Easy Pumpkin Pie Cheesecake Recipe
Indulge in the ultimate autumn dessert with this delightful Easy Pumpkin Pie Cheesecake Recipe. A harmonious blend of creamy cheesecake and the rich, smooth flavor of pumpkin pie, this dessert is perfect for Thanksgiving gatherings or any cozy fall day when you crave something comforting and sweet.
This recipe holds a cherished place in my family’s traditions. Every fall, my grandmother and I would spend crisp Saturday mornings in the kitchen, mixing, stirring, and baking. The aroma of spiced pumpkin and sweet graham crackers wafting through the house is a memory I hold dear. Now, I continue this tradition with my kids, passing on the family love for this delightful treat.
Why You’ll Love This Recipe
This recipe combines two classics: the rich creaminess of cheesecake with the warm spices of pumpkin pie. It’s a surefire crowd-pleaser that graces any dessert table beautifully. Not only is it absolutely delicious, but it’s also incredibly easy to make, requiring minimal ingredients that are readily available. The combination of textures and flavors is uniquely satisfying, making it stand out among traditional desserts.
Ingredients Notes
For the crust, you’ll need graham cracker crumbs, sugar, and melted butter. You can substitute ginger snaps for an extra spicy kick. The filling requires cream cheese, pumpkin puree, eggs, and a mix of cinnamon, nutmeg, and cloves — these spices can be adjusted according to taste. Ensure all dairy products are at room temperature for a smooth, creamy texture.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan by lining it with parchment paper and greasing the sides lightly with butter.
Step 2
In a bowl, combine the graham cracker crumbs and sugar, then stir in the melted butter until the mixture resembles wet sand. Press the crust mixture into the bottom of the prepared pan evenly, then bake for 10 minutes. Let it cool while you prepare the filling.
Step 3
In a large mixing bowl, beat the cream cheese until smooth. Add the sugar and brown sugar, and beat until fully incorporated. Mix in the pumpkin puree and spices, ensuring everything is well combined.
Step 4
Gently add the eggs one at a time, mixing slowly to not incorporate too much air. Pour the mixture over the cooled crust and smooth the top with a spatula.
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Step 5
Bake the cheesecake for 50 to 60 minutes, or until the center is slightly jiggly, like set gelatin. Let it cool in the oven with the door ajar for an hour to prevent cracks. Refrigerate for at least four hours before serving.
Storage Options
Leftovers can be stored in an airtight container in the refrigerator for up to five days. For longer storage, wrap individual slices in plastic wrap, followed by aluminum foil, and freeze for up to three months. To reheat, let slices thaw in the refrigerator overnight.
Variations & Substitutions
If you need a gluten-free option, use gluten-free graham crackers. For a dairy-free version, substitute cream cheese and butter with their vegan counterparts. A splash of bourbon in the filling provides an adult twist, adding depth to the flavor profile.
Serving Suggestions
This dessert is a stunning centerpiece for Thanksgiving or Christmas gatherings but also perfect for any autumn celebration. Serve it with a dollop of whipped cream and a sprinkle of cinnamon for an extra festive touch. Pairing it with a hot cup of coffee or tea elevates the experience.
Frequently Asked Questions
Can I make this cheesecake ahead of time?
Yes, this cheesecake is an ideal make-ahead dessert. Preparing it a day in advance allows the flavors to meld together beautifully. Simply store it in the refrigerator until you’re ready to serve.
What can I do if my cheesecake cracks?
Don’t worry if your cheesecake cracks. This is often due to over-mixing or sudden temperature changes. To fix it, cover the top with a layer of whipped cream or a drizzle of caramel sauce before serving.
Can I use homemade pumpkin puree?
Absolutely! Homemade pumpkin puree can be used in place of canned. Just ensure it is similarly thick in consistency by draining any excess liquid before measuring.
This Easy Pumpkin Pie Cheesecake Recipe seamlessly blends tradition with innovation, bringing warmth and richness to your fall dessert offerings. Enjoy making it with loved ones, and savor every bite as a testament to cherished family memories and delicious future moments.
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Easy Pumpkin Pie Cheesecake Recipe
Ingredients
Main Ingredients
- 1.5 cups graham cracker crumbs about 12 full sheets
- 0.5 cups sugar divided
- 4 tablespoons unsalted butter melted
- 3 packages cream cheese 8 oz each, softened
- 1 cup canned pumpkin
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 3 large eggs
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C).
- Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press into the bottom of a 9-inch springform pan.
- Beat cream cheese with remaining 1/4 cup sugar until smooth. Blend in canned pumpkin, cinnamon, and nutmeg. Add eggs one at a time, mixing well after each addition.
- Pour mixture over crust. Bake in preheated oven for 60 minutes or until filling is set.
- Cool cheesecake before removing from pan. Chill in refrigerator for at least 3 hours before serving.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
