Easy Pumpkin Cheesecake Recipe
There’s nothing quite like biting into a slice of pumpkin cheesecake during the autumn months. It’s a classic fall dessert that combines the rich, creamy texture of cheesecake with the warm, comforting flavors of pumpkin spice. This easy pumpkin cheesecake recipe is perfect for both beginners and seasoned bakers, making your taste buds dance with delight.
Every year during the fall, my family anticipates the aroma of freshly baked pumpkin cheesecake wafting through the house. It all started with my grandmother, who passed down this cherished recipe that signifies comfort and togetherness. Each slice tells a story of holiday gatherings, laughter, and creating sweet memories. My children now eagerly await helping out in the kitchen, making it a family tradition that warms our hearts and fills our home with love.
Why You’ll Love This Recipe
This pumpkin cheesecake recipe is beloved for its delightful combination of flavors and simplicity. It’s perfect for a cozy night in, or as the centerpiece at your holiday table. The creamy consistency, enhanced by the subtle hint of spices, makes it stand out. Plus, it’s an easy-to-follow recipe that doesn’t require complicated techniques, so anyone can make it effortlessly.
Ingredients Notes
When making this cheesecake, quality ingredients are key. Use fresh pumpkin puree for the best flavor, or canned pumpkin if you’re short on time. Opt for full-fat cream cheese to ensure a rich texture. If you can’t find graham crackers for the crust, digestive biscuits work just as well. For a nutty twist, mix crushed pecans into the crust. Spice lovers might add extra cinnamon for a bolder flavor profile.
Recipe Steps
Step 1
Preheat your oven to 325°F (163°C). Prepare a springform pan by greasing it lightly with butter or a non-stick spray.
Step 2
Crush graham crackers or digestive biscuits and mix with melted butter to form a smooth, even layer in the pan. Press firmly and bake for 10 minutes to set the crust.
Step 3
In a large bowl, beat the cream cheese and sugar until smooth. Add in the pumpkin puree, eggs, and spices, mixing until the batter is well combined and creamy.
Step 4
Pour the batter over the pre-baked crust, smoothing the top with a spatula. Place the pan in a water bath to prevent cracks and ensure even baking.
Step 5
Bake for 1 hour, then turn off the oven and let the cheesecake cool inside to prevent sudden temperature changes. Refrigerate for at least 4 hours before serving.
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Storage Options
Store your pumpkin cheesecake in an airtight container in the refrigerator for up to 5 days. If you wish to keep it longer, slice individual portions and wrap them in plastic wrap before placing them in a freezer-safe container. When ready to enjoy, thaw in the refrigerator overnight.
Variations & Substitutions
To accommodate dietary preferences, try using a gluten-free crust or dairy-free cream cheese. Add a bourbon swirl for a boozy kick, or incorporate chocolate chips into the batter for a delightful surprise. Top with whipped cream or caramel sauce for added decadence.
Serving Suggestions
This cheesecake is a perfect fit for autumnal gatherings or Thanksgiving dinner. Serve it chilled, topped with a dollop of whipped cream and a sprinkle of cinnamon to enhance the dessert’s warmth. Pair it with coffee or spiced cider for a delightful treat.
Frequently Asked Questions
Can I make this cheesecake in advance?
Yes, the pumpkin cheesecake can be made up to two days in advance. Prepare and bake as directed, then store in the refrigerator until needed. Doing so allows the flavors to develop more fully, making the dessert even more delicious.
How can I prevent my cheesecake from cracking?
The key to a crack-free cheesecake is a water bath and slow cooling. By placing your springform pan in a larger pan filled with water during baking, you ensure gentle, even heat distribution. Once baked, leave the cheesecake in the cooling oven as the temperature decreases gradually.
What if I don’t have a springform pan?
While a springform pan is ideal for ease of removal, a regular cake pan can be used as a substitute. Line it with parchment paper for easier removal, or simply serve the cheesecake directly from the pan if you don’t mind forgoing the presentation.
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Easy Pumpkin Cheesecake Recipe
Ingredients
Main Ingredients
- 1.5 cups graham cracker crumbs for the crust
- 0.25 cups granulated sugar for the crust
- 0.5 cups unsalted butter melted, for the crust
- 24 ounces cream cheese softened
- 1 cups brown sugar
- 1 cups pumpkin puree canned
- 3 large eggs
- 0.25 cups sour cream
- 1 teaspoons vanilla extract
- 1 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground cloves
- 0.25 teaspoons salt
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter until well combined.
- Press the mixture into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese until smooth. Add in the brown sugar and continue to beat.
- Mix in the pumpkin puree, eggs, sour cream, vanilla extract, cinnamon, nutmeg, cloves, and salt until smooth.
- Pour the cheesecake batter over the crust in the springform pan.
- Bake for 60 minutes, or until the center is set.
- Let the cheesecake cool in the oven with the door slightly open for 1 hour. Then refrigerate for at least 4 hours before serving.
Notes
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