Pumpkin Cheesecake
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If you love pumpkin desserts as much as I do, you’re going to adore this Pumpkin Cheesecake. A homemade buttery graham cracker crust is topped with the creamiest pumpkin cheesecake batter then baked until perfectly set. Whether you’re planning for Thanksgiving, a holiday dinner party or just indulging in pumpkin season, this pumpkin recipe will become your new favorite!
Why You’ll Love This Pumpkin Cheesecake
- Rich and creamy texture: The combination of cream cheese, pumpkin puree, eggs and sour cream create create the most velvety cheesecake ever.
- Warm Autumn Spices: Cinnamon and pumpkin pie spice are infused in every bite.
- Perfect sweetness: This recipe is not overly sweet. The natural flavor of the pumpkin really shines.
- Easy homemade recipe: The recipe is not complicated and it bakes up beautifully.
Graham Cracker Crust Ingredients:
- Graham cracker crumbs (I used the boxed kind): You can purchase graham cracker crumbs or make your own. Simply add graham crackers to a food processor and pulse until fine crumbs form.
- Brown sugar: A little brown sugar sweetens the crust. You can use light or dark brown sugar.
- Ground cinnamon: A little cinnamon enhances the flavor of the crust.
- Unsalted butter, melted: Butter adds flavor and helps form the crust.
Pumpkin Cheesecake Ingredients:
- Cream cheese: You’ll need 3 packages of room temperature cream cheese. It’s important that they truly are room temperature. I suggest leaving out on the counter for 3 hours.
- Can of pure pumpkin puree (no sugar added): Make sure to use pumpkin puree, not pumpkin pie filling.
- 3 eggs plus 1 yolk: The eggs bind the cheesecake together. The extra yolk helps make it super creamy.
- Sour cream or plain Greek yogurt: A little sour cream or Greek yogurt helps with texture.
- Granulated sugar: Sugar sweetens the cheesecake.
- Brown sugar: Brown sugar sweetens and gives the cheesecake a molasses caramel flavor.
- All-purpose flour: A little flour helps stabilize the cheesecake, making it firm enough to cut.
- Ground cinnamon: Cinnamon spices it up perfectly.
- Pumpkin pie spice: To keep it simple, pumpkin pie spice is used.
- Pure vanilla extract: Some vanilla adds flavor and warmth.
Whipped Cream Ingredients
- Pint of cold heavy whipping cream: Make sure it’s very chilled! Cold cream makes a light and airy whipped cream that holds its shape.
- Sugar: Sugar sweetens the cream.
- Vanilla extract: Some vanilla adds warmth and flavor.
Instructions
Step 1: Make the graham cracker crust. Combine graham cracker crumbs, sugar, cinnamon and butter in a bowl. Press into a greased springform pan and set aside.
Step 2: Make the pumpkin cheesecake. Beat cream cheese in a mixer until smooth. Add pumpkin puree, brown sugar, granulated sugar, sour cream/Greek yogurt, eggs and egg yolk, flour, pumpkin pie spice, cinnamon and vanilla. Beat until creamy, scraping the sides of the bowl as necessary. Pour over the graham cracker crust. Bake in a preheated 350 degree for 50 minutes – 1 hour. Remove and let cool completely. Once cooled, cover and place in the refrigerator for at least 4 hours or over night.
Step 3: Make the whipped cream and pipe it on the cheesecake. Add heavy whipping cream, sugar and vanilla extract to a mixer fitted with a whisk on high speed until light and fluffy. Pipe onto chilled cheesecake. Serve and enjoy!
Tips for Success:
- Read through the entire recipe before starting. This helps prevent mistakes.
- Prepare ingredients ahead of time. This prevents mistakes and makes clean up easier.
- Make sure ingredients are room temperature. This will help them mix evenly.
- Do not over-mix the batter after mixing in the eggs. Once the batter is creamy, it’s done.
- Do not over-bake the cheesecake. Check 10 minutes before the baking time is up. The center will jiggle slightly. It will set as it cools.
- Do not rush the cooling and chilling process. I suggest making it a day before you serve to make sure it’s completely chilled and set. The longer it chills, the better it is!
Serving Suggestions
- Top each slice with a generous dollop of homemade whipped cream.
- Add a sprinkle of cinnamon or crushed graham cracker for texture and eye appeal.
- Pair with warm coffee or a latte. My favorite!
Storage Tips
- Store leftover cheesecake in an airtight container for up to 5 days.
- Store whipped cream in an airtight container for up to 2 days. This is great because you can make it ahead of time.
- To freeze, wrap cooled cheesecake (without whipped cream) in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
FAQs for Pumpkin Cheesecake
- Can I use fresh pumpkin instead of canned? Yes! Roast and puree fresh pumpkin until smooth, drain excess moisture and then pat dry with a paper towel.
- Can I make pumpkin cheesecake gluten free? Yes! Simply use gluten free graham crackers and gluten free flour.
- How do I prevent cracks in my cheesecake? Great question! Here are a few ideas to help!
Final Thoughts
There is not shortage of pumpkin recipes out there. There’s something special about baking with pumpkin. Perhaps it’s the nostalgic feeling that Fall time exudes once the leaves start turning and the temperature finally cools off. Whatever the reason, I hope this recipe for Pumpkin Cheesecake inspires you to bake! It’s simple to make, has wonderful flavors and the texture is creamy. It’s a recipe definitely worthy of your holiday celebrations!
Pumpkin Cheesecake
A homemade grahahm cracker crust is topped with pumpkin cheesecake and baked until set. Fresh whipped cream is piped on top!
Ingredients
Crust
- 1 3/4 cup graham cracker crumbs (I used the boxed kind)
- 3 tablespoon light brown sugar
- 1/2 teaspoon ground cinnamon
- 1 stick (8 tablespoons) unsalted butter, melted
Pumpkin Cheesecake
- 3, 8 ounce packages cream cheese, room temperature
- 1, 15 ounce can pure pumpkin puree (no sugar added)
- 3 eggs plus 1 yolk, room temperature
- 1/4 cup sour cream or plain greek yogurt, room temperature
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 tablespoons all-purpose flour
- 3/4 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 2 teaspoons pure vanilla extract
Whipped Cream
- 1 pint heavy whipping cream
- 2 tablespoons sugar
- 1/2 teaspoons pure vanilla
- Or you could use cool whip or prepared whipped cream
Instructions
- Preheat oven to 350 degrees and grease a 9 inch pie pan or springform pan, set aside.
- In a bowl, mix together the crust ingredients and press into prepared springform pan; set aside.
- Using a mixer, beat the cream cheese until smooth. Add the other ingredients: pumpkin puree, eggs, sour cream, granulated sugar, brown sugar, flour, cinnamon, pumpkin pie spice and vanilla. Mix on medium speed until smooth, scraping down the sides of bowl as necessary.
- Pour into prepared pie pan, place pan on a baking sheet and bake for 1 hour (check at 50 minutes just in case you have a hot oven, remove and let cool. The center should jiggle a little - it will set as it cools. If it starts to crack, it’s over baked. Once cooled, cover with plastic wrap and chill for at least 4 hours or overnight.
- If you’re making whipped cream from scratch, place all ingredients into a mixer fitted with a whisk attachment (hand-held mixers work too) and whisk on medium-high speed until fluffy. Pipe on cooled cheesecake and enjoy.
Notes
I don't have a problem with this cheesecake cracking. However, here are a few ideas to help with cracking if needed!
Do not over-mix the batter after adding the eggs. Too much air can deflate the cheesecake and cause cracking.
Use a water bath. This is optional but can be helpful. Wrap the bottom of the springform pan in heavy duty aluminum foil. Place it in a roasting pan large enough to fit the springform pan. Add hot water about half way up the pan and bake according to directions.
Allow the cheesecake to cool in the oven slowly after baking. Once the cheesecake is baked, turn off the oven and crack the door open. Let it cool for 1 hour in the oven before removing it to the counter. This is how I make my classic cheesecake. I don't have a problem with the pumpkin cheesecake cracking, but this is a choice to help with cracking!
