Okay, friends, let me tell you about a dessert that completely stole my heart (and everyone else’s)! Is it like pumpkin pie and cheesecake had the most delicious baby ever? What is a pumpkin cheesecake? Is this cheesecake recipe all about the tangy flavor? Spiced pumpkin puree that just screams autumn. If you like pumpkin pie or cheesecake, prepare to have your world rocked because this is a must-try dessert. is better than both combined. I made this for Thanksgiving last year and, honestly, it was the star of the show. Even my uncle Joe, who only eats apple pie, went back for seconds. When you know you’ve got a winner, it’s become your family favorite ever since.
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What is a pumpkin cheesecake?
What is a pumpkin cheesecake? It’s essentially a traditional cheesecake amped up with all the amazing flavors of pumpkin pie. What is pumpkin puree, spices like cinnamon, cloves, all blended into that? What is the best cheesecake batter? What is the best of both worlds? The smooth, tangy goodness of cheesecake paired with the comforting, seasonal taste of pumpkin. What are some of the best pumpkin cheesecakes? What is the best way to enjoy pumpkin? Is it just cheesecake with a hint of pumpkin? What’s your favorite pumpkin spice? The textures meld beautifully too – the dense, creamy cheesecake and the silky pumpkin swirl are both perfect. Is perfection together?
Why you’ll love this recipe?
Let me count the ways! What I love about this pumpkin cheesecake is that it’s surprisingly easy to make. Don’t let the fancy appearance fool you. It doesn’t require any crazy techniques or hard-to-find ingredients. If you’re in the fall, you probably already have most of what you need in your pantry.
• Flavor:Is the taste out of this world? The combination of creamy cheesecake, warm spices, and sweet pumpkin is just divine. My husband says it’s like a hug in dessert form.
• Simplicity: While it looks impressive, this recipe is actually very straightforward. I’ve simplified the steps to make it foolproof, even for beginner bakers.
• Cost-What are some of the best cheesecake recipes? What are some of the best canned pumpkin puree recipes?
• Versatility:Can you serve it as a cozy Thanksgiving dessert, or even dress it up for the holidays? What is a special occasion? What is the best way to enjoy coffee with tea? If you love pumpkin pie spice or pumpkin bread but want something a little more complex, you can try the Pumpkin Pie Spice recipe. What is a pumpkin cheesecake? Is it easier to make a pumpkin pie from scratch? Is it a no-brainer?
How do you make a pumpkin cheesecake?
Quick Overview
What is the easiest way to make pumpkin cheesecake? How do you make a graham cracker crust? What’s the best way to whip up a creamy cheesecake batter? What happens when you swirl the pumpkin mixture into the cheesecake batter? What are the benefits of a water bath? Once baked and cooled, a simple glaze takes it over the top. What are the steps? How do I prevent cracks in cheesecake?
Ingredients
For the Graham Cracker Crust:
• 1 12 cups graham cracker crumbs (about 12 full granola crackers) (14 cup)
• 5 tablespoons unsalted butter, melted
• ¼ cup granulated sugar
What are some good substitutes for graham crackers?
What is the cheesecake filling?
• 3 (8 ounce) packages of cream cheese, softened to room temperature (very important!)
• 1 ½ cups granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 12 cup sour cream *Tip: Full-fat cream cheese is the key to a rich and creamy cheesecake.*
For the Pumpkin Swirl: What are some examples
• 1 cup pumpkin puree (not pumpkin pie filling)
• ¼ cup granulated sugar
• 1 teaspoon pumpkin pie spice
• ½ teaspoon ground cinnamon
*Tip: Use a high-quality pumpkin puree for the best flavor and texture.*
For the Glaze:
• ½ cup powdered sugar
• 2-3 tablespoons milk or heavy cream
• 14 teaspoon vanilla extract *Tip: Add a pinch of cinnamon to the glaze for extra warmth.
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 325°F (160°C). Wrap the bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil. This is crucial for the water bath. Grease the inside of the pan as well to prevent sticking.
Step 2: Mix Dry Ingredients
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Set aside. Mix well until the crumbs are evenly moistened. The mixture should resemble wet sand.
Step 3: Press Crust into Pan
Press the graham cracker mixture into the bottom of the prepared springform pan. Use the bottom of a measuring cup to create ice cream. I like to bring it up slightly along the sides of the pan.
Step 4: Bake Crust
Bake the crust in the preheated oven for 10 minutes. How do you prepare the filling?
Step 5: Prepare Cheesecake Filling
In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy. Set aside. Gradually add the sugar and beat until well combined. Mix in the vanilla extract and sour cream. Add the eggs one at a time, beating well after each addition. Be careful not to overmix at this stage, as it can incorporate too much air and cause cracks in the material.
Step 6: Prepare Pumpkin Swirl
In a separate medium bowl, combine the pumpkin puree, sugar, pumpkin pie spice, and cinnamon. Set aside. Mix well until everything is evenly combined.
Step 7: Swirl the Batter
Half of the cheesecake filling is poured over the prepared crust. Repeat with remaining cheese and crumbs. What is the best way to top a cheesecake? Pour the remaining cheesecake filling over the pumpkin layer and drop more spoonfuls of pumpkin. What is the best way to put the Use a knife or skewer to gently swirl the pumpkin mixture into the cheesecake filling. What is the marble effect Don’t over-swirl! You want distinct ribbons of pumpkin.
Step 8: Bake in Water Bath
Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the pan. Springform pan. How do you bake a cheesecake?
Bake in the preheated oven for 60-75 minutes, or until the cheesecake is set around the edges but not browned. Is there still a slight jiggly shape in the center of How do I make a cheesecake in the oven? This helps prevent cracking.
Step 9: Cool and Glaze
Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight.
To make the glaze, whisk together the powdered sugar, milk or cream, and vanilla extract until smooth. Add more liquid if needed to reach desired consistency. Drizzle the glaze over the chilled cheesecake.
Step 10: Slice and Serve
Carefully remove the sides of the springform pan. Slice the pumpkin cheesecake and serve chilled. Garnish with whipped cream, a sprinkle of cinnamon, or chopped pecans, if desired.
What to Serve It With
This pumpkin cheesecake is fantastic on its own, but here are some serving suggestions to elevate the experience:
For Brunch: Serve alongside a platter of fresh fruit, like berries and sliced apples. A mimosa or sparkling cider would be a lovely pairing. I like to add a sprig of rosemary for an elegant touch.
As Dessert: After a holiday meal, this cheesecake is a showstopper. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream. A glass of dessert wine, like a late-harvest Riesling, would be a delicious complement.
For Cozy Snacks: On a chilly evening, enjoy a slice of pumpkin cheesecake with a warm mug of coffee or spiced chai latte. It’s the perfect comfort food. I sometimes crumble a gingersnap cookie on top for added texture and spice.
My family loves it with a little caramel drizzle too. Honestly, you can’t go wrong! It’s always a hit.
Top Tips for Perfecting Your Pumpkin Cheesecake
Here are a few tips I’ve learned over the years to ensure your pumpkin cheesecake turns out perfectly every time:
Cream Cheese: Make sure your cream cheese is softened to room temperature. This is crucial for a smooth, lump-free filling. If it’s not soft enough, you’ll end up with a grainy texture.
Mixing: Don’t overmix the cheesecake batter, especially after adding the eggs. Overmixing incorporates too much air, which can cause the cheesecake to crack during baking. Mix just until everything is combined.
Water Bath: The water bath is essential for a creamy, evenly baked cheesecake. It helps to prevent the cheesecake from drying out and cracking. Make sure your springform pan is tightly sealed with foil to prevent water from seeping in. I always double-wrap mine just to be safe!
Cooling: Let the cheesecake cool slowly in the oven with the door ajar before refrigerating. This helps to prevent cracking as well. Patience is key!
Pumpkin Puree: Use a high-quality pumpkin puree (not pumpkin pie filling) for the best flavor. Pumpkin pie filling already has spices and sugar added, which you don’t need.
Swirl: Don’t over-swirl the pumpkin mixture into the cheesecake batter. You want distinct ribbons of pumpkin, not a homogenous orange color. A few gentle swirls are all you need.
Ingredient Swaps: For a gluten-free crust, use gluten-free graham crackers or almond flour. You can also substitute the sour cream with Greek yogurt for a tangier flavor.
Baking Tips: If your cheesecake is browning too quickly, tent it with aluminum foil during the last 15-20 minutes of baking. Also, oven temperatures can vary, so keep an eye on it and adjust baking time as needed. A slight jiggle in the center is okay; it will firm up as it cools.
Glaze Variations: For a richer glaze, use heavy cream instead of milk. You can also add a splash of maple syrup or bourbon for extra flavor.
I hope these help! They’re all things I’ve learned through trial and error over the years.
Storing and Reheating Tips
Here’s how to properly store your pumpkin cheesecake to keep it fresh and delicious:
Refrigerator Storage: Store the cheesecake covered in the refrigerator for up to 5 days. I recommend using an airtight container or wrapping it tightly in plastic wrap to prevent it from drying out.
Freezer Instructions: For longer storage, you can freeze the cheesecake for up to 2 months. Wrap it tightly in plastic wrap, then in a layer of aluminum foil. Thaw it in the refrigerator overnight before serving.
Glaze Timing Advice: If you plan to freeze the cheesecake, it’s best to wait to add the glaze until after it has thawed. This will prevent the glaze from becoming sticky or runny.
Room Temperature: I don’t recommend leaving the cheesecake at room temperature for more than 2 hours, as it can spoil.
My little tip is to slice the cheesecake before freezing it, so you can just take out a single portion.
Frequently Asked Questions
Final Thoughts
So, there you have it – my absolute favorite pumpkin cheesecake recipe! I truly believe it’s the perfect fall dessert. The combination of flavors and textures is simply irresistible, and it’s always a crowd-pleaser. If you love pumpkin pie and cheesecake, you absolutely have to try this recipe! If you like this one, you might also enjoy my apple crumble cheesecake bars (another family favorite!) and my classic New York cheesecake (for when you’re craving something a little simpler). Happy baking, my friends! I can’t wait to hear how yours turns out. Leave a comment below and let me know what you think! And if you make any fun variations, be sure to share them. Enjoy!
Pumpkin Cheesecake
Ingredients
Crust Ingredients
- 1.5 cups Gingersnap cookies
- 0.5 cups Melted butter
Filling Ingredients
- 15 ounces Cream cheese, softened
- 1.5 cups Pumpkin puree
- 1.5 cups Sugar
- 0.5 cup Sour cream
- 2 Large eggs
- 1 teaspoon Pumpkin pie spice
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Crush gingersnaps; combine with melted butter. Press into the bottom of a 9-inch springform pan.
- Beat cream cheese, pumpkin puree, sugar, and sour cream until smooth. Beat in eggs one at a time, then stir in pumpkin pie spice.
- Pour filling over crust. Bake for 50-60 minutes, or until set. Cool completely before serving.
