Discover the ultimate fall dessert with this easy Pumpkin Spice Cheesecake recipe. You’ll create a creamy, spiced treat that’s perfect for any occasion and a delightful addition to your cheesecake recipes collection. Get ready to impress yourself and your guests with this simple yet spectacular dish.
Key Ingredients & Substitutions
- Cream Cheese: Full-fat block cream cheese is essential for texture.
- Pumpkin Puree: Use 100% pumpkin puree, not pumpkin pie filling.
- Graham Cracker Crumbs: Pre-made crumbs or crush your own. You can substitute with digestive biscuit crumbs.
- Pumpkin Pie Spice: A blend of cinnamon, ginger, nutmeg, and cloves. If you don’t have it, you can make your own.
- Sweetener: Granulated sugar. You can adjust the amount to your taste.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 32 ounces cream cheese, softened
- 1 ½ cups granulated sugar
- 15 ounces pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Optional Topping:
- Whipped cream
- Additional pumpkin pie spice for dusting
How Much Time Will You Need?
- Total Time: 4 hours 30 minutes (including chilling)
- Prep Time: 30 minutes
- Cook Time: 60-70 minutes
- Servings: 12
- Tools Needed: 9-inch springform pan, stand mixer or hand mixer, large mixing bowls, foil for water bath.
Step-by-Step Instructions
1. Prepare Your Pan and Oven
Preheat your oven to 325°F (160°C). Wrap the outside of your 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in during the water bath. You want to make sure your pan is ready for a perfect cheesecake.
2. Make the Graham Cracker Crust
In a medium bowl, combine the graham cracker crumbs, ¼ cup granulated sugar, and melted butter. Press this mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove from the oven and set aside.
3. Prepare the Cheesecake Filling
In a large bowl, using a stand mixer or hand mixer, beat the softened cream cheese until smooth and creamy. Gradually add 1 ½ cups granulated sugar and beat until well combined. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
4. Add Pumpkin and Spices
Beat in the pumpkin puree, eggs, vanilla extract, pumpkin pie spice, ground cinnamon, and salt until just combined. Be careful not to overmix, as this can lead to cracks in your cheesecake. You want a smooth, uniform pumpkin spice cheesecake filling.
5. Assemble and Bake
Pour the pumpkin spice cheesecake filling over the baked graham cracker crust in the springform pan. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform pan.
6. Bake the Cheesecake
Bake for 60-70 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. This slow cooling helps prevent cracks.
7. Chill and Serve
Carefully remove the cheesecake from the water bath and oven. Remove the foil and let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 4 hours, or preferably overnight, before serving. Garnish your beautiful pumpkin spice cheesecake with whipped cream and a sprinkle of pumpkin pie spice if desired.
Variation Ideas
- Ginger Snap Crust: Use crushed ginger snap cookies instead of graham crackers for a spicier crust.
- Caramel Drizzle: Drizzle with warm caramel sauce before serving.
- Nut Topping: Sprinkle chopped pecans or walnuts on top for added texture.
- Chocolate Swirl: Melt some chocolate and swirl it into the top of the filling before baking for a chocolate pumpkin cheesecake.
Storage Instructions
Store leftover Pumpkin Spice Cheesecake tightly covered in the refrigerator for up to 5 days. For longer storage, individual slices can be frozen for up to 1 month. Thaw frozen cheesecake in the refrigerator overnight before serving.
Frequently Asked Questions (FAQ)
Q: Why do I need a water bath for cheesecake recipes?
A: A water bath helps the cheesecake bake evenly, prevents cracks, and creates a smoother, creamier texture.
Q: Can I use low-fat cream cheese?
A: Full-fat cream cheese is highly recommended for the best texture and richness in cheesecake recipes. Low-fat varieties can result in a less creamy and sometimes watery cheesecake.
Q: How do I know when my pumpkin spice cheesecake is done baking?
A: The edges should be set, but the center 2-3 inches should still have a slight jiggle when gently shaken. It will continue to set as it cools.
Q: My cheesecake cracked, what went wrong?
A: Common causes for cracks include overmixing the batter, overbaking, or cooling too quickly. Using a water bath and slow cooling in the oven helps prevent this.
Q: Can I make this pumpkin spice cheesecake ahead of time?
A: Yes, cheesecake is an excellent make-ahead dessert. You can prepare it 1-2 days in advance and keep it refrigerated. The flavors often deepen overnight.
Q: What if I don’t have pumpkin pie spice?
A: You can make your own by combining 1 ½ teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ⅛ teaspoon ground cloves.