Pumpkin Cheesecake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">200g graham crackers (or digestive biscuits)</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1/2 tsp ground cinnamon</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">750g full-fat cream cheese, room temperature</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">3 large eggs, room temperature</li><li class="ingredients-single-item">2 large egg yolks, room temperature</li><li class="ingredients-single-item">300g pumpkin puree (not pumpkin pie filling)</li><li class="ingredients-single-item">90g sour cream, room temperature</li><li class="ingredients-single-item">1 tbsp vanilla extract</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">1 tsp ground ginger</li><li class="ingredients-single-item">1/2 tsp ground nutmeg</li><li class="ingredients-single-item">1/4 tsp ground cloves</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">2 tbsp all-purpose flour</li><li class="ingredients-single-item">For serving (optional):</li><li class="ingredients-single-item">200ml whipped cream</li><li class="ingredients-single-item">1 tbsp powdered sugar</li><li class="ingredients-single-item">Ground cinnamon for dusting</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Large roasting pan (for water bath)</li><li class="equipment-single-item">Heavy-duty aluminum foil</li><li class="equipment-single-item">Food processor</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Position a rack in the lower third of your oven. Wrap the outside of a 23cm (9-inch) springform pan with two layers of heavy-duty aluminum foil, ensuring it comes at least 5cm up the sides to create a waterproof seal. This prevents water from seeping into your cheesecake during the water bath baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the crust, pulse graham crackers in a food processor until finely ground. Add melted butter, sugar, and cinnamon, pulsing until the mixture resembles wet sand and holds together when pressed. Press the mixture firmly and evenly into the bottom and about 2.5cm up the sides of your prepared springform pan. Use the bottom of a measuring cup to create a compact, even layer (a tightly packed crust prevents a soggy bottom).</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Bake the crust for 10 minutes until lightly golden and fragrant. The pre-baking step ensures a crisp foundation that stands up to the moist filling. Remove from oven and allow to cool completely while you prepare the filling. Reduce oven temperature to 150°C (300°F).</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a large mixing bowl, beat the cream cheese on medium-low speed until completely smooth and free of lumps, about 4 minutes. Room temperature cream cheese is crucial here – cold cream cheese will create lumps that are impossible to remove later. Scrape down the sides and bottom of the bowl frequently during mixing.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the sugar and mix on medium-low for another 2 minutes until well incorporated and the mixture looks silky. The slow speed prevents incorporating too much air, which can cause cracks during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add eggs and egg yolks one at a time, mixing on low speed just until each is incorporated. Over-mixing eggs activates proteins that can lead to a rubbery texture, so be gentle and patient here. Scrape down the bowl after each addition.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Add the pumpkin puree, sour cream, and vanilla extract, mixing until just combined. The sour cream adds tanginess that balances the sweetness and contributes to the cheesecake's creamy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>In a small bowl, whisk together the spices, salt, and flour. Add this dry mixture to your batter and mix on low until just incorporated. The small amount of flour helps stabilize the filling without making it dense.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Pour the filling into your cooled crust. Tap the pan gently on the counter several times to release any trapped air bubbles, which can cause cracks during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place the wrapped springform pan in a large roasting pan. Place the roasting pan in the oven and carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. This water bath creates gentle, even heat and adds humidity to prevent cracks.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake for 75-85 minutes. The cheesecake is done when the edges are set but the center still has a slight wobble when gently shaken – it should jiggle like set gelatin, not ripple like liquid. Don't insert a knife to test (this causes cracks) and don't worry if it seems underdone – it will continue cooking and set as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>When finished baking, turn off the oven, crack the door open slightly, and allow the cheesecake to cool in the oven for about 1 hour. This slow cooling prevents the dramatic temperature change that can cause the dreaded center crack.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Remove from the water bath, peel off the foil, and let cool completely on a wire rack. Once at room temperature, cover with plastic wrap and refrigerate for at least 8 hours or overnight. The flavors will develop and meld beautifully with this resting time.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>To serve, run a thin knife around the inside edge of the pan before releasing the springform. If desired, whip cream with powdered sugar until soft peaks form. Serve slices with a dollop of whipped cream and a light dusting of cinnamon. For the cleanest slices, dip your knife in hot water and wipe clean between cuts.</li></ol>