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Martha Stewart-Inspired Pumpkin Cheesecake

Close-up of Martha Stewart-Inspired Pumpkin Cheesecake showing its texture
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A silky, spiced pumpkin cheesecake inspired by Martha Stewart’s classic American dessert style, with a buttery graham cracker crust and a tangy cream cheese filling. Each slice is rich and creamy with a warm pumpkin spice finish, perfect for holiday gatherings.

Ingredients

Scale

For the Crust

  • 1 1/2 cups (150g) graham cracker crumbs (about 12 whole crackers)
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 6 tablespoons (85g) unsalted butter, melted

For the Filling

  • 24 ounces (680g) cream cheese, room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (105g) packed light brown sugar
  • 1 tablespoon (8g) cornstarch
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon kosher salt
  • 4 large eggs, room temperature
  • 1 1/2 cups (340g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120ml) heavy cream
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Wrap the outside of a 9-inch (23cm) springform pan with two layers of heavy-duty aluminum foil, crimping it tightly around the base and up the sides to prevent water seepage. In a medium bowl, stir together graham cracker crumbs, granulated sugar, cinnamon, and salt until combined, then drizzle in melted butter and mix until the crumbs resemble wet sand. Press the mixture firmly into the bottom and about 1 inch up the sides of the prepared pan using the flat bottom of a measuring cup; bake for 10 minutes, until fragrant and set. Reduce oven temperature to 325°F (165°C).
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese on medium speed until completely smooth, about 2 minutes, scraping down the bowl and beater often. Add granulated sugar, brown sugar, cornstarch, cinnamon, ginger, nutmeg, cloves, and salt and beat until fully incorporated, about 1 minute; the mixture should look glossy and free of lumps.
  3. Add eggs one at a time, beating on low speed just until each is incorporated before adding the next; do not whip air into the batter after the eggs go in, as excess air causes cracks. Scrape the bowl well. Add pumpkin puree, heavy cream, and vanilla and mix on low just until uniform, about 30 seconds.
  4. Pour the filling over the crust and smooth the top with an offset spatula. Place the springform pan in a large roasting pan and pour boiling water into the roasting pan to come about 1 inch up the sides of the springform. Bake at 325°F (165°C) until the edges are set and the center still jiggles slightly when the pan is nudged, 60 to 70 minutes; an instant-read thermometer inserted 1 inch from the edge should read 150°F (66°C).
  5. Turn off the oven, prop the door open with a wooden spoon, and let the cheesecake cool in the water bath for 1 hour; this gradual cooling prevents cracking. Remove the springform pan from the water bath, discard the foil, and run a thin knife around the edge to loosen. Refrigerate uncovered for at least 6 hours or overnight, until fully chilled and firm.
  6. To serve, release the springform ring and slide the cheesecake onto a cake stand or plate. For the cleanest slices, dip a sharp knife in hot water, wipe it dry, and cut with a gentle sawing motion, rewiping the blade between cuts. Serve chilled or lightly cool, with a dollop of whipped cream if desired.

Notes

Store leftovers wrapped in the refrigerator for up to 5 days. To freeze, wrap whole or individual slices tightly in plastic wrap and then aluminum foil and freeze for up to 2 months; thaw overnight in the refrigerator before serving. The cheesecake can be made up to 2 days ahead and kept refrigerated; add whipped cream just before serving. For the best texture, serve chilled but not ice-cold, letting it stand at room temperature for 10 minutes before slicing.

Nutrition

Keywords: Martha Stewart pumpkin cheesecake, pumpkin cheesecake, pumpkin dessert, cheesecake recipe, holiday dessert, Thanksgiving dessert, cream cheese, pumpkin spice, baked cheesecake, fall baking

Find it online: https://marthadishes.com/martha-stewart-pumpkin-cheesecake-recipe/