Pumpkin Cheesecake

Special care taken to avoid cracking source: https://www.cookingwithshereen.com/post/pumpkin-pecan-cheesecake-foolproof


  • 1.5cup graham cracker crumbs

  • 2tbsp + 1.5cup sugar

  • .75tsp + 1.5tsp cinnamon

  • 4tbsp butter (unsalted)

  • 24oz cream cheese

  • 0.5cup sour cream

  • 1cup pumpkin puree

  • 0.75tsp ginger

  • 0.75tsp all spice

  • 0.5tsp cloves

  • 4x eggs


  • thaw cream cheese to room temperature, probably overnight

  • melt 4tbsp butter. Mix in graham cracker crumbs, 2tbsp sugar, 0.75tsp cinnamon.

  • lubricate springform pan. Especially the sides. Press in crust so that it just slightly comes up the sides. Bake at 325F to solidify, 8-10 minutes.

  • beat cream cheese, then beat in sugar, sour cream, pumpkin puree. Mix in remaining spices, and eggs, until homogeneous.

  • pour filling into crust. Tap to disperse bubbles. Bake at 225F for 1:45, until you get a slight jiggle in the center.

  • Crack the door, turn off the oven. leave for 15 minutes.

  • take the cheesecake out, put it on a pan to reach room temperature over 2 hours.

  • Cover with a towel, refrigerate minimum 3 hours, overnight is better.

  • Unspring the pan.

  • Serve topped with pecans, melted caramel, and sea salt.