This 9 inch pumpkin cheesecake fills a 9-inch springform pan with a graham cracker crust, 24 ounces of cream cheese, 1 cup of pumpkin puree and 3 eggs, baked at 325°F for 60 to 70 minutes with the pan set in hot water. It sets up smooth and dense, with no cracks, and serves 12.
A 9-inch pan is the standard size for a full-height holiday cheesecake. The quantities here fill it about 2 1/2 inches deep, which is tall enough to look impressive but still bakes evenly.
Why These Amounts for a 9-Inch Pan
A 9-inch springform holds about 10 to 11 cups. Twenty-four ounces of cream cheese with a cup of pumpkin and 3 eggs makes about 6 1/2 cups of filling, which with the crust brings the cake close to the rim without overflowing. In an 8-inch pan the same filling would be too tall to bake through; in a 10-inch pan the cake would be thin and bake about 10 minutes faster.
Ingredients
Crust
- 1 3/4 cups (about 200 g) graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
Filling
- 24 ounces (680 g) full-fat cream cheese, at room temperature
- 1 cup (200 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 cup (245 g) canned pure pumpkin puree (not pumpkin pie filling)
- 3 large eggs, at room temperature
- 1/2 cup (120 g) sour cream
- 2 tablespoons all-purpose flour
- 2 teaspoons pumpkin pie spice (or 1 1/2 teaspoons cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Make the crust. Heat the oven to 325°F. Mix the crumbs, sugar, cinnamon and butter and press firmly into the bottom and 1 inch up the sides of a 9-inch springform. Bake 10 minutes and let cool.
- Wrap the pan. Wrap the outside of the pan in two layers of heavy-duty foil so the water bath cannot seep in.
- Beat the cream cheese. Beat the cream cheese with both sugars on medium-low until smooth, about 2 minutes.
- Add the rest. Beat in the pumpkin, sour cream, flour, spice, vanilla and salt. Add the eggs one at a time on low speed, mixing only until blended.
- Bake in a water bath. Pour the filling over the crust. Set the pan in a roasting pan and pour hot water into the roasting pan to come 1 inch up the sides. Bake 60 to 70 minutes, until the edges are set and the center 3 inches still jiggles slightly.
- Cool slowly. Turn off the oven, prop the door open and leave the cheesecake inside for 1 hour. Then remove it from the water, run a knife around the edge and cool to room temperature.
- Chill. Refrigerate at least 6 hours or overnight before unmolding and slicing.
Cook and Prep Times
- Prep: 30 minutes
- Bake: 70 to 80 minutes including the crust
- Cooling and chilling: 7 hours or overnight
- Serves 12
Other Pan Sizes
- 8-inch springform: use 16 ounces cream cheese, 2/3 cup pumpkin and 2 eggs; bake 55 to 60 minutes.
- 10-inch springform: use this recipe; bake 55 to 60 minutes (the cake is thinner).
- 9×13 pan (bars): use this recipe with 1 1/2 times the crust; bake 40 to 45 minutes without a water bath.
Storage
Keep the cheesecake covered in the fridge for up to 5 days. To freeze, chill it until firm, wrap it well and freeze for up to 2 months; thaw overnight in the fridge.
Frequently Asked Questions
- Why did my cheesecake crack? Overbeating after the eggs, overbaking, or cooling too fast. The water bath and slow cool prevent most cracks.
- Can I use fresh pumpkin? Yes, but roast and puree it, then drain it in a sieve for an hour; fresh puree is wetter than canned.
- Can I skip the water bath? You can, but expect a drier edge and a crack. Put a pan of hot water on the rack below instead.
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