This Pumpkin Pie Cheesecake is a cozy treat that combines the best of both worlds! It’s creamy, rich, and has a hint of spicy pumpkin goodness, all on a tasty crust.
Making this cheesecake feels like a warm hug in dessert form. I love serving it topped with whipped cream—it adds just the right touch. You’ll want a slice… or maybe two! 🍰
Key Ingredients & Substitutions
Graham Cracker Crust: This adds a sweet, crunchy base. If you’re looking for a gluten-free option, use gluten-free graham crackers or crushed nuts mixed with butter!
Cream Cheese: For that rich and creamy texture, I always use full-fat cream cheese. Neufchâtel cheese is a lighter choice if you want to reduce calories.
Pumpkin Puree: Canned pumpkin puree is the best for consistency, but if you prefer, fresh pumpkin works too. Just roast it, scoop, and mash until smooth!
Spices: The blend of cinnamon, ginger, nutmeg, and cloves gives a warm flavor. Feel free to add more spices or use pumpkin pie spice blend if you have it handy!
How Do You Bake a Cheesecake Without Cracking?
Cracks in a cheesecake can be so frustrating! Here’s how to avoid them:
- **Room Temperature Ingredients:** Ensure cream cheese and eggs are at room temperature for a smooth batter. This prevents overbeating, keeping air out.
- **Water Bath:** Consider baking in a water bath, or “bain-marie.” Wrap the springform pan in foil and place it in a larger pan filled with water. This helps maintain moisture.
- **Don’t Overbake:** Bake until the edges are set but the center is still slightly jiggly. It will firm up while cooling.
- **Cool Gradually:** Once baked, turn off the oven and crack the door open. Let the cheesecake cool down slowly to room temperature to avoid sudden temperature changes.
How to Make Pumpkin Pie 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
For the Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
For the Pumpkin Pie Layer:
- 1 cup canned pumpkin puree
- 3/4 cup brown sugar
- 1/2 cup heavy cream
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
For Topping:
- Whipped cream
- Ground cinnamon or pumpkin pie spice, for dusting
- Optional: caramel sauce for drizzling
How Much Time Will You Need?
This recipe requires about 20 minutes of preparation time and an additional baking time of 55-65 minutes, followed by cooling and chilling. So, plan for at least 4 hours total before serving, or even better, let it chill overnight for a perfectly set cheesecake!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (163°C). This gives you a head start on making that delicious cheesecake!
2. Make the Crust:
In a medium bowl, mix the graham cracker crumbs with the granulated sugar and melted butter. Stir until everything is evenly moistened. Press this crumb mixture into the bottom and slightly up the sides of a 9-inch springform pan. Bake the crust in the preheated oven for about 8-10 minutes, then let it cool while you prepare the filling.
3. Prepare the Cheesecake Layer:
In a large mixing bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy. Add the eggs one at a time, ensuring to mix well after each addition to incorporate air for a light texture. Next, stir in the vanilla extract and sour cream until smooth.
4. Assemble the Layers:
Pour the cheesecake layer evenly over the cooled crust. Set this aside while you prepare the pumpkin layer.
5. Prepare the Pumpkin Pie Layer:
In another bowl, mix the pumpkin puree, brown sugar, heavy cream, eggs, and all the spices (cinnamon, ginger, nutmeg, cloves, and salt) until it’s nice and smooth. This will be the delightful spiced layer!
6. Combine the Layers:
Gently pour the pumpkin pie mixture over the cheesecake layer, trying to keep the layers as separate as possible for a beautiful presentation.
7. Bake the Cheesecake:
Bake the cheesecake in the oven for about 55-65 minutes. You want the pumpkin layer to be set but still slightly jiggly in the center. This ensures it’ll be creamy and not overcooked.
8. Cool Down:
Once baked, let the cheesecake cool to room temperature. Then, cover it and refrigerate for at least 4 hours, but overnight is even better!
9. Serve and Enjoy:
Right before serving, dollop whipped cream on top and sprinkle with a bit of ground cinnamon or pumpkin pie spice. You can also drizzle some caramel sauce for an extra treat! Carefully remove it from the springform pan, slice, and enjoy this festive dessert!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, you can roast your own pumpkin until soft, then scoop and mash it to get about a cup. Just make sure it’s smooth to maintain the texture of the cheesecake!
How Can I Make This Cheesecake Gluten-Free?
To make this pumpkin pie cheesecake gluten-free, substitute the graham cracker crumbs with gluten-free graham crackers or crushed gluten-free cookies. You can also use almond flour or a nut-based crust for a delicious alternative.
Can I Make This Cheesecake Ahead of Time?
Yes! This cheesecake is perfect for making a day or two in advance. Just keep it tightly covered in the refrigerator until you’re ready to serve. It actually tastes even better after sitting for a day as the flavors meld!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge. It will be good for about 3-4 days. You can enjoy it chilled or let it sit at room temperature for a bit before serving for a softer texture.
