Pumpkin Cheesecake Graham Spice (Printer-Friendly)

Rich pumpkin cheesecake with spiced filling on a graham crust. Creamy, flavorful, and perfect for festive occasions.

# What You’ll Need to Cook:

→ Crust

01 - 200 g graham cracker crumbs
02 - 75 g unsalted butter, melted
03 - 30 g granulated sugar
04 - 1 g salt

→ Filling

05 - 700 g full-fat cream cheese, room temperature
06 - 220 g granulated sugar
07 - 120 g canned pumpkin puree, room temperature
08 - 80 ml heavy cream
09 - 80 g sour cream, plain
10 - 3 large eggs, room temperature
11 - 8 ml lemon juice, freshly squeezed
12 - 4 ml vanilla extract
13 - 15 g cornstarch
14 - 2 g ground cinnamon
15 - 0.5 g ground nutmeg
16 - 0.5 g ground cloves
17 - 2 g salt

→ Topping (optional)

18 - Whipped cream, for serving
19 - Ground cinnamon, for dusting
20 - Salted caramel sauce, for drizzling

# Steps to Prepare:

01 - Combine graham cracker crumbs, granulated sugar, and salt in a bowl. Pour in melted butter and mix until the texture is evenly moist and crumbly. Press mixture firmly and evenly into the bottom of a 23 cm springform pan.
02 - Place the pan in an oven preheated to 180°C. Bake for 10 minutes, then remove and let cool completely on a wire rack.
03 - With a stand mixer or hand mixer fitted with paddle attachment, beat cream cheese and sugar at medium speed until smooth and creamy, scraping sides as needed.
04 - Add heavy cream and sour cream; mix just until combined. Add pumpkin puree and blend until fully incorporated.
05 - Add eggs one at a time, mixing briefly after each addition. Do not overmix.
06 - Add lemon juice, vanilla extract, and salt. Sprinkle in cornstarch, cinnamon, nutmeg, and cloves. Mix until just smooth and combined.
07 - Wrap the outside of the springform pan with aluminium foil to prevent leaks. Place pan inside a large roasting pan. Pour cheesecake filling over the cooled crust and smooth the surface.
08 - Pour hot water into the roasting pan to a depth of 2.5 cm, creating a water bath. Bake at 200°C for 10 minutes. Reduce oven temperature to 120°C and bake for 75 minutes, or until centre is just set.
09 - Turn off the oven and let cheesecake rest inside with the door closed for 30 minutes. Crack oven door and cool for an additional 30 minutes.
10 - Remove springform pan from the water bath and let cool on a wire rack until room temperature. Cover loosely with plastic wrap and refrigerate for at least 8 hours, preferably overnight.
11 - Unmould cheesecake from the pan. Slice and serve cold, garnished with whipped cream, a sprinkle of ground cinnamon, or a drizzle of salted caramel sauce if desired.

# Extra Cooking Tips:

01 - For a silky texture, ensure all dairy ingredients are at room temperature before mixing.
02 - Avoid overbeating the filling to prevent cracks and a dense texture.
03 - Gradual cooling and proper chilling enhance flavour and structure.
04 - Crust can be substituted with crushed gingersnap cookies for extra spice.
05 - The cheesecake can be stored in the refrigerator for up to 7 days or frozen up to 3 months.

Go Back