This Pumpkin Spice Cheesecake is creamy and full of autumn flavors, thanks to that delightful mix of pumpkin and warm spices. It’s like a cozy hug in dessert form!
Baking this cheesecake is a breeze. I love how the spices make my kitchen smell amazing. Top it with whipped cream, and you’re ready to impress everyone at your dinner table!
Key Ingredients & Substitutions
Graham cracker crumbs: These are perfect for a crunchy crust. If you can’t find them, try crushed digestive biscuits or even oatmeal cookies for a different twist.
Cream cheese: Make sure it’s softened to room temperature for easy mixing. You can use Neufchâtel cheese for a lighter version, but it won’t be quite as rich.
Pumpkin puree: Canned pumpkin is convenient, but you can roast and puree fresh pumpkin for a fresher flavor. Just make sure it’s pure pumpkin with no added ingredients.
Pumpkin pie spice: If you don’t have pumpkin pie spice, mix together cinnamon, nutmeg, ginger, and a pinch of ground cloves. You can adjust the spice to your taste!
Heavy cream: This gives the topping a light and airy texture. If you want to reduce the fat, you can use half-and-half, but it won’t whip up as well.
How Do I Prevent My Cheesecake From Cracking?
Cracking is a common issue with cheesecakes, but there are some simple steps to avoid it. First, make sure to mix your ingredients on low speed to prevent incorporating too much air, which can cause cracks.
- Use a water bath: This keeps the temperature even during baking, preventing sudden temperature changes.
- Don’t overbake: Remove the cheesecake when it is slightly jiggly in the center. It will continue to cook as it cools.
- Cool gradually: Once baked, turn off the oven and leave the door ajar for about an hour to let it cool slowly.
Following these steps will help you achieve a lovely, smooth cheesecake without any cracks! Enjoy making your Pumpkin Spice Cheesecake!
How to Make Pumpkin Spice Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 3 large eggs
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice (a mix of cinnamon, nutmeg, ginger, and cloves)
- 1/4 tsp salt
For the Topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Pumpkin spice or cinnamon for dusting
- Caramel sauce for drizzling (optional)
How Much Time Will You Need?
This delicious pumpkin spice cheesecake will take about 20 minutes to prepare, followed by roughly 60-65 minutes for baking. After baking, allow it to cool for an hour in the oven, then refrigerate for at least 4 hours or overnight to set properly. So, plan for a total time of around 6 hours, including cooling and chilling!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 325°F (160°C). Grease a 9-inch springform pan to make sure your cheesecake comes out easily later. For extra protection, wrap the outside of the pan with aluminum foil to prevent any water from the bath getting in.
2. Make the Crust:
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix them together well until the crumbs are evenly coated. Then, press this mixture firmly and evenly into the bottom of the springform pan. Bake the crust in the oven for 8-10 minutes until it’s slightly golden. Remove it and let it cool while you prepare the filling.
3. Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese using a hand mixer until smooth and creamy. Gradually add in the granulated sugar while continuing to beat until the mixture is fluffy.
Mix in the pumpkin puree, then add the eggs one at a time, making sure each one is fully incorporated before adding the next. Finally, add the sour cream, vanilla extract, pumpkin pie spice, and salt. Beat until everything is smooth and well combined.
4. Assemble and Bake:
Pour the creamy filling over your cooled crust in the springform pan. Next, place the springform pan inside a larger baking pan. Carefully add hot water to the larger pan until it reaches halfway up the sides of the springform pan. This is your water bath, which will help cook the cheesecake evenly.
Now, bake the cheesecake for 55-65 minutes. It should be set but still have a slight jiggle in the center. When done, turn off the oven and leave the cheesecake in there with the door slightly ajar for 1 hour to prevent cracking as it cools.
5. Chill and Top:
After the hour, carefully remove the cheesecake from the oven and the water bath. Let it cool to room temperature, then refrigerate for at least 4 hours, or better yet, overnight.
For the topping, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. Once the cheesecake is chilled, pipe or spoon the whipped cream on top. Finish with a dusting of pumpkin spice or cinnamon and a drizzle of caramel sauce, if using.
6. Serve and Enjoy:
Slice your beautifully crafted Pumpkin Spice Cheesecake and enjoy the delightful flavors with family and friends! It’s the perfect dessert for any autumn gathering!
Can I Use a Different Type of Crust?
Absolutely! While graham cracker crust is classic, you can use crushed Oreo cookies or digestive biscuits for a different flavor. Just mix the crumbs with melted butter and proceed with the recipe as usual.
How Can I Make This Cheesecake Gluten-Free?
To make your pumpkin spice cheesecake gluten-free, simply use gluten-free graham cracker crumbs or an alternative like almond flour mixed with melted butter. Just ensure all other ingredients are also gluten-free!
Can I Use Fresh Pumpkin Instead of Canned?
Yes! You can roast and puree fresh pumpkin for a more homemade taste. Just make sure to drain any excess moisture before adding it to the filling to avoid a watery cheesecake.
How Long Can I Store Leftover Cheesecake?
Leftover cheesecake can be stored in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze it for up to 2 months—just make sure to wrap it tightly before freezing!
