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Pumpkin Cheesecake

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We took the pumpkin out of the pie and baked it into a rich and creamy cheesecake; it's an especially memorable ending to a holiday meal.

  • Prep:
  • Total Time:
  • Servings: 12

Photography: Mikkel Vang

Source: Everyday Food, November 2004

Ingredients

For the Crust

  • 1 1/4 cups graham-cracker crumbs (from 10 whole crackers)
  • 1/4 cup sugar
  • 4 tablespoons unsalted butter, melted

For the Filling

  • 4 packages (8 ounces each) bar cream cheese, very soft
  • 1 1/4 cups sugar
  • 3 tablespoons all-purpose flour
  • 1 cup canned pumpkin puree
  • 2 tablespoons pumpkin-pie spice
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 4 large eggs, room temperature

Directions

  1. Preheat oven to 350 degrees, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.

  2. Make the crust: In a medium bowl, mix cracker crumbs, sugar, and butter until moistened; press firmly into bottom of pan. Bake until golden around edges, 10 to 12 minutes.

  3. Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do not overmix). Add pumpkin puree, pie spice, vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.

  4. Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Transfer to oven; reduce oven heat to 300 degrees. Bake 45 minutes without opening the oven. Turn off oven; to prevent the top from cracking, let cheesecake stay in oven 2 hours more (without opening).

  5. Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours. Unmold before serving.

Cook's Notes

To make the crumbs for the crust, pulse graham crackers in a food processor until finely ground. Or, if you prefer, substitute the same amount of packaged graham-cracker crumbs.

Reviews Add a comment

  • MS11489961
    20 DEC, 2016
    Made this per the recipe. Followed directions on cooking time. When removed from the refrigerator to remove spring form pan, the cheese cake cracked as it was extremely undercooked. My Gaggenau oven is six months old and was calibrated correctly. Any comments site manager on the correct cook time for this cheesecake?
    Reply
  • meganmartin487
    26 NOV, 2016
    the video on this recipe is broken. i can hear it, but the visuals are blacked out. the recipe looks really yummy though!
    Reply
  • jeanabushgmail
    15 NOV, 2015
    QUESTION - I've made this numerous times and love it. This time I need to make mini cheesecake cups for my daughter's class. Any suggestions for modification of crust, baking times, etc? Thank you!
    Reply
  • digijen
    1 DEC, 2014
    This cheesecake is delicious and came together nicely. I had no cracks, and I didn't use a water bath. I had one small jelly-like section, approximately 1" and slightly off-center. I'd change two things in the above recipe: 1. I couldn't get the graham cracker crust to come together using only 4 tablespoons of unsalted butter. I had to use the whole stick (8 tablespoons). 2. I wouldn't use plastic wrap in the fridge. Condensation formed, pulling the wrap down and onto the face of the cake.
    Reply
  • aldencathy@yahoo.com
    19 NOV, 2014
    I made this delicious pie last week, it turned out perfect! I did everything Martha did, except I wrapped springform pan with foil and placed in water bath. I also increased the cooking time to 47 minutes. I did keep turning the light on and looking every so often. One thing I think is very important is for the oven to be preheated to 350 degrees, then turned down to 300 when you place the pie in.
    Reply
  • Nicole Zelyez
    16 NOV, 2014
    Does anyone have advice on baking this cheesecake at high-altitude?
    Reply
  • lovetogab1
    9 NOV, 2014
    Made this yesterday. Read over other people's comments. I adjusted baking time...increased to 1 hour because of other people saying that 45 min it still wasnt cooked in middle. Mine still wasnt done. Didnt hold together when removed from pan. Crust was very thin almost nonexistent. I have a new oven temp is dead on accurate. I would either bake at higher temp for an hour or bake atleast 1 1/2 hours next time. Also I would double the crust. The flavor was excellent! !!!
    Reply
  • Nicolepage5
    13 OCT, 2014
    My cheesecake turned out amazing! I took some of the batter and mixed it with a bit of melted chocolate and made a pumpkin swirl cheesecake with chocolate cookie crust. OMG!
    Reply
  • BrachaSarah
    7 MAY, 2014
    We low carb as much as possible and instead of the graham cracker crust, we made it out of a package of Sugar Free Murrays Shortbread cookies which additionally are kosher. You still crush the cookies as usual and use melted butter to form a crust. I have another marvelous lemon cheesecake recipe and just happened to see a can of pumpkin while dreaming of how to make a different cheesecake, thanks Martha, Bracha Sarah
    Reply
  • Deborah Draper
    30 NOV, 2013
    So delicious and creamy! Made it for our Thanksgiving and it was a big hit. Followed the recipe and it turned out amazing, just like the picture. I topped with cranberries gelee.
    Reply