The Best Pumpkin Cheesecake Recipe | Easy to Make and Creamy

By The Cooking Foodie · 300 min

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C). Pulse the cookies into fine crumbs in a food processor, add the melted butter and pumpkin spice, and process until it looks like wet sand.
2. Press the mixture firmly into the base of a 9-inch (23 cm) springform pan, using the back of a spoon or a measuring cup to make an even layer.
3. Bake the crust for 8–10 minutes, let it cool slightly, then lower the oven to 300°F (150°C).
4. Beat the cream cheese until smooth, about 2–3 minutes. Add both sugars and mix until fully combined.
5. Mix in the pumpkin puree and pumpkin spice until smooth. Beat in the eggs one at a time, scraping the bowl after each one.
6. Mix in the vanilla, sour cream and heavy cream until combined. Sift in the cornstarch and mix on low just until incorporated, so no air bubbles form.
7. Pour the filling over the cooled crust and smooth the top. For a water bath, wrap the pan in two layers of heavy-duty foil, set it in a roasting pan and pour hot water halfway up the sides.
8. Bake at 300°F (150°C) for 50–70 minutes, until the edges are set and the centre still jiggles slightly. Turn off the oven, open the door slightly and let it cool inside for 1 hour.
9. Remove the cheesecake from the oven and water bath, loosen the edge with a thin knife and cool completely at room temperature. Cover and refrigerate for at least 4 hours, preferably overnight.
10. Just before serving, whip the cold heavy cream with the powdered sugar to medium-stiff peaks, add a pinch of cinnamon and whip briefly. Spread or pipe over the cheesecake.
11. Slice with a sharp knife dipped in hot water and wiped between cuts.

Summarized from The Cooking Foodie's video. Watch it for the details.

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EggCreamBrown sugarHeavy creamCream cheeseSour creamPumpkin