Ingredients
Scale
- 24 oz (675g) full-fat cream cheese, softened to room temperature
- 1 cup (200g) granulated sugar
- 4 large eggs, room temperature
- 1 cup (240g) pumpkin puree (not pumpkin pie filling)
- 1 ½ cups (350ml) heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
- ½ teaspoon kosher salt
- ¼ cup (30g) all-purpose flour
Instructions
- Preheat your oven to 400°F (200°C). Grease a 9-inch springform pan with butter. Take two large sheets of parchment paper and press them into the pan, ensuring the paper extends at least 2 inches above the rim. Do not worry about folds or creases; the rustic look is part of the charm. In a large bowl or stand mixer, beat the softened cream cheese and sugar together on medium speed until completely smooth and fluffy. Scrape down the sides of the bowl to ensure no lumps remain.
- Add the eggs one at a time, beating well after each addition. Mix in the pumpkin puree, heavy cream, vanilla, pumpkin pie spice, and salt until well combined. Sift the flour over the batter and fold it in gently with a spatula until just incorporated. Pour the batter into the prepared pan. Place the pan in the center of the oven and bake for 50 to 55 minutes. The cheesecake should be deeply browned—almost burnt—on top, but it must still have a significant jiggle in the center when you gently shake the pan.
- Remove the cheesecake from the oven and let it cool completely in the pan on a wire rack. As it cools, the cheesecake will fall slightly, creating a dense, creamy texture. For the best results, refrigerate the cheesecake for at least 4 hours, or ideally overnight, to let the flavors develop. When ready to serve, unclip the springform pan and gently pull back the parchment paper. Slice into wedges using a warm knife and serve at room temperature for the creamiest consistency. Top with a dollop of maple-sweetened whipped cream if desired.
- Cook Time: 1 hour 10 minutes