Amazing Pumpkin Cheesecake: 1 Divine Slice

Oh, fall! It’s my absolute favorite time of year, and you know what that means? It’s time for all things pumpkin! But what if you can’t decide between a classic pumpkin pie and a decadent cheesecake? Why choose when you can have BOTH? This delicious pumpkin cheesecake recipe is the answer to those cravings! It’s got that super creamy, dreamy texture everyone loves about cheesecake, all swirled up with those warm, cozy pumpkin pie spices. Seriously, it’s the perfect way to celebrate the season, and trust me, something I whipped up right in my own kitchen using all those tricks I learned making food for my family.

Why You’ll Love This Pumpkin Cheesecake

This isn’t just *any* pumpkin cheesecake. It’s the one you’ll keep turning to:

• Incredibly Creamy Texture: It’s so smooth and rich, it practically melts in your mouth!
• Perfect Fall Flavors: All those warm pumpkin spices taste like a cozy hug.
• Classic Graham Cracker Crust: That buttery, crumbly base is just perfection.
• Easy to Make: Even if you’re new to cheesecake, you can totally nail this!
• Showstopper Dessert: It looks and tastes like it came from a fancy bakery.
• Perfect for Holidays: Imagine this on your Thanksgiving or Christmas table – wow!

Gather Your Ingredients for the Perfect Pumpkin Cheesecake

Okay, so to get this creamy, dreamy pumpkin cheesecake just right, we need a few key players. You want your cream cheese to be nice and soft – leave it on the counter for a bit before you start, trust me on this! We’re also using pure pumpkin puree, not pie filling, for that real pumpkin flavor. And don’t forget the warm spices; they’re what make it feel like fall in every single bite. Oh, and for the crust, good old graham crackers and melted butter are all we need!

Crafting Your Ultimate Pumpkin Cheesecake: Step-by-Step

Okay, now for the fun part – actually making this amazing cheesecake! It’s not as scary as it sounds, I promise. Just follow these steps and you’ll have a showstopper on your hands. Remember all those tips we talked about, like making sure your cream cheese is soft? That’s going to make a world of difference!

Preparing the Graham Cracker Crust

1. First things first, crank up that oven to 350°F (175°C).
2. Grab a medium bowl and mix up your graham cracker crumbs with that 1/4 cup of sugar and the melted butter. Stir it all until it looks like wet sand.
3. Press this mixture evenly into the bottom of your 9-inch springform pan. Make sure it’s nice and compact!
4. Pop it in the oven for about 8 to 10 minutes, just until it’s fragrant. Then, take it out and let it cool down while we work on the filling.

Creating the Spiced Cream Cheese Filling

5. Now, in a big bowl, beat your softened cream cheese. Use an electric mixer for this – it really makes it smooth and dreamy! Gradually add in the 1 1/4 cups of sugar and that little bit of flour. Mix until everything is combined and super smooth.
6. Time for the cozy spices! Stir in the cinnamon, ginger, nutmeg, and cloves until they’re all blended in. This is where that wonderful fall flavor really starts to build.
7. Gently fold in your pumpkin puree. You don’t want to go crazy here, just mix it until it’s incorporated.
8. Okay, this is important: add your eggs one at a time, mixing *just* until each one is blended in. Overmixing after the eggs go in can make your cheesecake crack, and we want it super smooth! Finally, stir in that splash of vanilla extract.

Baking and Cooling Your Pumpkin Cheesecake

9. Pour that glorious pumpkin filling over your cooled graham cracker crust. Smooth the top if you need to.
10. Now, for the baking! Bake it for about 50 to 60 minutes. You’re looking for the center to be *almost* set – it should still have a little jiggle, like Jell-O.

SAVE IT

11. Once it’s done baking, turn off the oven. Here’s a trick for a perfectly crack-free pumpkin cheesecake: leave the oven door cracked open just a bit and let the cheesecake cool inside for a whole hour. This slow cooling prevents those dreaded cracks!
12. After it’s cooled in the oven, take it out and let it cool completely on a wire rack. Then, wrap it up tight and chill it in the fridge for at least 4 hours, but honestly, overnight is best. This step is key for the perfect texture! And hey, if you’re curious about other crust ideas, you might like my no-bake cheesecake with a graham crust.

Tips for the Best Pumpkin Cheesecake

Okay, so you’ve got the recipe, but here are a few little secrets from my kitchen to make sure your Pumpkin cheesecake is absolutely, unbelievably perfect. First off, that cream cheese really needs to be at room temperature. I know, I know, it feels like a pain to wait, but it’s the secret to a super smooth, lump-free filling. No one likes cheesy lumps! Also, remember how we cooled it slowly in the oven? That’s your best friend for stopping cracks. If you really want to go the extra mile for a cheesecake that’s as smooth as silk and crack-free as can be, a water bath is your go-to. It sounds fancy, but it’s really just baking the cheesecake inside a pan of water. Trust me, it makes a difference!

SAVE IT

Serving and Storing Your Delicious Pumpkin Cheesecake

This holiday cheesecake dessert is just divine served chilled from the fridge. A dollop of lightly sweetened whipped cream or a drizzle of homemade caramel sauce is heavenly! For leftovers, just wrap the cheesecake tightly with plastic wrap or pop it into an airtight container. It’ll stay delicious in the refrigerator for up to 4 days. Honestly, though, it rarely lasts that long around here! And it pairs wonderfully with a warm mug of homemade apple cider!

SAVE IT

Frequently Asked Questions about Pumpkin Cheesecake

Got questions about making this amazing pumpkin cheesecake? I totally get it! Cheesecake can sometimes feel a little finicky, but don’t worry, I’ve got you covered. Here are some common things people ask.

Can I make this without a water bath?

Yes, you absolutely can! While a water bath is my secret weapon for that super-smooth, crack-free texture, it’s not always totally necessary. Following the slow cooling method I mentioned in the instructions (cooling it in the oven with the door ajar) really helps prevent cracks. Just be mindful not to overbake it!

How do I prevent my cheesecake from cracking?

Ah, the age-old cheesecake question! The main culprits are overmixing, overbaking, and sudden temperature changes. Making sure your cream cheese and eggs are at room temperature helps create a smooth batter that bakes evenly. Then, the slow cooling process in the oven is crucial. Think of it like giving your cheesecake a gentle transition out of the heat.

SAVE IT

Can I use canned pumpkin pie filling instead of puree?

This is a good question! I usually recommend using pure pumpkin puree because pumpkin pie filling already has added sugar and spices. If you use pie filling in this recipe, it might turn out too sweet or have a slightly different spice balance than what I specifically designed here. For the best pumpkin cheesecake flavor, stick with plain pumpkin puree!

What if I don’t have a springform pan?

No springform pan? No problem! You can totally use a regular 9-inch pie plate. Just press the crust into the bottom and up the sides a bit. You’ll bake it for about the same amount of time, but obviously, you won’t be able to easily release the sides. It will still taste just as delicious though! Maybe try my pumpkin french toast casserole if you need a different kind of breakfast treat.

Nutritional Information for Pumpkin Cheesecake

Alright, let’s chat about the nitty-gritty! These numbers are just estimates, of course, because what goes into your pie can make a difference. But roughly, one slice of this delightful pumpkin cheesecake has about 350 calories. You’re looking at around 20g of fat, with about 12g of that being saturated. We’ve got about 35g of carbs and 2g of fiber, with 30g of sugar, and about 6g of protein. It’s a pretty decadent slice, so enjoy every bite!

Discover More Delicious Recipes

If you loved this pumpkin cheesecake, you’re in for a treat! Be sure to check out my desserts category for more sweet ideas, like my famous pumpkin roll cake. And hey, if you’re ever looking to simplify mealtime, you might want to explore the best meal delivery services out there!

Pumpkin Cheesecake

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A creamy and spiced pumpkin cheesecake with a graham cracker crust, perfect for fall holidays.

• Author: Carla Davis
• Prep Time: 25 min
• Cook Time: 60 min
• Total Time: 85 min
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 3 (8 ounce) packages cream cheese, softened
• 1 1/4 cups granulated sugar
• 1/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 1/2 cups pumpkin puree
• 3 large eggs
• 1 teaspoon vanilla extract

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Instructions

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture evenly into the bottom of a 9-inch springform pan.
3. Bake the crust for 8-10 minutes. Remove from oven and let cool.
4. In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in 1 1/4 cups sugar and flour until well combined.
5. Stir in cinnamon, ginger, nutmeg, and cloves.
6. Add pumpkin puree and mix until just combined.
7. Beat in eggs one at a time, mixing until each is incorporated. Stir in vanilla extract.
8. Pour the filling over the prepared crust.
9. Bake for 50-60 minutes, or until the center is almost set but still slightly jiggly.
10. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
11. Remove from oven and let cool completely on a wire rack.
12. Chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight, before serving.

Notes

• For a smoother cheesecake, you can use a water bath. Wrap the outside of the springform pan tightly with foil and place it in a larger roasting pan. Add hot water to the roasting pan, coming about halfway up the sides of the springform pan.
• Ensure your cream cheese is at room temperature for a smoother filling.
• Do not overmix the batter once the eggs are added.

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 30g
• Sodium: 200mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 80mg