Description
A rich and creamy pumpkin-spiced cheesecake topped with a vibrant, tart cranberry and orange citrus glaze. Perfect for fall holidays and festive gatherings.
Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 1/3 cup melted unsalted butter
- 2 tbsp sugar
- 24 oz cream cheese, softened
- 1 cup brown sugar
- 15 oz pumpkin puree
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 3 large eggs
- 1 cup fresh cranberries
- 1/2 cup sugar (for glaze)
- 1/4 cup orange juice
- 1 tbsp orange zest
- 1 tbsp cornstarch mixed with 1 tbsp water
Instructions
- Preheat oven to 350F. Mix graham cracker crumbs, melted butter, and 2 tbsp sugar. Press into a springform pan and bake for 10 minutes. Let cool.
- Reduce oven temperature to 325F. Beat softened cream cheese and brown sugar until smooth.
- Mix in pumpkin puree, vanilla extract, and pumpkin pie spice on low speed until combined.
- Add eggs one at a time, mixing on low speed just until combined.
- Wrap the springform pan in foil. Place in a larger roasting pan filled with boiling water halfway up the sides of the cake pan.
- Bake for 60-70 minutes until the edges are set and the center jiggles slightly.
- Turn off oven and leave door cracked for 1 hour. Remove and cool on counter, then refrigerate for 6 hours.
- In a saucepan, simmer cranberries, 1/2 cup sugar, orange juice, and zest. Stir in cornstarch slurry and simmer until thickened.
- Spread the warm glaze over the chilled cheesecake and let set for 30 minutes before serving.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American