A rich pumpkin infused cheesecake is nestled in an easy graham cracker crust and baked until set (no waterbathneeded). This recipe has just a few easy steps and can be made ahead and refrigerated or frozen. Top with whipped cream or a drizzle of caramel sauce.
Homemade Pumpkin Cheesecake
Pumpkin makes all fall recipes taste cozy from chili to overnight french toast or even pudding cake! This rich cheesecake is packed with pumpkin flavor.
It’s so easy to make this pumpkin cheesecake recipe. No water bath is needed, and everything mixes up together in one bowl. Cleanup is a breeze! Why buy expensive pumpkin cheesecake, when it’s so simple (and less expensive) to make cheesecake at home? This is the perfect freezer recipe, to help get a jump on holiday baking tasks.
Ingredients in Pumpkin Cheesecake
Cheesecake Batter – For the best flavor and texture, use full-fat cream cheese and sour cream. Canned sweet potatoes can be substituted for pumpkin, but they are much sweeter, so hold back on some of the sugar and adjust to taste. Pumpkin Spice – Nothing signals the holidays better than the festive fragrance of pumpkin pie spice. It has cinnamon, ginger, nutmeg, and cloves. Crust – A graham cracker crust is a cheesecake classic, but crushed vanilla, chocolate, and ginger snap crumbs can be substituted. Pulse cookies in a food processor to make your own crumbs. Mix-Ins & Toppings – Swirl some chopped pecans or walnuts into the batter for some crunch. Top with whipped cream and a sprinkle of nutmeg for the perfect Thanksgiving dessert.
How to Make Pumpkin Cheesecake
Low and slow baking, (and patience!) are critical to perfect pumpkin cheesecake every time!
Cheesecake Tips & Tricks
Bring all ingredients to room temperature before mixing. Don’t overmix the batter. For a crisp crust, pre-bake the crust before adding the filling. For a soft crust, skip this step. Don’t rush the process! Baked low and slow and cool slowly too. This will ensure it doesn’t crack. Let it sit in the oven for an hour after turning off the heat (you can prop the oven door open slightly with a wooden spoon). A slow cool keeps it from cracking. Cool on a wire rack on the counter before refrigerating. To cut cheesecake dip a knife in hot water and wipe the blade between each slice.
How to store
Cover tightly and store whole, or wrap slices separately for freezing. Cheesecake will keep up to 6 days in the refrigerator, or up to 3 months in the freezer. Thaw in the refrigerator overnight before serving.
Did your family love this Pumpkin Cheesecake? Be sure to leave a rating and a comment below! To tell if cheesecake is done baking, gently jiggle the pan. The outer edges should be set while the very center should be just slightly jiggly. © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
