Why Make This Recipe
Pumpkin cheesecake is a delightful twist on the classic dessert. With its creamy texture and seasonal flavors, it’s perfect for fall gatherings, holiday dinners, or simply treating yourself. This recipe avoids the water bath, making it more straightforward and less intimidating for bakers of all skill levels. Plus, the combination of pumpkin, spices, and creamy cheese creates a rich, flavorful dessert that everyone loves.
How to Make Pumpkin Cheesecake
Ingredients
- 1 3/4 cups graham cracker crumbs (see note below on using gingersnaps)
- 5 tablespoons granulated sugar
- 6 tablespoons butter (melted)
- 32 ounces cream cheese (at room temperature; 4-8 oz. packages; Philadelphia brand preferred)
- 1 1/4 cups granulated sugar
- 2 teaspoons vanilla extract
- 1 cup pure pumpkin (Libby’s brand preferred)
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 4 large eggs (at room temperature)
- Any desired cheesecake toppings
Directions
- Place oven racks in the center of the oven. Preheat the oven to 350 degrees.
- In a medium-sized bowl, mix together graham cracker crumbs, sugar, and melted butter. Stir until well combined and the mixture looks like damp sand.
- Press the crumb mixture into the bottom and halfway up the sides of a 9-inch springform pan using the bottom of a measuring cup. Bake for 7 minutes and then set aside.
- Lower the oven temperature to 325 degrees. In a large bowl or stand mixer, beat the cream cheese for about 30 seconds until smooth. Scrape the sides and bottom of the bowl.
- Add the granulated sugar and mix until smooth.
- Stir in the vanilla, pumpkin, pumpkin pie spice, and cinnamon. Scrape the bowl again to ensure everything is well mixed.
- Crack the eggs into a liquid measuring cup and beat them with a fork until well scrambled.
- With the mixer on low, slowly pour the beaten eggs into the cream cheese mixture. Stop mixing as soon as the eggs are incorporated. Scrape the sides and bottom of the bowl again.
- Tap the bowl on the counter for 30-45 seconds to remove air bubbles. You should see some bubbles popping on the surface as you tap.
- Pour the filling into the center of the graham cracker crust and gently smooth the top. It will be very full!
- Bake at 325 degrees for 40 minutes. Then, reduce the temperature to 250 degrees and continue baking for 45 minutes.
- Once done, turn off the oven and leave the cheesecake inside for another 30 minutes without opening the oven door.
- Crack the oven door open and let the cheesecake cool for one hour before taking it out. It should be slightly warm.
- Allow the cheesecake to reach room temperature on the counter for 3-4 hours. Cover it with plastic wrap and transfer it to the fridge.
- Refrigerate until completely chilled (6 hours to overnight).
- To serve, open the springform pan and remove the collar. Decorate as desired. To slice, dip a sharp knife in hot water and wipe off excess water between each cut for clean pieces.
How to Serve Pumpkin Cheesecake
Pumpkin cheesecake can be served plain or topped with whipped cream, caramel sauce, or chopped nuts for added texture and flavor. It’s great for special occasions, like Thanksgiving, or simply for enjoying at home with family and friends.
How to Store Pumpkin Cheesecake
To store leftover cheesecake, cover it well with plastic wrap or aluminum foil. It can be kept in the refrigerator for up to 5 days. If you want to store it longer, consider freezing individual slices. Wrap them tightly and place them in an airtight container. They can last in the freezer for up to 3 months.
Tips to Make Pumpkin Cheesecake
- Make sure your cream cheese is at room temperature so it blends smoothly.
- Avoid overmixing after adding the eggs to prevent cracks in the cheesecake.
- Tapping the bowl helps to reduce air bubbles, leading to a smoother texture.
- Let the cheesecake cool slowly in the oven to reduce the chances of cracks.
Variation
You can add different spices or flavors to the cheesecake batter for a unique twist. For example, try adding some nutmeg or swapping some of the pumpkin puree for a flavored yogurt.
FAQs
1. Can I use a different type of crust?
Yes! You can use gingersnap cookies instead of graham crackers for a spicier flavor.
2. What if I don’t have a springform pan?
You can use a regular cake pan, but be sure to line the bottom with parchment paper for easy removal.
3. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake tastes even better after chilling overnight, making it a great make-ahead dessert for parties.
Pumpkin Cheesecake
Ingredients
Method
- Preheat the oven to 350 degrees.
- In a medium-sized bowl, mix together graham cracker crumbs, sugar, and melted butter until well combined and the mixture looks like damp sand.
- Press the crumb mixture into the bottom and halfway up the sides of a 9-inch springform pan using the bottom of a measuring cup. Bake for 7 minutes and then set aside.
- Lower the oven temperature to 325 degrees.
- In a large bowl or stand mixer, beat the cream cheese for about 30 seconds until smooth. Scrape the sides and bottom of the bowl.
- Add the granulated sugar and mix until smooth.
- Stir in the vanilla, pumpkin, pumpkin pie spice, and cinnamon. Scrape the bowl again to ensure everything is well mixed.
- Crack the eggs into a liquid measuring cup and beat them with a fork until well scrambled.
- With the mixer on low, slowly pour the beaten eggs into the cream cheese mixture. Stop mixing as soon as the eggs are incorporated. Scrape the sides and bottom of the bowl again.
- Tap the bowl on the counter for 30-45 seconds to remove air bubbles.
- Pour the filling into the center of the graham cracker crust and gently smooth the top.
- Bake at 325 degrees for 40 minutes. Then, reduce the temperature to 250 degrees and continue baking for 45 minutes.
- Once done, turn off the oven and leave the cheesecake inside for another 30 minutes without opening the oven door.
- Crack the oven door open and let the cheesecake cool for one hour before taking it out.
- Allow the cheesecake to reach room temperature on the counter for 3-4 hours. Cover it with plastic wrap and transfer it to the fridge.
- Refrigerate until completely chilled (6 hours to overnight).
- Open the springform pan and remove the collar. Decorate as desired.
- To slice, dip a sharp knife in hot water and wipe off excess water between each cut for clean pieces.