Pumpkin Cheesecake – such an impressive autumn dessert recipe! It’sec boasting of tempting pumpkin in addition to spice season, it’second luxuriously rich, silky smooth together with the flavour is exceptionally delicious! It’s certain to be the crowning complete of any meal.
Perfect Pumpkin Cheesecake Recipe
So what makes this dessert so exceptional? It tastes similar a classic cheesecake meets a warmly spiced pumpkin pie both blended into i irresistible as well as ultra decadent dessert.
In other words act over pumpkin pie, at that place’sec a new competitor at the holiday table that’second sure to go rave reviews!
And after many years of making this dessert I’ve perfected it!
Plus it’second actually easier to brand than y'all’d intend. Just follow this unproblematic direct too the stride-past-footstep photos piece keeping to the tips, such every bit drying the pumpkin, using a H2O bathroom and softening the cream cheese good for a lump-costless cheesecake.
Then the hardest role is waiting for it to ready inwards the fridge, patience pays off once you lot’re savoring every last seize with teeth.
Serve well chilled and peak it to your hearts content.
Pumpkin Cheesecake Ingredients too Substitutes
- Graham cracker crumbs: I’ve listed two methods to achieve fine crumbs below. Another choice here would be to brand a gingersnap crust using crushed gingersnap cookies (inward this example y'all’d require 12 oz, bring down sugar to i 1/ii Tbsp in crust).
- Granulated saccharide: Half brownish saccharide tin can live substituted inward the filling. Just crumble upward whatsoever lumps earlier adding. If you desire cheesecake sweeter, role 1 1/2 cups carbohydrate.
- Butter: You tin can function unsalted or salted butter depending on the flavour profile yous are looking for.
- Cream cheese: Use best quality cream cheese when making cheesecake, it really does make a difference.
- Salt: This component only highlights the flavors, merely a niggling will help continue it from tasting a petty flat.
- Cinnamon, ginger, nutmeg together with cloves: In a pinch you could substitute pumpkin pie spice for those listed here. You tin can also arrange amount of spices to sense of taste.
- Eggs: These assist bind the ingredients and add together construction to the cheesecake, don’t omit them.
- Canned pumpkin puree: You tin purpose homemade pumpkin puree hither (don’t skip the drying footstep though). Just avoid canned pumpkin pie mix as it has added carbohydrate in addition to spices together with would throw the recipe off.
- Vanilla extract: This actually compliments the flavors of the pumpkin, don’t skip it.
- Sour cream: The petty fleck of this just adds another low-cal tang too helps meliorate overall texture.
Scroll downwards for constituent amounts as well as directions inwards a recipe box below.
How to Make Pumpkin Cheesecake Crust
- Preheat oven to 350 degrees. Spray a 9-inch springform pan with non-stick cooking spray.
- In a medium mixing bowl stir together graham crackers with three Tbsp granulated saccharide. Pour in butter too stir until evenly moistened.
- Press graham cracker mixture into an even layer along the bottom as well as virtually halfway upwardly the sides of springform pan.
- Bake in preheated oven ix minutes, take away as well as let cool on a wire rack. Reduce oven temperature to 325 degrees.
- Bring enough of water to a boil inwards a big pot, this volition live used later on for the H2O bath to bake the cheesecake.
How to Make Pumpkin Cheesecake Filling in addition to Bake
- In a big mixing bowl using an electric mitt mixer assault medium-low speed, blend together cream cheese, sugar, salt, cinnamon, ginger, nutmeg in addition to cloves until good blended in addition to shine.
- Mix inward eggs one at a time, blending until combined afterwards each add-on.
- Spread pumpkin out on iv layers of paper towels. Top with another 4 layers of newspaper towels and so press to withdraw excess wet. You should instantly take nigh 10 – eleven oz of pumpkin or ane 1/4 cups.
- Roll newspaper towels, so dump pumpkin into bowl with cream cheese mixture. Blend with mixer until combined.
- Add sour cream and vanilla together with blend until combined. Tap bowl against countertop to remove whatsoever large air bubbles.
- Wrap outside of springform pan with two layers of heavy duty foil large plenty to comprehend sides entirely (this is to preclude H2O from seeping inward and so careful not to tear).
- Pour pumpkin cheesecake filling into prepared graham cracker crust. Spread filling even or wiggle pan to level.
- Transfer cheesecake to a roasting pan, fill up plenty boiling water around the sides of the pan for degree of water to achieve halfway upwards the sides of the springform pan.
- Bake inwards preheated oven until cheesecake edges are nigh set up too heart only wiggles slightly, nigh i hour 25 minutes to ane hr twoscore minutes. Turn oven off, prop oven door ajar alongside a wooden spoon or oven paw together with allow cheesecake balance inward at that place i hr.
- Remove cheesecake from water bath as well as let cool on a wire rack at room temperature 2 hours.
- Transfer to refrigerator too permit residuum viii hours. Remove springform call up then cutting into slices and serve amongst desired toppings.
Topping Recommendations
I recommend serving this pumpkin cheesecake with:
- Caramel sauce
- Whipped cream
- Marshmallow topping
- Candied pecans
- Crushed gingersnap cookies
How to Make every bit Cupcakes
Looking to arrive as individual servings? Try my Mini Pumpkin Cheesecakes.
How to Store
- Wait to add toppings.
- Store inward an airtight container or comprehend cheesecake pan tightly with plastic wind.
- Store inward fridge up to iv days.
- Freeze upward to three months (twine inwards foil and store inward an airtight container).
Helpful Tips
- Don’t skip drying pumpkin puree or there will live also much wet in the cheesecake in addition to it will throw the texture off.
- Soften cream cheese good to avoid lumps. I only purpose microwave softening.
- Use a H2O bathroom for more than even baking, it as well reduces the gamble of cracks.
- Let cheesecake cool inwards warm oven then it doesn’t cleft and finishes baking through.
- Allow enough of time for the cheesecake to chill through too fully prepare, otherwise the texture will live off too it will live runny, addition warm cheesecake just wouldn’t sense of taste right.
More Pumpkin Recipes You’ll Love
More Cheesecake Favorites to Try
- Classic Cheesecake
- Carrot Cake Cheesecake
- Oreo Cheesecake
- Key Lime Cheesecake
- Vanilla Bean Mousse Cheesecake
Pumpkin Cheesecake
Such an impressive autumn dessert! It'sec boasting of pumpkin as well as spice season, it's luxuriously rich, silky polish in addition to the season is exceptionally delicious! It's sure to live the highlight of any repast.
Servings: xiv
Ingredients
Crust
- two cups (240g) graham cracker crumbs* (from about sixteen sheets)
- iii Tbsp (40g) granulated carbohydrate
- vi Tbsp (85g) unsalted butter, melted
Filling
- three (eight oz) pkgs. cream cheese, well softened**
- ane one/4 cups (250g) granulated sugar
- 1/iv tsp salt
- one tsp earth cinnamon***
- one/two tsp earth ginger
- 1/2 tsp earth nutmeg
- ane/viii tsp ground cloves
- iv big eggs
- i (xv oz) can pumpkin (non pie mix!)
- ii tsp vanilla extract
- ane/ii loving cup (120g) sour cream
Instructions
To make the crust
- Preheat oven to 350 degrees. Spray a nine-inch springform pan with non-stick cooking spray.
- In a medium mixing bowl mix together graham crackers with 3 Tbsp granulated saccharide. Pour in butter as well as stir until evenly moistened.
- Press graham cracker mixture into an even layer along the bottom as well as most halfway upward the sides of springform pan.
- Bake inward preheated oven ix minutes, take together with allow cool on a wire rack. Reduce oven temperature to 325 degrees.
- Bring plenty of H2O to a boil in a big pot, this volition live used later for the water bathroom to bake the cheesecake.
For the cheesecake filling
- In a large mixing bowl using an electrical paw mixer assail medium-low speed blend together cream cheese, sugar, table salt, cinnamon, ginger, nutmeg together with cloves until good blended as well as smoothen.
- Mix inwards eggs one at a time, blending until but combined after each add-on.
- Spread pumpkin out over four layers of newspaper towels. Top amongst some other iv layers of paper towels then press to remove excess moisture. You should straight off take virtually 10 - xi oz of pumpkin or 1 i/iv cups.
- Roll newspaper towels so drop pumpkin into bowl alongside cream cheese mixture. Blend until but combined.
- Add sour cream as well as vanilla and blend until combined. Tap bowl against countertop to remove whatsoever large air bubbles.
- Wrap outside of springform pan alongside ii layers of heavy duty foil big enough to embrace sides entirely (this is to preclude H2O from seeping inward and so careful not to tear).
- Pour pumpkin cheesecake filling into prepared graham cracker crust. Spread filling fifty-fifty or wiggle pan to level.
- Transfer cheesecake to a roasting pan, make full enough boiling H2O around the sides of the pan for level of water to accomplish halfway up the sides of the springform pan.
- Bake in preheated oven until cheesecake edges are about set up as well as middle merely wiggles slightly, nearly one hour 25 minutes to ane 60 minutes twoscore minutes. Turn oven off, prop oven door ajar alongside a wooden spoon or oven hand in addition to allow cheesecake balance inward at that place one hr.
- Remove cheesecake from H2O bathroom and allow cool on a wire rack at room temperature 2 hours.
- Transfer to refrigerator together with permit chill eight hours. Remove springform telephone and so cutting into slices together with serve alongside desired toppings.
Notes
- *To shell graham crackers home inward a nutrient processor too pulse to very fine crumbs. If yous don't take nutrient processor home inward a gallon size resealable purse, seal pocketbook in addition to vanquish with a rolling pivot to a fine texture. You tin besides purchase pre-crushed graham cracker crumbs.
- **I just role the microwave to soften the cream cheese. Remove from packaging first. Soften rotating in one case to soften on both sides until finger easily presses inward to cream cheese.
- ***Instead of using all the spices listed you lot tin merely function 2 tsp pumpkin pie spice.
Topping Recommendations
I recommend serving this alongside:
- Caramel sauce
- Whipped cream
- Marshmallow topping
- Candied pecans
- Crushed gingersnap cookies
Toppings are not included in nutrition estimate.
Nutrition Facts
Pumpkin Cheesecake
Amount Per Serving
Calories 413
Calories from Fat 234
% Daily Value*
Fat 26gtwoscore%
Saturated Fat 14g88%
Cholesterol 124mg41%
Sodium 340mg15%
Potassium 192mgfive%
Carbohydrates 39gthirteen%
Fiber 2gviii%
Sugar 28g31%
Protein 6g12%
Vitamin A 5662IU113%
Vitamin C 1mgane%
Calcium 90mg9%
Iron 2mgeleven%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates solely. See total disclaimer hither.