Pumpkin Cheesecake Recipe
Pumpkin Cheesecake is a classic fall dessert with a graham cracker crust and a spiced pumpkin filling that comes together without complicated techniques. The cheesecake does need plenty of cooling and chilling time, but most of that is hands-off.
The filling is rich and creamy with cinnamon, nutmeg, ginger, and cloves running through it. A slow cool in the oven followed by several hours in the refrigerator gives the cheesecake clean slices and a firm, creamy center.
What Makes This Cheesecake Worth Making
- Straightforward Crust: The graham cracker base needs only three ingredients and takes minutes to prepare.
- Simple Filling: The pumpkin mixture comes together in one mixing bowl after the crust is chilled.
- Make-Ahead Friendly: The required chilling time makes this a useful dessert to prepare the day before.
- No Water Bath: This recipe uses a gradual cooling method instead of a water bath.
- Holiday Ready: The warm spice profile fits naturally into fall and holiday dessert menus.
- Clean Slices: A thorough chill helps the filling firm up enough for neat wedges.
Chef’s Tip: Do not wait for the center to become completely firm in the oven. A slight jiggle in the middle is a good sign because the cheesecake will continue setting as it cools and chills.
Pumpkin Cheesecake
This pumpkin cheesecake features a creamy, dense filling infused with warming spices like cinnamon and nutmeg, baked atop a crisp crust. The final dessert has a smooth texture with a slightly firm exterior and a luscious, melt-in-your-mouth interior, topped with a dusting of cinnamon or whipped cream.
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Calories: 420kcal
Servings: 8
Equipment
- Springform Pan
- Electric mixer
- Spatula
Ingredients
- 200 g graham cracker crumbs for crust
- 100 g unsalted butter melted
- 15 g granulated sugar for crust
- 480 g canned pumpkin puree
- 240 g cream cheese softened
- 150 g granulated sugar for filling
- 3 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
Instructions
- Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl until the mixture resembles wet sand. Press this mixture evenly into the bottom of a springform pan to form a crust. Chill in the refrigerator for 15 minutes to set.
- Preheat your oven to 325°F (160°C). In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy, about 2-3 minutes.
- Add the granulated sugar for the filling gradually, mixing until well incorporated. Next, beat in the pumpkin puree along with ground cinnamon, nutmeg, ginger, cloves, and salt until the mixture is smooth and unified.
- One at a time, add the eggs, beating gently after each addition just until incorporated. The batter should be creamy and slightly thick but pourable.
- Pour the filling over the chilled crust and smooth the top with a spatula. Place the springform pan on a baking sheet to catch any drips, then bake for about 60 minutes or until the edges are set but the center still jiggles slightly when gently shaken.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 30 minutes; this helps prevent cracking. Afterwards, remove it from the oven and cool completely at room temperature.
- Refrigerate the cheesecake for at least 4 hours or overnight to allow the flavors to meld and the texture to firm up.
- Gently run a knife around the edge of the pan before releasing the springform latch. Slice into wedges and serve chilled or at room temperature. Garnish with whipped cream or a dusting of cinnamon if desired for extra flair.
Nutrition
Calories: 420kcal | Carbohydrates: 40g | Protein: 7g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 95mg | Sodium: 210mg | Potassium: 250mg | Sugar: 25g | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Carbohydrates | 40g |
| Protein | 7g |
| Fat | 28g |
| Fiber | Not provided |
| Sugar | 25g |
| Sodium | 210mg |
Common Mistakes to Avoid
- Cold Cream Cheese: Cold cream cheese can leave lumps in the filling. Let it soften before mixing.
- Overmixing the Eggs: Mix each egg only until incorporated to avoid adding unnecessary air to the batter.
- Overbaking: The center should still have a slight jiggle when the cheesecake comes out of the oven.
- Skipping the Gradual Cool: The 30-minute rest in the turned-off oven helps the cheesecake transition to room temperature more gently.
- Releasing Too Soon: Wait until the cheesecake has chilled thoroughly before removing the springform ring.
- Cutting Warm: Slicing before the filling has had time to firm up can result in messy wedges.
Easy Ways to Change It Up
- Gingersnap Crust: Replace the graham cracker crumbs with finely crushed gingersnap cookies.
- Pecan Crust: Mix finely chopped pecans into the graham cracker base for extra crunch.
- Maple Pumpkin: Add a little maple syrup to the filling for a deeper fall note.
- Chocolate Crust: Use chocolate cookie crumbs instead of graham crackers.
- Orange Spice: Add finely grated orange zest to the filling for a citrus accent.
- Swirled Top: Reserve a little plain cream cheese mixture and swirl it over the pumpkin filling before baking.
- Caramel Finish: Drizzle caramel sauce over individual slices just before serving.
More Pumpkin Desserts You’ll Enjoy
- Pumpkin Cinnamon Roll Cake
- Pumpkin Bread Pudding
- Pumpkin Ice Cream
- Iced Pumpkin Cookies
- Spiced Pumpkin Cookies
Best Ways to Store Pumpkin Cheesecake
- Refrigerator Storage: Keep the cheesecake covered and refrigerated for up to 4 days.
- Whole Cheesecake: Store the cheesecake in its springform pan until you are ready to serve it.
- Individual Slices: Wrap individual wedges well before refrigerating to protect them from drying out.
- Freezer Storage: Freeze individual slices tightly wrapped and placed in a freezer-safe container for up to 1 month.
- Freshness Tip: Add whipped cream or other toppings shortly before serving rather than storing them on the cheesecake.
Frequently Asked Questions
- Why does cheesecake need to cool slowly?
A gradual change in temperature helps reduce the chance of the surface cracking as the cheesecake cools. - How much should the cheesecake jiggle when it is done?
The edges should look set while the center should have a gentle wobble rather than appearing liquid. - Can I use a regular cake pan instead of a springform pan?
A springform pan is recommended because it makes it much easier to remove the chilled cheesecake without damaging the crust or filling. - Why is my cheesecake lumpy?
Cold cream cheese is a common cause. Allow it to soften before beating and make sure it is smooth before adding the other ingredients. - How long should the cheesecake chill before slicing?
It needs at least 4 hours in the refrigerator, although chilling overnight gives the filling even more time to firm. - Why did my crust fall apart when I sliced the cheesecake?
The crumbs may not have been coated evenly with butter or the crust may not have been pressed firmly enough into the pan. - Can I serve pumpkin cheesecake at room temperature?
Yes. It can be served chilled or allowed to sit briefly at room temperature before slicing and serving. - How can I get cleaner cheesecake slices?
Use a sharp knife and gently run it around the edge before releasing the springform latch. Clean the knife between slices for the neatest cuts.
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i’m James
The home cook and food blogger behind Beyond the Bayou Blog. Cooking has always been my happy place.
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