Pumpkin Cheesecake No Water Bath (Recipe for Printing)
Enjoy a classic pumpkin cheesecake perfect for autumn and holiday meals. Graham cracker crust, smooth pumpkin filling, a modern twist without a water bath. Ideal for Thanksgiving. Save & click.
# What You Need:
→ Crust
01 -
1 3/4 cups graham cracker crumbs
02 -
5 tablespoons granulated sugar
03 -
6 tablespoons unsalted butter, melted
→ Cheesecake Filling
04 -
32 ounces cream cheese, at room temperature
05 -
1 1/4 cups granulated sugar
06 -
2 teaspoons vanilla extract
07 -
1 cup pure pumpkin
08 -
1 teaspoon pumpkin pie spice
09 -
1 teaspoon ground cinnamon
10 -
4 large eggs, at room temperature
# How to Make It:
01 -
Position the oven rack in the center and preheat oven to 350°F (175°C).
02 -
In a medium bowl, combine graham cracker crumbs, 5 tablespoons granulated sugar, and melted butter until the mixture resembles damp sand. Press the crust evenly into the bottom and halfway up the sides of a 9-inch springform pan using the bottom of a measuring cup. Bake for 7 minutes. Remove from oven and set aside.
03 -
Decrease the oven temperature to 325°F (163°C) to prepare for baking the filling.
04 -
In a large bowl or stand mixer, mix cream cheese for 30 seconds until smooth. Scrape down the bowl, add 1 1/4 cups granulated sugar, and blend until silky.
05 -
Add vanilla extract, pure pumpkin, pumpkin pie spice, and cinnamon to the mixture. Scrape down the bowl and mix again for an even batter.
06 -
Beat eggs in a liquid measuring cup. With the mixer on low, slowly stream in the eggs just until incorporated. Do not overmix. Remove bowl, scrape sides, and fold to eliminate any remaining lumps.
07 -
Tap the bowl gently on the counter for 30 to 45 seconds to release air bubbles. Pour the filling into the prepared crust, smoothing the top. Bake until set around the edges but slightly jiggly at the center, approximately 40 minutes.
08 -
Allow cheesecake to cool to room temperature, then refrigerate uncovered until completely chilled, for at least 6 hours or overnight.
09 -
Unlatch and remove the springform pan collar. For clean slices, dip a sharp knife in hot water, wipe dry, and cut, wiping the blade between each slice. Garnish or decorate as desired.
# Extra Tips:
01 -
Use room temperature ingredients for a smoother batter and to avoid lumps. Gingersnaps can be substituted for graham crackers for a spicier crust. Refrigerate cheesecake for several hours before slicing to achieve clean edges.