This pumpkin spice cheesecake is creamy, rich, and perfect for fall. With wonderful flavors of pumpkin and warm spices, it’s a treat that feels like a cozy hug!
Seriously, who can resist a slice of this tasty dessert? I love serving it with some whipped cream on top. It’s like bringing a bit of autumn to the table, yum! 🍂
Key Ingredients & Substitutions
Graham Cracker Crumbs: This is a must for a classic cheesecake crust! If you don’t have them, crushed digestive biscuits or vanilla wafers work well too. You can even make your own by crushing whole graham crackers.
Canned Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling. If fresh pumpkin is available, feel free to roast and puree it yourself, but canned is usually more convenient.
Cream Cheese: Choose full-fat cream cheese for the richest flavor and creamy texture. Light cream cheese can be used, but it may affect the cake’s structure.
Sour Cream: This adds creaminess. You can replace it with Greek yogurt if you’d like a healthier option. It gives a similar tangy flavor!
How Do You Achieve the Perfect Cheesecake Texture?
The secret to a smooth and creamy cheesecake is in the mixing and baking process. Overmixing can introduce air, causing cracks. Here’s how to get it just right:
- Ensure your cream cheese is softened to room temperature before beating; cold cream cheese doesn’t blend well.
- Mix on low speed to combine ingredients, reducing the risk of air bubbles.
- When baking, check for doneness. A slightly jiggly center is fine—it will continue to set as it cools.
- Cooling slowly is key. Let it cool in the oven with the door ajar for about an hour to prevent cracks from sudden temperature changes.
Follow these tips, and you’ll have a beautiful cheesecake every time! Enjoy your baking adventure!
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 tablespoons unsalted butter, melted
- 1/2 teaspoon ground cinnamon
For the Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- 1/4 cup sour cream
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
For Topping:
- Whipped cream
- Caramel sauce
- Ground cinnamon or pumpkin pie spice for dusting
Time Needed:
This cheesecake will take about 20 minutes to prepare and an additional 55-65 minutes to bake, plus cooling time. Plan for at least 4 hours of chilling in the fridge before serving. In total, you’re looking at about 6 hours, including prep and chill time—worth every minute for this delicious treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (163°C). Make sure to lightly grease a 9-inch springform pan so the cheesecake comes out easily later on.
2. Make the Crust:
In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted butter. Mix everything together until it’s all moistened. Press this mixture evenly into the bottom of your prepared pan. Put it in the oven and bake for 8-10 minutes. Once done, take it out and let it cool while you prepare the filling.
3. Prepare the Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy—about 2-3 minutes. Then, add in the sugar and mix again until it’s nicely blended.
4. Add the Pumpkin:
Next, mix in the pumpkin puree. Add the eggs one at a time, mixing just until everything is combined after each one. It’s okay if it’s a bit chunky!
5. Combine Further Ingredients:
Blend in the sour cream, vanilla extract, pumpkin pie spice, and salt until the mix is super smooth.
6. Pour and Smooth:
Now pour the delicious filling over your crust in the springform pan. Use a spatula to smooth the top so it looks nice and even.
7. Bake the Cheesecake:
Time to bake! Place it in the oven and let it bake for about 55-65 minutes. You’ll know it’s done when the edges are set, and the center has a slight wiggle but isn’t liquid.
8. Cool Gradually:
Turn off the oven and crack the door open a bit. Let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracks.
9. Chill in the Fridge:
After it’s cooled, take it out of the oven and let it come to room temperature. Then refrigerate for at least 4 hours—or even better, overnight to let all those flavors meld!
10. Serve and Enjoy:
When you’re ready to serve, slice the cheesecake and top each piece with fluffy whipped cream, a drizzle of caramel sauce, and a sprinkle of cinnamon or pumpkin pie spice. Enjoy your delicious pumpkin spice cheesecake!
Can I Use a Different Type of Crust?
Absolutely! While graham cracker crust is traditional, you can use crushed Oreos, digestive biscuits, or even a nut-based crust for a gluten-free option. Just be sure to adjust the quantities accordingly!
How to Avoid Cracks in My Cheesecake?
To minimize cracks, ensure your cream cheese is at room temperature before mixing. Also, avoid overmixing, and let your cheesecake cool slowly in the oven after baking. Lastly, refrigerate it for at least 4 hours before serving to stabilize.
Can I Make This Cheesecake Ahead of Time?
Yes, this cheesecake is perfect for making ahead! You can prepare and bake it up to 2 days in advance. Just cover it well and store it in the refrigerator until you’re ready to serve.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months. Just remember to wrap it tightly to prevent freezer burn, and thaw in the fridge before serving!