Pumpkin Pie Cheesecake, 1 of The Best Cheesecake I Ever Made

Pumpkin Pie Cheesecake

I did this instead of pumpkin pie because I prefer Pumpkin Pie Cheesecake, and it was easier to prepare the day before thanksgiving. It was actually a bigger hit than I expected, with my family wanting the recipe, so thought I would share.

This pumpkin pie recipe is a mix of some tips I got from a Babish video for the crust and cooking style, and then the filling is a mix of changes I got from two different recipes.


Ingredients :

Directions :

In a food processor combine 6 whole graham crackers with 2 ⅓ ounces of brown sugar. Once fully combined, add 2 ½ ounces all purpose flour and a pinch of salt and mix to combine.

Add 7 Tbsp of melted butter and pulse together until it reaches the consistency of wet sand.

Butter down a spring form that is preferably 9 inches in diameter. Add graham cracker crust and tamp down until even and flat. Par-bake in 325°F oven for 12-15 minutes or until it starts turning brown.

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Pumpkin pie Cheesecake filling

Ingredients :

  • 4 Blocks of 8 oz cream cheese (room temp) I typicall use philidielpha, I always get the best results
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 4 large eggs (room temp)
  • 15 oz can pumpkin puree
  • 1/3 cup sour cream (room temp)
  • 1 tbsp vanilla extract
  • 1 1/2 tbsp Cornstarch (helps thicken the curd)
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1 tbsp of room temp butter for the pan.

Directions :

Beat the cream cheese and sugars in a large bowl with an electric mixer at medium-low speed for about 3 minutes until fully combined

Mix in and beat eggs one at a time until fully mixed, scraping the bowl in between

Beat in the Pumpkin, sour cream, and vanilla, again scrape the bowl.

Add in the spirces, cornstarch, and salt.

Butter generously down the sides of your spring form and then add your cheesecake mixture. Use butter, get it to room temp, and use gloves to smear it around. If you use sticks of butter, you should still have 1 Tbsp left from the crust, use that remaining bit at room temp and soft for smearing. But you really need to use butter. Other fats/oils tend to just mix in with the filling once added, I get the best results this way every time after a lot of trial and error.

Bake at 200°F (yes, 200°f) for anywhere from 2 hours and 45 minutes to 3 hours and 30 minutes. This will depend on a lot of variables. You want the internal temp to be around 170-175. You can check online for ways to tell if done, but I stick an instant read thermometer in the middle to figure it out. If you care about cosmetic, its gonna take practice.

Enjoy your Pumpkin Pie Cheesecake

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