Pumpkin Cheesecake Recipe
Pumpkin Cheesecake Recipe
Table of Contents
Pumpkin Cheesecake Recipe
This Pumpkin Cheesecake Recipe is the perfect blend of creamy cheesecake and warm, spiced pumpkin. With a buttery graham cracker crust and rich pumpkin filling, it’s a dessert that brings the cozy flavors of fall to life. Whether you’re celebrating Thanksgiving or simply craving something deliciously festive, this cheesecake will be a crowd pleaser. Serve it with a dollop of whipped cream for an extra indulgence.
Description
Pumpkin Cheesecake is a delightful twist on the traditional cheesecake, adding a velvety, spiced pumpkin layer to the classic dessert. This dessert has become synonymous with autumn, and it’s the ideal way to enjoy pumpkin without the usual pie format. If you’re a fan of the smooth, rich texture of cheesecake but also love the flavors of pumpkin pie, this pumpkin cheesecake recipe is the perfect compromise.
The creamy filling is infused with pumpkin puree, cinnamon, nutmeg, and a hint of ginger, giving it that comforting pumpkin spice flavor everyone loves. The base is made from graham crackers, butter, and a bit of sugar, providing a buttery and slightly sweet contrast to the richness of the filling.
This pumpkin cheesecake recipe is not only easy to make, but it also has the advantage of being prepared ahead of time. You can easily refrigerate it for a few hours or even overnight before serving, making it an excellent choice for parties and holiday gatherings. Once baked and chilled, the cheesecake becomes even more flavorful, as the spices have time to fully infuse into the creamy filling.
This Pumpkin Cheesecake Recipe is designed to be a crowd pleaser, and whether you’re making it for Thanksgiving, Halloween, or just a special fall treat, it’s sure to be a hit. Add a little cinnamon whipped cream or a sprinkle of crushed graham crackers on top to make it even more appealing.
Let’s break it down: this pumpkin cheesecake recipe is a combination of the rich, creamy texture of traditional cheesecake with the warm, aromatic flavors of pumpkin. The deliciously sweet and slightly spiced pumpkin filling is complemented by the graham cracker crust, making each bite a perfect balance of textures and flavors.
If you’re wondering how to make pumpkin cheesecake recipe from scratch, the process is fairly simple. After preparing the crust and filling, bake the cheesecake in a water bath to prevent cracks. Once cooled, chill the cheesecake for several hours for best results. This allows the pumpkin and spices to meld beautifully, creating the ultimate fall dessert.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- ¼ tsp cinnamon (optional)
For the Pumpkin Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp salt
- 1 tbsp all-purpose flour (optional for extra stability)
For Topping (Optional):
- Whipped cream
- Ground cinnamon
- Crushed graham crackers
Instructions
- Prepare the Crust:
- Preheat the oven to 325°F (163°C).
- In a medium-sized bowl, mix graham cracker crumbs, sugar, melted butter, and cinnamon (if using). Stir until everything is combined and the crumbs are coated with butter.
- Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
- Bake the crust in the preheated oven for 10 minutes, then remove it and set it aside to cool.
- Prepare the Filling:
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2 minutes).
- Add sugar and beat until fully incorporated. Scrape down the sides of the bowl as needed.
- Add the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until smooth.
- Optional: Add 1 tablespoon of flour to the mixture to help stabilize the cheesecake and prevent cracks.
- Assemble the Cheesecake:
- Pour the pumpkin cheesecake filling over the cooled crust. Smooth the top with a spatula.
- Place the cheesecake in the center of the oven. To prevent cracking, bake it in a water bath: Wrap the bottom of the springform pan with aluminum foil to avoid any water seeping in, then place the pan in a larger pan filled with 1-inch of hot water.
- Bake the cheesecake for 60-75 minutes, or until the center is just slightly jiggly and the edges are set.
- Turn off the oven and leave the cheesecake in the oven for an additional hour with the door slightly ajar.
- Chill the Cheesecake:
- Remove the cheesecake from the oven and let it cool to room temperature.
- Refrigerate the cheesecake for at least 4 hours, or preferably overnight, before serving. This allows the flavors to meld and the cheesecake to fully set.
- Serve:
- When ready to serve, remove the cheesecake from the springform pan and place it on a serving platter.
- Top with whipped cream, ground cinnamon, and crushed graham crackers, if desired. Slice and enjoy!
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Pumpkin Cheesecake Recipe
Ingredients
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
- ¼ tsp cinnamon optional
- For the Pumpkin Cheesecake Filling:
- 3 8 oz packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree not pumpkin pie filling
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp salt
- 1 tbsp all-purpose flour optional for extra stability
- For Topping Optional:
- Whipped cream
- Ground cinnamon
- Crushed graham crackers
Instructions
- Prepare the Crust:
- Preheat the oven to 325°F (163°C).
- In a medium sized bowl, mix graham cracker crumbs, sugar, melted butter, and cinnamon (if using). Stir until everything is combined and the crumbs are coated with butter.
- Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
- Bake the crust in the preheated oven for 10 minutes, then remove it and set it aside to cool.
- Prepare the Filling:
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2 minutes).
- Add sugar and beat until fully incorporated. Scrape down the sides of the bowl as needed.
- Add the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until smooth.
- Optional: Add 1 tablespoon of flour to the mixture to help stabilize the cheesecake and prevent cracks.
- Assemble the Cheesecake:
- Pour the pumpkin cheesecake filling over the cooled crust. Smooth the top with a spatula.
- Place the cheesecake in the center of the oven. To prevent cracking, bake it in a water bath: Wrap the bottom of the springform pan with aluminum foil to avoid any water seeping in, then place the pan in a larger pan filled with 1-inch of hot water.
- Bake the cheesecake for 60-75 minutes, or until the center is just slightly jiggly and the edges are set.
- Turn off the oven and leave the cheesecake in the oven for an additional hour with the door slightly ajar.
- Chill the Cheesecake:
- Remove the cheesecake from the oven and let it cool to room temperature.
- Refrigerate the cheesecake for at least 4 hours, or preferably overnight, before serving. This allows the flavors to meld and the cheesecake to fully set.
- Serve:
- When ready to serve, remove the cheesecake from the springform pan and place it on a serving platter.
- Top with whipped cream, ground cinnamon, and crushed graham crackers, if desired. Slice and enjoy!
Notes
- For a smoother filling, be sure to beat the cream cheese thoroughly to avoid lumps.
- For a lighter crust, you can substitute graham cracker crumbs with digestive biscuits or crushed ginger snaps for a unique twist.
- You can also add a tablespoon of sour cream to the filling for extra creaminess and tang.
- If you don’t have a springform pan, you can use a regular round cake pan, though the removal may be trickier.
