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“Originally from Cook's Illustrated. This is a very light and moist cheesecake! I always use a water bath when baking this recipe.”

Ingredients Nutrition


  1. Adjust oven rack to lower-middle position and preheat oven to 325 degrees.
  2. For crust: spray bottom and sides of 9" springform pan with nonstick cooking spray. Pulse graham crackers, sugar and spices in food processor. Transfer crumbs to a bowl, drizzle melted butter over and mix until evenly moistened. Using hands, spread crumbs into an even layer along bottom and up sides of springform pan. Bake until fragrant and lightly browned, about 15 minutes. Cool on wire rack.
  3. For filling: Whisk sugar, spices and salt in a small bowl, set aside. In large bowl, beat cream cheese at medium speed to break up and soften, about 1 minute. Scrape beater and bottom and sides of bowl well with a rubber spatula. Add about one third of sugar mixture and beat until well combined; scrape bowl again and add remaining sugar in two additions, scraping bowl after each addition. Add pumpkin, vanilla and lemon juice and beat at medium speed about 45 seconds; scrape bowl. Add 3 eggs and beat at medium-low about 1 minute, scrape bowl. Add remaining two eggs and beat about 45 seconds, scrape bowl. Add heavy cream and beat at low speed about 45 seconds. Scrape bottom and sides of bowl and give a final stir by hand.
  4. Pour filling into springform pan and smooth surface. Bake until center of cake is slightly wobbly when pan is shaken, and center of cake registers 145 to 150 degrees, about 1 1/2 hours. Cool on wire rack about 3 hours, wrap with plastic wrap and refrigerate.

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