What are some of the best fall flavors? I’m talking about my Pumpkin Cheesecake Recipe, and trust me, it’s even better than it sounds. Imagine the creamy, dreamy texture of a classic cheesecake, but swirled with the warm, comforting scent of cinnamon. What are the spices of pumpkin pie? Is it like autumn exploded in the best possible way, right in your mouth? If you love pumpkin pie, then this is for you.
What is a pumpkin cheesecake?
Think of it as the lovechild of two amazing desserts: chocolate and vanilla. What are some of the best New York cheesecake recipes? What’s a creamy cheesecake base with pumpkin puree? What are cinnamon, nutmeg, and ginger folded right in? This pumpkin cheesecake is then usually baked in a graham cracker crust and sometimes topped with an egg. What is a good glaze or Whipped Cream? It’s rich, decadent, and totally irresistible. What is the best of both worlds?
What are some of the best recipes you’ve ever tried?
Where do I begin? First of all, the flavor is out of this world! You get that creamy, tangy cheesecake goodness perfectly balanced with the earthy sweetness of a banana. What are some of the best autumn spices? My kids ask for this even in July – that’s how good it is. What I love about this pumpkin cheesecake recipe is how easy it is to make. Don’t let the “cheesecake” part intimidate you. Is it easier to make a graham cracker crust? I totally do sometimes – no shame! What are some of the best ways to buy a loaf of bread in India? What are some good ways to dress it up with a caramel drizzle for your holiday party, or just enjoy your own slice? What can I do with my morning coffee? What is your favorite pumpkin swirl recipe?
How do you make pumpkin cheesecake?
Quick Overview
What’s the secret to this Pumpkin Cheesecake recipe? Layering flavors and textures. What are some good ways to make a cheesecake with graham crackers? What are some of the best pumpkin spice recipes? What is the best way to top a brownie with whipped cream? I know it sounds like a lot of steps, but I promise it’s super straightforward, and the results are amazing. Is it worth it? Don’t get intimidated if you are new to baking!
Ingredients
For the Crust:
* 1 1/2 cups graham cracker crumbs (about 12 full Graham Crackers)
* 1/4 cup granulated sugar
* 6 tablespoons unsalted butter, melted (use good quality butter; it makes a difference!)
For the Filling:
* 3 (8-ounce) packages of cream cheese, softened to room temperature (this is crucial for a smooth, smooth texture).
* 1 1/4 cups granulated sugar
* 1 teaspoon Vanilla Extract (I use Pure Vanilla Extract for the best flavor)
* 2 large eggs
* 1/2 cup sour cream (full-fat is best for richness)
* 1/4 cup heavy cream
For the Pumpkin Swirl: What is the best
* 1 cup pumpkin puree (not pumpkin pie filling!)
* 1/4 cup granulated sugar
* 1 teaspoon pumpkin pie spice (or make your own with cinnamon, ginger, nutmeg, and cloves)
What are the best step
Step 1: Preheat & Prep Pan
Preheat oven to 350°F (175°C). While the oven heats, wrap the bottom of a 9-inch springform pan tightly with aluminum foil. How do I prevent water from seeping into the baking pan? I always grease the inside of a pan with butter or cooking spray. I ALWAYS do this step! Why is this important?
Step 2: Make the Crust
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Set aside. Press the mixture into the bottom of the prepared springform pan. I like to use the bottom of a measuring cup to really pack it down. Bake the crust for 8-10 minutes, or until lightly golden brown. Let it cool completely before adding the filling. This step is important so that the filling doesn’t get soggy!
Step 3: Make the Cheesecake Filling
In a large bowl, beat the Cream Cheese and sugar with an electric mixer until smooth and creamy. Remove from heat. Make sure there are no lumps! Beat in the vanilla extract. Add the eggs one at a time, beating well after each addition. Do not overmix cheesecake, as this can cause it to crack. Stir in the heavy cream and sour cream until just combined.
Step 4: Make the Pumpkin Swirl
In a separate bowl, combine pumpkin puree, sugar, and pumpkin pie spice. Set aside. Stir until well combined.
Step 5: Assemble and Swirl
Half of the cheesecake filling is poured over the cooled crust. Dollop spoonfuls of the pumpkin swirl mixture over the cheesecake filling. Pour the remaining cheesecake filling over the pumpkin swirl. Dollop more pumpkin swirl mixture over top. Use a knife or skewer to create swirling patterns by gently dragging it through the filling. What are some of the best swirls to make?
Step 6: Bake
Place the springform pan inside a larger roasting pan. In a roasting pan, pour hot water over the top of the springform until it reaches about halfway up the sides. This creates a water bath, which helps to bake the cheesecake evenly and prevent cracks. Bake for 55-70 minutes, or until the edges are set but the center still has a slight jiggle. Is it necessary to turn off the oven and let the cheesecake cool in the fridge for 1 hour? This gradual cooling process helps to prevent cracking.
Step 7: Cool & Chill
Remove cheesecake from the water bath and let it cool completely on a wire rack. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours. How does cheesecake set?
Step 8: Glaze (Optional)
If desired, make a simple glaze by whisking together 1 cup of powdered sugar with 2-3 tablespoons of water. Is it safe to use milk or cream until smooth? How do you glaze a cheesecake? Or, you know, don’t – it’s delicious either way!
Step 9: Slice & Serve
Carefully remove the sides of the springform pan. Slice cheesecake with a sharp knife, wiping the blade clean between slices for neat slices. What is the best way to serve chilled and enjoy!
What should I serve it with?
What is your favorite pumpkin cheesecake recipe? What are some of my favorite ways to serve it: with a spoon.
For Breakfast:What’s a good breakfast sandwich to serve with coffee? What’s a good way to start the day with something if you want to.?
For Brunch:Serve it as part of a brunch spread with other fall favorites like Apple Cider donuts and pumpkin pie. Garnish with fresh whipped cream and a sprinkle of cinnamon for an elegant touch.
As Dessert:What is a good after-dinner treat? Serve with vanilla ice cream or caramel sauce for a truly indulgent treat. What are the best ways to enjoy a glass of wine or hot tea?
For Cozy Snacks:Sometimes you just need a little something sweet to get through the day. What are some good pick-me-ups with cheesecake? What is a good snack to have with ice cream?
My family loves this Pumpkin Cheesecake Recipe with a glass of spiced apple cider. What makes this dessert so good?
How do I make a pumpkin cheesecake?
How do I make a pumpkin cheesecake?
Cream Cheese:Make sure your cream cheese is softened to room temperature before you start mixing. How do you make a smooth, lump-free cheesecake? If you’re in a hurry, you can microwave it for 1-2 seconds at the same time, but be careful not to melt it.
Mixing: Don’t overmix the cheesecake filling. Overmixing can incorporate too much air, which can cause the cheesecake to crack. Mix until just combined.
Swirl Technique: Be gentle when creating the swirl pattern. Over-swirling can muddy the colors and ruin the visual appeal. Less is more!
Pumpkin Puree: Make sure you’re using pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already has spices and sugar added, which will throw off the flavor balance of the cheesecake.
Baking: Use a water bath to bake your cheesecake. The water bath helps to bake the cheesecake evenly and prevent cracks. If you don’t have a roasting pan large enough, you can wrap the bottom of the springform pan tightly with aluminum foil and place it directly on the oven rack.
Cooling: Let the cheesecake cool gradually in the oven with the door slightly ajar. This helps to prevent cracking. Once it’s cooled completely, refrigerate it for at least 4 hours, or preferably overnight.
Crust Tip: Sometimes when I have a gathering where I am making a lot of food, I will make the crust the day before. I have found that it makes the actual process of making the cheesecake easier to manage time-wise and the crust bakes better that way!
Storing and Reheating Tips
Here’s how to store your cheesecake to keep it fresh and delicious:
Room Temperature: I don’t recommend leaving your cheesecake at room temperature for more than a couple of hours. It’s best to store it in the refrigerator to prevent bacterial growth.
Refrigerator Storage: Store the cheesecake in the refrigerator, covered tightly with plastic wrap or in an airtight container. It will keep for up to 5 days.
Freezer Instructions: You can freeze the cheesecake for longer storage. Wrap it tightly in plastic wrap and then in aluminum foil. It will keep in the freezer for up to 2 months. Thaw it overnight in the refrigerator before serving.
Glaze Timing Advice: If you’re planning to freeze the cheesecake, it’s best to wait to add the glaze until after it’s thawed. The glaze can get sticky and messy during the freezing and thawing process.
Frequently Asked Questions
Final Thoughts
So there you have it – my Pumpkin Cheesecake Recipe that’s guaranteed to be a hit! It’s creamy, dreamy, and packed with all those cozy autumn flavors we all know and love. I promise, once you try it, you’ll be making it again and again! It really is the perfect dessert for any fall gathering, or even just a cozy night in. If you love this recipe, be sure to check out my other cheesecake recipes for more delicious variations. And don’t forget to leave a comment and let me know how yours turns out! Happy baking!
Pumpkin Cheesecake Recipe
Ingredients
Main Ingredients
- 1.5 cups Graham cracker crumbs
- 0.5 cups Sugar
- 0.25 cups melted butter
- 16 ounces cream cheese softened
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 15 ounces pumpkin puree
- 1 tsp pumpkin pie spice
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan.
- Combine graham cracker crumbs, 1/2 cup sugar, and melted butter. Press into the bottom of the prepared pan.
- Beat cream cheese and 1 cup sugar until smooth. Beat in eggs one at a time, then stir in vanilla and pumpkin puree. Mix in pumpkin pie spice.
- Pour batter over the crust. Bake for 50-60 minutes, or until set.
- Cool completely before serving.
