Emulsifier Free Classic Pumpkin Cheesecake
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Learn more →Ingredients
12 servings
For the crust
- 1 ½ cups graham cracker crumbs (about 12 full crackers)
- 3 tbsp granulated sugar
- ½ tsp ground cinnamon
- 6 tbsp unsalted butter, melted
For the filling
- 3 packages (8 oz each) cream cheese, at room temperature
- 1 cup granulated sugar
- 1 can (15 oz) pure pumpkin puree
- 3 large eggs, at room temperature
- ½ cup sour cream, at room temperature
- 2 tsp vanilla extract
- 1 ½ tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
For serving
- whipped cream, for serving (optional)
Can be omittedwhipped cream
Instructions
- 1
Position a rack in the center of the oven and preheat to 325°F (165°C). Wrap the outside of a 9-inch springform pan tightly with two layers of heavy-duty aluminum foil, covering the bottom and coming up the sides — this prevents water from seeping in during the water bath.
- 2
In a medium bowl, stir together the graham cracker crumbs, 3 tbsp granulated sugar, and 1/2 tsp cinnamon. Pour in the melted butter and mix until the crumbs are evenly moistened and hold together when pressed. Press the mixture firmly and evenly into the bottom of the prepared springform pan, using the flat bottom of a measuring cup to compact it. Bake for 10 minutes, until the crust is set and just beginning to smell toasty. Remove and let cool while you make the filling.
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