Ingredients

Scale

24 oz cream cheese room temperature
1 cup granulated sugar
½ cup light brown sugar packed
4 large eggs room temperature
1 cup pure pumpkin puree not pumpkin pie filling
¾ cup heavy cream
¼ cup cornstarch
2 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 teaspoon vanilla extract
½ teaspoon kosher salt

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Instructions

Preheat your oven to 450 degrees F.
Line a 9-inch springform pan with two sheets of parchment paper, pressing it in with the parchment reaching above the rim.

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Notes

Ensure the cream cheese is at room temperature for a smooth batter.
Use pure pumpkin puree for the best flavor; avoid pumpkin pie filling as it contains additional spices and sugars.
Let the cheesecake cool at room temperature before refrigerating to help set the texture.

Author: Sarah
Prep Time: 20 minutes
Cook Time: 315 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 340
Sugar: 21g
Sodium: 352mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 5g
Cholesterol: 180mg