When you love pumpkin pie and cheesecake, you’re going to go loopy over this Creamy Pumpkin Pie Cheesecake Recipe! Make-ahead pleasant, you possibly can pop it within the fridge then deliver to room temp 20 minutes earlier than you’re able to serve. Good post-thanksgiving dinner dessert!
Pumpkin Cheesecake Recipe
When you’ve been trying to find the BEST pumpkin cheesecake recipe, you’re in luck! Since you’ve discovered it! This straightforward pumpkin spice cheesecake is:
- wealthy and tremendous creamy, whereas additionally gentle fluffy. the feel is heaven!
- loaded with actual pumpkin taste (because of a whole 15 oz can of pumpkin puree plus complimentary pumpkin spices!)
- make-ahead pleasant AND freezer pleasant (in truth, you possibly can freeze it for as much as 2 months!)
- so scrumptious with a dollop of freshly whipped cream on prime. however salted caramel sauce can also be a scrumptious addition!
- and the proper Fall dessert, and all the time a crowd pleaser for Thanksgiving and Christmas!
Fall is simply starting, and for a lot of, meaning FALL BAKING! Certainly one of my favourite elements to include into my Fall baking is PUMPKIN! We normally refill on it within the Summer time, earlier than it’s in demand and onerous to search out. I’ll seize a can or two each time I’m on the retailer, and earlier than I do know it… my pantry is overrun it! Final week, after discovering we had over 30 cans in our possession, I knew it was time to kick of a mini pumpkin palooza! I invited some pals over and we baked a brown butter pumpkin pie, chewy cinnamon chip pumpkin cookies, and a easy pumpkin pie cheesecake. All the recipes turned out nice! However this cheesecake?! It’s SPECTACULAR!
I’ve a weak spot for taking basic recipes and sort of turning them the other way up… however this vacation season I wished to lastly good my very personal recipe for a basic pumpkin pie cheesecake. I positively needed to follow some self management through the recipe testing course of as a result of it was SO tempting to tug an Ashley and add bourbon… or brown butter… or a layer of caramelized pecans (nonetheless dreaming about that twist!). However I made it by way of! And the outcomes had been value each second of temptation, frustration, and uncertainty.
This basic pumpkin pie cheesecake is silky easy, richly spiced, and bursting with actual pumpkin taste in each dreamy chew. Hallelujah!
This attractive pumpkin pie cheesecake is made up of three elements: the graham cracker crust, the cheesecake filling, and the whipped cream. Since making a cheesecake at house can appear intimidating at first, I’m going to stroll you thru every step. <—— That’s what pals are for!
How you can make Pumpkin Cheesecake
Step one is making the graham cracker crust! And it’s significantly easy. Ingredient smart you’ll want graham crackers, melted butter, sugar, and a pinch of salt – that’s it! You’ll need to pulse the graham crackers in a meals processor till they’re advantageous crumbs. Or – if you wish to make issues even simpler – you should purchase already crushed graham cracker crumbs on the retailer. I sometimes discover them within the baking aisle, someplace close to the pie fillings/ ready-to-bake crusts. To assemble the crust you’ll mix the cracker crumbs, sugar, and salt in a medium bowl, then fold within the melted butter and stir till it’s nicely mixed. You need the entire crumbs to be moist from the butter. At this level you’re going to dump the crumb combination right into a evenly greased springform pan and press it down firmly, working from the middle and barely up the perimeters.
BTW! This recipe requires a water tub.
So in case you’re unfamiliar with the water tub course of, learn on! A water tub is solely the time period bakers use after they place a baking pan (on this case, our cheesecake) into a bigger pan that’s been full of scorching water. Taking this further step helps insulate the pan from direct warmth on all sides whereas it bakes. The water tub technique helps your cheesecake bake gently, guaranteeing the completed product doesn’t burn, curdle, or crack. It additionally helps the cheesecake preserve its silky easy texture. With regards to selecting a pan on your water tub, select one that’s as tall because the cheesecake pan and huge sufficient to go away a number of inches between the cheesecake pan and the outer rim – you need sufficient room for the water to flow into simply. Once you’re able to make your water tub, right here’s what you do: Regulate an oven rack to the center place. Preheat oven to referred to as for temperature. When the oven is preheated, rigorously (utilizing an oven mitt) pull out the center rack and place your giant pan on it, fill the pan midway with scorching water, then place the stuffed cheesecake pan within the heart of the water tub. Slowly slide the rack again to its full inserted place, shut the door, and bake the cheesecake in response to directions. When you’re utilizing a 9-inch springform pan it’s important to wrap the pan in heavy-duty tin foil to keep away from water seeping in. I wrap my pan from each angle urgent the foil in and round to stop a soggy crust.
OK! Time to speak in regards to the filling. You can also make it in a meals processor or a big bowl utilizing a handheld electrical mixer. You’re going to want room temperature cream cheese, bitter cream, pumpkin puree, eggs, egg yolks, sugar, pumpkin pie spices, and a spot of flour. Ensure your cream cheese is sweet and mushy, in any other case if you attempt to beat the cream cheese it’ll clump up. Additionally add these eggs one by one, and don’t over beat.
The whipped cream is an easy and easy technique that requires heavy cream, confectioners’ sugar, and a touch of vanilla. You’re additionally going to want both a stand mixer fitted with a whisk attachment or a handheld electrical mixer. You’ll beat heavy cream and sugar till stiff, then add within the vanilla and beat a number of extra seconds.
Wealthy spices, easy pumpkin, and decadent cream cheese mixed in simply the appropriate manner. This dessert is bursting with easy, decadent taste. That, my pals, is what makes this basic pumpkin pie cheesecake the very best round. Bonus: You possibly can wrap it tightly in plastic wrap and freeze for as much as 2 months!
Pumpkin Cheesecake Recipes
I hope you bake this cheesecake and savor every silky easy chew. It’s pure perfection on a crisp Fall day.
Traditional Pumpkin Pie Cheesecake
When you love pumpkin pie and cheesecake, you are going to go loopy over this Creamy Pumpkin Pie Cheesecake Recipe! Make-ahead pleasant, you possibly can pop it within the fridge then deliver to room temp 20 minutes earlier than you are able to serve. Good post-thanksgiving dinner dessert!
For the Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 7 tablespoons butter, melted
For the Pumpkin Pie Cheesecake Filling:
- 2 8 ounce packages of cream cheese very mushy
- 1 1/2 cups bitter cream at room temperature
- 3 giant eggs + 2 egg yolks at room temperatue
- 1 15 oz can of pumpkin puree
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 3/4 teaspoon cinnamon
- 1/8 teaspoon cloves
- 1/8 teaspoon nutmeg
- 1/4 teaspoon floor ginger
- 2 1/2 tablespoon all objective flour
- 1 1/2 teaspoons vanilla extract
For the Whipped Cream:
- 1 cup heavy cream
- 1/4 cup confectioners’ sugar
- 1/2 teaspoon vanilla
Make the crust:
Preheat the oven to 350 levels (F). Flippantly spray a 9″ springform pan with non-stick baking spray. Wrap the underside and sides of the pan with heavy obligation further extensive aluminum foil. I like to recommend doing a number of diligent layers right here to make sure no water creeps by way of if you place the pan within the water tub. Set the pan apart.
In a big bowl, mix the graham cracker crumbs, sugar, salt, and melted butter. Combine nicely.
Press the crust into the ready pan, urgent the crust down firmly and barely up the perimeters. Bake in a preheated oven for 10 minutes. Place partially baked crust on a cooling rack and put aside when you put together the filling. Cut back the oven to 325 levels (F).
Make the filling:
In a really giant bowl utilizing a handheld mixer, beat the softened cream cheese and bitter cream till fully easy, scraping the bowl as wanted.
Add within the eggs, egg yolks, pumpkin puree, sugars, and spices, and beat on low pace till simply mixed. Don’t over combine right here or the batter will rise and fall within the oven! Add flour and vanilla and beat on low for one more 30 seconds, or till flour has fully disappeared into the batter. Do not over combine!
Pour the filling into the crust, and unfold evenly, smoothing the highest. Place the springform pan into a big baking pan (with excessive sides) and fill the pan with 3 inches of scorching water; that is your water tub.
Place the cheesecake within the oven and bake for half-hour, then cut back the temperature to 300 levels and proceed baking for one more 55 minutes. Then flip the oven off and let the cheesecake sit, undisturbed, for 45 minutes, contained in the oven with the door shut. The cheesecake ought to nonetheless be barely wiggly.
Take away cheesecake from the oven, and run a knife very gently across the fringe of the cake. Place the cheesecake on a cooling rack and funky fully, then loosely cowl the pan with saran wrap and chill within the fridge for no less than 6 hours.
Make the Whipped Cream:
In a big chilled bowl, utilizing a handheld electrical mixer, beat the heavy cream on medium-high pace, including within the confectioners’ sugar a tablespoon at a time, till medium stiff peaks type. Add within the vanilla and beat for one more minute or so. Swirl or dollops on prime of cheesecake slices proper earlier than serving.