philadelphia cream pumpkin cheesecake recipe

Written ByJenny Smyth Posted on
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The Best philadelphia cream pumpkin cheesecake recipe

I am so excited to share with you one of my favorite dessert recipes – the Philadelphia Cream Pumpkin Cheesecake. This recipe has been a staple in our household for years, and it’s perfect for any occasion, whether it’s a holiday gathering or just a Tuesday.

The combination of creamy cheesecake, sweet pumpkin puree, and crunchy graham cracker crust is absolute perfection. My kids love helping me make this recipe, and they can’t get enough of the finished product.

I’ve even caught them sneaking into the kitchen to grab a slice (or two) when they think no one is looking! The best part about this recipe is that it’s surprisingly easy to make, even for a novice baker like myself.

With just a few simple ingredients and some basic kitchen tools, you’ll be on your way to creating a show-stopping dessert that’s sure to impress your friends and family. So go ahead, give this recipe a try, and get ready to fall in love with the flavors of autumn all year round.

Philadelphia Cream Pumpkin Cheesecake

4.5 from 1456 votes

This creamy pumpkin cheesecake combines the rich flavor of pumpkin with the smooth texture of Philadelphia cream cheese. It features a buttery graham cracker crust and a spiced pumpkin filling for a perfect fall dessert.

Prep Time20 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 12Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

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

For the Filling

4 packages (8 oz each) Philadelphia cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1 can (15 oz) pumpkin puree
3 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger

👨‍🍳Directions

1Preheat the oven to 350°F.
2In a medium bowl, combine the graham cracker crumbs and 1/4 cup sugar.
3Pour in the melted butter and stir until the mixture is evenly moistened.
4Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
5Use the bottom of a glass to press it evenly.
6Bake for 10 minutes until lightly golden, then remove from oven and let cool.
7In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth.
8Gradually add 1 cup sugar and vanilla, beating until well combined.
9Add the pumpkin puree and beat on low speed until incorporated.
10Add the eggs one at a time, beating on low after each addition just until blended.
11Do not overmix.
12In a small bowl, mix the cinnamon, nutmeg, cloves, and ginger.
13Sprinkle the spice mixture over the pumpkin filling and stir gently until evenly distributed.
14Pour the filling over the cooled crust.
15Place the springform pan on a baking sheet to catch any drips.
16Bake at 350°F for 55 to 60 minutes, until the center is almost set but still slightly jiggly.
17Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
18Remove from the oven and run a knife around the edge to loosen.
19Cool completely at room temperature, then refrigerate for at least 4 hours before serving.

🔧Equipment

9-inch springform pan
Mixing bowls
Electric mixer
Measuring cups and spoons
Spatula
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 24g💛Saturated Fat: 14g❤️Cholesterol: 115mg🧂Sodium: 420mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 26g🥩Protein: 8g

📝Notes

For best results, ensure all ingredients are at room temperature before starting. To prevent cracks, do not overmix the filling and allow the cheesecake to cool gradually in the oven. You can substitute pumpkin pie spice for the individual spices.

Watch Video Of How Philadelphia Cream Pumpkin Cheesecake Works

To store leftover cheesecake, keep it covered in the refrigerator for up to five days. I usually place it in an airtight container or wrap the pan tightly with plastic wrap.

For reheating, I recommend letting slices sit at room temperature for about 15 minutes before serving, or you can warm them gently in the microwave for 10 seconds. This cheesecake is also wonderful served cold straight from the fridge.

For serving ideas, try topping each slice with a drizzle of caramel sauce, a sprinkle of toasted pecans, or a dollop of fresh whipped cream. It works beautifully for holiday dinners, potlucks, or just a quiet weekend treat.

This recipe is always a good idea because it is simple to make, feeds a crowd, and brings that warm pumpkin spice flavor everyone loves. My family looks forward to it every year, and I know yours will too.

❓ Frequently Asked Questions About Philadelphia Cream Pumpkin Cheesecake

1. What is the difference between Philadelphia cream cheese and regular cream cheese?

Philadelphia cream cheese is a type of cream cheese that is specifically designed for baking and has a higher fat content than regular cream cheese. This makes it perfect for cheesecakes, as it adds a rich and creamy texture that’s hard to resist.

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

While canned pumpkin can be used as a substitute, I highly recommend using fresh pumpkin puree for the best flavor. However, if you only have canned pumpkin on hand, go ahead and use it – just be aware that the flavor might not be as vibrant.

3. Do I need to use a water bath when baking this cheesecake?

A water bath is not strictly necessary for this recipe, but it does help to prevent cracking and ensure that the cheesecake cooks evenly. If you do choose to use a water bath, make sure the pan is at least an inch deep and fill the water bath with hot water up to about halfway up the side of the pan.

4. Can I make this recipe ahead of time?

This cheesecake can be made ahead of time and refrigerated overnight before serving. However, keep in mind that it’s best served within 24 hours of making it – after that, the texture may start to break down slightly.

5. Why do I need to chill the cheesecake in the refrigerator before serving?

The chilling process helps the cheesecake set properly and gives it a firmer texture that’s easier to serve.

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