Perfect Pumpkin Cheesecake Recipe
What makes this dessert so unique? It’s like a traditional cheesecake and a warmly spiced Pumpkin pie all blended into one delicious, decadent dessert.
This means that pumpkin pie is no longer the best holiday dessert. There’s a new contender!
After many years of baking this dessert, I finally have it down!
It’s also much easier than you might think. Follow this guide and the step by step photos to make a smooth cheesecake.
Waiting for the refrigerator to set is the most difficult part. Once you start enjoying every bite, patience pays off.
Serve chilled. You can top it with whatever you like.
Substitutes and Ingredients for Pumpkin Cheesecake
- Graham cracker crumb: Below are two ways to make fine crumbs. You could also make a gingersnap cookie crust with crushed gingersnap cookies. This would require 12 oz of sugar, and reduce the crust to 1 1/2 Tbsp.
- Granulated sugar. Half-brown sugar can be used in place of the granulated sugar. You can just crumble any lumps in the filling before you add it. You can make cheesecake more sweet by adding 1 1/2 cups of sugar.
- Butter: Depending on your preference, you can use either unsalted or salty butter.
- Cream cheese It really makes a difference when you make cheesecake.
- Salt This ingredient highlights the flavors and will keep it from becoming a little flat.
- Ginger, cinnamon, nutmeg, and cloves: You can substitute pumpkin pie spice in place of the ones listed. You can adjust the amount of spices according to your taste.
- Eggs These eggs help to bind the ingredients and give structure to the cheesecake. Do not omit them.
- Cancelled pumpkin puree: Homemade pumpkin puree is also possible (but don’t forget to dry it). Avoid canned pumpkin pie mix. It has sugar and spices, and will throw off the recipe.
- Vanilla extract This enhances the flavor of the pumpkin.
- Sour Cream: A little bit of this adds a light tang to the overall texture.
How to Make Pumpkin Cheesecake Crust
- Preheat oven to 350°F Spray a 9-inch spring form skillet with nonstick cooking spray.
- Mix together 3 Tbsp of granulated sugar and graham crackers in a large bowl. Stir in the butter until it is well combined.
- Make sure to press the graham cracker mixture evenly along the bottom, and at least halfway up the sides of the spring form pan.
- Bake in the preheated oven for 9 minutes. Once done, let cool on a wire rack. Reduce oven temperature to 325°F.
- Boil plenty of water in a large saucepan. This will be used later to heat the water bath and bake the cheesecake.
How to make Pumpkin Cheesecake Filling, and Bake
- Blend cream cheese, sugar and salt in a large bowl with an electric hand mixer on medium-low speed until smooth.
- Add eggs one by one, and blend until well combined after each addition.
- Place pumpkin on four layers of paper towels. Add 4 more layers of paper towels and press to absorb excess moisture. Now you should have approximately 10 to 11 oz or 1 1/4 cups of pumpkin.
- Use paper towels to roll the pumpkin and then place it in a bowl with the cream cheese mixture. Blend until well combined.
- Blend in the vanilla and sour cream until well combined. To remove large air bubbles, tap the bowl against the counter top.
- Cover spring form pan exterior with two layers heavy-duty foil large enough to completely cover it (this is to stop water seeping in, so be careful not to tear).
- Place pumpkin cheesecake filling in prepared graham cracker dough. Spread the filling evenly or adjust the pan to make it level.
- Transfer the cheesecake to a baking pan. Pour enough boiling water around the sides to cover the pan.
- Bake cheesecake in the oven for approximately 1 hour 25 minutes to 1 hours 40 minutes. The edges should be set by this time. Turn off oven, open oven door with a wooden spoon/oven mitt, and leave cheesecake to rest for 1 hour.
- Let cheesecake cool in the water bath for 2 hours.
- Place in the fridge for 8 hours. Take out spring form rings and cut them into pieces. Serve with toppings.