I don’t know who first decided to create a pumpkin-flavored cheesecake, but I salute them! This is probably my favorite pumpkin-spiced dessert, neck in neck with traditional Pumpkin Pie. The warm fall spices, vanilla, and silky cream cheese mix expertly with the pumpkin puree to create a dessert that just screams “fall!” This is a baked classic cheesecake, and I’ll teach you how to get a crack-free cheesecake by using a water bath in the oven. It’s easier than it sounds, I promise! Looking for more pumpkin desserts? Try my Pumpkin Cinnamon Rolls, Pumpkin Layer Cake, or Pumpkin Bundt Cake. You can make a version of this recipe that is in bar form with my easy Pumpkin Cheesecake Bars Recipe. Or, you can mix up two other desserts, and try my Pecan Pie Cheesecake recipe! Serve this Pumpkin Cheesecake as a Thanksgiving dessert, for Christmas, or your next holiday dinner. It’s also an amazing dessert for any day of the year that you’re craving a little pumpkin spice treat. Are you preparing for Thanksgiving Dinner right now? Check out my Ultimate Guide to Thanksgiving Turkey.
What does a water bath do for a cheesecake?
Baking with a water bath is a method used with cheesecakes in order to keep moisture in the cheesecake and discourage cracks. It seems fussy, but it’s really not that hard! You should wrap your cheesecake pan in two layers of aluminum foil. Then place it inside of a larger pan, such as a roasting pan or a large cake pan. Carefully place the set up in the oven. Fill the space around the cheesecake with boiling water, and carefully slide the pan back, and close the oven door. You may be tempted to skip this part, but your cheesecake will most definitely crack if you don’t use a water bath to bake it.
For the Crust:
Graham Cracker Crumbs: For this crust, you’ll need to smash up about 12 large graham crackers to fine crumbs. If you prefer, you can use gingersnap cookies to make a gingersnap crust! Granulated Sugar: Graham crackers aren’t very sweet on their own, and we want this crust to have some flavor. Granulated sugar does the trick! Butter: Unsalted butter holds the crust together.
For the Pumpkin Cheesecake Filling:
Cream Cheese: Four packages of regular cream cheese create the base of our filling. I don’t recommend substituting with lower fat alternatives for this recipe. Allow your cream cheese to come to room temperature before starting. Granulated Sugar: Adds sweetness, and helps to cream and disburse the cream cheese. Light Brown Sugar: For lots of warm, rich flavor and a bit more sweetness. Eggs: Set your eggs out at room temperature to blend in seamlessly. Vanilla Extract: A good quality pure vanilla extract is what you want for this recipe. Pumpkin Puree: One whole 15oz can of pumpkin puree goes into pumpkin cheesecake. Alternatively, you can make your own pumpkin puree with fresh pie pumpkins. Pumpkin Pie Spice: This spice blend includes cinnamon, nutmeg, ginger, and cloves. It’s the flavor you know from pumpkin pie. You can make your own Pumpkin Spice – it’s easy! Sour Cream: Use full fat sour cream, at room temperature. Salt: Just a bit of salt helps to bring out the sweet and spicy flavors in the filling.
For the Whipped Cream Topping
Heavy Whipping Cream: While we’re bringing the rest of our dairy products to room temperature, you will want to keep the cream cold until you’re ready to whip it. Powdered Sugar: This sweetens and helps to stabilize the whipped cream. Vanilla Extract: Gives delicious flavor.
Why can’t I take the cheesecake out of the oven right away?
Leaving your cheesecake in the oven while the oven cools is another way to keep the cheesecake moist and avoid cracks. The cheesecake will cool down slowly in a humid oven. This is exactly what we want. Be patient, you’ll get to eat the pumpkin cheesecake when it’s ready!
How long does pumpkin cheesecake stay fresh?
You can make this recipe up to 5 days before you’ll serve it. Save adding the whipped cream and any other toppings until right before serving. This pumpkin cheesecake will also freeze well for 1-2 months. Before freezing, wrap the cheesecake very well with plastic wrap and then with foil. Freeze in an airtight container. To serve, thaw your pumpkin cheesecake in the fridge or at room temperature.
What can I use in place of graham crackers?
If you don’t like graham crackers or want to give this cheesecake some extra flair, you can substitute it with just about any cookie crumbs. Try gingersnaps, Biscoff cookies, or even vanilla Oreos.
Nuts like chopped pecans or walnuts. Caramel sauce or toffee sauce Graham crackers or gingersnaps, chopped.
Enjoy making this pumpkin cheesecake and serving it to your friends and family this season. Make sure to pin this recipe so everyone can enjoy it! © Little Sunny Kitchen
