As the leaves turn to vibrant hues and the air takes on a crisp chill, there’s no better way to celebrate the arrival of fall than with a slice of creamy, indulgent pumpkin cheesecake. This dessert perfectly combines the comforting flavors of pumpkin pie and the velvety richness of cheesecake. Serve this pumpkin cheesecake at your next Thanksgiving or family gathering that will have you savoring the flavors of the season. It’s super simple and a sensational hit!
Pumpkin Cheesecake
A delectable dessert that combines the creamy richness of traditional cheesecake with the warm, earthy flavors of pumpkin and a blend of aromatic spices perfect for celebrating fall!
Ingredients
For the Crust
- 1 1/2 cups Graham Cracker Crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake
- 3 8 ounce Blocks of Cream Cheese, room temperature
- 1 1/2 cups granulated sugar
- 1 can 15 ounces Pumpkin puree
- 1 tsp Vanilla Extract (or some bourbon would be nice)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp allspice
- 2 tsp corn starch
- 3 large eggs
- Chopped pecans, caramel sauce, and whipped cream, to serve
Instructions
- Preheat your oven to 325°F (163°C). Place the oven rack in the center position.
For the Crust
- In a mixing bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until the crumbs are evenly coated with the butter.
- Press the graham cracker mixture into the bottom of a 9-inch springform pan. Use the bottom of a glass or a flat utensil to ensure an even, compact layer.
- Prepare the Crust for Water Bath:Either wrap the bottom of pan completely in foil, or place a roasting bag big enough to fit around the pan. You are going to place the covered spring pan in a water bath, and you want to protect the pan from water seeping inside.
For the filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the 1 1/2 cups granulated sugar, pumpkin puree, vanilla extract, ground cinnamon, ground nutmeg, ground cloves, and allspice and corn starch. Mix until well combined.
- Add the eggs one at a time, mixing well after each addition. Be sure not to over mix; just blend until the ingredients are combined. It also helps even cooking if everything is at room temperature.
- Pour the pumpkin cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula.
- Set the foil covered spring form pan inside of a roasting pan (or baking dish big enough for it to fit).
- Fill the roasting pan with water until the water reaches about half way up the sides of the spring form pan.
- Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set but the center still has a slight jiggle.Depending on the humidity as well – it may require a longer baking time. Before taking it out, slightly jiggle the pan… you're looking for minimal movement.
- Turn the oven off and allow the cheesecake to cool in the oven for about 30 minutes, take out, let cool off and then refrigerate for at least 4 hours or overnight to set completely.
- Before serving, you can garnish your pumpkin cheesecake with whipped cream, caramel sauce, or a sprinkle of cinnamon for extra flair.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @lemon&limes on Instagram and hashtag it #lemon&limes.