Pumpkin Cheesecake (At Home!) - Better Than Cheesecake Factory

By Natasha's Kitchen · 300 min

Ingredients

Instructions

1. Heat the oven to 350°F. Pulse the graham crackers in a food processor into fine crumbs.
2. Mix the graham crumbs, sugar, cinnamon and melted butter in a bowl. Press into the bottom of a 9-inch springform pan, going about ½ inch up the sides. Set on a foil-lined sheet pan and bake for 8 minutes. Cool to room temperature.
3. Heat the oven to 325°F. Beat the room-temperature cream cheese and brown sugar on medium speed for about 5 minutes until light, fluffy and smooth, scraping the bowl once.
4. In a separate bowl, whisk the pumpkin puree, eggs, sour cream, flour, pumpkin pie spice, salt and vanilla. Add to the cream cheese mixture and mix on low speed just until combined, scraping the bowl as needed.
5. Pour the filling into the cooled crust and tap the pan on the counter 15 times to release air bubbles.
6. Place a loaf pan half full of hot water on the center rack, set the cheesecake on the center rack too, and bake at 325°F for 50 to 60 minutes, until the edges are set and the center 3 inches has only a slight wobble.
7. Turn off the oven, prop the door open with a wooden spoon, and leave the cheesecake for 30 minutes. If you have a gas oven, leave the door closed instead.
8. Run a knife around the edge of the pan, then cool on a rack to room temperature, about 2 hours. Wrap and refrigerate for at least 4 hours or overnight.
9. Remove from the springform pan, slice, and add toppings.

Summarized from Natasha's Kitchen's video. Watch it for the details.

More recipes with

EggBrown sugarCream cheeseSour creamPumpkinWhipped creamGraham cracker