When it comes to baking, fall is the best time of year. Pumpkin recipes are always delicious and easy to make on your own if you’re in charge of mixing up ingredients. This recipe for pumpkin cheesecake uses a mix-in like cream cheese or sour cream for an extra tangy twist that will leave your taste buds satisfied after every bite!
This is a best pumpkin cheesecake recipe ever. The crust is made with dates and the filling is made with cream cheese, eggs, pumpkin puree, vanilla extract, cinnamon, nutmeg and brown sugar.
Nothing shouts “fall is here” like this quick pumpkin cheesecake, with its luscious, creamy pumpkin filling, buttery spiced crust, and lighter-than-air whipped cream topping. This delectable dessert is a simple dish that you can prepare this autumn. Pumpkin cheesecake is ideal for large family gatherings, such as Thanksgiving, or any other time you’re hosting a crowd.
A decadent treat that anybody can prepare is homemade pumpkin cheesecake. It’s perfect if you want to shake things up and offer something other than pumpkin pie to your Thanksgiving guests. Of course, this homemade pumpkin cheesecake is so delicious that you’ll want to make it whenever you want a taste of autumn!
Ingredients for Pumpkin Cheesecake
You’ll need a few key items to prepare a delicious pumpkin cheesecake. The spiced graham cracker crust is one of the reasons this dish is so great. Butter, graham cracker crumbs, sugar, and the secret ingredient: pumpkin pie spice are all needed to prepare it.
Cream cheese and pumpkin puree are required for the creamy, delicious pumpkin filling. The filling is sweetened with a combination of white and brown sugar, and the texture is silky smooth thanks to heavy cream. A splash of pumpkin spice will bring everything together and give it that cozy autumn taste.
Pumpkin Cheesecake: A Step-by-Step Guide
Are you ready to start baking? Here’s how to create the best pumpkin cheesecake you’ve ever had. Preheat the oven to 350 degrees Fahrenheit. Line a springform pan with parchment paper and oil it with cooking spray — this will make removing your cheesecake when it has completed baking a breeze.
After that, you’ll need to create the crust. In a mixing bowl, combine the graham cracker crumbs, butter, sugar, and pumpkin pie spice. Make careful to push the spiced crumb mixture into the bottom of the pan and up the edges by approximately 1 inch. Allow the crust to cool on a rack after baking for 6 to 8 minutes. Fill a saucepan or kettle halfway with water and bring to a boil.
While the water is heating up, combine the cream cheese, white sugar, and brown sugar in a mixing bowl and whisk until light and fluffy. In a separate bowl, whisk together the eggs, pumpkin puree, and cream, then add the vanilla and pumpkin pie spice. Pour the filling into the pie shell after the mixture is smooth. Place the springform pan in a large roasting tin, then fill the roasting tin halfway with boiling water.
Bake the cheesecake for 60 minutes, then remove it from the oven and open the door. Allow 1 hour for the cheesecake to cool. Remove the springform pan from the oven after 1 hour and place it on a cooling rack to cool fully. Refrigerate for at least 6 hours to allow the flavors to meld. Finally, pipe dollops of whipped cream over the edge of the cake and any other decorations you desire, such as a drizzle of salted caramel sauce, when you’re ready to serve your stunning homemade pumpkin cheesecake.
Serving Suggestions for Homemade Pumpkin Cheesecake
Slice the cheesecake when it has set and serve with dollops of whipped cream. Add a sprinkle of salted caramel or chocolate on the top of each slice of pumpkin cheesecake to make it even more spectacular. Candied pecans would also be a great addition!
Instructions for Making the Best Pumpkin Cheesecake
You can avoid cracks by baking the cheesecake in a water bath, but you may omit this step if you wish. If your cheesecake cracks, use whipped cream to cover it.
If you’d rather create pumpkin cheesecake bars, bake your cheesecake in a 913-inch casserole dish. Slice it into 12 or 16 bars after it has cooled (depending on what size you prefer).
Use ginger biscuits instead of graham crackers to create the pie crust for a spicier result.
Simply mix and assemble the various components of a no-bake pumpkin cheesecake before placing it in the refrigerator to harden up overnight.
How to Keep Pumpkin Cheesecake Fresh
Refrigerate the cheesecake for up to 5 days after covering it.
Is Homemade Pumpkin Cheesecake Freezable?
Absolutely! Freeze your pumpkin cheesecake for up to 2 months in an airtight container. Defrost it in the fridge overnight when you’re ready to eat it again.
Preheat the oven to 350 degrees Fahrenheit. Grease a springform pan with cooking spray and line it with parchment paper.
In a mixing bowl, combine the graham cracker crumbs, butter, sugar, and pumpkin pie spice. Press it into the pan, ensuring that it extends approximately 1 inch over the pan’s edges. Bake for 6–8 minutes, then cool on a wire rack.
Bring a big saucepan of water to a boil.
Combine cream cheese, white sugar, and brown sugar in a mixing bowl and beat until frothy. In a large mixing bowl, whisk together the eggs, pumpkin puree, and cream until smooth. Combine the vanilla and pumpkin pie spice in a mixing bowl.
Fill the pie crust with the filling. Place the springform pan in a large roasting tin, then fill the roasting tin halfway with boiling water.
Bake for 60 minutes, then remove from the oven and leave the door slightly ajar. Allow 1 hour for the cheesecake to cool. Remove the springform pan from the oven after 1 hour and place it on a cooling rack to cool fully. Refrigerate for at least 6 hours to allow the flavors to meld.
As a finishing touch, pipe whipped cream over the edge of the cheesecake before serving.
Bake your cheesecake in a 9-inch springform pan.
Pumpkin Cheesecake Recipe is a pumpkin cheesecake recipe that will make your mouth water. The Pumpkin Cheesecake Recipe was created by the “Cheesecake Factory”. Reference: pumpkin cheesecake recipe cheesecake factory.
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