Pumpkin Cheesecake
This pumpkin cheesecake combines both regular cheesecake and pumpkin cheesecake. It has a graham cracker crust, layer of regular cheesecake, and pumpkin cheesecake swirled on top. It also has whipped cream on top.
Servings: 16 slices
Calories: 300kcal
Ingredients
Graham Cracker Pecan Crust
- 2 ½ cups Graham cracker crumbs fine crumb. 2 sleeves of graham crackers.
- ¼ cup Brown sugar light or dark packed
- 10 tablespoon Unsalted butter melted
Cheesecake
- 32 oz Cream cheese room temperature
- 1 cup White granulated sugar
- 1 teaspoon Pure vanilla extract
- ¾ cup Sour cream room temperature
- ¾ cup Heavy cream room temperature
- 4 Large eggs room temperature
- 1 Egg yolk room temperature
- 15 oz Pumpkin puree not pumpkin pie filling
- 2 teaspoon Pumpkin pie spice
- 2 ½ teaspoon Ground cinnamon
- ¼ teaspoon Nutmeg
Whipped Cream
- 1 cup Heavy cream cold
- 2 tablespoon Powdered sugar sifted
- 1 teaspoon Pure vanilla extract
Instructions
Graham Cracker Crust
- Preheat oven to 325°F. Spray a 9 inch spring form pan with non-stick baking spray. Place a 9 inch parchment circle on the bottom and spray again.
- In a small bowl, mix the graham cracker crumbs, brown sugar, and melted butter together with a fork. All of it should be wet.2 ½ cups Graham cracker crumbs, ¼ cup Brown sugar, 10 tablespoon Unsalted butter
- Pour the crumbs into the spring form pan. Use your hands to push it down evenly on the bottom and halfway up the sides of the pan. Use a measuring cup to compact the crust down.
- Bake for 13 minutes. Then, allow to cool before starting the cheesecake.
Cheesecake
- Pour the pumpkin puree on a large plate. Use two paper towels to press the pumpkin puree. Do this three times with fresh paper towels to soak up some of the moisture.15 oz Pumpkin puree
- Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes. Scrape the bowl with a rubber spatula.32 oz Cream cheese, 1 cup White granulated sugar
- Add in the sour cream, heavy cream, and vanilla. Mix on medium speed until smooth. Add in the eggs and egg yolk. Mix on low speed until just combined. Pour half of the cheesecake batter into a separate bowl.1 teaspoon Pure vanilla extract, ¾ cup Sour cream, ¾ cup Heavy cream, 4 Large eggs, 1 Egg yolk
- Add in the pumpkin puree, cinnamon, nutmeg, and pumpkin pie spice into the half of the cheesecake batter. Mix on low until just combined. Scrape the bowl to make sure it is all mixed in.2 teaspoon Pumpkin pie spice, 2 ½ teaspoon Ground cinnamon, ¼ teaspoon Nutmeg
- Pour the regular cheesecake batter into the pan. Smooth with a spatula. Pour the pumpkin cheesecake batter on top. Since the pumpkin batter is thicker it will most likely be in the middle. Use a butter knife to swirl the batter together.
- Water bath- You need a water bath for this cheesecake. You will need a large roasting pan and boiling water. 1. Use a large roasting pan and a 10 inch cake pan. Place the spring form pan into the cake pan and place both in the roasting pan. Fill up the roasting pan half way with hot water. 2. Use a roasting pan and cover the spring form pan twice with aluminum foil and place directly in roasting pan with the hot water. Make sure to start the hot water when you start the cheesecake batter.
- Bake the cheesecake for 85-95 minutes. The cheesecake should have set edges and a slight jiggle in the middle. If it jiggles a lot, then bake for another 10 minutes and check again.
- When cheesecake is done baking, turn off the oven and prop the door open slightly. Allow the cheesecake to slightly cool for 30 minutes. Then, transfer to a cooling rack. Cheesecake should cool completely before covering and chilling in the fridge. Chill for at least 6 hours or overnight.
Whipped Cream
- Freeze the metal bowl and whisk attachment for 10 minutes. Then, combine heavy cream, powdered sugar, and vanilla and beat on high until stiff peaks form.1 cup Heavy cream, 2 tablespoon Powdered sugar, 1 teaspoon Pure vanilla extract
- Take off the spring form pan and remove the parchment circle. Pipe the whipped cream on the sides of the cheesecake.
Notes
Room temperature ingredients- Make sure all dairy ingredients for cheesecake are room temperature. Take them out for 2 hours before baking.
Can use gluten free graham crackers to make this gluten free.
Nutrition
Calories: 300kcal