This simple pumpkin cheesecake recipe features a light and creamy filling with all of your favorite fall spices and tons of pumpkin flavor in a crunchy graham cracker crust, all topped with dollops of whipped cream. It’s the ideal dessert for the holidays or any autumn day!
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Classic Pumpkin Cheesecake
Fall has finally arrived! Hayrides, bonfires, corn mazes, freshly baked apple pies, everything scented with pumpkin spice, and the brilliant autumnal foliage. There is no denying the splendor and wealth of nature. This fantastic time of year is bookended with one of our favorite holidays. We’re thankful not only for these pumpkin cheesecake bites and apple dessert dishes but also for the friends and family with whom we can share them. I made this pumpkin cheesecake a few days ago for my grandkids as a special treat. Talk about a hit!
It’s a must-have dessert for Thanksgiving dinner.
Ingredients:
Crust:
- Graham cracker
- Sugar
- Unsalted Butter
Filling:
- Cream cheese
- Sugar: granulated and light brown sugar
- Eggs
- Pumpkin puree
- Heavy cream
- Vanilla extract
- Pumpkin pie spice
- Nutmeg
- A pinch of salt
How To Make Pumpkin Cheesecake
The first step is to combine graham cracker crumbs, sugar, and melted butter using your food processor. Mix until the butter is fully incorporated.
Then, coat the bottom and sides of a 9-inch springform pan with nonstick spray and fill it with the graham cracker crumbs. Press and compact the bottom of the pan with graham cracker crumbs using a spatula or your hands. You can either press it into one thick layer or pack some of the crumbs up the sides of the springform.
Next, bake at 350 ° Fahrenheit for 8-10 minutes (depending on your oven). Remove from the oven and let the crust cool.
Then, in a large mixing bowl, blend the softened cream cheese, sugar, and salt on high speed until no clumps appear. Be sure not to over-mix and scrape down the beater bowl occasionally. This will ensure no lumps appear in the cheesecake.
Add the eggs one at a time, making sure each egg is lightly whisked before adding the next. Make sure the mixer is on LOW speed here. You do NOT want to overmix, or the cheesecake will crack. Add the pumpkin purée, heavy cream, pumpkin pie spice, and nutmeg, and blend to combine on LOW speed.
Next, pour the cream cheese filling into the spring form pan. Grip the sides of the springform and shake it a little to smooth out the top. Protect the cheesecake by wrapping your pan in foil—even if the springform pan is “leak-proof.” You don’t want water seeping inside in the next step ( bain Marie).
Place it in a large baking pan and add hot water; an inch or so of hot water should be plenty. Be careful not to splash! You don’t want any water in your cheesecake batter, so be cautious as you fill.
Bake the cheesecake for 60 minutes at 350 ° Fahrenheit. To ensure the cheesecake is ready, I like to insert a toothpick; if it comes out clean, take the cheesecake (within the water bath) out of the oven.
Let the cheesecake slowly cool in the water bath” bain Marie” and out of the oven until it has cooled to room temperature. Then remove from the water bath and refrigerate for a couple of hours before serving. You can remove the rim of the cheesecake pan once it has cooled, or you can leave the cheesecake in the springform pan overnight. That’s the great thing about using a springform pan. The cheesecake comes out with ease.
Garnish with whipped cream and this delicious Salted Caramel Sauce, and Enjoy!
FREQUENTLY ASKED QUESTIONS
- How can you ensure a smooth and creamy cheesecake?
It is crucial to use room-temperature cream cheese and eggs while making cheesecake. Room-temperature ingredients blend well, resulting in a lump-free dessert.
- Could this recipe be made into mini cheesecakes?
Yes, I made these pumpkin cheesecake bites, and they are perfect for kids or individual servings and great for Friendsgiving.
- How can you prevent cracking in this pumpkin cheesecake?
Water bath “bain Marie” help cheesecakes bake gently and evenly, plus the steam from the hot water creates a friendly humid environment for baking.
Another tip is that when mixing the batter, be sure to add the eggs last. The longer you mix the eggs, the more air will be added to the batter. The standing baking and cooling cause the air to expand and then contract, which can cause cracks.
- How to store a pumpkin cheesecake, and how long does it last?
A tightly covered cheesecake can be stored in the refrigerator for up to five days. The cheesecake can be stored for approximately 2 months in the freezer. To defrost, allow the cheesecake to defrost in the fridge overnight.
Give this recipe a try, and then leave a comment below to let me know how it turned out. I hope that your family enjoys it as much as we do!
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This pumpkin cheesecake recipe is so rich, creamy, and bursting with fall flavors!
PUMPKIN CHEESECAKE RECIPE
Ingredients
Crust:
- 6-10 graham crackers
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter
Filling:
- 4 (8-ounce) cream cheese blocks, softened
- 1 cup granulated
- ¼ cup light brown sugar
- 3 large eggs
- 1 (15 oz can) pure pumpkin puree
- ⅓ cup heavy cream
- 2 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
- ¼ teaspoon nutmeg
- A pinch of salt to balance those flavors
Instructions
- The first step is to combine graham cracker crumbs, sugar, and melted butter using your food processor. Mix until the butter is fully incorporated.
- Then, coat the bottom and sides of a 9-inch springform pan with nonstick spray and fill it with the graham cracker crumbs. Press and compact the bottom of the pan with graham cracker crumbs using a spatula or your hands. You can either press it into one thick layer as I did or pack some of the crumbs up the sides of the springform.
- Next, bake at 350 ° Fahrenheit for 8-10 minutes (depending on your oven). Remove from the oven and let the crust cool.
- Then, in a large mixing bowl, blend the softened cream cheese, sugar, and salt on high speed until no clumps appear. Be sure not to over-mix and scrape down the beater bowl occasionally. This will ensure no lumps appear in the cheesecake.
- Add the eggs one at a time, making sure each egg is lightly whisked before adding the next. Make sure the mixer is on LOW speed here. You do NOT want to overmix, or the cheesecake will crack. Add the pumpkin purée, heavy cream, pumpkin pie spice, and nutmeg, and blend to combine on LOW speed.
- Pour the cream cheese filling into the spring form pan. Grip the sides of the springform and shake it a little to smooth out the top. Protect the cheesecake by wrapping your pan in foil—even if the springform pan is “leak-proof.” You don’t want any water seeping inside in the next step ( bain Marie).
- Place springform pan in a large baking pan and add hot water; an inch or so of hot water should be plenty. Be careful not to splash! You don’t want any water in your cheesecake batter, so be cautious as you fill.
- Bake the cheesecake for 60 minutes at 350 ° Fahrenheit. To ensure the cheesecake is ready, I like to insert a toothpick; if it comes out clean, take the cheesecake (within the water bath) out of the oven.
- Let the cheesecake slowly cool in the water bath” bain Marie” and out of the oven until it has cooled to room temperature.
- Then remove from the water bath and refrigerate for a couple of hours before serving. You can remove the rim of the cheesecake pan or leave the cheesecake in the springform pan overnight. The cheesecake comes out with ease.
- Garnish with whipped cream and this delicious Salted Caramel Sauce, and Enjoy!
Nutrition
More Easy Pumpkin Recipes:
Tell me what you think about this recipe, and don’t forget to contact me if you have any questions. It’s always a pleasure to hear from YOU!
Until the next one…
