This is a perfect cheesecake and the best pumpkin cheesecake for the fall holidays or anytime. The California Kitchen’s Pumpkin Cheesecake recipe isn’t a secret anymore. Everyone will love this pumpkin dessert.
Put the graham cracker crumbs in a food processor fitted with the steel blade and process until they have a uniformly fine texture. Add the sugar and pulse to combine.
While the machine is running, slowly pour the melted butter into the feed tube and continue processing just until the mixture forms a soft mass. Remove the mixture from the processor and firmly press it into the base of a 9-inch springform pan, making sure to spread it evenly.
To Make the Cheeecake
Preheat the oven to 350 degrees.
Using your electric mixer’s flat beater attachment, beat the cream cheese in the mixing bowl until it softens, stopping the mixer occasionally to scrape down the sides and bottom of the bowl with a rubber spatula.
Add in the brown sugar and continue beating until the sugar is thoroughly incorporated and the mixture is creamy.
In a separate small bowl, combine the flour, cardamom, cinnamon, ginger, cloves, and nutmeg.
Beat the cream cheese mixture and the flour mixture together with a stand mixer until they are thoroughly combined. Pause occasionally to scrape down the sides of the bowl.
Beat in the sour cream and then, one at a time, the eggs, scraping down the bowl after each addition.
Add the vanilla and pumpkin and beat until thoroughly combined.
Pour the filling into the crust in the prepared springform pan and place on the center rack of your oven. Bake for 1 hour. Test to see if the cheesecake is done by gently shaking the pan to see if the center has almost firmed up - a sign of doneness. (Alternatively, use an instant-read thermometer, which should register 180 degrees.) The cheesecake may require up to 20 minutes more baking time. (See above paragraph on How to Tell When a Cheesecake is Done or watch this video.)
When the cheesecake is done, allow it to cool. Place in the refrigerator overnight prior to removing the sides of the pan. Use a sharp knife to cut the cheesecake into thick slices. Click here to see how to remove your cheesecake from the springform pan.
Be sure to refrigerate the cheesecake after serving it.
You may want to serve this cheesecake with whipped cream.