Pumpkin Cheesecake is the best classic cheesecake recipe made from scratch! Its a true fall classic!
Prepare a delicious creamy Pumpkin Cheesecake from scratch using ingredients like graham cracker crumbs, cream cheese, pumpkin puree, and more. Although this recipe requires specific ingredients and a step-by-step process, you won’t be disappointed with the excellent flavor of such a tasty dessert!
Pumpkin Cheesecake
I don’t know about you but I absolutely love when the weather starts to change as we get closer to the fall season. I love the cooler weather, and I also enjoy making all the fall-themed treats, such as this Pumpkin Cheesecake. It’s like having two desserts in one because you get the cheesecake flavoring with the addition of pumpkin, making it even better! So, if you’re looking for a delicious dessert that brings the WOW factor, this is a fantastic recipe. Try it to test it out because you might want to make it for a holiday dessert this year.
Why You’ll Love This Recipe for Pumpkin Cheesecake
If you love cheesecake, expect to enjoy this variation as much as you enjoy the traditional kind.
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Tasty – This dessert is super tasty. It’s the cheesecake that will keep you coming back for another slice.
- Unique – It goes beyond the regular ol’ cheesecake, adding something extra to it because of the pumpkin puree.
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Versatile – You can make this to have a dessert with the family after dinner or prepare it for holidays. It’s versatile enough to have whenever you’re in the mood for a homemade dessert.
Recipe – Pumpkin Cheesecake Ingredients
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Graham Cracker Crumbs – You’ll prepare your homemade crust using these crumbs as the base.
- Butter – Melt your butter down and mix it with your graham cracker crumbs.
- Cream Cheese – Allow your cream cheese to sit out of the fridge and soften a bit before you use it.
- Heavy Whipping Cream – Combining your cream cheese with several ingredients, including this cream, will leave you with the perfect cheesecake flavor.
- Pumpkin Puree– Grab a can of pumpkin puree to add to this dessert.
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Pumpkin Pie Spice – You want to get that pumpkin pie flavor in the mix. The best way to do that is by using some pumpkin pie spice.
You’ll be ready to make your tasty Pumpkin Cheesecake with these and several other ingredients.
Best Pumpkin Cheesecake Recipe Variations
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Make a chocolate version of this dessert by using chocolate graham cracker crumbs and adding a drizzle of chocolate syrup on top. Chocolate, pumpkin, and cheesecake all taste great together.
- To add a special touch, you can add whipped cream to every slice of this dessert.
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Prepare different types of crusts for the cheesecake using all kinds of cookies instead of graham cracker crumbs.
Pumpkin Cheesecake Tips
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You can buy prepackaged graham cracker crumbs in a box to save time and effort.
- When creaming your cheesecake ingredients, make sure to do so for at least five minutes or until it has the perfect creamy, fluffy consistency.
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Always turn the oven off, crack the door open slightly, and allow it to sit 15-20 minutes before you touch it. If you remove it too soon, it will crack.
Pumpkin Cheesecake FAQs
What should I do if the center of the cheesecake looks watery?
If the center still looks too watery, allow the cheesecake to bake for an additional five minutes and up to 10 minutes more.
Can I use pumpkin pie filling?
It’s best to use pureed pumpkin for this recipe. Using pumpkin pie filling may change this dessert’s consistency and overall taste.
How long will this need to sit in the fridge before serving?
Make sure you let your cheesecake sit in the fridge for a minimum of six hours. However, it’s best to prepare it the night before so it can sit in the fridge for up to 12 hours.
What kind of graham crackers should I use for the crust?
You can use any kind, such as cinnamon, honey, or even chocolate graham crackers.
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Make a restaurant-quality dessert at home with this Pumpkin Cheesecake recipe. It’s flavorful, creamy, and absolutely perfect for holidays, Halloween or Thanksgiving!
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Pumpkin Cheesecake
Ingredients
Servings: 10-12
Prep Time: 10 minutes
Bake Time: 50-55 minutes
Crust:
- 2 cups graham cracker crumbs
- 8 tablespoons butter- melted
- 2 tablespoons brown sugar packed
- 1 teaspoon ground cinnamon
Cheesecake filling:
- 32 oz. cream cheese softened
- 1 cup granulated sugar
- 4 Tablespoons flour
- 1 15 oz. can pumpkin puree not pumpkin pie filling
- 2 teaspoons pumpkin pie spice
- 1 1/2 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
- 4 eggs
Toppings:
- Whipped Cream and ground cinnamon
Instructions
Crust:
- Preheat your oven to 350 degrees and prepare a 9” springform pan by spraying with non-stick spray and set aside. (For added protection, you can add a round of parchment paper along the bottom of the springform as well)
- Prepare the crust by adding about 2 packages graham crackers to a food processor and pulse until you get about 2 cups of crumbs. Add in melted butter and pulse until well combined. Pour the crumbs into the prepared pan and gently press using the back of a spoon to form the crust. Be sure to bring the crumbs up about 1” up the sides.
- Bake for 10 minutes or until golden brown. Remove and allow to cool on a wire rack.
Filling:
- To prepare the cheesecake filling, add the softened cream cheese to the bowl of a stand mixer equipped with a paddle attachment. Cream for 5-6 minutes or until light and fluffy. Scrape the sides and bottom of the bowl.
- With the mixer on low speed, slowly add the sugar and flour. Once the sugar is combined, increase to medium speed, and mix for an additional 1-2 minutes.
- Add the pumpkin puree, pumpkin pie spice, and vanilla extract. Mix until just combined.
- With the mixer on low speed, slowly pour in the heavy whipping cream and mix until combined. Slowly increase the speed to high for about 1 minute. Scrape the sides and bottom of the bowl and mix additionally if needed.
- Reduce the mixer to low speed and add the eggs one at a time until fully incorporated. Be careful not to overmix after adding the eggs!
- Pour the batter over the baked crust and smooth.
- Bake at 350 for 15 minutes then, without opening the oven door, reduce the heat to 200 and bake for an additional 50-55 minutes until the center slightly jiggles and the edges are set. (You are looking for a Jell-o consistency, not a runny/watery consistency. If the center still looks too watery, bake for an additional 5-10 minutes checking often. However, the cheesecake will set up more while cooling, so keep that in mind.)
- Turn off the oven and slightly crack the oven door to allow the cheesecake to cool for 15-20 minutes before removing.
- Allow to cool on a wire rack until completely cooled and place in the refrigerator for at least 6 hours but overnight is recommended.
- Once the cheesecake is set, top with whipped cream and a sprinkle of cinnamon if desired. Keep refrigerated until ready to serve.
- Keep stored in an airtight container in the refrigerator for up to three days.
- ENJOY!
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