Ingredients
3 packages (8 ounce) cream cheese, at room temperature
1 ¼ cups (250 g sugar) granulated sugar
4 large eggs, at room temperature
1 can (15 ounce) pumpkin puree
¾ cup (100 g) heavy cream
2 teaspoons vanilla extract
1 teaspoon kosher salt
¼ cup all purpose flour
1 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground cardamom
or
3 ½ teaspoons pumpkin pie spice
Directions
Step 1
Preheat your oven to 400°F (200°C). Line an 8-inch round pan with parchment paper, ensuring the paper extends above the edges of the pan.
Step 2
In a large bowl, beat the cream cheese and sugar until smooth and creamy, about 2–3 minutes.
Step 3
Add the eggs, one at a time, mixing after each addition.
Step 4
Mix in the pumpkin puree, heavy cream, and vanilla extract until well combined, being careful not to over mix the batter
Step 5
In a separate bowl, combine the flour, salt, and spices.
Step 6
Add the dry ingredients to the wet ingredients and mix until fully incorporated.
Step 7
Pour the batter into the prepared pan. Tap the pan gently on the counter to release any air bubbles.
Step 8
Bake for 55–65 minutes, or until the top is deeply golden brown and puffed, with a slight jiggle in the center when shaken.
Step 9
Remove the cheesecake from the oven and let it cool to room temperature in the pan.
Step 10
Once cooled, refrigerate for at least 4 hours (preferably overnight) to set completely.
Step 11
Gently remove the cheesecake from the pan by lifting it with the parchment paper.
Step 12
Serve as is or garnish with whipped cream and fresh fruit
