Pumpkin Cheesecake

There’s something magical about autumn, and nothing captures that spirit quite like Pumpkin Cheesecake. I remember the first time I tried this recipe during a family gathering. The air was crisp, and the leaves were turning, creating the perfect backdrop for a cozy evening. As I took my first bite, the creamy texture and warm spices enveloped my taste buds, instantly reminding me of all the wonderful memories associated with the season. Every time I prepare this cheesecake, I can almost hear the laughter of family and the clinking of glasses as we celebrate together. With its rich flavor and delightful texture, Pumpkin Cheesecake has become a staple in my kitchen, especially during Thanksgiving. It’s the perfect way to end a meal, and even those who claim they aren’t fans of pumpkin can’t resist a slice!

What to Buy for Pumpkin Cheesecake

When it comes to making a rich and creamy Pumpkin Cheesecake, the quality of your ingredients matters. Each component plays a crucial role in achieving that perfect texture and flavor profile. The key players include cream cheese, which gives the cake its creaminess, and pumpkin, which adds depth and warmth. The spices are essential too, as they bring that classic autumn flavor that we all adore.

• 2 cups (240g) graham cracker crumbs (from about 16 sheets): These create a deliciously crunchy crust that perfectly complements the creamy filling.
• 3 Tbsp (40g) granulated sugar: Added to the crust, it enhances the sweetness and balances the flavors.
• 6 Tbsp (85g) unsalted butter, melted: This binds the crumbs together, making a delightful crust that holds its shape.
• 3 (8 oz) pkgs. cream cheese, well softened: The star ingredient for the filling, providing creaminess and a rich texture.
• 1 1/4 cups (250g) granulated sugar: This sweetens the filling and balances the spices.
• 1/4 tsp salt: Enhances the overall flavors, providing a nice contrast to the sweetness.
• 1 tsp ground cinnamon: Adds that warm, comforting spice flavor we all associate with fall.
• 1/2 tsp ground ginger: Provides a zesty kick to the cheesecake.
• 1/2 tsp ground nutmeg: This warm spice complements the other flavors beautifully.
• 1/8 tsp ground cloves: A little goes a long way in adding depth and warmth.
• 4 large eggs: Essential for the structure and richness of the filling.
• 1 (15 oz) can pumpkin (not pie mix!): The key ingredient that gives this cheesecake its distinctive flavor.
• 2 tsp vanilla extract: Adds a hint of sweetness and rounds out the flavors nicely.
• 1/2 cup (120g) sour cream: This adds creaminess and a slight tang.

How to Assemble Pumpkin Cheesecake

Making a Pumpkin Cheesecake is a rewarding experience, and the steps are easy to follow. Just remember to take your time, and enjoy the process as much as the final product. Let’s get started!

1. Preheat your oven to 350 degrees. This will ensure that your cheesecake cooks evenly. Spray a 9-inch springform pan with non-stick cooking spray to prevent sticking.
2. In a medium mixing bowl, combine the graham cracker crumbs with 3 Tbsp granulated sugar. Pour in the melted unsalted butter and stir until the crumbs are evenly moistened. You want the mixture to hold together when you press it.
3. Press the graham cracker mixture into an even layer along the bottom and about halfway up the sides of the springform pan. This will create a sturdy crust for your cheesecake.
4. Bake the crust in the preheated oven for about 9 minutes, then remove it and let it cool on a wire rack. This cooling step is essential to avoid a soggy crust.
5. While the crust cools, reduce your oven temperature to 325 degrees. In the meantime, bring plenty of water to a boil in a large pot; this will be used later for the water bath to help bake the cheesecake evenly.
6. In a large mixing bowl, use an electric hand mixer set on medium-low speed to blend together the cream cheese, granulated sugar, salt, cinnamon, ginger, nutmeg, and cloves. Mix until everything is well blended and smooth.
7. Add the eggs one at a time, blending until just combined after each addition. This gentle mixing helps maintain the creaminess of the filling.
8. Next, spread the pumpkin over four layers of paper towels. Top with another four layers and press down to remove any excess moisture. You should have about 10 to 11 oz of pumpkin or approximately 1 1/4 cups.
9. After removing the moisture, roll up the paper towels and drop the pumpkin into the mixing bowl with the cream cheese mixture. Blend until just combined.
10. Now, add the sour cream and vanilla and blend until everything is nicely combined. It’s important to tap the bowl against the countertop to remove any large air bubbles that may have formed.
11. Wrap the exterior of the springform pan with two layers of heavy-duty foil, ensuring it covers the sides entirely to prevent water from seeping in.
12. Pour the pumpkin cheesecake filling into the prepared graham cracker crust. Spread the filling evenly, or gently wiggle the pan to level it out.
13. Transfer the cheesecake to a roasting pan and fill it with enough boiling water around the sides of the pan so that the water reaches halfway up the sides of the springform pan.
14. Bake the cheesecake in the preheated oven until the edges are nearly set and the center just wiggles slightly, which will take about 1 hour 25 minutes to 1 hour 40 minutes. Once done, turn the oven off, prop the door ajar with a wooden spoon or oven mitt, and let the cheesecake rest in there for 1 hour.
15. Remove the cheesecake from the water bath and let it cool on a wire rack at room temperature for 2 hours. Then transfer it to the fridge and let it chill for a minimum of 8 hours.
16. Once chilled, remove the springform ring, cut into slices, and serve with your desired toppings!

Substitutions and Tips

Making a perfect Pumpkin Cheesecake can be even easier with these tips and tricks. Whether you’re looking to substitute an ingredient or improve your technique, these insights will help!

• Storage: Store leftovers in an airtight container in the fridge for up to 5 days. This cheesecake keeps well!
• Freezing: Yes, you can freeze this cheesecake! Wrap slices tightly in plastic wrap and place them in a freezer-safe container. It will last for up to 3 months.
• Pairing: This cheesecake pairs wonderfully with a hot cup of coffee or a warm spiced cider.
• Toppings: Get creative with toppings. Consider caramel sauce, whipped cream, or even a sprinkle of crushed gingersnap cookies for extra crunch.
• Spices: If you prefer, use a pre-made pumpkin pie spice mix instead of individual spices to simplify the process.

Serving This Pumpkin Cheesecake

When it’s time to serve your Pumpkin Cheesecake, consider the following:

• Slice it up: Cut the cheesecake into neat slices for individual servings. A hot knife works wonders for clean cuts!
• Garnish your slices: Add a dollop of whipped cream, a drizzle of caramel sauce, or a sprinkle of crushed gingersnap cookies for added flavor and flair.
• Occasion: This cheesecake is perfect for Thanksgiving, family dinners, or any fall gathering. It’s a dessert that resonates warmth and festivity.
• Seasonal Pairings: Serve with a glass of cider or a warm cup of coffee to enhance the flavors.
• Storage: Keep any leftovers in the fridge, wrapped well to maintain freshness. It can also be frozen for longer storage, making it a great make-ahead dessert option.

FAQ

Conclusion

This Pumpkin Cheesecake is truly a delightful dessert that captures the essence of fall perfectly. With its velvety texture and warm spices, it’s bound to become a favorite at your gatherings. I encourage you to try making this scrumptious cheesecake and share it with loved ones. It might just become a cherished tradition in your home as it has in mine!

Pumpkin Cheesecake

Indulge in the ultimate comfort dessert with this rich and creamy Pumpkin Cheesecake. Infused with warm spices and nestled on a buttery graham cracker crust, this easy weeknight treat will awaken your taste buds. Perfect for your next gathering or cozy night in, you won't want to miss out on making this delicious cheesecake!

Print Recipe Pin Recipe

Servings: 14 servings

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups graham cracker crumbs (from about 16 sheets)
• 3 Tbsp granulated sugar
• 6 Tbsp unsalted butter melted
• 3 pkgs. cream cheese well softened
• 1 1/4 cups granulated sugar
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/8 tsp ground cloves
• 4 large eggs
• 1 can pumpkin (not pie mix!)
• 2 tsp vanilla extract
• 1/2 cup sour cream

Equipment

• Large Pot
• Oven
• Baking Sheet
• Blender
• Frying Pan
• Wooden Spoon
• Chef's Knife
• Mixing Bowl

Method

 

1. Preheat your oven to 350 degrees. Spray a 9-inch springform pan with non-stick cooking spray to prevent sticking.
2. In a medium mixing bowl, combine the graham cracker crumbs with 3 Tbsp granulated sugar. Pour in the melted unsalted butter and stir until the crumbs are evenly moistened. You want the mixture to hold together when you press it.
3. Press the graham cracker mixture into an even layer along the bottom and about halfway up the sides of the springform pan. This will create a sturdy crust for your cheesecake.
4. Bake the crust in the preheated oven for about 9 minutes, then remove it and let it cool on a wire rack. This cooling step is essential to avoid a soggy crust.
5. While the crust cools, reduce your oven temperature to 325 degrees. In the meantime, bring plenty of water to a boil in a large pot; this will be used later for the water bath to help bake the cheesecake evenly.
6. In a large mixing bowl, use an electric hand mixer set on medium-low speed to blend together the cream cheese, granulated sugar, salt, cinnamon, ginger, nutmeg, and cloves. Mix until everything is well blended and smooth.
7. Add the eggs one at a time, blending until just combined after each addition. This gentle mixing helps maintain the creaminess of the filling.
8. Next, spread the pumpkin over four layers of paper towels. Top with another four layers and press down to remove any excess moisture. You should have about 10 to 11 oz of pumpkin or approximately 1 1/4 cups.
9. After removing the moisture, roll up the paper towels and drop the pumpkin into the mixing bowl with the cream cheese mixture. Blend until just combined.
10. Now, add the sour cream and vanilla and blend until everything is nicely combined. It’s important to tap the bowl against the countertop to remove any large air bubbles that may have formed.
11. Wrap the exterior of the springform pan with two layers of heavy-duty foil, ensuring it covers the sides entirely to prevent water from seeping in.
12. Pour the pumpkin cheesecake filling into the prepared graham cracker crust. Spread the filling evenly, or gently wiggle the pan to level it out.
13. Transfer the cheesecake to a roasting pan and fill it with enough boiling water around the sides of the pan so that the water reaches halfway up the sides of the springform pan.
14. Bake the cheesecake in the preheated oven until the edges are nearly set and the center just wiggles slightly, which will take about 1 hour 25 minutes to 1 hour 40 minutes. Once done, turn the oven off, prop the door ajar with a wooden spoon or oven mitt, and let the cheesecake rest in there for 1 hour.
15. Remove the cheesecake from the water bath and let it cool on a wire rack at room temperature for 2 hours. Then transfer it to the fridge and let it chill for a minimum of 8 hours.
16. Once chilled, remove the springform ring, cut into slices, and serve with your desired toppings!

Notes

• Tip 1: To crush graham crackers, place them in a food processor and pulse to very fine crumbs. If you don't have a food processor, place them in a gallon-size resealable bag, seal the bag and crush with a rolling pin to a fine texture. You can also buy pre-crushed graham cracker crumbs.
• Tip 2: Use the microwave to soften the cream cheese. Remove it from the packaging first and soften by rotating once to ensure both sides are nicely softened.
• Tip 3: Instead of using all the spices listed, you can simply use 2 tsp of pumpkin pie spice for convenience.
• Tip 4: Consider serving with caramel sauce, whipped cream, marshmallow topping, or crushed gingersnap cookies for added flavor.

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Meet Blaire Holloway

Taking traditional feast recipes and giving them a modern, vibrant twist is what drives me. I want to keep your menu exciting and fresh. I handled the cooking and photography for this recipe, working to bridge the gap between classic comfort and contemporary flavor for your table.