Few things say “fall” quite like a slice of creamy, perfectly spiced pumpkin cheesecake. This delightful dessert, with its vibrant color and warm flavors, is a surefire way to impress your family and friends. Even if you’re a baking novice, this recipe will guide you through each step, ensuring a delicious outcome and maybe even a new family favorite!
Why You’ll Love This Recipe
This pumpkin cheesecake recipe is:
- Easy to follow: Clear and detailed instructions make the process a breeze.
- Made with real pumpkin: We use real pumpkin puree for authentic flavor, not pumpkin pie filling.
- Perfectly spiced: The blend of cinnamon, ginger, and nutmeg creates a warm and comforting aroma.
- Incredibly versatile: Serve it plain or get creative with toppings like whipped cream, caramel sauce, or chopped pecans.
Ingredients You’ll Need
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 5 tablespoons unsalted butter, melted
For the Filling:
- 3 (8 ounce) packages cream cheese, softened to room temperature
- 1 ½ cups granulated sugar
- 1 (15 ounce) can pumpkin puree
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
For the Topping (optional):
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Pumpkin Cheesecake Ingredients
Equipment You’ll Need
- 9-inch springform pan
- Food processor or zip-top bag and rolling pin (for crushing graham crackers)
- Mixing bowls
- Electric mixer
- Rubber spatula
- Roasting pan (for water bath)
Let’s Make Pumpkin Cheesecake!
1. Prepare the Crust
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until well combined and the crumbs are moistened.
- Press the mixture into an even layer on the bottom of the springform pan.
- Bake for 10 minutes. Set aside to cool while you prepare the filling.
2. Make the Creamy Filling
- In a large bowl, beat the softened cream cheese and sugar together with an electric mixer on medium speed until smooth and creamy.
- Beat in the pumpkin puree, eggs, and vanilla extract until well combined.
- In a separate bowl, whisk together the cinnamon, ginger, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Pro Tip: Overmixing the batter can incorporate too much air, leading to cracks in the cheesecake.
3. Assemble and Bake
- Wrap the bottom of the springform pan tightly with aluminum foil to prevent any water from seeping in during the water bath.
- Pour the cheesecake filling over the cooled crust.
- Place the springform pan inside a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan.
- Bake in the preheated oven for 50-60 minutes, or until the cheesecake is just set around the edges and the center is slightly jiggly.
FAQ: Why use a water bath? A water bath helps the cheesecake bake more evenly and prevents it from cracking by creating a humid environment in the oven.
4. Cool and Chill
- Turn off the oven and let the cheesecake cool in the water bath for 1 hour with the oven door slightly ajar. This will help prevent sudden temperature changes that can cause cracks.
- Remove the cheesecake from the water bath and run a thin knife around the edge to loosen it from the sides of the pan. This will prevent sticking as it cools.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to fully set.
Pumpkin Cheesecake Baking
5. Decorate and Serve
- Once the cheesecake is completely chilled, carefully remove the sides of the springform pan.
- Optional: Whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Top the cheesecake with the whipped cream and any other desired toppings, such as caramel sauce, chopped pecans, or a sprinkle of cinnamon.
Expert Tip: For a fun presentation, use cookie cutters to create festive shapes out of the cheesecake.
Pumpkin Cheesecake Slices
Enjoy!
This pumpkin cheesecake is best enjoyed cold. Store any leftovers in the refrigerator for up to 3 days.
Now that you know how to make this delicious dessert, impress your loved ones with your baking skills. They’ll be raving about your creamy, dreamy pumpkin cheesecake! And be sure to check out our other delicious recipes on Family Cuisine for more culinary inspiration. Don’t forget to share your baking adventures with us in the comments below – we love hearing from you!
