Equipment
Ingredients
Crust
- 200 g graham crackers, finely crushed crumbs
- 85 g unsalted butter, melted
- 30 g granulated sugar
- 2 g ground ginger
Filling
- 680 g cream cheese, room temperature
- 300 g granulated sugar
- 425 g pumpkin purée
- 120 g sour cream, room temperature
- 10 ml vanilla extract
- 4 large eggs, room temperature
- 6 g ground cinnamon
- 2 g ground ginger
- 1 g ground cloves
- 1 g ground nutmeg
- 15 g all-purpose flour
- 3 g salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 479 kcal
- Protein
- 8 g
- Carbohydrates
- 48 g
- Fat
- 31 g
- Fiber
- 2 g
- Sugar
- 34 g
- Sodium
- 469 mg
- Saturated Fat
- 16 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 138 mg
- Potassium
- 196 mg
- Calcium
- 99 mg
- Iron
- 1.6 mg
- Magnesium
- 18 mg
- Phosphorus
- 120 mg
- Zinc
- 0.7 mg
- Vitamin A
- 535 mcg
- Vitamin C
- 2 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 1.3 mg
- Vitamin K
- 8 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.25 mg
- Niacin
- 0.3 mg
- Folate
- 19 mcg
- Water
- 84 g
- Alcohol
- 0 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat oven to 175°C (350°F). Wrap the outside bottom and sides of the springform pan securely with 3 layers of heavy-duty foil to waterproof it for the water bath.
Combine crushed graham crackers, 30g sugar, 2g ginger, and melted butter. Press firmly into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes, then cool completely.
Reduce oven temperature to 160°C (320°F). Boil water for the water bath.
In a large mixer bowl, beat the room temperature cream cheese and 300g sugar on medium-low speed until completely smooth and creamy. Scrape down the bowl frequently to avoid lumps.
Add the pumpkin purée, sour cream, vanilla, flour, salt, and spices. Mix on low speed until combined and uniform.
Add eggs one at a time, mixing on low speed just until blended after each addition. Do not overmix.
Pour batter over the cooled crust. Place the springform pan into the large roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the side of the springform pan.
Bake at 160°C (320°F) for 60-70 minutes. The edges should be set, but the center should still wobble slightly like Jell-O when the pan is gently nudged.
Turn off the oven. Crack the oven door open slightly (prop with a wooden spoon if needed) and let the cheesecake cool inside the cooling oven for 1 hour. This gentle cooling prevents thermal shock.
Remove from the water bath and run a thin knife around the edge to release the crust from the pan ring. Cool to room temperature, then refrigerate for at least 8 hours or overnight before slicing.
Chef's Notes
- Room temperature ingredients are non-negotiable. Cold dairy will create lumps and require over-mixing to smooth out, which introduces air and leads to cracks.
- Using a water bath (bain-marie) ensures gentle, even heat distribution, preventing the eggs from curdling and keeping the texture silky rather than grainy.
- Do not use 'Pumpkin Pie Filling' which comes pre-spiced and sweetened. Look for 100% pure pumpkin purée.
- The wobble test is key: if the center looks liquid, it's underdone. If it's solid, it's overdone. You want a gelatinous wobble in the center 5cm.
Storage
Refrigerator: 5 days — Store loosely covered to prevent condensation dripping on the surface.
Freezer: 2 months — Wrap individual slices tightly in plastic wrap and foil.
Troubleshooting
Surface cracks
Cause: Overbaking or cooling too rapidly
Fix: Cover with whipped cream or salted caramel sauce
Prevention: Use the water bath and the 'oven off' cooling method; ensure ingredients are room temp
Lumpy texture
Cause: Cream cheese was too cold when mixed
Fix: Strain batter through a fine mesh sieve before baking
Prevention: Ensure cream cheese is fully softened to room temperature before starting
Cultural Context
This recipe is a quintessential American holiday fusion, bridging the gap between the Thanksgiving pumpkin pie tradition and the indulgence of New York-style cheesecake. While pumpkin custards date back to early American colonization, blending them into a cream cheese batter became popular in the late 20th century.
