pumpkin cheese cake recipe

Written ByJenny Smyth Posted on
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The Best pumpkin cheese cake recipe

I am so excited to share with you my favorite pumpkin cheesecake recipe. This dessert has been a staple in our household for years, and it’s perfect for any occasion.

The combination of the creamy cheesecake and the warm spices of the pumpkin is absolute heaven. My family and I love it so much that we often have it as a special treat during the fall season.

But what really makes this recipe special is how easy it is to make. With just a few simple ingredients and some basic cooking techniques, you can create a show-stopping dessert that will impress your friends and family alike.

I’ve been making this recipe for years, and it never fails to impress. The best part is that it’s actually quite healthy, considering how rich and decadent it tastes.

The pumpkin adds a boost of fiber and vitamins, while the cream cheese provides a good source of protein. And let’s be real, who doesn’t love a good excuse to break out the fall-themed dishes and decorations?

Pumpkin Cheesecake Recipe

4.9 from 1504 votes

A creamy and delicious pumpkin cheesecake perfect for fall. This recipe combines a graham cracker crust with a smooth pumpkin cheesecake filling.

Prep Time20 mins
Cook Time1 hr 15 mins
Resting Time0 mins
Total Time1 hr 35 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
1/4 cup granulated sugar

For the Filling

2 packages (8 oz each) cream cheese, softened
1 can (15 oz) pumpkin puree
3/4 cup granulated sugar
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp salt
2 eggs, room temperature

For the Topping

1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract
Ground cinnamon for dusting

👨‍🍳Directions

1Preheat oven to 325°F.
2In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.
3Mix well until the crumbs are evenly moistened.
4Press the mixture into the bottom of a 9-inch springform pan.
5Bake for 8-10 minutes, until the crust is lightly golden.
6Set aside to cool.
7In a large mixing bowl, beat the cream cheese until smooth and creamy.
8Add the pumpkin puree, sugar, vanilla extract, cinnamon, ginger, nutmeg, and salt.
9Mix until well combined.
10Add the eggs one at a time, mixing just until incorporated.
11Pour the filling into the cooled crust.
12Place the springform pan in a larger baking dish and fill the dish with about an inch of hot water to create a water bath.
13Bake for 60-70 minutes, until the edges are set but the center still jiggles slightly.
14Turn off the oven, crack the door open, and let the cheesecake cool in the oven for an additional 30 minutes.
15This helps prevent cracking.
16Remove the cheesecake from the oven and let it cool completely on a wire rack.
17Once cooled, refrigerate for at least 4 hours, or overnight, to set completely.
18Before serving, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
19Spread the whipped cream over the top of the cheesecake and dust with cinnamon.

🔧Equipment

9-inch springform pan
Mixing bowl
Electric mixer
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 30g💛Saturated Fat: 18g❤️Cholesterol: 125mg🧂Sodium: 400mg🌾Total Carbs: 40g🥦Dietary Fiber: 2g🍬Sugars: 25g🥩Protein: 8g

📝Notes

Tips: Ensure your cream cheese and eggs are at room temperature for a smooth filling. You can also add a layer of caramel or chocolate sauce for extra flavor.

This pumpkin cheesecake recipe is always a good idea for any occasion, whether it’s a holiday dinner or just a Tuesday night dessert.

It’s easy to make ahead of time and refrigerate until serving, which makes it perfect for large gatherings or parties.

And don’t even get me started on how delicious it is – with its creamy texture and sweet flavor, it’s sure to be a hit with everyone who tries it.

❓ Frequently Asked Questions About Pumpkin Cheesecake

1. What is the difference between a cheesecake and a pumpkin cheesecake?

A cheesecake is a type of cake that consists of a thick layer of cream cheese on top of a crust made from graham crackers or pastry dough. A pumpkin cheesecake adds the warmth and sweetness of pumpkin puree to the traditional cheesecake recipe.

2. Can I use canned pumpkin puree instead of fresh pumpkin?

Yes, you can use canned pumpkin puree as a substitute for fresh pumpkin in this recipe. Just be sure to check the ingredient label to ensure that it does not contain any added sugars or preservatives.

3. How do I prevent the cheesecake from cracking?

To prevent the cheesecake from cracking, make sure to mix the batter thoroughly before pouring it into the pan, and bake it at a consistent temperature.

4. Can I make this recipe in advance?

Yes, you can make this recipe in advance by baking the cheesecake up to 24 hours before serving, then refrigerating it until ready to serve.
This will allow you to focus on other things while still enjoying this delicious dessert.

5. What are some variations on this recipe?

There are many variations on this recipe that you can try, such as adding chopped nuts or chocolate chips to the batter for added texture and flavor.

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