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Pumpkin Cheesecake Recipe

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★★★★★

5 from 104 reviews

This Pumpkin Cheesecake is a creamy, spiced dessert perfect for fall or any time you crave rich pumpkin flavor with a smooth cream cheese texture. Featuring a buttery graham cracker crust and a luscious pumpkin-infused cheesecake filling, this recipe is baked to perfection with a two-step temperature baking method to ensure a velvety finish.

Ingredients

Scale

Crust

  • 1 3/4 cups graham cracker crumbs (or use gingersnaps as an alternative)
  • 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

Instructions

  1. Prepare Oven and Crust: Place oven racks in the center of the oven and preheat to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until mixture resembles damp sand. Press this mixture into the bottom and halfway up the sides of a 9-inch springform pan using the bottom of a measuring cup. Bake for 7 minutes then remove and set aside.
  2. Mix Cream Cheese: Reduce oven temperature to 325°F (163°C). In a large bowl or stand mixer bowl, beat cream cheese for 30 seconds until smooth. Scrape sides and add granulated sugar. Mix again until well blended and smooth.
  3. Add Flavorings: Stir in vanilla extract, pure pumpkin, pumpkin pie spice, and cinnamon. Scrape down the bowl sides and mix again to ensure even distribution of spices and pumpkin.
  4. Incorporate Eggs: Crack eggs into a liquid measuring cup and beat with a fork until well scrambled. With the mixer on low speed, slowly pour eggs into the cream cheese mixture just until incorporated. Stop mixing to avoid overbeating. Remove bowl and scrape the sides and bottom to ensure smooth batter. Fold gently any small lumps with a rubber spatula.
  5. Remove Air Bubbles and Pour Filling: Tap the bowl firmly on the counter for 30-45 seconds to release air bubbles; you should see them popping on the surface. Pour the filling into the prepared crust and smooth the top gently. The pan will be quite full.
  6. First Bake: Bake at 325°F (163°C) for 40 minutes. Then reduce oven temperature to 250°F (121°C) and continue baking for an additional 45 minutes.
  7. Carryover Cooking and Cooling: Turn off the oven and leave the cheesecake inside with the oven door closed for 30 minutes for gentle carryover cooking. Then crack the oven door open slightly and let the cheesecake cool slowly for 1 hour. At this point, it should be slightly warm.
  8. Room Temperature and Refrigeration: Remove the cheesecake and bring to room temperature on the counter for 3-4 hours. Cover with plastic wrap and refrigerate until fully chilled, about 6 hours to overnight.
  9. Serve: Remove the collar from the springform pan. Decorate with your preferred toppings. For neat slices, dip a sharp knife into hot water, wipe it dry, and slice. Repeat dipping the knife between slices for clean cuts.

Notes

  • You can substitute gingersnap crumbs for graham cracker crumbs for a spicier crust.
  • Ensure cream cheese and eggs are at room temperature for a smooth, lump-free cheesecake batter.
  • Do not overbeat the eggs into the filling to prevent cracks.
  • The slow cooling in the oven after baking helps prevent cracks and ensures a smooth texture.
  • Allow the cheesecake to chill thoroughly before serving for best texture and flavor.

Keywords: Pumpkin Cheesecake, Fall Dessert, Cream Cheese Pumpkin Pie, Holiday Cheesecake, Spiced Pumpkin Dessert

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