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Pumpkin Cheesecake Recipe

Pumpkin Cheesecake Recipe
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★★★★★

5.3 from 20 reviews

This Pumpkin Cheesecake is a rich and creamy dessert perfect for fall celebrations. Featuring a spiced pumpkin-flavored filling atop a buttery graham cracker crust, it combines traditional cheesecake indulgence with seasonal pumpkin pie spices for a delicious twist. Ideal for holiday gatherings, this recipe ensures a smooth, velvety texture and beautifully spiced flavor that will impress friends and family.

Ingredients

Scale

Crust

  • 1 3/4 cups graham cracker crumbs
  • 5 tablespoons granulated sugar
  • 6 tablespoons butter, melted

Filling

  • 32 ounces cream cheese, at room temperature (4–8 oz. packages), Philadelphia brand preferred
  • 1 1/4 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 1 cup pure pumpkin, Libby’s brand preferred
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 4 large eggs, at room temperature

Toppings

  • Any desired cheesecake toppings (optional)

Instructions

  1. Preheat and Prepare Oven: Place oven racks in the center position and preheat the oven to 350°F (175°C) to ensure it reaches the proper temperature for baking the crust.
  2. Make the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles damp sand. Press this mixture firmly into the bottom and halfway up the sides of a 9-inch springform pan using a measuring cup bottom for evenness. Bake the crust for 7 minutes, then remove and set aside to cool slightly.
  3. Reduce Oven Temperature: Lower the oven temperature to 325°F (163°C) for baking the filling.
  4. Prepare Cream Cheese Mixture: In a large bowl or stand mixer, beat cream cheese for 30 seconds until smooth. Scrape down the sides and bottom, then add granulated sugar and mix again until fully incorporated and smooth.
  5. Add Flavorings and Pumpkin: Stir in vanilla extract, pumpkin puree, pumpkin pie spice, and cinnamon. Scrape the bowl and mix thoroughly to ensure even distribution of spices and pumpkin throughout the batter.
  6. Add Eggs: Crack eggs into a liquid measuring cup and beat lightly with a fork. With the mixer on low speed, gradually pour the eggs into the cream cheese mixture. Stop mixing as soon as the eggs are incorporated to avoid overmixing. Scrape the sides and bottom again, folding gently to smooth out any small lumps.
  7. Remove Air Bubbles: Tap the bowl firmly on the counter for 30-45 seconds to release air bubbles, which helps create a smooth texture in the baked cheesecake.
  8. Fill and Smooth: Pour the filling into the prepared crust, smoothing the top gently. The pan will be quite full, so do this carefully.
  9. Bake Cheesecake: Bake at 325°F (163°C) for 40 minutes. Then reduce the oven temperature to 250°F (121°C) and continue baking for 45 more minutes.
  10. Carryover Cooking: Turn off the oven and leave the cheesecake inside for an additional 30 minutes with the oven door closed for gentle carryover cooking to prevent cracks.
  11. Cool Cheesecake Slowly: Crack the oven door open slightly and let the cheesecake cool inside for 1 hour. Afterward, remove it and let it reach room temperature on the countertop for 3-4 hours before covering and refrigerating.
  12. Chill Completely: Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours or overnight to set fully.
  13. Serve: Remove the collar of the springform pan, add any desired toppings, and slice with a knife dipped in hot water for clean, neat pieces.

Notes

  • For a different crust flavor, substitute gingersnap cookies for graham cracker crumbs.
  • Make sure cream cheese and eggs are at room temperature for the smoothest batter.
  • Do not overmix eggs into the batter to avoid incorporating too much air, which can cause cracks.
  • Use a water bath or follow the carryover cooking method to prevent cheesecake cracking and ensure even cooking.
  • Allow the cheesecake to chill thoroughly for the best texture and flavor before slicing.

Nutrition

Keywords: Pumpkin cheesecake, fall dessert, spiced cheesecake, pumpkin pie cheesecake, holiday dessert

Find it online: https://amayaharis.com/pumpkin-cheesecake-recipe/