Pumpkin Cheesecake

There’s something undeniably magical about a slice of Pumpkin Cheesecake during the fall season. It reminds me of family gatherings, where the aroma of cinnamon and nutmeg fills the air, taking me back to childhood memories of baking with my grandmother. Every autumn, we’d eagerly wait for the first hint of chill in the air, signaling that it was time to whip up this creamy delight. The way it melts in your mouth, paired with a buttery graham cracker crust, is pure bliss. Each bite encapsulates the essence of the season, perfectly blending the earthy flavors of pumpkin with the warmth of spices. I can still hear the laughter and chatter around the table as everyone savored this decadent treat, leaving no crumbs behind. The Pumpkin Cheesecake was the star of the dessert table, and I knew then that I wanted to carry on this tradition.

What You Need for Pumpkin Cheesecake

The ingredients for this Pumpkin Cheesecake come together in a harmonious blend that brings out the best flavors of the season. The star ingredient, pumpkin purée, provides a creamy base that pairs perfectly with aromatic spices. The graham crackers create a delicious crust, while the cream cheese adds richness and creaminess. Together, these ingredients create a dessert that is not only tasty but also holds a special place in our hearts.

• 9 graham crackers, crushed into crumbs for a buttery base.
• 5 tablespoons melted butter, plus more for brushing the pan, to help the crust hold together.
• 2 tablespoons granulated sugar to sweeten the crust.
• 1/2 teaspoon ground cinnamon for flavor depth.
• 1/2 teaspoon ground ginger to enhance the spice profile.
• 1/4 teaspoon ground cloves for an aromatic touch.
• 1 (15-ounce) can pumpkin purée for that rich pumpkin flavor.
• 1 1/3 cups granulated sugar for sweetness.
• 1 teaspoon ground cinnamon for the filling.
• 1/2 teaspoon ground ginger for a warm flavor.
• 1/4 teaspoon ground allspice to add complexity.
• 1/4 teaspoon ground cloves for extra warmth.
• 1/4 teaspoon ground nutmeg for a festive touch.
• 1/2 teaspoon salt to balance the sweetness.
• 1 1/2 pounds cream cheese, softened for a smooth texture.
• 1 tablespoon lemon juice for brightness.
• 1 tablespoon vanilla extract for a lovely aroma.
• 5 eggs, at room temperature for the filling.
• 1 cup heavy cream for richness.

Making Pumpkin Cheesecake

Creating this Pumpkin Cheesecake is a wonderful journey that combines technique with love. Follow these steps, and you’ll be rewarded with a show-stopping dessert that will impress everyone. Let’s get started!

1. Preheat your oven to 325 degrees. This step is crucial for ensuring even baking.
2. Wrap a 9-inch springform pan in two layers of heavy-duty aluminum foil. This prevents water from leaking into the pan during baking.
3. Arrange a dish towel in the bottom of a heavy roasting pan. This will support the springform pan and create a water bath.
4. In a food processor, or in a plastic bag with a rolling pin, finely crush the graham crackers. Aim for a fine crumb for the best crust.
5. In a medium bowl, combine the crushed graham crackers, melted butter, sugar, cinnamon, ginger, and cloves. Mix until well combined.
6. Pour the mixture into the prepared springform pan. Using the bottom of a measuring cup, pack the crumbs evenly on the bottom.
7. Bake the crust until lightly browned and fragrant, about 10 to 15 minutes. This step enhances the flavor of the crust.
8. Set the crust on top of the dish towel in the roasting pan. Bring a kettle or saucepan of water to boil.
9. Pat the pumpkin purée dry with several layers of paper towel. This helps to prevent excess moisture.
10. In a small bowl, whisk together sugar, cinnamon, ginger, allspice, cloves, nutmeg, and salt. This spice mixture will flavor your filling.
11. In a stand mixer fitted with the paddle attachment, or with an electric mixer by hand, beat the cream cheese on medium-low speed until smooth, about 1 to 3 minutes. Scrape down the bowl as necessary.
12. Add the sugar mixture in two batches, beating after each addition until incorporated, about 1 to 3 minutes.
13. Add the pumpkin, lemon juice, and vanilla and mix until well combined.
14. Add in the eggs one at a time, mixing until incorporated, about 1 to 3 minutes.
15. Beat in the heavy cream until well combined, 1 to 3 minutes. The filling should be smooth and creamy.
16. Brush the inside of the springform pan with melted butter, being careful not to disturb the crust.
17. Carefully pour the filling into the prepared springform pan. Smooth the top with a spatula.
18. Set the roasting pan on an oven rack. Pour boiling water into the roasting pan until it reaches about halfway up the sides of the springform pan. This water bath is essential for preventing cracks.
19. Bake until the cheesecake reaches 150 degrees at the center when tested with an internal thermometer, about 1 ½ hours. Do not open the oven door during baking.
20. Once done, remove it from the oven. Let the cheesecake cool in the roasting pan for 45 minutes.
21. Transfer the cheesecake to a wire rack and cool until barely warm, about 2 ½ to 3 hours longer. Run a knife around the inside edge of the springform pan about once per hour to loosen the cake.
22. Wrap the pan tightly in plastic wrap and refrigerate until cold, about 3 hours.
23. To unmold the cheesecake, wrap a kitchen towel wet with hot water around the cake pan for 1 minute. Remove the sides of the pan and carefully slide the cake onto a cake platter.
24. Let the cheesecake sit at room temperature for 30 minutes before serving. This makes for easier slicing!

Recipe Tips about Pumpkin Cheesecake

As you embark on making this Pumpkin Cheesecake, here are some valuable tips to ensure your success. These insights will help you navigate the process with ease and lead you to a delightful outcome.

• Storage: Store leftovers covered in the refrigerator for up to 4 days to maintain freshness.
• Freezing: You can freeze slices of cheesecake for up to 2 months. Just wrap them well in plastic wrap and then foil.
• Pairing: Serve with a dollop of whipped cream or a drizzle of caramel for added indulgence.
• Variations: Try adding a swirl of chocolate or pecans into the filling for a twist on flavor.
• Serving Tip: Let the cheesecake sit at room temperature for 30 minutes before serving to improve the texture.

Best Served With

Pairing your Pumpkin Cheesecake with the right accompaniments can elevate the experience even further. Here are some ideas to consider:

• Whipped Cream: A simple yet delicious topping that complements the creaminess of the cheesecake.
• Caramel Sauce: Drizzling warm caramel over the cheesecake adds another layer of flavor and sweetness.
• Coffee: Serve alongside a steaming cup of coffee or espresso for a perfect afternoon dessert.
• Fresh Fruit: Slices of crisp apples or pears can provide a refreshing contrast to the rich cheesecake.
• Holiday Gatherings: This cheesecake is a showstopper for Thanksgiving and other festive occasions, making it a must-have dessert!
• Storage: If you have leftovers, store them in the fridge covered for a few days. This cheesecake remains delicious even after a couple of days!

FAQ

Conclusion

This Pumpkin Cheesecake is a delightful blend of creamy, spiced goodness that captures the essence of fall. Perfect for any occasion, it’s sure to become a favorite at your gatherings. I encourage you to try making this recipe yourself and share it with loved ones. You won’t be disappointed!

Pumpkin Cheesecake

The ultimate comfort food for fall, this Pumpkin Cheesecake is creamy, rich, and spiced to perfection. A buttery graham cracker crust complements the velvety filling, making it a delightful dessert for any occasion. Perfect for Thanksgiving or a cozy family dinner, this cheesecake is sure to satisfy your sweet cravings!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 55 minutes mins

Total Time 2 hours hrs 25 minutes mins

Servings: 14 servings

Course: Desserts

Cuisine: American

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 9 pieces Graham crackers crushed into crumbs for a buttery base.
• 5 tablespoons Butter melted, plus more for brushing the pan.
• 2 tablespoons Sugar to sweeten the crust.
• 1/2 teaspoon Cinnamon for flavor depth.
• 1/2 teaspoon Ginger to enhance the spice profile.
• 1/4 teaspoon Cloves for an aromatic touch.
• 1 15-ounce can Pumpkin purée for that rich pumpkin flavor.
• 1 1/3 cups Sugar for sweetness.
• 1 teaspoon Cinnamon for the filling.
• 1/2 teaspoon Ginger for a warm flavor.
• 1/4 teaspoon Allspice to add complexity.
• 1/4 teaspoon Cloves for extra warmth.
• 1/4 teaspoon Nutmeg for a festive touch.
• 1/2 teaspoon Salt to balance the sweetness.
• 1 1/2 pounds Cream cheese softened for a smooth texture.
• 1 tablespoon Lemon juice for brightness.
• 1 tablespoon Vanilla extract for a lovely aroma.
• 5 pieces Eggs at room temperature for the filling.
• 1 cup Heavy cream for richness.

Equipment

• 9-inch springform pan

Method

 

1. 1. Preheat your oven to 325 degrees. This step is crucial for ensuring even baking.
2. 2. Wrap a 9-inch springform pan in two layers of heavy-duty aluminum foil. This prevents water from leaking into the pan during baking.
3. 3. Arrange a dish towel in the bottom of a heavy roasting pan. This will support the springform pan and create a water bath.
4. 4. In a food processor, or in a plastic bag with a rolling pin, finely crush the graham crackers. Aim for a fine crumb for the best crust.
5. 5. In a medium bowl, combine the crushed graham crackers, melted butter, sugar, cinnamon, ginger, and cloves. Mix until well combined.
6. 6. Pour the mixture into the prepared springform pan. Using the bottom of a measuring cup, pack the crumbs evenly on the bottom.
7. 7. Bake the crust until lightly browned and fragrant, about 10 to 15 minutes. This step enhances the flavor of the crust.
8. 8. Set the crust on top of the dish towel in the roasting pan. Bring a kettle or saucepan of water to boil.
9. 9. Pat the pumpkin purée dry with several layers of paper towel. This helps to prevent excess moisture.
10. 10. In a small bowl, whisk together sugar, cinnamon, ginger, allspice, cloves, nutmeg, and salt. This spice mixture will flavor your filling.
11. 11. In a stand mixer fitted with the paddle attachment, or with an electric mixer by hand, beat the cream cheese on medium-low speed until smooth, about 1 to 3 minutes. Scrape down the bowl as necessary.
12. 12. Add the sugar mixture in two batches, beating after each addition until incorporated, about 1 to 3 minutes.
13. 13. Add the pumpkin, lemon juice, and vanilla and mix until well combined.
14. 14. Add in the eggs one at a time, mixing until incorporated, about 1 to 3 minutes.
15. 15. Beat in the heavy cream until well combined, 1 to 3 minutes. The filling should be smooth and creamy.
16. 16. Brush the inside of the springform pan with melted butter, being careful not to disturb the crust.
17. 17. Carefully pour the filling into the prepared springform pan. Smooth the top with a spatula.
18. 18. Set the roasting pan on an oven rack. Pour boiling water into the roasting pan until it reaches about halfway up the sides of the springform pan. This water bath is essential for preventing cracks.
19. 19. Bake until the cheesecake reaches 150 degrees at the center when tested with an internal thermometer, about 1 ½ hours. Do not open the oven door during baking.
20. 20. Once done, remove it from the oven. Let the cheesecake cool in the roasting pan for 45 minutes.
21. 21. Transfer the cheesecake to a wire rack and cool until barely warm, about 2 ½ to 3 hours longer. Run a knife around the inside edge of the springform pan about once per hour to loosen the cake.
22. 22. Wrap the pan tightly in plastic wrap and refrigerate until cold, about 3 hours.
23. 23. To unmold the cheesecake, wrap a kitchen towel wet with hot water around the cake pan for 1 minute. Remove the sides of the pan and carefully slide the cake onto a cake platter.
24. 24. Let the cheesecake sit at room temperature for 30 minutes before serving. This makes for easier slicing!

Notes

• Springform pan: I used a 9-inch, 10-cup capacity springform pan with a removable bottom for this cheesecake recipe.
• Graham crackers: Store-bought honey-flavored or cinnamon graham crackers also work well. If graham crackers aren’t sold in your part of the world, substitute 1 ½ cups crushed digestive biscuits (9 sheets of graham crackers yields about 1 ½ cups of crumbs).
• Pumpkin purée: Canned pumpkin purée (not pumpkin pie filling) is convenient for this recipe. If you want to make your own Fresh Pumpkin Purée, preheat the oven to 375 degrees. Cut your pumpkin in half and remove all seeds and fibrous strings. Cut each half into 2 or 3 pieces, then roast until tender, 60 to 90 minutes. Cool completely, then scoop out the pumpkin flesh from the skin. Blend in a food processor until smooth. Finally, drain over cheesecloth or paper towels to remove excess water.
• Yield: This recipe makes 14 slices of decadent Pumpkin Cheesecake (or more like 10 to 12 if you’re sharing it with my family!).
• Storage: Store covered in the refrigerator for up to 4 days.

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Meet Naomi Prince

Cooking is about excitement, and I love taking simple ingredients and turning them into something bold. I work on every aspect of the blog, from brainstorming zesty new combinations to styling the final plate. I tested this recipe in my own home to guarantee it packs the perfect punch of flavor for you.