minutes. Scrape down the sides of the bowl to ensure no lumps remain.
- Add the pumpkin puree, vanilla extract, pumpkin pie spice, and salt to the cream cheese mixture. Mix on low speed until the color is uniform and the ingredients are well incorporated. Using a low speed prevents too much air from entering the batter, which helps prevent cracks during baking.
- Add the eggs one at a time, mixing on low speed just until the yellow disappears after each addition. Do not overmix at this stage. Once the eggs are incorporated, pour the batter over the prepared crust in the springform pan and smooth the top with a spatula.
- Lower the oven temperature to 325°F (160°C). Place the cheesecake in the oven and bake for 55 to 65 minutes. The edges should be set and slightly puffed, but the center should still have a slight jiggle when you gently shake the pan. Turn off the oven and crack the door open, letting the cheesecake sit inside for 30 minutes to cool slowly.
- Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature. Once cool, cover the pan with plastic wrap and refrigerate for at least 4 hours, though overnight is best. This chilling time is essential for the cheesecake to set properly.
- Cook Time: 5 hours 30 minutes (includes cooling time)
- Diet: Vegetarian, Gluten-Free Option