Perfect Pumpkin Cheesecake

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The pumpkin cheesecake tasted like pumpkin pie, and the cheesecake had babies. The perfect balance between cream and cake, the cheesecake you know and love, and of course the pumpkin. This is the ultimate fall dessert!

Cheesecake is a dessert that can be eaten no matter the season or the weather. Whether it’s at a party or on a dessert menu at a restaurant, we can’t say no to it. Usually cheesecake purists, we don’t tend to favor the flavored variety. Until pumpkin cheesecake entered our lives. It’s everything you love about a traditional cheesecake, but with your favorite fall flavors. Don’t be intimidated by this exquisite dessert. It’s super easy to make and tastes great every time. You will love it!

Pan Options:

For cheesecake, it is best to use a springform pan. This is a cake pan with a removable bottom. The sides of the pan have springs and there is a clip to adjust the sides. Springform pans come in a variety of sizes, typically 4 inches, 6 to 7 inches, and 9 inches. A good standard size is a 9-inch pan.

If you don’t have a springform pan, you can always use a standard cake pan. However, you won’t be able to remove the sides and get individual cheesecakes.

Troubleshooting: Why is my Pumpkin Cheesecake Cracking?

Everyone loves that picture perfect cheesecake, but honestly, the crackle doesn’t change the flavor of the cheesecake one bit. If you really want the perfect cheesecake look, keep these tips in mind:

  • Do not open the oven door while cooking. Sudden changes in temperature can cause the cheesecake to crack.
  • Let Your Cheesecake Cool Slowly In the oven with the door closed.
  • Don’t overbake your cheesecake. In situations where you can’t open the oven door to prevent cracking, you really need to follow the recipe card directions exactly so you don’t under- or over-bake.

Crust options:

Gingerbread crust is a must in our house. It’s simply divine. If you prefer a traditional graham cracker crust, you can always buy premade ones at the grocery store, or you can make your own:

  • 2 cups crushed graham crackers (about 15 graham crackers)
  • 1/2 cup butter, melted
  • 1/4 cup granulated sugar
  • In a bowl, whisk together the graham crackers, sugar, and butter until all crumbs are moistened. Press into bottom of a 9-10 inch springform pan. Press firmly to make sure it doesn’t fall apart. Place in the refrigerator while making the cheesecake.

Pumpkin Puree and Pumpkin Pie Filling:

Pumpkin pie filling contains added sweeteners, spices and other flavorings. We don’t want to add anything to this pumpkin cheesecake, so you’ll want to double check your can to make sure it’s just pumpkin puree.

A slice of pumpkin cheesecake on a plate.

Storage Instructions:

Store the pumpkin cheesecake in an airtight container in the refrigerator for up to 5 days. Serve chilled.

If you liked this recipe, you might be interested in these other delicious cheesecake and cheesecake inspired recipes:

watch the video below Caytlin will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

The pumpkin cheesecake tasted like pumpkin pie, and the cheesecake had babies. The perfect balance between cream and cake, the cheesecake you know and love, and of course the pumpkin. This is the ultimate fall dessert!

Preparation time 20 minute

cooking time 1 Hour

stay in the oven 5 Hour

total time 6 Hour 20 minute

raw material

  • 16 ounce Gingerbread Cookies about 1 1/2 cups cookie crumbs
  • 6 tablespoon butter melted
  • 1 tablespoon brown sugar
  • twenty four ounce cream cheese
  • 2 cup granulated sugar
  • 15 ounce pumpkin puree
  • 3 big egg
  • 1/2 cup sour cream
  • 1 tablespoon vanilla extract
  • 2 teaspoon Pumpkin Pie Spice
  • 1/2 cup all purpose flour

instruct

  • Preheat oven to 350 degrees. Grease sides and bottom of a 9-inch springform pan with butter or shortening.

  • Crush gingerbread in a food processor or blender. Transfer to a mixing bowl. Stir in melted butter and brown sugar. Mix until the crumbs are all moistened, then press into the bottom of the prepared springform pan.

  • In a large mixing bowl, using a hand mixer (or stand mixer), beat together cream cheese and sugar until creamy and fluffy. About 2-3 minutes.

  • Add pumpkin puree, eggs and sour cream. Beat on low until combined.

  • Stir in vanilla extract and pumpkin pie seasoning, and flour. Mix until well combined. Pour mixture into springform pan.

  • Roll 3 sheets of aluminum foil into an even flat disc. Place crumpled foil on a baking sheet. Place springform pans on these foil pans to elevate the cake so it doesn’t touch the baking sheet. Fill the baking dish with a layer of ice, surrounding the springform pan.

  • Bake on the center rack of the oven for 1 hour. Do not open the oven door. At the end of the hour, turn off the oven and keep the door closed. Let the cheesecake cool slowly in the oven for 5-6 hours to prevent cracking. Remove from oven and refrigerate in pan until ready to serve.

  • Remove springform pan rings before serving. Add a little whipped cream and a little caramel and enjoy! To store, make sure to keep it refrigerated.

notes

Use a graham cracker crust if preferred.

Calories: 725kcal | carbohydrate: 81G | protein: 11G | fat: 42G | Saturated fat: 20G | Polyunsaturated fats: 2G | Monounsaturated fats: 9G | Trans fat: 0.3G | cholesterol: 159mg | sodium: 466mg | Potassium: 230mg | fiber: 3G | sugar: 61G | Vitamin A: 7909unit | Vitamin C: 2mg | calcium: 136mg | iron: 1mg

Perfect Pumpkin Cheesecake