Ingredients:

  • 24 oz cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup unsweetened pumpkin puree
  • 1 cup heavy cream
  • 3 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 1/4 tsp salt

Instructions:

  1. Preheat your oven to 400°F (200°C). Grease your 9-inch springform pan and line the bottom and sides with two overlapping sheets of parchment paper, extending 2 inches above the rim.
  2. Beat the softened cream cheese and sugar on medium-high speed until the mixture is completely smooth and velvety, scraping down the sides of the bowl.
  3. Lower the mixer speed and blend in the pumpkin puree, pumpkin pie spice, salt, and vanilla extract until the color is uniform.
  4. Add the eggs one at a time, beating on low speed just until combined to avoid incorporating excess air bubbles.
  5. Whisk the cornstarch into the heavy cream until smooth, then stir into the batter with a rubber spatula until glossy and homogeneous. Pour into the prepared pan.
  6. Bake for 55 minutes until the top is deeply browned and caramelized, but the center still has a slight jiggle. Allow to cool and chill for at least 6 hours before serving.