Both of my best friends love cheesecake. Loooooooves it! I really don’t blame them, because cheesecake is a very easy thing to love. Mix, bake, chill, eat. Throw in some pumpkin and we are riding Cloud 9 to our little slice of cheesecake heaven.
For our monthly friends supper, I made this pumpkin cheesecake, by request. It was a hit. Even the newest baby munchkin loved some bites of cheesecake off Zia’s fingers. We don’t need no stinkin spoon, mom!
If you take away the idea that this is the most delicious cheesecake, ever, this is one of the easiest cheesecakes recipes to make. The water bath is your friend. It is the only thing I have ever found that ensures a beautiful cheesecake. No cracks on the edge, no split top, just a beautiful smooth piece of dessert artwork.
Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table.
GOOD FOOD. GOOD FRIENDS. GOOD TIMES.
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Pumpkin CheesecakePrint This
- 4 8oz blocks of cream cheese, Softened
- 16oz pumpkin puree (if not using homemade substitute a 16oz can of puree)
- 1 ¼ Cup Sugar
- ½ Cup Sour Cream
- 2 Teaspoons Vanilla
- 4 eggs
- 2 Teaspoons Pumpkin Pie Spice
- 2 ½ Cups Graham Cracker Crumbs
- 1 Tablespoon Sugar
- 1 Teaspoon Cinnamon
- 1 Stick Butter (melted)
Optional for Chocolate Espresso Crust:
- 1 Tablespoon Espresso Powder
- ½ Tablespoon Dark Chocolate Cocoa Powder
- In a small bowl, mix together the graham cracker crumbs, sugar, cinnamon and melted butter. If making chocolate espresso crust, add in cocoa and espresso powder. Spray a 9″ springform pan with non-stick spray and press crumb mixture into the bottom of the pan. Grab a large piece of foil and set the spring form pan in the center of the foil. Folding/Crinkling it up from the edges, you want to cover up the sides of the spring form pan. Set aside.
- Preheat oven to 375F
- In the bowl of your mixer, beat softened cream cheese, sugar and sour cream together. Add eggs, one at a time until everything is blended well and very smooth.
- Spoon in pumpkin puree and spices until mixture is combined, 2-3 minutes.
- Pour filling into the spring form pan, carefully smoothing the top with a spatula. Note: Fill to the edge of the pan. It will rise while cooking and settle back down while chilling.
- Place foil wrapped spring form pan into a roasting dish. Carefully pour water into the roasting pan until it is 1″ up the sides of the cheesecake. Do not splash water into the cheesecake.
- Bake for about 1 hour. Before you pull out, check the cheesecake’s done-ness by giving it a small shake. If the center still jiggles, put it back in the oven and cook in 5 minute increments.
- When the cheesecake is done, let cool completely on countertop. About 1 hour. Refrigerate at least 2 hours before serving.