Pumpkin Cheesecake (VIDEO)

This Pumpkin Cheesecake is wealthy, creamy, and bursting with fall flavors! It’s the proper cross between a pumpkin pie and New York cheesecake.

Make certain to strive a few of our different fall favorites like pumpkin creme brulee and mini pecan pies!

Pumpkin Cheesecake topped with pecans and whipped cream
Desk Of Contents

Pumpkin Cheesecake Recipe Particulars

Whoever invented pumpkin cheesecake is a genius! I like this recipe as a result of it’s the proper cross between a classic creamy white cheesecake and a do-it-yourself pumpkin pie.

  • TASTE: The graham cracker crust and tangy-sweet pumpkin flavored filling are topped with pecans. This dessert is the final word fall favourite!
  • TEXTURE: Crunchy, buttery crust and wealthy and creamy cheesecake filling make a scrumptious pairing. Each chew is completely decadent.
  • TIME: This recipe will take 90 minutes to make.
  • EASE: This recipe is less complicated than you suppose and you may make it forward to save lots of time throughout busy vacation meal prep.

What You’ll Want

Ingredients for Pumpkin Cheesecake, including graham crackers, brown sugar, butter, pumpkin puree, pumpkin pie spice, cream cheese, sugar, salt, eggs, and sour cream.

Ingredient Notes

  • For the crust- I used Graham cracker crumbs, however you should purchase complete graham crackers and crush them up in a meals prpccseor.
  • Cream cheese- make sure that to make use of full fats cream cheese. The low fats or spreadable sorts won’t work right here.

How you can Make Pumpkin Cheesecake

  • Make the crust. In a bowl, mix the graham cracker crumbs, brown sugar, and melted butter. Combine till the butter is totally integrated.
  • Press the crust into the pan. Then place nonstick foil on the underside of a 9-inch springform pan and coat the underside and sides with nonstick spray. Fill it with the graham cracker crumbs, urgent and compacting them down into the underside of the pan and barely up the perimeters along with your palms.
  • Bake. To set the crust, bake at 350 levels Fahrenheit for 10 minutes. Take away from the oven and let the crust cool.

Professional Tip:  In the event you can’t discover already crushed graham cracker crumbs, you may crush them your self by putting them in a plastic bag and breaking them up with a rolling pin or simply pulsing them in a food processor.

Steps to make Pumpkin Cheesecake, including mixing together the crust ingredients and then pressing them into a springform pan.
  • Mix the pumpkin components. In a bowl, mix the pumpkin purée and pumpkin pie spice, then put aside.
  • Beat the cream cheese. Within the bowl of a stand mixer, mix the softened cream cheese, sugar, and salt on excessive pace with the paddle attachment till no clumps seem.
Steps to make Pumpkin Cheesecake, including beating together the cream cheese, sugar, and salt.
  • Add the eggs. Add the eggs 1 at a time, ensuring every egg is flippantly whisked earlier than including the following. Make certain the mixer is on LOW pace right here to keep away from overmixing.
Steps to make Pumpkin Cheesecake, including adding the eggs and sour cream and mixing.
  • Add the pumpkin and bitter cream. Lastly, add the pumpkin purée and the bitter cream into the whipped cream cheese and mix simply sufficient to mix on LOW pace.
  • Pour it into the pan. Pour the cream cheese filling into the springform pan. Grip the perimeters of the springform and shake it somewhat to clean out the highest.
Steps to make Pumpkin Cheesecake, including combining the pumpkin puree with spices and mixing it into the cream cheese filling.
  • Bake. Bake the cheesecake for quarter-hour at 350 levels Fahrenheit. Then, drop the oven temperature to 250 levels Fahrenheit and bake the cheesecake for a further hour and half-hour. Let the cheesecake slowly cool to room temperature within the oven Do NOT open the oven till the cheesecake it fully cooled down. Then refrigerate for 4 hours earlier than consuming.
Steps to make Pumpkin Cheesecake, including mixing everything together and then baking it in a springform pan.

Recipe Suggestions

  • Use room temperature components– That is particularly essential for the cream cheese and eggs. They are going to be simpler to combine, which implies you might be much less more likely to overmix the batter.
  • Don’t overmix– Overmixing will incorporate air into the batter. This in flip results in cracks in your cheesecake.
  • Bake it gradual and low– Bake the pumpkin cheesecake slowly at a decrease temperature to make sure clean even baking and keep away from browning the cake an excessive amount of.
  • Go away the oven door closed– Opening it up will trigger a change in temperate and might crack or cave the dessert. Let it sit within the oven till it’s totally cooled earlier than opening it up.

Add-ins and Substitutions

  • High it with white chocolate- Melted white chocolate or chocolate shavings on high style scrumptious with this Pumpkin Cheesecake.
  • Layer on pumpkin pie- Cut up this cheesecake in half by including a layer of pumpkin pie filling on high of the cooled cheesecake layer for double the pumpkin enjoyable.
  • Drizzle on maple syrup and pecans- Sprinkling the highest with roasted pecans after which drizzling on pure maple syrup makes this cheesecake the final word fall dessert.

FAQs

How lengthy does it take for a cheesecake to chill within the oven?

As soon as your cheesecake is finished baking, you need to flip the oven off and let the cake relaxation in there till it’s simply barely heat. This may take as much as 6 hours, so be affected person.

Do I want to make use of a water tub to maintain my cheesecake from cracking?

No, if you’d like a cheesecake that doesn’t crack, simply be sure to do these two issues: DON’T overbeat the eggs and DON’T open the oven door whereas the cheesecake is cooling. No water tub is required.

Serving Recommendations

This Pumpkin Cheesecake is a fall favourite and will be loved with a lot of savory meals, candy desserts, and low.

A slice of Pumpkin Cheesecake topped with pecans, caramel sauce, and whipped cream

Make This Pumpkin Cheesecake in Advance

Make forward: You can also make this cheesecake recipe as much as 3 days earlier than serving. Hold it wrapped or in an hermetic container within the fridge till then.

Storing: Pumpkin Cheesecake can keep recent within the fridge for as much as 1 week. Wrap it in plastic wrap or place it in an hermetic container.

Freeze: Cheesecakes freeze very nicely! Freeze this baked and cooled Pumpkin Cheesecake uncovered for about 2 hours, then wrap it with a layer of plastic wrap and a layer of aluminum foil. Place the cheesecake again within the freezer and preserve frozen for as much as 1 month. Thaw within the fridge in a single day.

Extra Pumpkin Recipes!

Watch Video Right here

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Full Recipe Directions

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Pumpkin Cheesecake

This pumpkin cheesecake is so wealthy, creamy and bursting with fall flavors! It is the proper cross between a pumpkin pie and New York cheesecake.

4.63 from 8 votes

Print Pin Rate

Course: Dessert

Delicacies: American

Prep Time: 20 minutes

Prepare dinner Time: 1 hour 10 minutes

Complete Time: 1 hour 30 minutes

Servings: 12

Energy: 509kcal

Writer: Dina

Elements

For the crust

For the filling

Directions

  • In a bowl, mix graham cracker crumbs, brown sugar, and melted butter. Combine till the butter is totally integrated.

  • Then place nonstick foil on the underside of a 9-inch springform pan and coat the underside and sides with nonstick spray and fill with the graham cracker crumbs. Press and compact the underside of the pan with graham cracker crumbs utilizing your palms. You possibly can both press it into one thick layer or you may press a few of the crumbs up the perimeters of the springform.
  • To set the crust, bake at 350 levels Fahrenheit for 10 minutes. Take away from the oven and let the crust cool.

  • In a bowl, mix the pumpkin purée and pumpkin pie spice, then put aside.
  • Within the bowl of a stand mixer, mix the softened cream cheese, sugar, and salt on excessive pace till no clumps seem. You have to to make use of the paddle attachment for this half. Make certain to not over combine and scrape down the beater bowl often. This may guarantee no lumps seem within the cheesecake.

  • Add the eggs 1 at a time, ensuring every egg is flippantly whisked earlier than including the following. Make certain the mixer is on LOW pace right here. you do NOT need to overmix or the cheesecake will crack.

  • Lastly, add the pumpkin purée and the bitter cream into the whipped cream cheese and mix simply to mix on LOW pace.

  • Pour the cream cheese filling into the springform pan. Grip the perimeters of the springform and shake it somewhat to clean out the highest.

  • Bake the cheesecake for quarter-hour at 350 levels Fahrenheit. Then, drop the oven temperature to 250 levels Fahrenheit and bake the cheesecake for a further hour and half-hour. Let the cheesecake slowly cool within the oven till it has cooled to room temperature. Do NOT open the oven till the cheesecake it fully colled down. Then refrigerate for 4 hours earlier than consuming.

Notes

  • Use room temperature ingredients- To keep away from a clumpy cheesecake, make sure that the cream cheese is totally softened at room temperature.
  • Don’t overbeat the eggs. Make certain to combine at low pace as soon as your eggs come into the cheesecake batter. Overbeat will trigger air bubbles to kind and crack your cheesecake.
  • Don’t open the oven door. Hold the oven shut till the cheesecake is totally cooled. (this could take just a few hours). The sudden temperature variations could cause cracking to occur.

Diet

Energy: 509kcal | Carbohydrates: 39g | Protein: 7g | Fats: 37g | Saturated Fats: 21g | Ldl cholesterol: 147mg | Sodium: 405mg | Potassium: 157mg | Fiber: 1g | Sugar: 31g | Vitamin A: 1354IU | Calcium: 104mg | Iron: 1mg

This recipe was initially posted on  Oct 14, 2015, we’ve tweaked it a bit since then.

Dina

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