Ingredients
Scale
For the crust
- 2 cups (170g) graham cracker crumbs
- 1/3 cup (80g) butter, melted
- 1/4 cup (50g) sugar
- 1 tsp. pumpkin pie spice
For the filling
- 32 oz. (900g) cream cheese, softened
- 1 cup (200g) sugar
- 1/4 cup (60g) light brown sugar
- 3 large eggs
- 15 oz. (425g) pumpkin puree
- 1/3 cup (80g) heavy cream
- 2 tsp. vanilla extract
- 1 tbsp. pumpkin pie spice
For the decoration
- 3/4 cup (175g) heavy cream
- 1 tbsp. confectioner’s sugar
Instructions
- Preheat the oven to 350˚F (175°C). Line the bottom of a 9 inch (23cm) springform pan with baking parchment and grease. Set aside.
- In a medium bowl, combine graham cracker crumbs, melted butter, sugar and pumpkin pie spice. Press onto bottom and 1 inch (2-3cm) up side of prepared pan. Bake for 8 minutes. Let cool on wire rack for 10 minutes. Bring a large pot of water to a boil for the water bath.
- In a large bowl combine cream cheese and the sugars and mix for about 3 minutes until well combined. Add in eggs, pumpkin puree and heavy cream, mix until fully incorporated. Add vanilla extract and pumpkin pie spice and mix until well combined.
- Pour the batter into the prepared crust. Place pan in a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan (do that in the oven already, so you won’t spill water when moving the pans).
- Bake for 60-65 minutes – the edges should be set, but the center will still have some jiggle to it. Turn off the heat and let the cheesecake rest in the closed oven for one hour. Carefully remove the cheesecake from the water bath and place on a cooling rack to let cool completely. Once the cake is completely cooled, place it in the fridge for at least 6 hours or over night.
- Whip the heavy cream and confectioner’s sugar with a mixer until stiff and fill into a piping bag with a star tip and decorate the cheesecake with little swirls, roses or whatever you like.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 12