Fall is here, and with it comes the delightful flavors of pumpkin spice! One of the best ways to enjoy this season is by making a delicious Pumpkin Cheesecake. This creamy dessert brings together the smoothness of cheesecake with the warm, comforting flavors of autumn. It’s perfect for gatherings, holidays, or any special occasion.
Why Make This Recipe
Making Pumpkin Cheesecake is a fantastic idea because it combines two beloved desserts into one. It’s rich and creamy, making it a hit with family and friends. Plus, it’s easy to follow the steps, and the ingredients are simple to find. This dessert delivers a sweet and spicy flavor that captures the essence of fall, making it a seasonal favorite.
How to Make Pumpkin Cheesecake
Making Pumpkin Cheesecake is simple and fun! Just follow the steps below to create a delightful treat.
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 cup pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup whipped cream (optional)
- Sprinkle of cinnamon or nutmeg (optional)
Directions:
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined. Press this mix into the bottom of the springform pan. Bake for 10 minutes and let it cool.
- In a large mixing bowl, beat the cream cheese until smooth.
- Add the granulated sugar and brown sugar, and mix until well combined.
- Mix in the pumpkin puree, adding the eggs one at a time, along with the vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt. Beat until the mixture is smooth.
- Pour the pumpkin cheesecake filling over the cooled crust and smooth the top.
- Bake for 55–60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake stay inside with the door cracked for 1 hour.
- Let it cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.
- Top with whipped cream and sprinkle with cinnamon or nutmeg before serving.
How to Serve Pumpkin Cheesecake
Pumpkin Cheesecake is best served chilled. Slice it into pieces and place them on plates. You can add a dollop of whipped cream and sprinkle a little cinnamon or nutmeg on top for extra flavor. This dessert pairs well with coffee or tea, making it perfect for a cozy gathering.
How to Store Pumpkin Cheesecake
To store your Pumpkin Cheesecake, cover it tightly with plastic wrap or aluminum foil. Place it in the refrigerator, and it will stay fresh for about 5 to 7 days. If you want to keep it longer, you can also freeze the cheesecake. Wrap it well and store it in the freezer for up to 3 months. When you’re ready to enjoy it, let it thaw in the fridge overnight.
Tips to Make Pumpkin Cheesecake
- Use Room Temperature Ingredients: Make sure your cream cheese is at room temperature to avoid lumps in your batter.
- Don’t Overmix: Mix the filling until just combined. Overmixing can introduce too much air, causing cracks.
- Cool Slowly: Letting the cheesecake cool slowly in the oven helps prevent cracking.
Variation
If you want to try a twist on the classic Pumpkin Cheesecake, consider adding chocolate chips or a layer of caramel sauce on top. You can also use a different crust, such as an Oreo cookie crust for a richer flavor.
FAQs
Q1: Can I make this cheesecake without eggs?
A1: Yes! You can use a substitute like flaxseed meal mixed with water or commercial egg replacers to make it egg-free.
Q2: Can I use fresh pumpkin instead of canned puree?
A2: Absolutely! Just make sure to cook and puree the pumpkin until smooth for the best texture.
Q3: How do I know when the cheesecake is done?
A3: The edges should be set, and the center should slightly jiggle. It will firm up as it cools.
Enjoy making and sharing this delicious Pumpkin Cheesecake, perfect for the fall season and every special occasion!
Pumpkin Cheesecake
Ingredients
Crust
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 16 ounces cream cheese, softened Ensure room temperature
- 0.75 cups granulated sugar
- 0.25 cups brown sugar, packed
- 1 cups pumpkin puree Canned or freshly prepared
- 3 large eggs Room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.25 teaspoon ground cloves
- 0.25 teaspoon salt
Toppings
- 1 cup whipped cream (optional) For serving
- to taste sprinkle of cinnamon or nutmeg (optional) For garnish
Instructions
Preparation
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined. Press this mix into the bottom of the springform pan. Bake for 10 minutes and let it cool.
Making the Filling
- In a large mixing bowl, beat the cream cheese until smooth.
- Add the granulated sugar and brown sugar, and mix until well combined.
- Mix in the pumpkin puree, adding the eggs one at a time, along with the vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt. Beat until the mixture is smooth.
Baking
- Pour the pumpkin cheesecake filling over the cooled crust and smooth the top.
- Bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake stay inside with the door cracked for 1 hour.
- Let it cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.
Serving
- Top with whipped cream and sprinkle with cinnamon or nutmeg before serving.