Pumpkin Cheesecake No Water Bath (Print Version)

Cream cheese, pumpkin, and spices create a smooth autumn dessert with a graham cracker crust—no water bath needed.

# Ingredients:

→ Graham Cracker Crust

01 - 220 g graham cracker crumbs
02 - 65 g granulated sugar
03 - 85 g unsalted butter, melted

→ Cheesecake Filling

04 - 900 g cream cheese, room temperature
05 - 250 g granulated sugar
06 - 10 ml vanilla extract
07 - 240 g pure pumpkin puree
08 - 5 g pumpkin pie spice
09 - 2.5 g ground cinnamon
10 - 4 large eggs, room temperature

→ Serving

11 - Cheesecake toppings, as desired

# Steps:

01 - Arrange oven racks in the center and preheat oven to 175°C. Line the base of a 23 cm springform pan if desired.
02 - Combine graham cracker crumbs, sugar, and melted butter in a medium bowl until mixture resembles damp sand. Press firmly into the base and halfway up the sides of the pan using the bottom of a measuring cup.
03 - Bake crust for 7 minutes. Remove from oven and set aside. Lower oven temperature to 165°C.
04 - In a large mixing bowl or stand mixer, beat cream cheese for 30 seconds until smooth. Add granulated sugar and mix until fully incorporated. Scrape the bowl sides and bottom as needed.
05 - Blend in vanilla extract, pumpkin puree, pumpkin pie spice, and cinnamon until evenly mixed. Scrape bowl to ensure uniform texture.
06 - Lightly beat eggs in a separate bowl. With mixer on low speed, gradually stream eggs into the batter just until incorporated. Avoid overmixing.
07 - Tap bowl on counter for 30–45 seconds to eliminate air bubbles. Pour filling over crust and smooth surface gently.
08 - Bake at 165°C for 40 minutes. Lower oven temperature to 120°C and continue baking for 45 minutes. Turn oven off and leave cheesecake inside for 30 minutes without opening the door.
09 - Crack oven door open and allow cheesecake to cool for 1 hour. Transfer to countertop to reach room temperature over 3–4 hours.
10 - Cover with plastic wrap and refrigerate for at least 6 hours or overnight. Remove pan collar, decorate as desired, and slice with a heated, wiped knife for clean cuts.

# Notes:

01 - Substitute 200 g gingersnap crumbs and 85 g melted butter in place of graham cracker crust for additional spice; omit added sugar.
02 - Ensure all dairy and eggs are at room temperature for optimal texture.
03 - Dip a sharp knife in hot water and wipe clean between slices to achieve neat portions.

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