My straightforward Pumpkin Cheesecake recipe yields a wonderfully spiced, creamy cheesecake nestled in a buttery do-it-yourself crust. It’s a fan-favorite that appears spectacular on a plate, however it’s straightforward to make (no water baths right here!).
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Useful Reader Evaluation
“Fingers down the very best cheesecake recipe. I’ll use any excuse, any vacation as an event to make this. Everybody in my household loves it.†– Alex ★★★★★
Pumpkin Cheesecake Video
Pumpkin Cheesecake has been probably the most standard recipes on my weblog for years (the opinions converse for themselves!) I added a video tutorial and added some nice tricks to forestall cracks with out utilizing a water tub.
Straightforward Pumpkin Cheesecake Recipe
Pumpkin Cheesecake recipe mixes Cheesecake (the creamy filling and crunchy buttery crust) with Pumpkin Pie (the long-lasting pumpkin and fall spices) for the final word dessert.
This pumpkin cheesecake is very easy and scrumptious by itself, however it’s simply over-the-top spectacular whenever you add a few of that Caramel Sauce and rum-infused Whipped Cream. Make this velvety-smooth pumpkin cheesecake as much as 5 days forward for straightforward vacation entertaining.
Components for Pumpkin Cheesecake Crust
- Crackers – You should purchase graham cracker crumbs, or crush 13 entire graham crackers for 1 1/2 cups of crumbs. You’ll be able to substitute with gingersnap cookies, Vanilla wafers (Nilla Wafers), Shortbread cookies, or Biscoff (speculoos) cookies.
- Add-Ins – unsalted butter, sugar, and cinnamon
Pumpkin Cheesecake Components
For constant outcomes, use room-temperature components to get that velvety pumpkin cheesecake texture.
- Cream cheese – room temperature – to heat it up shortly, reduce the cream cheese into small cubes, place them on a plate, and let sit at room temperature for 15–20 minutes
- Brown sugar – Use packed gentle brown sugar. “Packed†is when it holds its form because it comes out of the measuring cup
- Pumpkin puree – I favor Libby’s 100% pure pumpkin as a result of (see why beneath). A well-drained do-it-yourself pumpkin puree will work. I’ve additionally examined this with canned pumpkin pie combine with nice outcomes.
- Eggs – To shortly carry to room temperature, set eggs in a bowl of heat water for 10 minutes.
- Bitter cream – cuts the heaviness of the cream cheese, whereas giving a creamy texture
- Flour – acts as a stabilizer to offer the cheesecake power and stop cracking, measure appropriately
- Flavorings – Use store-bought or make your personal Pumpkin Pie Spice and Vanilla Extract.
Professional Tip:
The most effective pumpkin filling for my cheesecake recipe is Libby’s model as a result of different manufacturers are usually too watery and lighter in shade. That is the model I like to recommend for all of my pumpkin recipes, from my Pumpkin Roll to Pumpkin Pancakes.
The way to Make a Graham Cracker Crust
- Prep – Preheat Oven to 350˚F. Pulse graham crackers in a meals processor till superb crumbs kind. You may additionally put graham crackers in a big zip-top bag and use a rolling pin to crush them into superb crumbs.
- Bake – combine the crust components collectively in a bowl, after which press right into a 9-inch springform pan. Place on a foil-lined baking sheet (to catch butter drips), and bake at 350˚F for 8 minutes. Switch to a wire rack to chill. Scale back the oven temp to 325˚F.
The way to Make a Pumpkin Cheesecake
- Beat the cream cheese and brown sugar for five minutes, scraping down the bowl as wanted (Now it’s much like a yummy frosting!)
- Make Pumpkin Filling – Whisk collectively the remaining filling components, and add them to the cream cheese combination on low velocity till simply mixed.
- Bake – Pour the filling into the cooled pie crust, then faucet it a number of occasions on the counter to launch any bubbles. Place a loaf pan half-filled with water subsequent to the cheesecake on the middle rack and bake for 50 minutes. When the sides are set, however the middle 3 inches continues to be wobbly, flip off the oven and prop the door open with a wood spoon to let the cheesecake cool for half-hour.
- Chill – Take away from the oven and run a knife across the edges to launch pressure and funky to room temperature on a rack, then cowl and chill for 4 hours, or in a single day.
- Serve – Take away the springform pan and slice the cake. The cheesecake itself is not too candy, so the toppings complement it properly. I begin with a drizzle of Do-it-yourself Caramel Sauce on every slice, pipe on Whipped Cream, and mud with pumpkin spice.
Professional Tip:
I really like serving pumpkin cheesecake with festive Rum-infused Whipped Cream (1 cup cream, 2 Tbsp sugar, & 1 tsp of rum as a substitute of vanilla).
The way to Stop Cracks in Pumpkin Cheesecake?
- Scale back bubbles – Keep away from overmixing or mixing on excessive velocity, which creates air bubbles, and faucet the crammed pan on the counter to launch air.
- Add water – Including steam will preserve the cheesecake moist to forestall cracks.
- Hold the oven closed – In case you open the oven too early or too usually, it creates temperature swings, which contribute to cracking.
- Keep away from overbaking! That is HUGE – bake till the cheesecake continues to be wobbly within the middle 3″. Since not all ovens are created equal, examine for doneness within the final 10 minutes.
- Cool slowly – propping the door open with a wood spoon prevents sudden temperature adjustments and prevents cracks.
- Loosen the cheesecake from the pan as quickly because it comes out of the oven to scale back pressure.
Typically, even when you’ve performed the whole lot proper, you may get a tiny crack. If it does occur, cowl the highest with Caramel Sauce, Candied Pecans, Ganache, or whipped cream. It can nonetheless style nice!
Make-Forward and Storage
As soon as the pumpkin cheesecake has cooled to room temperature, cowl and chill till chilly and totally set (at the very least 4 hours or in a single day).
- To Refrigerate: Hold leftovers tightly coated within the fridge for as much as 5 days. It retains finest if saved with out toppings.
- Freezing: Tightly wrap the cheesecake in plastic wrap and foil and retailer within the freezer for as much as 3 months. Thaw within the fridge in a single day and add your toppings simply earlier than serving.
Everybody loves my standard pumpkin cheesecake recipe as a result of the cheesecake is velvety and {smooth} with a buttery graham cracker crust. High with caramel sauce and do-it-yourself whipped cream for the final word Thanksgiving dessert!
Pumpkin Cheesecake
My pumpkin cheesecake recipe will get rave opinions ever since I posted it years in the past. It is failproof (no cracking!), as straightforward as mixing components collectively, and has simply the correct amount of pumpkin taste. This pumpkin cheesecake is scrumptious by itself, however is over-the-top spectacular whenever you add a few of that caramel sauce and rum-infused whipped cream. That is the proper vacation dessert.
Servings: 12 slices
For the Pumpkin Cheesecake:
Stop your display from going darkish
Make the Crust:
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Prep – Preheat Oven to 350˚F. Pulse graham crackers in a meals processor till superb crumbs kind.
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Bake – In a medium bowl, stir collectively the crust components – graham cracker crumbs, sugar, cinnamon, and melted butter. Switch right into a 9-inch springform pan with 3″ tall partitions and use a big spoon to press crumbs into the underside of your springform pan, going about 1/2″ up the perimeters of the pan. Place on a foil-lined sheet pan to catch any drippings and bake at 350ËšF for 8 minutes. Take away from oven and funky to room temperature.
Make the Pumpkin Cheesecake:
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Beat the cream cheese– Preheat to 325°F. Within the bowl of your mixer with the paddle attachment, beat softened cream cheese and brown sugar on med velocity till gentle and fluffy and with out lumps (5 min), scraping down the bowl as soon as to be sure you do not have chunks of cream cheese.
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Combine the pumpkin – In a separate bowl, utilizing a whisk, stir collectively pumpkin puree, eggs, bitter cream, flour, pumpkin pie spice, salt, and vanilla extract. Combine till properly mixed. Add this combination to the cream cheese filling and proceed mixing on low velocity simply till properly mixed, scraping down the bowl as wanted.
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Bake – Switch the filling into the pre-baked and cooled crust, after which faucet the pan on the counter 15 occasions to launch air bubbles. Place a loaf pan half crammed with scorching water (steam helps forestall cracks), and your cheesecake on the middle rack and bake at 325ËšF for 50-60 minutes or till the sides are set and there’s a wobble within the middle 3″ of the cheesecake whenever you jolt the pan. Flip the oven off and prop the door open with a wood spoon for half-hour to chill slowly.
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Chill and Serve – As soon as the cheesecake is out of the oven, run a knife across the edges of the pan (helps launch pressure), then cool on a rack till room temperature; about 2 hours. Wrap in plastic wrap and refrigerate for at the very least 4 hours or in a single day. To serve, rigorously take away chilled cheesecake from the springform pan, reduce into slices, and add your required toppings.
- Make Forward – bake and funky the cheesecake. Cowl tightly and chill for as much as 5 days within the fridge. Add toppings when able to serve.
- Freeze – wrap the chilled cheesecake (I preserve it within the mould), or particular person slices in plastic wrap and foil, or place in a freezer-safe ziptop bag within the freezer for as much as 3 months. Thaw within the fridge in a single day and add toppings simply earlier than serving.
450kcal Energy44g Carbs7g Protein28g Fats
Vitamin Info
Pumpkin Cheesecake
Quantity per Serving
% Each day Worth*
* % Each day Values are based mostly on a 2000 calorie eating regimen.
Extra Fall Baking Recipes
Fall at all times places me within the temper to bake, so listed here are a couple of of my favourite recipes we repeat every year.