This creamy pumpkin spice cheesecake is a fall favorite! It blends pumpkin, warm spices, and a crunchy graham cracker crust for a tasty treat.
If you need a cozy dessert, this cheesecake has your back! I like to top it with whipped cream and a sprinkle of cinnamon. It feels like autumn on a plate! 🍂
Key Ingredients & Substitutions
Graham Cracker Crumbs: These create a buttery, crunchy crust. If you need a gluten-free option, crushed almond flour cookies work well. Some people even use Oreo crumbs for a chocolate twist!
Canned Pumpkin Puree: This is a must for the pumpkin flavor. If you’re feeling adventurous, you can roast and puree fresh pumpkin. Just make sure it’s smooth without any chunks for the best texture.
Cream Cheese: For that creamy texture, regular cream cheese is perfect. You can use Neufchâtel cheese as a lower-fat option. Just remember it might alter the creaminess slightly.
How Do You Prevent Cracks in Your Cheesecake?
Cracking is a common issue when baking cheesecakes. To avoid this, the key is to bake at a lower temperature and control humidity. Here’s how:
- Start by preheating your oven to a moderate temperature, like 325°F. This gentle heat helps it cook evenly.
- When baking, place a shallow pan with water on a lower rack in the oven. This creates steam and keeps the cheesecake moist.
- After baking, turn off the oven and let the cheesecake cool inside with the door slightly open for about an hour.
By following these tips, you’ll end up with a beautiful cheesecake without the cracks!
How to Make Pumpkin Spice Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 3 large eggs
- 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
- 1/2 cup sour cream
For Topping:
- Whipped cream
- Caramel sauce
- Additional ground cinnamon or pumpkin spice, for garnish
How Much Time Will You Need?
Getting this delicious cheesecake ready will take about 15-20 minutes of prep time, then it needs to bake for 55-65 minutes, plus cooling time in the oven and chilling time in the fridge for at least 4 hours or overnight. In total, plan for a few hours but mostly hands-off time!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter. Stir until the crumbs are well coated. Then, press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Set it aside for now!
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese using an electric mixer until it’s nice and smooth. Gradually add 1 cup sugar, beating until the mixture is fluffy and well combined. Now, add in the pumpkin puree and mix until it’s all together.
3. Mix in the Eggs and Spices:
Next, beat the eggs in one at a time. Make sure each egg is mixed in completely before adding the next one. Then, stir in the vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt until everything is well combined. Finally, gently fold in the sour cream until smooth. Your batter should be creamy and delicious!
4. Assemble and Bake:
Pour the cheesecake filling over your prepared crust in the springform pan, spreading it evenly. Bake in the preheated oven for 55-65 minutes or until the center is set but still slightly jiggly. When done, turn off the oven and crack the door open to let the cheesecake cool inside for 1 hour; this will help prevent cracks!
5. Chill and Prepare for Serving:
Once cooled, remove the cheesecake from the oven and chill in the refrigerator for at least 4 hours, but overnight is best for a perfect set. Before serving, add a generous layer of whipped cream on top, drizzle with caramel sauce, and sprinkle some extra cinnamon or pumpkin spice over it for that lovely final touch!
6. Slice and Enjoy!
Now it’s time to slice yourself a piece of this creamy, autumn-inspired cheesecake and enjoy every bite! It’s sure to be a hit!
Can I Use a Different Type of Crust?
Absolutely! While graham cracker crust is traditional, you can use crushed Oreos, gingersnap cookies, or even a nut crust for a gluten-free option. Just make sure to adjust the amount of sugar and butter accordingly based on your crust choice.
Can I Make This Cheesecake in Advance?
Yes, making this cheesecake in advance is a great idea! It can be made up to 3 days ahead of time and stored in the refrigerator. Just keep it covered tightly with plastic wrap to prevent drying out.
What Should I Do If My Cheesecake Cracks?
If your cheesecake cracks, don’t worry too much— it will still taste delicious! To minimize cracking, ensure you bake at a low temperature and let it cool slowly in the oven with the door ajar. If cracks do occur, you can always cover them stylishly with whipped cream or caramel drizzle!
Can I Freeze Leftover Cheesecake?
Yes, you can freeze leftover pumpkin spice cheesecake! Wrap individual slices or the whole cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw it in the fridge overnight before serving.
