Pumpkin cheesecake is a delightful dessert that combines the creamy texture of cheesecake with the warm, spicy flavors of pumpkin pie. Perfect for autumn gatherings or holiday celebrations, this dessert brings a festive touch to any table. Its rich and smooth filling sits atop a crunchy graham cracker crust, making it a treat that everyone will love.
Why Make This Recipe
There are many reasons to make pumpkin cheesecake. First, it’s a great way to enjoy the flavors of fall, thanks to the pumpkin and spices. Second, it’s an impressive dessert that is not too complicated to make. Finally, it’s the perfect choice for gatherings, bringing smiles to family and friends.
How to Make Pumpkin Cheesecake
Ingredients:
- 1¾ cups graham cracker crumbs (249 grams, from about 10 cracker sheets)
- ½ cup unsalted butter (113 grams, melted, 1 stick)
- 15 ounces pumpkin puree (425 grams, 1 can – not pumpkin pie filling!)
- 24 ounces cream cheese (680 grams, room temperature, 3 bricks)
- 1 cup granulated sugar (200 grams)
- ½ cup brown sugar (107 grams)
- 3 large eggs (150 grams, room temperature)
- 2 teaspoons pure vanilla extract (8 grams)
- 1 tablespoon pumpkin pie spice (9 grams)
- ½ teaspoon kosher salt
Directions:
- Preheat the oven to 350°F (175°C).
- Combine the graham cracker crumbs and melted butter in a bowl.
- Press the mixture into the bottom and about ¼ of the way up the sides of a springform cake pan.
- Bake in the preheated oven for 10 minutes. Let cool slightly while you make the filling.
- In a large bowl, add pumpkin, cream cheese, and sugars. Beat with a hand mixer until smooth.
- Add in the eggs, vanilla extract, pumpkin pie spice, and salt. Beat until just combined and smooth.
- Pour the filling into the pan, and place it on a baking sheet.
- Bake for 55 minutes. Once the cook time is up, turn off the oven, crack open the oven door, and let it sit in the oven for another 45 minutes.
- Let the cheesecake cool for at least 4 hours or overnight. If cooling overnight, place it in the refrigerator after it has come to room temperature.
How to Serve Pumpkin Cheesecake
Serve pumpkin cheesecake chilled. You can enjoy it plain or with a dollop of whipped cream on top for extra creaminess. Adding a sprinkle of cinnamon or nutmeg can also enhance the flavor and add a festive touch.
How to Store Pumpkin Cheesecake
Store any leftover pumpkin cheesecake in the refrigerator. Cover it with plastic wrap or keep it in an airtight container. It will stay fresh for about 5 to 7 days. If you want to keep it longer, consider freezing individual slices.
Tips to Make Pumpkin Cheesecake
- Make sure the cream cheese is at room temperature for a smooth filling.
- Use pure pumpkin puree, as pumpkin pie filling has added spices and sugars that can change the taste.
- Let your cheesecake cool gradually in the oven; this helps prevent cracks on the surface.
Variation
You can add chocolate chips or nuts to the filling for a different flavor and texture. Drizzling caramel sauce on top before serving is also a delicious option!
FAQs
1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin, but make sure to cook and puree it until smooth. Just drain any excess moisture.
2. Can I make this cheesecake a day in advance?
Absolutely! In fact, making it a day ahead often gives it better flavor. Just store it in the refrigerator until you are ready to serve.
3. How can I tell when the cheesecake is done baking?
The cheesecake should be set around the edges but slightly wobbly in the middle. It will firm up as it cools.
Pumpkin Cheesecake
Ingredients
Crust Ingredients
- 1.75 cups graham cracker crumbs (249 grams, from about 10 cracker sheets)
- 0.5 cups unsalted butter (113 grams, melted, 1 stick)
Filling Ingredients
- 15 ounces pumpkin puree (425 grams, 1 can – not pumpkin pie filling!)
- 24 ounces cream cheese (680 grams, room temperature, 3 bricks)
- 1 cup granulated sugar (200 grams)
- 0.5 cups brown sugar (107 grams)
- 3 large eggs (150 grams, room temperature)
- 2 teaspoons pure vanilla extract (8 grams)
- 1 tablespoon pumpkin pie spice (9 grams)
- 0.5 teaspoons kosher salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Combine the graham cracker crumbs and melted butter in a bowl.
- Press the mixture into the bottom and about ¼ of the way up the sides of a springform cake pan.
- Bake in the preheated oven for 10 minutes. Let cool slightly while you make the filling.
Making the Filling
- In a large bowl, add pumpkin, cream cheese, and sugars. Beat with a hand mixer until smooth.
- Add in the eggs, vanilla extract, pumpkin pie spice, and salt. Beat until just combined and smooth.
Baking
- Pour the filling into the pan, and place it on a baking sheet.
- Bake for 55 minutes.
- Once the cook time is up, turn off the oven, crack open the oven door, and let it sit in the oven for another 45 minutes.
- Let the cheesecake cool for at least 4 hours or overnight. If cooling overnight, place it in the refrigerator after it has come to room temperature.
