When the fall season rolls in, many of us start to crave those familiar pumpkin-flavored treats. Whether it’s a classic pumpkin pie, pumpkin bread, or even a latte, this time of year is synonymous with pumpkin spice. But if you’re looking for a dessert that’s a bit different from the usual offerings, a Pumpkin Cheesecake could be just the thing. It’s a great way to combine the creamy richness of cheesecake with the warmth and flavor of pumpkin.
This recipe walks you through the process of making a smooth, creamy Pumpkin Cheesecake with a graham cracker crust. It’s not complicated, and the end result is a dessert that feels just right for fall. Plus, cheesecake is a great make-ahead option for gatherings or just for having a special treat on hand.
Let’s break down each step, along with some helpful tips for making your Pumpkin Cheesecake come out perfectly.
Why Cheesecake?
Cheesecake is one of those desserts that can feel intimidating, but it’s surprisingly simple once you understand the basics. It’s essentially a combination of cream cheese, sugar, eggs, and some flavorings, baked on a crust. The cream cheese gives it a smooth, rich texture, and the eggs help it set. For this recipe, we’re adding pumpkin puree and pumpkin pie spices to give it that seasonal flavor.
One of the best things about cheesecake is that it holds up well in the fridge, so you can make it ahead of time. In fact, it’s recommended to let it chill for several hours or even overnight, which makes it a stress-free dessert for gatherings.
Ingredients Breakdown
Before we dive into the steps, let’s talk about the ingredients. Many of them are pantry staples, and if you’ve made a cheesecake before, you’ll notice a lot of familiar items here.
- Graham Cracker Crust: This is the base of the cheesecake. It’s made from crushed graham crackers, sugar, cinnamon, and melted butter. The butter helps the crust hold together and adds richness. You’ll press it into the bottom of a springform pan and bake it briefly before adding the filling.
- Cream Cheese: This is the main component of the cheesecake filling. Make sure to use full-fat cream cheese for the best texture, and let it soften at room temperature before you start mixing. This makes it easier to blend smoothly.
- Pumpkin Puree: This is where the pumpkin flavor comes from. Be sure to use pure pumpkin puree, not pumpkin pie filling, which has added spices and sugar.
- Pumpkin Pie Spice: You can find this blend at most grocery stores, or make your own by combining cinnamon, ginger, nutmeg, and cloves. It gives the cheesecake that warm, fall spice flavor.
- Eggs: Eggs provide structure to the cheesecake, helping it set as it bakes. Make sure to add them one at a time, mixing well between each addition.
- Sour Cream: This helps balance the richness of the cream cheese and adds a bit of tang.
- Sugar: Both granulated and brown sugar are used in this recipe. The brown sugar adds a bit of molasses flavor, which pairs nicely with the pumpkin.
Step-by-Step Guide
1. Prepare the Crust
The crust is easy to make and adds a nice crunchy texture to contrast with the creamy cheesecake. Start by crushing your graham crackers. You can either use a food processor to make fine crumbs or place them in a sealed plastic bag and crush them with a rolling pin.
Once the crumbs are ready, mix them with sugar, cinnamon, and melted butter. The butter will help the crumbs stick together when pressed into the pan. Press the mixture evenly into the bottom of a 9-inch springform pan. You can use the bottom of a measuring cup to help press it firmly into place.
Bake the crust for 10 minutes at 350°F. This gives it a little structure before you add the cheesecake filling. Let it cool while you make the filling.
2. Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese until smooth. This is an important step—if the cream cheese isn’t soft enough, you’ll end up with lumps in your cheesecake. Once the cream cheese is smooth, add the pumpkin puree, granulated sugar, and brown sugar. Mix until well combined.
Next, add the eggs, one at a time. Be sure to mix well after each addition. This helps the eggs incorporate smoothly and ensures the cheesecake will set properly.
Once the eggs are mixed in, add the vanilla extract, pumpkin pie spice, ginger, and flour. The flour helps give the cheesecake a bit more structure. Lastly, fold in the sour cream.
The batter should be smooth and thick. Pour it over the cooled graham cracker crust, spreading it out evenly.
3. Bake the Cheesecake
Baking a cheesecake can sometimes be tricky, but using a water bath helps ensure it bakes evenly without cracking. To create a water bath, wrap the bottom of your springform pan in aluminum foil to prevent any leaks, then place the pan in a larger baking dish. Fill the dish with about an inch of hot water.
Bake the cheesecake for 1 hour at 350°F. You’ll know it’s done when the edges are set, but the center is still slightly jiggly. It will firm up as it cools.
After an hour of baking, turn off the oven and crack the door open. Let the cheesecake cool in the oven for about an hour. This gradual cooling helps prevent cracks from forming on the surface.
4. Chill the Cheesecake
Once the cheesecake has cooled to room temperature, cover it and place it in the fridge to chill for at least 4 hours, or overnight if you have time. Cheesecake needs this time to fully set and develop its flavors.
5. Optional Topping
While the cheesecake is chilling, you can make an optional whipped cream topping. Whipped cream pairs well with the richness of the cheesecake and adds a nice lightness to each bite.
To make the topping, beat heavy whipping cream with powdered sugar and cinnamon until soft peaks form. You can either spread the whipped cream over the top of the cheesecake or pipe it on in decorative swirls.
Serving and Storing
When you’re ready to serve, carefully remove the cheesecake from the springform pan. Use a sharp knife to cut slices, wiping the knife clean between each cut for neat slices.
This Pumpkin Cheesecake can be stored in the fridge for up to 5 days. If you want to make it ahead for a special occasion, it also freezes well. Simply wrap the cheesecake (or individual slices) tightly in plastic wrap, followed by a layer of aluminum foil. Freeze for up to 2 months. When you’re ready to enjoy it, let it thaw in the fridge overnight.
Tips for Success
- Room temperature ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature before you start. This ensures that everything blends smoothly and helps prevent lumps in the batter.
- Avoid overmixing: While you want everything to be well-combined, overmixing can incorporate too much air into the batter, which can cause the cheesecake to crack as it bakes.
- Use a water bath: A water bath helps the cheesecake bake evenly and reduces the risk of cracking. If you don’t have a large enough pan for a water bath, you can place a pan of water on the rack below the cheesecake to create steam in the oven.
- Chill time: Don’t skip the chilling step! Cheesecake needs time to set up properly, and chilling it also allows the flavors to develop.
Variations
There are plenty of ways you can make this recipe your own. You can experiment with different crusts—try using gingersnap cookies or chocolate graham crackers for a twist. You could also add a caramel drizzle or toasted pecans for a bit of crunch. You can also try our Pink Velvet Cheesecake.
If you’re feeling adventurous, you can even try swirling in some caramel or chocolate into the cheesecake batter before baking. This can add an extra layer of flavor without much extra effort.
Final Thoughts
Pumpkin Cheesecake is a perfect dessert for fall, whether you’re making it for a holiday gathering or just because. It’s rich, creamy, and full of pumpkin flavor, but it’s also simple enough to make at home. Plus, since it can be made ahead, it’s a great option for busy days when you still want to impress.
By following the steps in this recipe, you’ll end up with a smooth, delicious cheesecake that’s sure to be a hit with anyone who tries it. Enjoy!
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Pumpkin Cheesecake
This creamy Pumpkin Cheesecake combines the perfect blend of pumpkin spice and velvety cream cheese, topped with a rich, spiced whipped cream for a decadent fall dessert.
- Total Time: 1 hour 20 minutes (plus 4 hours chilling time)
- Yield: 12 slices 1x
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ tsp ground cinnamon
- 7 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup pumpkin puree
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 3 large eggs
- 1 tbsp vanilla extract
- 1 ½ tsp pumpkin pie spice
- ¼ tsp ground ginger
- 2 tbsp all-purpose flour
- ¼ cup sour cream
For the Topping (optional):
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp ground cinnamon
Instructions
- Prepare the Crust:
Preheat the oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, granulated sugar, brown sugar, and mix until well combined. Next, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, pumpkin pie spice, ginger, and flour, mixing until smooth. Finally, fold in the sour cream.
- Bake the Cheesecake:
Pour the cheesecake filling over the cooled crust. Place the springform pan in a water bath (by placing it in a larger baking pan with 1 inch of hot water) and bake for 1 hour, or until the center is set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
- Chill the Cheesecake:
Remove the cheesecake from the oven and cool completely at room temperature before refrigerating for at least 4 hours or overnight.
- Make the Whipped Topping (Optional):
In a mixing bowl, beat the heavy whipping cream, powdered sugar, and cinnamon until soft peaks form. Spread or pipe the whipped cream on top of the chilled cheesecake before serving.
- Serve:
Release the cheesecake from the springform pan, slice, and enjoy!
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: dessert
