New York Style Pumpkin Cheesecake
New York Style Pumpkin Cheesecake is creamy and delicious. Topped with caramel sauce and whipped cream, it's the perfect holiday dessert!
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 4 Tablespoons butter melted
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Filling
- 3 packages cream cheese softened
- 1/2 cup granulated sugar
- 3 Tablespoons flour
- 2 teaspoons vanilla extract
- 1/2 cup heavy whipping cream
- 2 eggs
- 1/2 cup pumpkin puree
- 2 teaspoons pumpkin pie spice
Toppings
- Caramel sauce
- whipped cream
- Crushed pecans
Instructions
- Preheat your oven to 350 degrees F. and prepare an 8” springform pan with non-stick spray and set aside.
- In a food processor, add 1 package of graham crackers and pulse until you get a fine crumb. Add in melted butter, cinnamon, and salt and pulse until well combined. Pour into the springform pan and use a spoon to pack down the crust bringing it about 1 inch up the sides of the pan.
- Bake for 10 minutes and allow to cool.
- In the bowl of a stand mixer, or using a hand mixer, cream the cream cheese for at LEAST 5 minutes or until smooth.
- Add in the sugar, flour, and vanilla and mix until combined. Scrape the sides and bottom of the bowl.
- Next, add in the heavy whipping cream and whip for 1-2 minutes. Scrape the sides and bottom of the bowl.
- Last, add in the eggs one at a time and mix until just combined. Be careful not to overmix.
- Pour half of the cheesecake filling into the prepared crust. Add the pumpkin puree and pumpkin spice to the remaining half of the filling and fold until just combined. Add on top of the white layer.
- Gently tap the pan on the counter 10-15 times to remove any air bubbles.
- Bake at 350 for 15 minutes and without opening the door, reduce the heat to 200 degrees and continue baking for 55-60 minutes or until the center slightly jiggles but the sides are set.
- Turn off the oven and leave the cheesecake in the oven for 30 minutes. After 30 minutes slightly crack the oven door and allow to cool for an additional 15 minutes. (This is an optional step, but this will help avoid your cheesecake cracking)
- Remove from the oven and allow to cool completely on a wire rack. After completely cooled, place in the refrigerator for at least 8 hours to overnight.
- Once the cheesecake is set, add caramel, whipped cream, and crushed pecans and serve
Notes
Plan ahead. It is definitely ideal to make this cheesecake a day before you plan to serve it (the cheesecake, NOT the topping).
Make sure you are using a good quality cream cheese and it is at room temperature before beginning.
Cream the cream cheese for at LEAST 5 minutes. This is an important step and the longer you cream the cream cheese the better the consistency of your cheesecake will be.
Make sure you scrape the sides and bottom of your bowl after the addition of each ingredient. This helps keep the filling nice and smooth.
DO NOT OVER MIX THE EGGS. Mix just until the yolk disappears into the mixture and add the next.
Allowing the cheesecake to cool in the oven with the door closed is the only way I have been able to repeatedly get smooth cheesecakes with no cracks. Like I said above, this is an optional step, but is worth it.
I know it is hard, but let the cheesecake set in the fridge overnight. You will not be sorry.
Nutrition
Serving: 1 | Calories: 169cal | Carbohydrates: 19g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium: 162mg | Sugar: 12g | Fiber: 1g | Calcium: 27mg | Iron: 1mg