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Ingredients
Crust
- 2 cups All-purpose flour
- 1/2 cup Granulated sugar
- 1/2 tsp Fine sea salt
- 3/4 cup Unsalted butter, melted
- 1 tsp Vanilla extract
Cinnamon Sugar
- 1/4 cup Granulated sugar
- 1 tbsp + 1 1/2 tsp Ground cinnamon
Pumpkin Cheesecake
- 16 oz Full-fat block cream cheese, room temperature
- 3/4 cup Granulated sugar
- 1/2 cup Pumpkin purée
- 2 Large eggs, room temperature
- 1 tsp Vanilla extract
- 1 tsp Ground cinnamon
- 1/4 tsp Ground ginger
- 1 pinch Freshly grated nutmeg
- 1/4 tsp Fine sea salt
- 1 tbsp All-purpose flour
Instructions
Preheat oven to 350°F (177°C). Line a 9-inch square pan with parchment paper.
Combine the cinnamon and sugar for the topping. Set aside.
Combine flour, sugar, salt, melted butter, and vanilla until moist crumbs form.
Press approximately two-thirds of the crumb mixture into the bottom of the pan.
Bake the crust for 10 minutes.
10 minBeat the cream cheese and sugar only until smooth. Do not overbeat.
Mix in pumpkin purée, vanilla, cinnamon, ginger, nutmeg, salt, and flour.
Add the eggs one at a time on LOW speed. Mix only until incorporated. Avoid excessive air — overbeating eggs causes the cheesecake to puff and crack.
Pour the filling over the warm crust.
Crumble the remaining crust mixture over the top.
Sprinkle the cinnamon sugar generously over the surface.
Bake for 38–45 minutes. The outer portion should be set and the center slightly wobbly.
45 minCool completely, then refrigerate for a minimum of 3 hours.
180 minSlice cold. Optionally let sit 10–15 minutes before serving for easier slicing.
Nutrition per serving
320
Calories
5g
Protein
35g
Carbs
18g
Fat
Chef's Notes & Storage
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