Imagine the creamiest, dreamiest cheesecake you’ve ever tasted, but then, give it the warmest, coziest hug of autumn spices.
That’s this pumpkin cheesecake, a dessert that feels like falling leaves and crisp air on a plate. And the best part? We’re skipping the fussy water bath entirely.
Why This Recipe Feels Like a Fall Celebration
This isn’t just a dessert; it’s the culmination of everything wonderful about the season. It’s the show-stopping centerpiece your Thanksgiving table has been waiting for, honestly.
Think of it as pumpkin pie’s far more sophisticated, incredibly elegant cousin. The one who always knows exactly what to say and is effortlessly delicious.
Ingredients Needed for the Recipe
Gathering your ingredients beforehand is the first secret to a smooth, stress-free baking experience. Here’s what you’ll need for this masterpiece:
- Graham Cracker Crust: One prepared crust in a 9″ or 10″ springform pan, unbaked.
- Cream Cheese: 24 ounces (680g) of full-fat, brick-style, softened to room temperature.
- Sugars: ¾ cup (150g) packed brown sugar and ½ cup (100g) granulated sugar.
- Sour Cream: ⅓ cup (80g) for that essential tang and incredible richness.
- Vanilla Extract: 1 ½ teaspoons of pure, good-quality vanilla.
- Pumpkin Puree: 1 cup (244g) of plain, 100% pumpkin (not pumpkin pie filling!).
- Pumpkin Pie Spice: 2 ½ teaspoons of homemade or store-bought magic.
- Eggs: 3 large eggs, lightly beaten and ideally at room temperature.
For the Cinnamon Whipped Cream
- Heavy Cream: ¾ cup (175ml), cold.
- Powdered Sugar: ¼ cup (30g).
- Vanilla Extract: ½ teaspoon.
- Ground Cinnamon: ⅛ teaspoon for a gentle, spicy warmth.
The Right Tools Make All the Difference
You don’t need a kitchen full of fancy gadgets, but a couple of key items are non-negotiable for success here. A good, sturdy 9-inch springform pan is your best friend, ensuring a clean release for your beautiful cheesecake.
And while a stand mixer makes the creaming process a breeze, a trusty hand mixer and a large bowl will work perfectly fine. Just make sure you’ve got a spatula for scraping down the sides!
How to make Pumpkin Cheesecake?
Preheat and Prepare
Begin by preheating your oven to 350°F (175°C). This ensures a consistent temperature from the moment your batter hits the oven, which is crucial for even baking.
Have your prepared graham cracker crust ready and waiting in the fridge; the chilled, firm base will provide the perfect foundation for our creamy filling.
Cream the Foundation
In your mixer bowl, combine the softened cream cheese with both the brown and granulated sugars. Beat them together until the mixture is completely smooth, pale, and lump-free.
Remember to pause and scrape down the sides and bottom of the bowl with a spatula—this simple step guarantees no stubborn bits of cream cheese are left behind.
Incorporate the Wet Ingredients
Add the sour cream and mix it in until it’s fully blended into the creamy base. Now, for the star players: spoon in the pumpkin puree, vanilla extract, and pumpkin pie spice.
Mix on a low to medium speed just until everything is beautifully combined and that gorgeous orange hue is uniform throughout.
Add the Eggs Gently
This is the most critical step for a crack-free top! Lightly beat your eggs in a separate small bowl first, then add them to the batter one at a time.
Mix on low speed after each addition, and only until the yolk disappears. Over-beating here incorporates too much air and is a primary cause of cracks.
Bake to Perfection
Pour your luxurious filling into the chilled crust and spread it into a smooth, even layer. Place the springform pan on a foil-lined baking sheet—this catches any potential butter drips from the crust.
Bake for about 40 minutes. The edges should look set and may be slightly puffed, but the very center should still have a slight, gentle jiggle to it.
The All-Important Cool Down
Once baked, remove the cheesecake from the oven and let it cool slowly right on the rack to room temperature. Do not rush this process!
After it reaches room temp, carefully transfer it to the refrigerator to chill and set completely for at least 6 hours, though overnight is truly ideal.
Finish and Serve
Just before serving, make your cinnamon whipped cream by beating all its ingredients together until stiff peaks form. Release your masterpiece from the springform pan.
Either pipe or dollop the fluffy whipped cream on top, slice with a warm, clean knife, and get ready for the compliments to roll in.
Your Cheesecake Survival Guide: Top Tips
Room Temperature is Key: Seriously, take the cream cheese, eggs, and sour cream out at least an hour ahead. This prevents a lumpy batter and reduces cracking risk.
Don’t Peek! Resist the urge to open the oven door during baking. The sudden temperature drop can make your cheesecake fall and crack.
Press the Crust High: When making your crust, press it firmly up the sides of the pan as high as you can. This gives the cheesecake room to contract without cracking.
What If I Don’t Have a Springform Pan?
It’s a common dilemma! While a springform is highly recommended for easy removal, you can use a regular 9-inch cake pan in a pinch.
Just be sure to line the bottom with parchment paper and grease the sides well. You’ll need to loosen the edges meticulously with a thin knife before inverting it onto a plate.
How to Store Your Masterpiece
This cheesecake keeps beautifully. Once chilled and set, cover it tightly with plastic wrap or store it in an airtight container in the refrigerator.
It will stay fresh and delicious for up to 5 days. You can also freeze individual slices wrapped in plastic and foil for a taste of autumn months later.
The Best Occasions to Serve This Dessert
Obviously, it’s a Thanksgiving and holiday superstar, but its charm isn’t limited to just those events. It’s perfect for a cozy autumn dinner party, a Halloween celebration, or even a “just because” weekend treat.
Any day feels special when it ends with a slice of this spiced, creamy perfection. It’s a true crowd-pleaser that turns any gathering into an event.
Frequently Asked Questions
Can I use a store-bought crust? You can, but most are too small. You’d likely need two, and the baking time would change. The homemade one is far superior and worth the few extra minutes.
My cheesecake cracked! What now? First, don’t despair—it will still taste amazing. This is exactly what the luxurious cinnamon whipped cream topping is for; it hides all sins deliciously.
How do I know it’s done baking? The edges will be set and slightly puffed, while the center (about a 2-3 inch circle) will still have a slight jiggle when you gently shake the pan.
There you have it, everything you need to create a truly unforgettable pumpkin cheesecake. So go on, preheat that oven, and fill your home with the incredible scent of fall.
Happy baking! – Elly
Pumpkin Cheesecake Recipe
Description
This Classic Pumpkin Cheesecake is the perfect dessert for the holiday season. A creamy, spiced pumpkin filling sits atop a buttery graham cracker crust, baked to perfection for a smooth, velvety texture. It's rich, flavorful, and always a showstopper at any gathering.
Ingredients
For the Crust
For the Filling
For the Topping (Optional)
Instructions
Prepare the Crust
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Preheat your oven to 325°F (165°C). Grease the bottom and sides of a 9-inch springform pan and wrap the outside bottom and sides tightly with heavy-duty aluminum foil to prevent water from seeping in during the water bath.
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In a medium bowl, combine the graham cracker crumbs, â…“ cup sugar, and melted butter. Mix until the crumbs are evenly moistened.
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Press the mixture firmly and evenly into the bottom of the prepared springform pan. Use the bottom of a glass or measuring cup to help pack it down. Bake the crust for 8 minutes. Remove from the oven and let it cool while you make the filling.
Make the Filling
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In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl as needed.
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Add the pumpkin puree, 1 cup sugar, cinnamon, ginger, nutmeg, cloves, vanilla extract, and flour. Beat on medium speed until fully combined and smooth, about 1 minute. Scrape down the bowl.
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Add the eggs one at a time, beating on low speed just until each egg is incorporated. Do not overmix. Overmixing incorporates too much air and can cause the cheesecake to crack.
Bake the Cheesecake
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Pour the filling over the cooled crust and smooth the top with a spatula.
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Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this is the water bath).
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Carefully transfer the pans to the oven. Bake for 60-70 minutes, or until the edges are set but the center still has a slight jiggle (it will firm up as it cools).
Add the Topping (Optional)
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If using the sour cream topping, mix the sour cream, 2 tablespoons sugar, and ½ teaspoon vanilla in a small bowl. Carefully spread it over the top of the hot cheesecake.
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Return the cheesecake to the oven and bake for an additional 5-10 minutes, just until the topping is set.
Cool and Chill
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Turn off the oven, crack the oven door open slightly with a wooden spoon, and let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracking.
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Remove the cheesecake from the water bath. Carefully run a knife around the inside edge of the pan to loosen the cake (this also helps prevent cracking as it contracts). Let it cool completely on a wire rack at room temperature.
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Once completely cool, cover the pan with plastic wrap and refrigerate for at least 8 hours, preferably overnight, before serving.
Serve
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To serve, remove the sides of the springform pan. Slice with a sharp knife dipped in hot water and wiped clean between cuts for clean slices.
Nutrition Facts
Servings 12
Serving Size 1 slice
- Amount Per Serving
- Calories 480kcal
- % Daily Value *
- Total Fat 31gg48%
- Saturated Fat 18gg90%
- Trans Fat 1gg
- Cholesterol 165mgmg56%
- Sodium 420mgmg18%
- Potassium 320mgmg10%
- Total Carbohydrate 42gg15%
- Dietary Fiber 1gg4%
- Sugars 30gg
- Protein 8gg16%
- Calcium 120mg mg
- Iron 1.8mg mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Room temperature is key: Ensure your cream cheese and eggs are at room temperature for a smooth, lump-free batter.
- Don't overmix: Mix the batter just until the ingredients are combined, especially after adding the eggs. Overmixing incorporates too much air, which can cause the cheesecake to rise and then fall, leading to cracks.
- Water bath is essential: The water bath (bain-marie) provides gentle, even heat and moisture, which is crucial for preventing cracks and ensuring a creamy texture.
- Gradual cooling: Allowing the cheesecake to cool slowly in the turned-off oven with the door cracked prevents drastic temperature changes that cause cracking.
- Chill thoroughly: The cheesecake needs at least 8 hours, preferably overnight, to set completely and develop its full flavor.
- Storage: Store covered in the refrigerator for up to 5 days.
- Variations: Add 1/2 cup of chocolate chips to the filling, or sprinkle the top with cinnamon before baking. For a nutty crust, mix 1/4 cup of finely chopped pecans into the graham cracker crumbs.
Frequently Asked Questions
Can I make this without a water bath?
You can, but it's not recommended. The water bath is the best way to ensure a creamy, crack-free cheesecake. Without it, the edges can overcook and crack while the center is still undercooked.
Why did my cheesecake crack?
Cracks are usually caused by overmixing, drastic temperature changes, or not using a water bath. To fix a cracked top, simply cover it with the sour cream topping or a dollop of whipped cream.
Can I freeze pumpkin cheesecake?
Yes! Wrap the completely cooled and chilled cheesecake (still in the pan) tightly in plastic wrap, then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Can I use a different crust?
Absolutely! Try a ginger snap crust, a shortbread crust, or a chocolate cookie crust for a different flavor profile.
How do I know when it's done?
The edges should be set and slightly puffed, but the center (about a 3-inch circle) should still have a slight jiggle when you gently shake the pan. It will continue to cook and set as it cools.