Pumpkin Pie Cheesecake is the dessert that bridges the gap between your love for a traditional pumpkin pie and the creamy indulgence of cheesecake. This recipe combines warm spices, velvety texture, and a buttery graham cracker crust for a show-stopping treat perfect for fall gatherings or any cozy night in.
Let’s dive into the details so you can create a dessert that’s as stunning as it is delicious.
Ingredients
For the Crust:
- ⅓ cup brown sugar
- 1 cup crushed graham crackers (about 7-8 full crackers)
- 1 stick (½ cup) unsalted butter, melted
For the Cheesecake Filling:
- 24 ounces (three 8-ounce blocks) cream cheese, softened
- 1 ½ cups white granulated sugar
- ¼ teaspoon salt
- 2 ¼ tablespoons all-purpose flour
- 4 large eggs
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
- ½ cup sour cream
- ⅓ cup pumpkin puree
Equipment:
- Hand mixer
- Blender or food processor (optional for crushing graham crackers)
- 10-inch springform pan
Preparing the Perfect Graham Cracker Crust
The crust is the foundation of your cheesecake, and getting it just right is key. Here’s how to make a buttery, slightly sweet base that holds together perfectly.
- Preheat the Oven: Set your oven to 325°F (175°C).
- Mix the Ingredients: In a medium bowl, combine the crushed graham crackers and brown sugar. Stir in the melted butter until the mixture resembles wet sand.
- Press the Crust: Transfer the crust mixture to your 10-inch springform pan. Use the bottom of a measuring cup or glass to press it firmly into an even layer.
- Chill the Crust: Place the pan in the freezer while you prepare the cheesecake filling.
Creating the Creamiest Cheesecake Filling
This cheesecake filling is where the magic happens. The combination of cream cheese, pumpkin puree, and warming spices makes it a fall dessert dream come true.
- Cream the Base: In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and fluffy.
- Incorporate Dry Ingredients: Gradually add the sugar, salt, and flour. Mix well after each addition.
- Add the Eggs: Beat in three eggs, one at a time, mixing just until incorporated. Reserve the fourth egg for later.
- Infuse with Flavor: Add the pumpkin pie spice, vanilla extract, sour cream, and pumpkin puree. Mix until smooth and well-blended. Finally, add the remaining egg and mix just until combined.
Assembling and Baking the Cheesecake
This step brings all the components together. Be gentle to avoid overmixing or creating air bubbles that could lead to cracks.
- Pour the Filling: Remove the crust from the freezer and pour the cheesecake filling over it. Spread evenly with a spatula.
- Release Air Bubbles: Gently tap the springform pan on the counter a few times to release any trapped air bubbles.
- Bake to Perfection: Place the pan on the middle rack of your preheated oven. Bake for 60 minutes. The edges should be set, while the center should still jiggle slightly when gently shaken.
- Cool Gradually: Turn off the oven, crack the door open, and let the cheesecake rest inside for 60 minutes. This slow cooling process minimizes the risk of cracks.
Chilling, Serving, and Elevating Your Cheesecake
Cheesecake is one dessert that benefits from patience. Allowing it to chill properly ensures the flavors meld and the texture sets perfectly.
- Refrigerate: Once the cheesecake has reached room temperature, cover it with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight.
- Release the Cheesecake: When ready to serve, run a thin knife around the edge of the pan to loosen the cheesecake. Carefully remove the springform ring.
- Garnish: For a festive touch, pipe whipped cream around the edges of the cheesecake and sprinkle with cinnamon or pumpkin pie spice.
FAQs About Making Cheesecake
How Do I Prevent Cracks in My Cheesecake?
Cracks in cheesecake are a common concern, but they’re easy to avoid with a few tips:
- Don’t Overmix: Overmixing incorporates too much air, which can lead to cracks. Mix on low speed and only until ingredients are combined.
- Use Room Temperature Ingredients: This helps the batter blend smoothly.
- Cool Gradually: Sudden changes in temperature can cause cracking. Allow the cheesecake to cool in the oven before moving to room temperature and then the fridge.
What’s the Best Way to Crush Graham Crackers for the Crust?
A blender or food processor will give you fine, even crumbs in seconds. If you don’t have either, place the graham crackers in a zip-top bag, seal it tightly, and crush them with a rolling pin.
Can I Freeze Pumpkin Pie Cheesecake?
Yes! Cheesecake freezes beautifully, making it a great make-ahead dessert:
- Cool the cheesecake completely and refrigerate for at least 4 hours.
- Remove the springform ring and wrap the cheesecake tightly in plastic wrap, followed by aluminum foil.
- Freeze for up to 3 months. To serve, thaw in the refrigerator overnight.
Your Perfect Pumpkin Pie Cheesecake Awaits
There’s something so satisfying about pulling a homemade cheesecake out of the oven, knowing you’ve created something special. This Pumpkin Pie Cheesecake combines everything we love about fall desserts: cozy spices, creamy textures, and a buttery crust that ties it all together.
Whether you’re serving it at Thanksgiving or just treating yourself on a chilly autumn night, this dessert is guaranteed to impress. So grab your ingredients, take a deep breath, and let the baking adventure begin. You’ve got this!
Pumpkin Pie Cheesecake
Equipment
- Hand Mixer
- Blender/Food Processor
- 10 inch Springform pan
- Parchment Paper
Ingredients
Crust
- ⅓ cup brown sugar
- 1 cup crushed Graham crackers
- 1 stick unsalted butter melted
Cheesecake Filling
- 24 ounces cream cheese
- 1 ½ cups white granulated sugar
- ¼ teaspoon salt
- 2 ¼ tablespoons all purpose flour
- 4 eggs
- 1 tablespoons pumpkin pie spice
- 2 teaspoons vanilla extract
- ½ cup sour cream
- ⅓ cup pumpkin puree
Instructions
Prepare the Crust
- Preheat your oven to 325°F (175°C).
- In a medium bowl, combine the brown sugar and crushed graham crackers.
- Pour the melted butter over the mixture and mix until it resembles wet sand.
- Press the crust mixture evenly into the bottom of a 10-inch springform pan. Use the bottom of a measuring cup or glass to press it down firmly.
- Place in the freezer while making the cheesecake filling.
Make the Cheesecake Filling
- In a large mixing bowl, use a hand mixer to beat the cream cheese until smooth.
- Gradually add the sugar, salt, and flour, mixing well after each addition.
- Beat in three eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Add the pumpkin pie spice, vanilla extract, sour cream, the last egg, and pumpkin puree. Mix until the filling is smooth and well-blended.
Assemble the Cheesecake
- Pour the cheesecake filling over the chilled crust in the springform pan, spreading it out evenly with a spatula.
- Gently tap the pan on the counter to release any air bubbles.
Bake the Cheesecake
- Place the springform pan on the middle rack of your preheated oven.
- Bake the cheesecake for 60 minutes. The edges should be set, and the center should still jiggle slightly.
- Turn off the oven and leave the cheesecake inside with the door cracked open for 60 minutes to prevent cracking.
Cool and Serve
- Remove the cheesecake from the oven and chill in the fridge for at least one hour.
- Cover the pan with plastic wrap or foil and refrigerate the cheesecake for at least 4 hours, preferably overnight, to set fully.
- When ready to serve, run a knife around the edge of the pan to release the cheesecake. Remove the springform pan ring.
- Top with whipped cream around the edges of the cheesecake and finish with cinnamon sprinkled on top.
