Introduction
Pumpkin Cheesecake is a classic, indulgent dessert, perfect for fall gatherings, holidays, or special occasions. This creamy, spiced cheesecake, featuring a rich pumpkin filling and buttery graham cracker crust, delivers warm, festive flavors in every bite. Presented on a white ceramic cake stand, garnished with whipped cream and a sprinkle of cinnamon, this Pumpkin Cheesecake offers a vibrant, inviting aesthetic that elevates any dessert table. This recipe provides a traditional version adaptable for dietary preferences, ideal for home cooks seeking a crowd-pleasing dessert that brings cozy, autumnal charm to any celebration.
Ingredients
For the Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs (about 10–12 full sheets)
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- 1/2 tsp ground cinnamon
For the Pumpkin Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 (15 oz) can pumpkin puree
- 3 large eggs
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
Serving:
- Optional: Whipped cream, ground cinnamon, caramel drizzle
- Suggested Accompaniments: Vanilla ice cream, candied pecans
- Suggested Pairings: Coffee, spiced chai
- Suggested Aesthetic: Serve on a white ceramic cake stand
- Suggested Equipment: 9-inch springform pan, food processor or rolling pin, mixing bowl, electric mixer, spatula, measuring cups/spoons
Step-by-Step Process
- Prepare Crust: Preheat oven to 350°F (175°C). In a medium bowl, mix graham cracker crumbs, sugar, melted butter, and cinnamon until combined. Press mixture evenly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes until set. Cool slightly.
- Make Filling: In a large bowl, beat cream cheese, granulated sugar, and brown sugar with an electric mixer until smooth. Add pumpkin puree, eggs, sour cream, vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Beat until creamy and well combined. Taste a small amount of filling and adjust with additional cinnamon or sugar for a balanced flavor.
- Bake Cheesecake: Pour filling over the cooled crust. Place the springform pan in a larger baking dish and add hot water to the dish to create a water bath (fill halfway up the pan’s sides). Bake for 55–65 minutes until the edges are set but the center slightly jiggles. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
- Chill: Remove from the water bath, cover, and refrigerate for at least 4 hours, preferably overnight.
- Serve: Run a knife around the edge of the pan, remove the springform ring, and transfer cheesecake to a white ceramic cake stand. Garnish with whipped cream and a sprinkle of cinnamon. Serve chilled with vanilla ice cream, candied pecans, coffee, or spiced chai.
Tips for Better Pumpkin Cheesecake
- Use room-temperature cream cheese to prevent lumps and ensure a smooth filling.
- Taste the filling before baking to balance sweet, spiced, and creamy flavors; adjust with spices or sugar.
- Use a water bath to prevent cracks and ensure even baking; wrap the springform pan in foil if needed to prevent leaks.
- Cool gradually in the oven to maintain a smooth texture and avoid cracking.
- Use a white ceramic cake stand for a vibrant presentation, highlighting the golden cheesecake and festive garnishes.
- Make ahead: Prepare and refrigerate up to 2 days in advance; garnish just before serving.
- Crush graham crackers finely (using a food processor or rolling pin) for a cohesive crust.
- Enhance aesthetic: Present on a white ceramic cake stand with whipped cream and cinnamon for a cozy, inviting look.
Variations and Customization
- Gluten-Free Pumpkin Cheesecake: Use gluten-free graham crackers or almond flour crust.
- Vegan Pumpkin Cheesecake: Replace cream cheese with vegan cream cheese, eggs with 3 tbsp flaxseed mixed with 9 tbsp water (let sit 5 minutes), butter with vegan margarine, and sour cream with coconut cream.
- Low-Sodium Pumpkin Cheesecake: Omit salt in the filling and reduce to a pinch in the crust.
- Spiced Pumpkin Cheesecake: Increase cinnamon to 1 1/2 tsp or add 1/4 tsp allspice for extra warmth.
- Maple Pumpkin Cheesecake: Replace brown sugar with 1/2 cup maple syrup and reduce pumpkin puree by 2 tbsp.
- Gingersnap Pumpkin Cheesecake: Use gingersnap crumbs instead of graham crackers for a spicier crust.
- Chocolate Pumpkin Cheesecake: Swirl 1/4 cup melted dark chocolate into the filling before baking.
- Mini Pumpkin Cheesecakes: Divide crust and filling into a muffin tin lined with paper liners; bake for 20–25 minutes.
Storage and Serving Tips
- Leftovers can be stored in an airtight container or wrapped in plastic in the fridge for up to 5 days.
- Freeze (without garnishes) in a freezer-safe container or wrapped tightly for up to 2 months; thaw in the fridge overnight.
- Serve chilled for the best texture and flavor.
- Use as a dessert for holidays, gatherings, or special occasions.
- Pair with candied pecans or spiced chai to complement the warm, spiced flavor.
- Presented on a white ceramic cake stand with vibrant garnishes for a festive, inviting charm.
Nutritional Information
Based on 12 servings:
- Calories: 320 kcal
- Total Fat: 22g
- Saturated Fat: 13g
- Trans Fat: 0g
- Cholesterol: 95mg
- Sodium: 280mg
- Total Carbohydrates: 27g
- Dietary Fiber: 1g
- Sugars: 20g
- Protein: 6g
- Vitamin A: 80% Daily Value
- Vitamin C: 2% Daily Value
- Calcium: 8% Daily Value
- Iron: 6% Daily Value
Note: Values vary by brand and crust type. Moderate in sodium; try the low-sodium variation. Pair with fruit for balance.
Conclusion
This Pumpkin Cheesecake recipe offers a creamy, spiced dessert, perfect for any occasion, transforming simple ingredients into a fall classic. Its straightforward preparation and vibrant presentation make it a favorite. The rich texture and warm spices delight every bite. It’s sure to be a cherished recipe, loved for its festive, indulgent appeal.
Pumpkin Cheesecake Recipe: Creamy and Spiced
Classic Pumpkin Cheesecake with creamy, spiced flavor.
Ingredients
- Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter melted
- ½ tsp ground cinnamon
- Pumpkin Cheesecake Filling:
- 3 8 oz packages cream cheese, softened
- 1 cup granulated sugar
- ½ cup brown sugar packed
- 1 15 oz can pumpkin puree
- 3 large eggs
- ¼ cup sour cream
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- Optional: Whipped cream ground cinnamon, caramel drizzle
- Suggested Pairings: Coffee spiced chai
Instructions
- Preheat oven to 350°F. Mix crust ingredients; press into a 9-inch springform pan. Bake for 8–10 minutes; cool.
- Beat cream cheese and sugars until smooth. Add pumpkin, eggs, sour cream, vanilla, spices, and salt; beat well. Taste and adjust the seasoning.
- Pour filling over crust; place in a water bath. Bake for 55–65 minutes until edges are set.
- Cool in the oven for 1 hour; chill for 4+ hours.
- Serve on a white ceramic cake stand with whipped cream, cinnamon, coffee, and chai.
Notes
- Use a water bath to prevent cracks.
- Store in the fridge for 5 days or freeze for 2 months.
- Try vegan or gingersnap variations.
- Pair with candied pecans.
