Description
This Pumpkin Spice Christmas Cheesecake is a festive masterpiece that combines the cozy flavors of pumpkin and warming spices with a luxurious creamy texture. It’s the ideal centerpiece for any holiday gathering, sure to impress your guests!
Ingredients
Scale
- 24 ounces full-fat cream cheese, room temperature
- 1 ¼ cups granulated sugar
- 1 cup pumpkin puree
- 2 teaspoons pumpkin spice blend
- 1 teaspoon vanilla extract
- ½ cup sour cream or heavy cream
- 3 large eggs, room temperature
- 1 ½ cups crushed cookies (ginger snaps or graham crackers)
- ¼ cup granulated sugar (for crust)
- ½ cup unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
- In a medium bowl, combine your crushed cookies with ¼ cup granulated sugar and ½ cup melted unsalted butter. Mix until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom of the prepared springform pan. You can extend it slightly up the sides if you like.
- Bake the crust for 8-10 minutes, until lightly golden. Remove from the oven and set aside to cool while you prepare the filling. Reduce oven temperature to 325°F (160°C).
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until incredibly smooth and creamy, with no lumps.
- Gradually add 1 ¼ cups granulated sugar, beating on low speed until just combined. Scrape down the sides of the bowl.
- Add 1 cup pumpkin puree, 2 teaspoons pumpkin spice blend, and 1 teaspoon vanilla extract. Mix on low speed until just incorporated.
- Add ½ cup sour cream (or heavy cream) and mix on low speed until just combined.
- Add 3 large eggs, one at a time, mixing on the lowest speed only until each egg is just incorporated. Stop mixing as soon as the last egg is blended.
- Wrap the bottom and sides of your springform pan tightly with several layers of heavy-duty aluminum foil.
- Pour the cheesecake filling over the cooled crust in the springform pan.
- Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan.
- Carefully transfer the roasting pan with the cheesecake to the preheated 325°F (160°C) oven.
- Bake for 60-75 minutes, or until the edges are set and slightly puffed, but the center still jiggles slightly when gently shaken.
- Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the water bath for 1 hour.
- Remove the cheesecake from the water bath and the roasting pan. Carefully remove the foil. Let it cool completely on a wire rack at room temperature for another 1-2 hours.
- Once completely cool, cover the cheesecake loosely with plastic wrap and refrigerate for at least 6-8 hours, or preferably overnight.
- Once chilled, carefully run a thin knife around the edge of the pan before releasing the springform sides.
- Garnish as desired with whipped cream, extra pumpkin spice, caramel sauce, or candied pecans.
- Prep Time: 30 mins
- Cook Time: 75 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 100 mg
Keywords: Ensure all ingredients are at room temperature for a smooth batter. Avoid overmixing after adding eggs to prevent cracks. The water bath is essential for a creamy texture.