Cook Time, Total Time, Yield
Cook Time: 60 minutes
Total Time: 2 hours and 30 minutes (including cooling and chilling time)
Yield: This recipe makes a delicious 10-inch cheesecake that serves approximately 12 people.
Now that you’re familiar with the ingredients and the essential timings, let’s get started on creating this delightful pumpkin cheesecake!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 350°F (175°C). This will ensure that the crust bakes properly and the filling sets correctly.
Step 2: Prepare the Crust Mixture
In a mixing bowl, combine 1½ cups of graham cracker crumbs, 2 tablespoons of granulated sugar, and 6 tablespoons of melted butter. Stir until the mixture is well combined and resembles wet sand.
Step 3: Shape the Crust
Press the graham cracker mixture firmly into the bottom and up the sides of a 9-inch springform pan. Ensure it is evenly distributed and compact.
Step 4: Pre-Bake the Crust
Bake the crust in the preheated oven for 5 minutes. This helps to set the crust.
Step 5: Lower the Oven Temperature
After 5 minutes, reduce the oven temperature to 325°F (163°C) for the remainder of the baking process.
Step 6: Make the Filling
In a large mixing bowl, use a hand mixer or stand mixer to beat together 24 ounces of softened cream cheese, 1 cup of sour cream, 1 cup of granulated sugar, and 1 teaspoon of vanilla extract. Mix until the filling is smooth and creamy.
Step 7: Incorporate the Eggs
Add the 4 large eggs to the filling mixture one at a time, mixing just until each egg is fully incorporated. Be careful not to overmix.
Step 8: Reserve Batter
Set aside ¼ of the batter in a separate bowl for later use.
Step 9: Add Pumpkin and Spices
To the remaining batter, add 1 cup of pumpkin puree, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, ½ teaspoon of ground ginger, and ¼ teaspoon of ground cloves. Mix until well combined and smooth.
Step 10: Layer the Pumpkin Mixture
Pour half of the pumpkin mixture into the prepared crust. Spread it evenly across the crust.
Step 11: Add Reserved Plain Batter
Dollop spoonfuls of the reserved plain batter over the pumpkin layer, allowing for some gaps.
Step 12: Pour Remaining Pumpkin Batter
Pour the remaining pumpkin batter over the spoonfuls of plain batter, spreading it gently.
Step 13: Add Last Spoonfuls of Plain Batter
Add spoonfuls of the remaining plain batter on top, similarly to the previous step.
Step 14: Create a Marbled Effect
Using a knife, gently swirl the batters together in a figure-eight motion to create a marbled effect. Be careful not to mix too thoroughly.
Step 15: Prepare for Water Bath
Wrap the springform pan tightly in aluminum foil to prevent water from seeping in during baking. This will create a water bath.
Step 16: Bake the Cheesecake
Place the wrapped springform pan in a larger baking dish filled with water (water bath) and bake at 325°F (163°C) for 60 minutes.
Step 17: Turn Off Oven
After 60 minutes, turn off the oven but leave the cheesecake inside for an additional 25 minutes to cool gradually.
Step 18: Cool and Refrigerate
Remove the cheesecake from the oven and allow it to cool to room temperature. Once cooled, refrigerate for at least two hours before serving.
