Easy & Delicious Pumpkin Cheesecake Recipe

If you’re looking for a dessert that captures the essence of autumn, then this pumpkin cheesecake recipe is your go-to treat. Combining the rich creaminess of cheesecake with the warm flavors of pumpkin, it’s a delightful indulgence that turns any occasion into a celebration. Perfect for holiday gatherings or a family dinner, this recipe is simple to follow, delivering a dessert that will leave everyone wanting more.

When I was a child, my grandmother always made a version of this cheesecake during Thanksgiving. It would sit serenely on the dessert table, wrapped in delicate aromas of spice and warmth. I remember sneaking into the kitchen with my cousins, eager to grab a slice before dinner was served. To this day, each bite transports me back to those joyful family gatherings.

Why You’ll Love This Recipe

This recipe combines ease with elegance, creating a dessert that’s as beautiful to look at as it is delicious to eat. You’ll appreciate how the creamy texture perfectly complements the spicy notes of the pumpkin filling. Furthermore, it’s a make-ahead wonder, allowing you to focus on other dishes during your busy holiday prep. Ideal for both novices and experienced bakers, it guarantees success each time.

Ingredients Notes

To ensure the best taste, choose pure pumpkin puree instead of pumpkin pie filling. Opt for high-quality cream cheese for a smooth texture. As for spices, freshly grated nutmeg and cinnamon elevate the depth of flavor. If unavailable, ground spices are an excellent alternative. For the crust, graham crackers add the traditional touch, but feel free to use digestive biscuits or even ginger snaps for extra zest.

Recipe Steps

Step 1

Preheat your oven to 325°F (160°C). Line a springform pan with parchment paper and grease the sides lightly. Crush about 200g of graham crackers and mix with melted butter. Press firmly into the bottom of the pan to form an even crust, and bake for 10 minutes.

Step 2

In a large mixing bowl, blend the cream cheese until smooth. Gradually add sugar, beating well between additions until completely dissolved. Incorporate pumpkin puree and vanilla extract for extra flavor.

Step 3

Mix in five eggs, adding them one at a time. Stir in cinnamon, nutmeg, and a dash of salt. Be careful not to overmix to avoid cracks on the surface of your cheesecake.

Step 4

Pour the filling over the prepared crust and smooth the top with a spatula. Bake for 50-55 minutes until the edges are set, but the center is slightly jiggly.

Step 5

Turn off the oven and leave the cheesecake inside to cool gradually, which helps prevent cracking. Once at room temperature, refrigerate for at least 4 hours or overnight for optimal flavor development.

Storage Options

Store any leftover cheesecake in the refrigerator, covered tightly with plastic wrap. It will stay fresh for up to five days. For extended storage, slice and wrap individual pieces in plastic wrap, then place them in a freezer-safe bag. When ready to enjoy, thaw the slices overnight in the refrigerator.

Variations & Substitutions

For a twist, consider adding chocolate chips to the batter for a delightful contrast with the pumpkin flavor. If you’re catering to dietary needs, substitute the regular sugar with coconut sugar or a sugar substitute. Vegan cream cheese and coconut cream can also be used for a plant-based variation. Experiment with different crusts like oat biscuits or pecan crust for a nuttier taste.

Serving Suggestions

This pumpkin cheesecake is versatile, fitting any celebration. Serve it as the grand finale of your Thanksgiving meal or as an afternoon treat with coffee or spiced tea. Enhance the presentation with a dollop of whipped cream or a drizzle of caramel sauce for added indulgence.

Frequently Asked Questions

Can I make this cheesecake in advance? Yes, this cheesecake is perfect for making ahead. In fact, it is best prepared the day before serving to allow the flavors to meld together. Simply follow the steps to bake, cool, and refrigerate, and you’ll have one less dish to worry about on the day.

What causes cracks in a cheesecake, and how can I prevent them? Cracks can occur due to overmixing the batter, baking at a high temperature, or cooling too rapidly. To avoid this, use a gentle mixing technique, bake in a water bath to maintain even temperature, and allow the cheesecake to cool gradually in the oven with the door slightly ajar before refrigerating.

Can I use fresh pumpkin for this recipe? Absolutely! To use fresh pumpkin, simply roast or steam the pumpkin until tender, then puree it in a blender. Ensure the puree is smooth and similar in consistency to canned pumpkin puree. Use equal parts in the recipe as a substitution.

Easy & Delicious Pumpkin Cheesecake Recipe

This pumpkin cheesecake is creamy, delicious, and perfect for fall festivities. Enjoy a smooth blend of pumpkin and spices atop a crunchy graham cracker crust.

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Course: Dessert

Kitchen: American, holiday

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 12 slices

Calories: 120kcal

Ingredients

 

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• ▢ For the Crust:
• ▢ 1 1/2 cups graham cracker crumbs
• ▢ 1/4 lb 1/2 stick unsalted butter, melted
• ▢ 1/4 cup granulated sugar
• ▢ 1/2 teaspoon ground cinnamon
• ▢ For the Filling:
• ▢ 1 1/2 lbs 3 packages cream cheese, softened
• ▢ 1 cup packed brown sugar
• ▢ 1 cup canned pumpkin purée
• ▢ 3 large eggs
• ▢ 1/4 cup sour cream
• ▢ 1 teaspoon vanilla extract
• ▢ 1 1/2 teaspoons ground cinnamon
• ▢ 1/2 teaspoon ground nutmeg
• ▢ 1/4 teaspoon ground cloves
• ▢ 2 tablespoons all-purpose flour
• ▢ Pinch of salt

Instructions

• Preheat & Prep Pan:
• Preheat oven to 325°F (160°C). Lightly grease a 9-inch springform pan and wrap the bottom in foil to prevent leaks during the water bath.
• Make the Crust:
• Mix graham crumbs, melted butter, sugar, and cinnamon until it looks like wet sand. Press firmly into the bottom of the pan. Bake for 8–10 minutes, then let cool.
• Prepare the Filling:
• In a large bowl, beat the cream cheese until smooth. Add brown sugar and beat again. Then mix in pumpkin, sour cream, eggs (one at a time), vanilla, flour, spices, and salt. Beat just until smooth—don’t overmix.
• Bake in Water Bath:
• Pour the filling over the crust. Place the pan in a large roasting pan and add hot water halfway up the sides. Bake for 60 minutes or until the center is just set and slightly jiggly.
• Cool Gradually:
• Turn off the oven, crack the door, and let the cheesecake cool for 1 hour inside. Then transfer to the counter for another hour, and finally refrigerate for at least 4 hours or overnight.
• Serve:
• Remove from pan and slice. Serve as-is or top with whipped cream, candied pecans, or a drizzle of caramel sauce.

Notes

For the best results, use room temperature ingredients for a smoother texture.