Pumpkin Cheesecake

This delectable pumpkin cheesecake is a cream cheese-based delight blended with festive fall pumpkin spice and baked in an easy-to-make graham cracker crust. It is perfect for holidays, parties, and special occasions. Garnish with roasted chopped pecans, whipped cream, and cinnamon. Or serve with a drizzle of caramel sauce.

Fall is finally here! Thank goodness. It is my absolute favorite time of the year. It is an excellent time of the year to make a fabulous dessert. If you like this dessert, try pumpkin dump cake, pumpkin cake with cream cheese filling, and pumpkin cupcakes.

Ingredient Notes and Substitutions

• Graham cracker crumbs: to use whole graham crackers instead of the crumbs, crush 12 whole graham crackers in a food processor. You can substitute 7 ounces of crushed gingersnaps.
• Cream cheese and sour cream: For optimal flavor and texture, use full-fat cream cheese and sour cream, and remember to warm to room temperature.
• Eggs: large ones, also warmed to room temperature
• Pumpkin puree: Use canned pumpkin puree instead of pumpkin pie filling, as the pie filling already has spices added to it. See more below on using fresh pumpkins.
• Pumpkin pie spice: if it is unavailable, see here how to make it.
• All-purpose flour: do not skip it. A bit of starch in the cheesecake helps ensure stability and prevent cracks.

How to make Pumpkin Cheesecake

Mix the graham cracker crumbs, melted butter, and sugar in a medium bowl. Grease the sides of a nine-inch springform pan, cut a nine-inch circle out of parchment paper, and place it in the bottom of the pan. Press the graham cracker mixture firmly in the bottom of the pan and about one inch up on the sides. Bake the crust for about 8 minutes at 350 degrees and let it cool briefly before starting the cheesecake mixture.

Using a stand mixer with the paddle attachment or a large bowl and a hand mixer, beat the cream cheese and sugar until smooth. Scrape down the bowl and beaters several times so there aren’t any lumps. Turn your mixer to low and add the eggs one at a time, mixing until almost incorporated before adding the next. Be sure to turn the mixer off after adding them. Remove the bowl from the mixer.

Whisk the pumpkin puree, sour cream, vanilla, pumpkin pie spice, and flour in a separate bowl. Stir the pumpkin mixture into the cream cheese mixture, but avoid over-mixing, as you don’t want to add too much air to the cheesecake.

Pour the pumpkin cheesecake filling into the baked crust. Place a casserole dish full of water on the bottom rack in the oven. Place the cheesecake on the center rack in the middle of the oven and bake for one hour.

Do not open the oven door, as fluctuations in temperature can cause cracks in the cheesecake. Once the cheesecake is baked, turn off the oven, prop the door open, and let the cheesecake cool down very slowly. Remove the cheesecake from the oven and place it on a wire rack to cool.

After it has completely cooled, cover it with plastic wrap and refrigerate the cake in the springform pan overnight. Use a knife that has been warmed under running water yet dried to run the rim of the pan and loosen the edges before releasing it from the pan.

Carefully use a large, thin spatula to slide between the cake and the parchment paper to remove the bottom of the pan. Slowly slide the cake onto the cake plate. Have everything you need in one place before you get started.

The Most Important Cheesecake Tips

• Always warm the ingredients to room temperature for a smooth, creamy, lump-free filling.
• Use full-fat ingredients for the best flavor and texture. Cheesecake is not the place to skimp.
• Beat the eggs in one at a time just until combined. If you add too much air while adding the eggs, the cheesecake may crack.
• Instead of a water bath, which can sometimes lead to problems if you are not diligent, I like adding an open casserole of water below the cheesecake to make steam. Creating this moisture helps ensure a smooth, creamy, crack-free texture. Add the casserole filled with water during the oven preheat phase and leave it there for the entire time.
• Prevent temperature fluctuations by not opening the oven door while baking and slowly cooling down the oven with the cheesecake in it. Prop the door open with a wooden spoon to slowly cool the oven and the cheesecake.

Preparation Tips

• Please don’t skip the prebaking of the pie crust as it firms it up.
• Add the eggs to the mixture one at a time. When it is almost combined, add the next. Repeat for the last egg. Do not over-mix, as this can cause too much air in the cheesecake. Using a spoon, stir in the pumpkin mixture just until combined.
• Do not open the oven door while the cheesecake is baking because temperature fluctuations can cause cracks.
• Prepare the cheesecake a day in advance to allow ample chilling time in the refrigerator.

Store and Freeze

Store this pumpkin cheesecake well-wrapped or in an airtight container in the fridge for up to 4 days.

Cover with a couple of layers of plastic wrap, followed by a layer of aluminum foil, and freeze for up to two months. Thaw in the fridge overnight overnight.

More Pumpkin Desserts

Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.

https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf