Step 1: Prepare the Crust
- Preheat oven: Preheat your oven to 325°F (163°C).
- Mix crust ingredients: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
- Press into pan: Press the mixture firmly into the bottom of a 9-inch (23cm) springform pan. Use the back of a spoon or a flat-bottomed glass to press it evenly.
- Bake the crust: Bake in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and set aside to cool.
Step 2: Prepare the Cheesecake Filling
- Beat cream cheese: In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy.
- Add sugar and sour cream: Gradually add the granulated sugar and beat until well combined. Add the sour cream and mix until smooth.
- Add pumpkin and spices: Mix in the pumpkin puree, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt until the mixture is well combined.
- Add eggs: Add the eggs one at a time, beating on low speed after each addition until just combined. Be careful not to overmix.
Step 3: Bake the Cheesecake
- Prepare the pan: Wrap the bottom of the springform pan with aluminum foil to prevent leaks. Place the pan in a large roasting pan.
- Pour filling: Pour the cheesecake filling over the pre-baked crust in the springform pan.
- Bake: Pour hot water into the roasting pan to create a water bath (about 1 inch high). Bake the cheesecake in the preheated oven for 60-70 minutes, or until the edges are set but the center is slightly jiggly.
- Cool: Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour. Remove the cheesecake from the water bath and refrigerate for at least 4 hours, or overnight, until fully chilled and set.
Step 4: Serve
- Remove from pan: Carefully remove the sides of the springform pan.
- Top and garnish: Top with whipped cream and a sprinkle of ground cinnamon if desired.
- Slice and enjoy: Slice and serve the cheesecake chilled.
Tips and Tricks
- Prevent cracks: To minimize cracks, avoid overmixing the batter and use room temperature ingredients.
- Avoid water bath: If you don’t want to use a water bath, you can bake the cheesecake on a lower oven rack, but it may have a higher chance of cracking.
- Storage: Store leftover cheesecake in the refrigerator for up to 5 days or freeze for up to 3 months. Thaw in the refrigerator before serving.
Conclusion
Classic Pumpkin Pie Cheesecake is a rich and delightful dessert that brings together the best of both cheesecake and pumpkin pie. With its creamy texture and spiced pumpkin filling, it’s perfect for fall and holiday gatherings. Enjoy this indulgent treat with a dollop of whipped cream and a sprinkle of cinnamon!
Feel free to adjust the spices and toppings to suit your taste. Enjoy your delicious pumpkin pie cheesecake!