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Ultimate Pumpkin Pie Cheesecake with Spiced Crust

Pumpkin pie cheesecake with a spiced graham cracker crust is baked in a water bath for a creamy center and gently set edges. Pumpkin puree, sour cream, cinnamon, and pumpkin pie spice bring the familiar flavors of pumpkin pie to each slice.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Resting and chilling 9 hours
Total Time 11 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 nonstick cooking spray
  • 2 cups graham cracker crumbs
  • 0.25 cup light brown sugar packed
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 6 tablespoons unsalted butter melted
For the filling
  • 3 packages (8 oz) cream cheese softened
  • 1 cup granulated sugar
  • 3 eggs large, at room temperature
  • 1 cup pumpkin puree canned, not pumpkin pie filling
  • 0.5 cup sour cream at room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 0.5 teaspoon fine salt
For the water bath
  • 8 cups water boiling

Equipment

  • 1 9-inch springform pan
  • 1 12x16-inch roasting pan
  • 1 electric mixer

Method
 

Make the crust
  1. Preheat the oven to 325°F with a rack in the center position.
  2. Lightly coat the inside of a 9-inch springform pan with nonstick cooking spray.
  3. Wrap the outside bottom and sides of the pan with two large sheets of heavy-duty foil.
  4. Stir together the graham cracker crumbs, packed light brown sugar, ground cinnamon, and ground nutmeg in a medium bowl.
  5. Mix in the melted unsalted butter until evenly moistened.
  6. Press the crumb mixture firmly over the bottom and about 1 inch up the sides of the pan.
  7. Bake for 10 minutes, then cool on a wire rack.
Make the filling
  1. Beat the softened cream cheese and granulated sugar in a large bowl with an electric mixer on medium speed until smooth, about 2 minutes, scraping down the bowl as needed.
  2. Add the eggs one at a time, mixing on low speed just until each is incorporated.
  3. Mix in the pumpkin puree, sour cream, and vanilla extract on low speed until smooth.
  4. Whisk the all-purpose flour, pumpkin pie spice, and fine salt in a small bowl.
  5. Mix the flour mixture into the filling on low speed just until combined.
  6. Pour the filling over the cooled crust.
Bake and chill
  1. Set the springform pan in a 12x16-inch roasting pan.
  2. Carefully pour the boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
  3. Bake for 70 to 90 minutes, until the edges are set, the center jiggles slightly, and an instant-read thermometer inserted in the center reads 160°F.
  4. Turn off the oven, prop the door open about 1 inch, and leave the cheesecake in the water bath for 1 hour.
  5. Carefully lift the springform pan out of the water bath and remove the foil.
  6. Cool the cheesecake on a wire rack until it reaches room temperature, about 2 hours.
  7. Cover the pan and refrigerate the cheesecake for at least 6 hours.
  8. Run a thin knife around the edge of the cheesecake and release the springform sides.
  9. Slice to serve.

Notes

For clean slices, warm and wipe the knife between cuts. Refrigerate covered for up to 5 days; freeze tightly wrapped slices for up to 2 months. For a gluten-free version, use gluten-free graham cracker crumbs and a gluten-free all-purpose flour blend.