Pumpkin Spice Cheesecake

Imagine the aroma of cinnamon and nutmeg wafting through your kitchen as this Pumpkin Spice Cheesecake bakes to perfection.

It’s a simple yet indulgent treat that captures the essence of fall with every creamy bite.

As the ingredients meld together, the transformation from pantry staples to a decadent dessert is nothing short of magical.

Let’s bring this delightful cheesecake to life and make your next dessert a memorable one.

Kitchen Tools Required

• 1 Springform pan
• 1 Mixing bowl
• 1 Electric mixer
• 1 Measuring cup set
• 1 Measuring spoon set
• 1 Rubber spatula
• 1 Cooling rack
• 1 Baking sheet

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 3 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree
• 3 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 cup heavy cream

Cook & Prep Time

To efficiently manage your time while preparing and cooking Pumpkin Spice Cheesecake, you can follow this timeline, incorporating additional time for reading and familiarizing yourself with the recipe:

1. Initial Reading and Setup (15 minutes)
   • Read through the entire recipe and gather all ingredients and equipment.
   • Preheat the oven to 350°F (175°C).
2. Prep Time (20 minutes)
   • Mix graham cracker crumbs, 1/4 cup of sugar, and melted butter in a bowl.
   • Press the mixture into the bottom of a springform pan to form the crust.
   • Bake the crust for 10 minutes, then let it cool on a cooling rack.
3. Cheesecake Filling Preparation (15 minutes)
   • In another bowl, beat cream cheese and 1 cup sugar until smooth using an electric mixer.
   • Add vanilla extract and pumpkin puree, and blend well.
   • Beat in eggs one at a time.
   • Add cinnamon, nutmeg, ginger, and salt, and mix until combined.
   • Stir in heavy cream until the mixture is smooth.
4. Assembly (5 minutes)
   • Pour the filling over the cooled crust in the springform pan.
   • Place the springform pan on a baking sheet.
5. Cook Time (1 hour)
   • Bake the cheesecake for 50-60 minutes until the center is set.
   • Turn off the oven and crack the door open slightly, allowing the cheesecake to cool gradually for 1 hour.
6. Cooling and Resting Time (4 hours)
   • Remove the cheesecake from the oven and let it cool completely on a cooling rack.
   • Refrigerate the cheesecake for at least 3 hours before serving.
7. Serving
   • Optionally, garnish with whipped cream or a sprinkle of cinnamon before serving.

Adjust as needed based on your pace and any additional garnishes you might want to add.

Recipe Instructions

Preheat the oven to 350°F (175°C).

In a mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter.

Press the mixture into the bottom of a springform pan to form the crust.

Bake the crust for 10 minutes, then let it cool on a cooling rack.

In another bowl, beat cream cheese and 1 cup sugar until smooth using an electric mixer.

Add vanilla extract and pumpkin puree to the cream cheese mixture and blend well.

Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.

Add cinnamon, nutmeg, ginger, and salt, and mix until combined.

Stir in heavy cream until the mixture is smooth.

Pour the filling over the cooled crust in the springform pan.

Place the springform pan on a baking sheet to catch any leaks while baking.

Bake the cheesecake for 50-60 minutes, or until the center is set.

Turn off the oven and crack the door open slightly, allowing the cheesecake to cool gradually for 1 hour.

Remove the cheesecake from the oven and let it cool completely on a cooling rack.

Refrigerate the cheesecake for at least 3 hours before serving.

Serving Tips

• Whipped Cream Topping: Add a dollop of whipped cream for a creamy, airy contrast to the dense cheesecake.
• Sprinkle of Cinnamon: A light dusting of cinnamon enhances the warm, spiced flavor of the cheesecake.
• Caramel Drizzle: Drizzle caramel sauce over each slice for an added layer of sweetness and richness.
• Candied Pecans: Top with candied pecans for a crunchy texture and nutty complement to the pumpkin spice.
• Fresh Berries: Serve with a side of fresh berries to add a touch of tartness and color to the dessert.

Storage

To store Pumpkin Spice Cheesecake, cover it tightly with plastic wrap or aluminum foil and refrigerate for up to 4 days.

For longer storage, freeze individual slices for up to 2 months.

Freezing

To freeze Pumpkin Spice Cheesecake, wrap it tightly in plastic wrap and aluminum foil.

Store in an airtight container for up to two months.

Thaw in the refrigerator before serving.

Reheating

To reheat Pumpkin Spice Cheesecake, gently warm individual slices in the microwave for 10-15 seconds.

Avoid overheating to prevent texture changes.

Always serve with a fresh dollop of whipped cream.

Final Thoughts

Pumpkin Spice Cheesecake is a delightful dessert that combines the rich, creamy texture of cheesecake with the warm flavors of pumpkin and spices.

The process requires some patience, especially during the cooling and refrigeration stages, but the result is a decadent treat perfect for fall gatherings.

Remember to use room temperature ingredients for a smooth batter and avoid opening the oven door during baking to prevent cracks in the cheesecake.

With a dollop of whipped cream or a sprinkle of cinnamon on top, this cheesecake is sure to be a hit at any occasion.

Frequently Asked Questions

Can I Use a Different Type of Crust Instead of Graham Cracker?

You can certainly switch up the crust. Try crushed gingersnaps or chocolate cookies for a unique twist. Each option offers a distinct flavor profile, enhancing your dessert’s depth. Just make certain the crumbs are well-bound for stability.

What Can I Substitute for Heavy Cream in the Recipe?

You can substitute heavy cream with equal parts of Greek yogurt or sour cream for a richer texture. Opt for coconut cream for a dairy-free alternative. Each choice will impart a unique flavor to your creation.

How Can I Make the Cheesecake Gluten-Free?

To make the cheesecake gluten-free, substitute the graham cracker crumbs with gluten-free alternatives like crushed gluten-free cookies or almond flour. Guarantee all other ingredients, like vanilla extract, are certified gluten-free to maintain safety.

Can I Use Fresh Pumpkin Instead of Canned Puree?

Yes, you can use fresh pumpkin instead of canned puree. Roast, then purée the pumpkin until smooth. Make certain it’s drained well to avoid excess moisture. This swap adds a rich, authentic flavor, enhancing your dish’s essence.

How Can I Prevent Cracks on the Cheesecake’s Surface?

To prevent cheesecake cracks, avoid overmixing and sudden temperature changes. Use room temperature ingredients for a smooth batter, and let the cheesecake cool gradually by cracking the oven door after baking. Patience enhances your culinary masterpiece.

Pumpkin Spice Cheesecake

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Resting Time 4 hours hrs

Total Time 5 hours hrs 20 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Equipment

• 1 springform pan
• 1 Mixing bowl
• 1 Electric mixer
• 1 measuring cup set
• 1 measuring spoon set
• 1 Rubber spatula
• 1 Cooling rack
• 1 Baking sheet

Ingredients

  

1x2x3x

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter melted
• 3 packages cream cheese softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree
• 3 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 cup heavy cream

Instructions

 

• Preheat the oven to 350°F (175°C).
• In a mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter.
• Press the mixture into the bottom of a springform pan to form the crust.
• Bake the crust for 10 minutes, then let it cool on a cooling rack.
• In another bowl, beat cream cheese and 1 cup sugar until smooth using an electric mixer.
• Add vanilla extract and pumpkin puree to the cream cheese mixture and blend well.
• Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
• Add cinnamon, nutmeg, ginger, and salt, and mix until combined.
• Stir in heavy cream until the mixture is smooth.
• Pour the filling over the cooled crust in the springform pan.
• Place the springform pan on a baking sheet to catch any leaks while baking.
• Bake the cheesecake for 50-60 minutes, or until the center is set.
• Turn off the oven and crack the door open slightly, allowing the cheesecake to cool gradually for 1 hour.
• Remove the cheesecake from the oven and let it cool completely on a cooling rack.
• Refrigerate the cheesecake for at least 3 hours before serving.

Notes

For best results, use room temperature ingredients to ensure a smooth batter and prevent overmixing. Be careful not to open the oven door during baking to avoid cracks on the cheesecake’s surface. You can add a dollop of whipped cream or a sprinkle of cinnamon as a garnish for an extra touch of flavor.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.