This Pumpkin Spice Cheesecake is a fall favorite! It’s creamy and packed with that warm pumpkin spice flavor we all love, making it super cozy for chilly days.
Just imagine a buttery crust topped with fluffy cheesecake—perfect for any gathering. I can’t resist having a slice with whipped cream on top. It’s a little slice of heaven! 🎃
Key Ingredients & Substitutions
Graham Cracker Crumbs: These give a sweet and crunchy crust. If you’re gluten-free, use gluten-free graham crackers or even crushed almonds or oats for a grain-free option.
Cream Cheese: Essential for that creamy texture. You can swap with Neufchâtel cheese for a lighter option, or vegan cream cheese if you’re dairy-free, just note that it may alter the flavor slightly.
Pumpkin Puree: Canned pumpkin is convenient and consistent. Fresh pumpkin works too; just roast it and puree it, though it takes more time. Always check the can for pure pumpkin and not pumpkin pie filling to avoid added sugar and spices.
Pumpkin Pie Spice: This blend brings the fall flavors. If you’re missing any spices, you can make your own mix of cinnamon, nutmeg, ginger, and cloves to taste.
How Do I Make the Cheesecake Smooth and Creamy?
The key to a smooth and creamy cheesecake is to mix your ingredients just right. Overmixing can add air, leading to cracks as it bakes. Here’s how to do it:
- Start with softened cream cheese. Room temperature makes it mix easier and prevents lumps.
- When adding eggs, mix on low-speed and just until combined. This keeps the texture dense without air pockets.
- Let the cheesecake cool gradually in the oven after baking. This helps prevent cracks by reducing sudden temperature changes.
Follow these tips, and you’ll have a beautiful, creamy cheesecake every time!
Delicious Pumpkin Spice Cheesecake Recipe
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- 1/2 tsp ground cinnamon
For the Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup canned pumpkin puree
- 3/4 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 1 1/2 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, cloves)
- 1/4 tsp salt
For the Topping:
- Whipped cream
- Caramel sauce
- Additional pumpkin pie spice for dusting
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time with around 1 hour of baking. Afterward, you’ll need to cool it for about 1 hour in the oven and chill it for at least 4 hours, or preferably overnight, in the refrigerator. So, plan for a total of around 6 hours for the cheesecake to be completely ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First, preheat your oven to 325°F (160°C). While it’s heating, lightly grease a 9-inch springform pan with some butter or cooking spray to make it easier to remove the cheesecake later.
2. Make the Crust:
In a bowl, mix the graham cracker crumbs, sugar, cinnamon, and melted butter together. Stir until the crumbs are well coated and look like wet sand. Then, press this mixture firmly into the bottom of the prepared springform pan to form an even crust. Bake this crust in the oven for 10 minutes, then set it aside to cool.
3. Prepare the Filling:
In a large mixing bowl, beat the softened cream cheese with a hand mixer until it’s nice and smooth. Then, add in the pumpkin puree, sugar, pumpkin pie spice, and salt. Mix until everything is well blended. Now, add the eggs one at a time, mixing on low speed just until each egg is incorporated. Don’t overmix! Finally, add in the sour cream and vanilla extract, mixing until smooth.
4. Fill the Pan:
Pour the pumpkin cheesecake filling over your baked crust. Use a spatula to smooth out the top, ensuring it’s even before baking.
5. Bake the Cheesecake:
Now, bake your cheesecake for 55-65 minutes. You want the edges to be set, but the center should still have a little jiggle when you gently shake the pan.
6. Cool in the Oven:
Once it’s done baking, turn off your oven but leave the cheesecake inside with the door slightly ajar for 1 hour. This gradual cooling helps prevent cracks from forming.
7. Chill the Cheesecake:
After an hour, take the cheesecake out of the oven and allow it to cool completely at room temperature. Then, cover it and place it in the refrigerator to chill for at least 4 hours, or all night if possible.
8. Serve and Enjoy:
When you’re ready to enjoy your cheesecake, top each slice with whipped cream, drizzle with caramel sauce, and sprinkle a little pumpkin pie spice on top. Slice it up and dig in—you’ve earned it!
Enjoy the cozy flavors of this delightful pumpkin spice cheesecake all season long! 🎃
Can I Use a Different Crust for This Cheesecake?
Absolutely! If you’re looking to mix things up, you can use Oreo cookie crumbs or even a nut-based crust like almond or pecan for a gluten-free option. Just remember to adjust the sweetness accordingly if the crust contains sugar.
Can I Make This Cheesecake Without Sour Cream?
Yes, you can substitute sour cream with Greek yogurt for a similar tangy flavor and creamy texture. Alternatively, you can omit it entirely, though the cheesecake might not be as rich.
How Do I Store Leftover Cheesecake?
Store any leftover pumpkin spice cheesecake in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze it for up to 2 months. Just be sure to wrap it tightly in plastic wrap and foil before freezing!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Simply roast it until soft, scoop out the flesh, and puree it until smooth. Make sure to drain any excess moisture for the best texture in your cheesecake.
