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The Best Ultra Creamy Baked Pumpkin Cheesecake

A close-up of a thick, creamy slice of pumpkin cheesecake with a graham cracker crust, sitting on a white plate.
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Create an ultra creamy, crack-free pumpkin cheesecake with a buttery graham cracker crust. This recipe delivers the rich, spiced flavor perfect for your Thanksgiving or fall gatherings.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages full-fat cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 (15 ounce) can pure pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature

Instructions

  1. Preheat your oven to 325 degrees F. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil. Bring a large pot of water to a simmer for the water bath.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let the crust cool while you prepare the filling.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese and 1 1/2 cups sugar with an electric mixer until smooth. Scrape down the sides of the bowl.
  4. Add the pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until just combined. Do not overmix.
  5. Beat in the eggs one at a time, mixing only until each egg is incorporated. Overmixing the eggs introduces air, which causes cracks.
  6. Pour the filling over the cooled crust. Place the springform pan inside a larger roasting pan. Carefully pour the simmering water into the roasting pan until it reaches about halfway up the sides of the springform pan. This water bath helps create a creamy texture.
  7. Bake for 60 to 75 minutes. The edges should look set, but the center 2 inches should still jiggle slightly when gently nudged.
  8. Turn off the oven, prop the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This gradual cooling prevents cracking.
  9. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • Use room temperature ingredients for the cream cheese and eggs to ensure a smooth, lump-free filling.
  • For the best crack-free result, avoid scraping down the sides of the bowl after adding the eggs.
  • Serve this rich pumpkin cream cheese dessert chilled, topped with homemade whipped cream.

Nutrition

Find it online: https://cookingbycarla.com/pumpkin-cheesecake-best-creamy-recipe/