My love for cheesecake is aware of no bounds, and this selfmade Pumpkin Cheesecake has shortly develop into my all-time favourite. It’s wealthy and easy, evenly spiced, and completely candy with out being overpowering. And to not point out…this from-scratch fall dessert is easy and inexpensive (at lower than 75 cents a serving) with no water tub wanted! A number of testing and tweaking went into perfecting this recipe, and I’m sharing all my methods for a easy, crack-free pumpkin cheesecake that even learners can pull off with confidence. 😊
Pin this recipe for later!
All recipes are rigorously examined in our Nashville Take a look at Kitchen to make sure they’re straightforward, inexpensive, and scrumptious.
cOZY Pumpkin spice Cheesecake
I normally persist with my vanilla cheesecake bars after I need a simple and shareable dessert, however the holidays name for one thing slightly extra particular. This full-sized pumpkin cheesecake is creamy, dreamy, and completely holiday-worthy. If you happen to’re not an enormous fan of conventional pumpkin pie, it’s the right various in your Thanksgiving desk.
I make this cheesecake with easy components like cream cheese, Greek yogurt, 100% pure pumpkin puree, cozy spices, and bake it on a buttery selfmade graham cracker crust. Make it forward and retailer it within the fridge to lighten your load this vacation season!
Don’t overmix the eggs. As soon as I add the eggs, I combine simply till every thing’s mixed. Overmixing could cause cracks as soon as baked, so a light-weight hand actually pays off right here.
Keep away from peeking throughout baking! I do know it’s tempting to test on it, however strive to withstand opening the oven door when doable. A fast peek could cause temperature modifications that result in cracking on prime.
Cool progressively. When it’s finished baking, I let my baked pumpkin cheesecake cool slowly to room temperature (for a most of two hours) earlier than refrigerating.
Overbaking is among the greatest causes of cracked cheesecakes! Bake till your pumpkin pie spiced cheesecake is about however nonetheless barely wobbly within the heart. Totally different ovens can run hotter or cooler, so I like to begin checking across the 35-minute mark. That means, you possibly can control doneness with out opening the oven door too early and letting warmth escape.
Above all else…don’t fear in case your cheesecake does have a crack or two! It’s purely aesthetic and doesn’t have an effect on the style. You possibly can add a layer of whipped cream, recent fruit, or some cooled, melted chocolate to cover it. OR you possibly can attempt to restore the crack by warming an offset spatula or the again of a spoon utilizing scorching water, then operating it over the crack (as soon as the cheesecake has cooled) to attempt to easy it out.
Pumpkin Cheesecake
Price $5.97 recipe / $0.74 serving
This creamy Pumpkin Cheesecake recipe is easy, evenly spiced, and ideal for Thanksgiving. Simple to make with no water tub or springform pan!
Pumpkin Cheesecake Filling Components
Collect all components and preheat the oven to 350°F (177°C) and grease a 9-inch pie pan with nonstick cooking spray.
In a meals processor, mix graham crackers, brown sugar, melted unsalted butter, and salt. Pulse till the combination is evenly mixed however nonetheless barely coarse.
Press the crust combination evenly into the ready pie pan alongside the underside and up the edges. Bake the crust for 10 minutes, take away from the oven, and permit to chill barely. Decrease oven temperature to 325°F.
In a big bowl, beat softened cream cheese utilizing a hand mixer on medium velocity till easy.
Add the Greek yogurt, granulated sugar, and vanilla extract and beat till easy, scraping down sides of the bowl as wanted.
Now beat in pumpkin puree and pumpkin pie spice till easy.
Rapidly beat within the eggs till simply mixed.*** Keep away from overmixing to maintain the cheesecake creamy and forestall cracking.
Pour the filling over the baked crust and unfold evenly. Bake for 35-45 minutes, or till the middle is usually set however nonetheless barely wobbly.****
Let the cheesecake cool to room temperature, then refrigerate for not less than 2-3 hours or in a single day earlier than slicing.
See how we calculate recipe prices right here.
9” Pie Pan
Meals Processor
Giant Bowl
Hand Mixer
**Use 100% pure pumpkin puree, not pumpkin pie filling! I used canned pure pumpkin puree. If you happen to use selfmade pumpkin puree, be sure to empty and blot it earlier than utilizing, as it’s normally way more watery than canned.
***Incorporate the eggs shortly and gently. Overbeating could make the cheesecake dense or trigger cracking.
****Baking tip: To reduce cracks, keep away from opening the oven whereas baking and permit the cheesecake to chill progressively.
Serving: 1sliceEnergy: 415kcalCarbohydrates: 31gProtein: 8gFats: 30gSodium: 434mgFiber: 1g
Learn our full
diet disclaimer right here.
find out how to make Pumpkin Cheesecake step-by-step photographs
Collect all of your components and preheat the oven to 350°F (177°C). Additionally, grease a 9” pie pan with nonstick cooking spray.
Bake the graham cracker crust: Add 9 graham crackers, 1 Tbsp brown sugar, 5 Tbsp melted unsalted butter, and ¼ tsp salt to a meals processor. Pulse till the combination is evenly mixed however nonetheless barely coarse.
Now, press the crust combination evenly into the ready pie pan (make sure you go up the edges too). Bake your crust for 10 minutes within the preheated oven. Take away the pie dish from the oven and permit it to chill barely. Scale back the oven temperature to 325°F.
Make the filling: Beat 16 oz. softened cream cheese in a big bowl utilizing a hand mixer on medium velocity.
Now add ½ cup Greek yogurt, ½ cup granulated sugar, and 1 tsp vanilla extract and beat till easy, scraping down the edges of the bowl as wanted.
Add ½ cup pumpkin puree and 1 tsp pumpkin pie spice and blend till mixed.
Add 2 massive eggs and shortly beat till simply mixed. You don’t wish to overmix at this level, as overmixing could cause cracking as soon as baked.
Bake: Pour the filling over the baked crust and unfold evenly. Bake for 35-45 minutes, or till the middle is usually set however nonetheless barely wobbly. If doable, keep away from opening the oven door throughout baking as this may additionally trigger cracking.
Cool: Enable your pumpkin cheesecake to chill to room temperature, then refrigerate for not less than 2-3 hours or in a single day earlier than slicing. Take pleasure in!
I’m all for making no matter I can forward of the vacations so I’m not dashing across the kitchen come the large day, and this straightforward pumpkin cheesecake is ideal for that! I wish to bake it a day upfront and let it chill in a single day within the fridge. The flavors have time to develop, the feel will get even creamier, and it slices superbly the subsequent day.
Serving Recommendations
In the case of serving this cheesecake, I wish to hold issues easy however particular, particularly round Thanksgiving! For clear, picture-perfect slices, I run my knife underneath scorching water, wipe it dry, and minimize, repeating between slices so each appears neat. Then I normally prime every slice with an enormous dollop of whipped cream and a light-weight sprinkle of cinnamon or nutmeg. If I’m feeling further festive, I’ll drizzle slightly caramel sauce excessive or toss on just a few candied pecans, too! And naturally, I like serving it with a cup of espresso, scorching tea, or a scoop of vanilla ice cream for the coziest fall dessert.
Storage Directions
Retailer leftover cheesecake in an hermetic container within the fridge for as much as 4-5 days. Maintain slices lined individually with plastic wrap or foil to take care of freshness. This pumpkin cheesecake additionally freezes effectively. Wrap the entire cheesecake, or particular person slices, tightly in plastic wrap, then in foil or a freezer-safe bag. Freeze for as much as 2 months. Thaw in a single day within the fridge earlier than serving.
