Welcome, autumn lovers! If you’re searching for the quintessential dessert to crown your fall festivities or Thanksgiving feast, look no further than this Pumpkin Spice Cheesecake. This recipe isn’t just a dessert; it’s a creamy, spiced, and utterly delightful experience that perfectly encapsulates the warmth and coziness of the season. Forget store-bought iterations; this homemade masterpiece combines the rich, velvety texture of a classic cheesecake with the beloved flavors of pumpkin pie, elevated by an irresistible medley of fall spices. Get ready to impress your guests and satisfy every sweet craving with a slice of pure autumnal bliss.
Key Ingredients for Pumpkin Spice Cheesecake
To craft this magnificent Pumpkin Spice Cheesecake, you’ll need the following ingredients. Quality ingredients make all the difference, so opt for fresh, high-quality items where possible!
For the Crust:
- 1 ½ cups (180g) graham cracker crumbs (about 12-14 full crackers)
- ¼ cup (50g) granulated sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons (85g) unsalted butter, melted
For the Pumpkin Spice Cheesecake Filling:
- 3 (8-ounce/226g each) packages cream cheese, softened to room temperature
- 1 cup (200g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 1 (15-ounce/425g) can pumpkin puree (not pumpkin pie filling)
- 2 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- Pinch of salt
For the Optional Topping (Spiced Whipped Cream):
- 1 ½ cups (360ml) heavy whipping cream, very cold
- ¼ cup (50g) powdered sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon vanilla extract
How to Make Pumpkin Spice Cheesecake
This Pumpkin Spice Cheesecake might look impressive, but it’s surprisingly easy to master, offering a rich, creamy texture and a comforting blend of fall spices that will make it an instant holiday favorite. The blend of pumpkin with classic cheesecake creaminess is truly satisfying, boasting a prep time of approximately 30 minutes, followed by baking and chilling. Its simple steps ensure even novice bakers can achieve a delicious, show-stopping dessert.
Step-by-Step Instructions:
Prepare the Crust:
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and ground cinnamon. Pour in the melted butter and stir until well combined and the mixture resembles wet sand.
- Press the crust mixture evenly into the bottom of the prepared springform pan. Use the bottom of a glass or your fingers to compact it firmly.
- Bake the crust for 8-10 minutes, until lightly golden. Remove from oven and set aside to cool slightly while you prepare the filling. Reduce oven temperature to 325°F (160°C).
Make the Cheesecake Filling:
- In a large bowl, using an electric mixer on medium speed, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
- Add both granulated sugar and brown sugar to the cream cheese. Beat on medium-low speed until just combined and smooth, being careful not to overmix, as too much air can cause cracks.
- Add the pumpkin puree, eggs, egg yolk, and vanilla extract. Beat on low speed until just incorporated.
- In a small bowl, whisk together the all-purpose flour, cinnamon, ginger, nutmeg, cloves, and salt.
- Gradually add the dry spice mixture to the wet ingredients, beating on low speed until everything is just combined and the batter is smooth. Do not overmix.
Prepare for Baking (Water Bath – Optional but Recommended):
- Wrap the outside of your springform pan tightly with several layers of heavy-duty aluminum foil to prevent water from seeping in if using a water bath. This helps prevent cracks and ensures an extra creamy texture.
- Pour the cheesecake batter over the cooled crust in the springform pan.
- Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform pan.
Bake the Cheesecake:
- Carefully transfer the roasting pan with the cheesecake to the preheated oven.
- Bake for 60-75 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
- Turn off the oven and prop the oven door open slightly (about 2-3 inches) with a wooden spoon. Let the cheesecake cool in the oven for 1 hour. This slow cooling helps prevent cracks.
- Remove the cheesecake from the oven and carefully lift it out of the water bath. Remove the foil.
- Let the cheesecake cool completely on a wire rack at room temperature for another 1-2 hours.
Chill the Cheesecake:
- Once completely cooled, cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow it to set fully and develop its flavors.
Prepare Optional Spiced Whipped Cream Topping (if using):
- In a cold bowl with cold beaters, whip the heavy cream on medium-high speed until soft peaks form.
- Add the powdered sugar, cinnamon, nutmeg, and vanilla extract. Continue beating until stiff peaks form.
- Serve the Pumpkin Spice Cheesecake with a dollop of spiced whipped cream, a sprinkle of cinnamon, or a drizzle of caramel sauce, if desired.
Why You’ll Love This Pumpkin Spice Cheesecake
You’ll adore this Pumpkin Spice Cheesecake because its main highlight is its unbelievably creamy texture combined with the quintessential warmth of fall spices. This isn’t just another dessert; it’s a comforting embrace in every bite, perfectly balancing the sweetness of pumpkin with the subtle kick of cinnamon, ginger, nutmeg, and cloves. Making it at home is not only a delightful culinary adventure but also a significant cost-saver compared to gourmet bakery versions, allowing you to enjoy a luxurious dessert without breaking the bank. The rich pumpkin puree and aromatic spices ensure every forkful is a memorable experience.
This cheesecake stands out with its velvety richness and perfectly spiced profile, offering a more complex and satisfying flavor than a traditional pumpkin pie. It’s a showstopper that will earn you rave reviews. If you enjoy this, you might also like our Classic New York-Style Cheesecake, which celebrates simple elegance. We encourage you to try this Pumpkin Spice Cheesecake this holiday season – you won’t regret it! Share your creations with us!
What to Serve Pumpkin Spice Cheesecake With
This rich and flavorful Pumpkin Spice Cheesecake pairs wonderfully with a variety of accompaniments that can enhance its autumnal charm and creamy texture.
- A Dollop of Spiced Whipped Cream: A light and ethereal counterpoint, especially if infused with a touch more cinnamon or nutmeg.
- Caramel Sauce Drizzle: The sweet, buttery notes of caramel complement the pumpkin and spice beautifully.
- Candied Pecans or Walnuts: Adds a delightful crunch and nutty flavor that resonates with fall themes.
- A Hot Beverage: A steaming mug of coffee, a warm chai latte, or even a glass of apple cider makes for a perfect pairing, especially on a chilly evening.
- Vanilla Bean Ice Cream: For an extra decadent treat, a scoop of creamy vanilla ice cream melts wonderfully alongside a slice of warm cheesecake.
Top Tips for Perfecting Pumpkin Spice Cheesecake
Achieving a flawless Pumpkin Spice Cheesecake is simpler than you think with these expert tips:
- Room Temperature Ingredients: This is crucial for a smooth, lump-free batter. Cold cream cheese, eggs, and pumpkin puree will not mix evenly, leading to a clumpy texture. Plan ahead and take them out of the fridge at least an hour or two before you start.
- Don’t Overmix: Overmixing introduces too much air into the batter, which can cause the cheesecake to rise rapidly and then crack as it cools. Mix on low speed until just combined after each addition.
- The Water Bath is Your Best Friend: While optional, a water bath (bain-marie) is highly recommended. It creates a moist, consistent heat that cooks the cheesecake gently, preventing cracking and ensuring a supremely creamy texture.
- Slow Cooling is Key: Avoid taking the cheesecake directly from the hot oven to a cool countertop. The sudden temperature change can cause cracks. Cooling it slowly in the oven with the door open, then at room temperature, allows it to settle gradually.
- Chilling Time is Non-Negotiable: Patience is a virtue here. The cheesecake needs ample time (at least 6 hours, ideally overnight) in the refrigerator to fully set and for the flavors to meld beautifully. Rushing this step will result in a soft, unset cheesecake.
- Use Pumpkin Puree, Not Pie Filling: Pumpkin puree is 100% pumpkin. Pumpkin pie filling contains added sugars and spices, which will throw off the carefully balanced flavors in this recipe.
- Don’t Open the Oven Door Frequently: Resist the urge to peek during baking, especially during the first 45 minutes. Consistent temperature is important for proper setting.
Storing and Reheating Tips
Proper storage ensures your Pumpkin Spice Cheesecake remains delicious for days, allowing you to savor every slice.
- Refrigerator Storage: Once completely cooled and set, cover the cheesecake loosely with plastic wrap or aluminum foil. Store it in the refrigerator for up to 5-7 days. For best results, keep it covered to prevent it from absorbing refrigerator odors.
- Freezing for Longer Storage: If you want to enjoy this cheesecake later, it freezes beautifully!
- Whole Cheesecake: Ensure the cheesecake is completely chilled and firm. Place it on a freezer-safe plate or cardboard round. First, freeze it uncovered for 1-2 hours until firm. Then, wrap it tightly in several layers of plastic wrap, followed by a layer of aluminum foil. Label with the date. It can be stored in the freezer for up to 1-2 months.
- Individual Slices: For convenience, cut the cheesecake into individual slices. Place them on a baking sheet lined with parchment paper and freeze for 1-2 hours until firm. Once firm, wrap each slice individually in plastic wrap, then place them in an airtight freezer-safe container or a freezer bag. This allows you to pull out just one slice at a time.
- Thawing/Reheating:
- From Refrigerator: No reheating needed! Serve chilled.
- From Freezer (Whole): Transfer the wrapped cheesecake to the refrigerator and let it thaw overnight (8-12 hours). It’s best to remove the foil and plastic wrap just before serving or once thawed, to prevent condensation from making the crust soggy.
- From Freezer (Slices): Individual slices can thaw in the refrigerator for 2-4 hours, or at room temperature for about 30-60 minutes.
Final Thoughts
This Pumpkin Spice Cheesecake truly embodies the spirit of fall and Thanksgiving, bringing together the comforting flavors of the season in a truly elegant and satisfying dessert. From its perfectly spiced, velvety filling to its crisp graham cracker crust, every component works in harmony to create a memorable culinary experience. Whether you’re hosting a grand holiday dinner or simply craving a taste of autumn, this recipe is a guaranteed crowd-pleaser that will leave everyone asking for another slice. So go ahead, don your apron, gather your ingredients, and fill your kitchen with the irresistible aroma of homemade pumpkin spice bliss. Enjoy the process, and more importantly, enjoy the delicious rewards!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Pumpkin Spice Cheesecake FAQs
Q1: Can I use pumpkin pie spice instead of individual spices?
A1: Yes, you can! Use 2 to 2½ teaspoons of pumpkin pie spice blend in place of the individual cinnamon, ginger, nutmeg, and cloves listed in the recipe. Adjust to your taste preference.
Q2: My cheesecake cracked. What went wrong?
A2: Cracks are usually caused by rapid temperature changes, overmixing, or overbaking. Ensure ingredients are at room temperature, don’t overmix the batter, use a water bath, and cool the cheesecake slowly (in the oven initially, then at room temperature).
Q3: How do I know when the cheesecake is done baking?
A3: The edges of the cheesecake should be set, but the center (about a 2-3 inch circle) should still jiggle slightly when you gently shake the pan. It will continue to set as it cools.
Q4: Can I make this cheesecake gluten-free?
A4: Absolutely! Simply substitute the graham cracker crumbs with gluten-free graham cracker crumbs. The rest of the ingredients are naturally gluten-free.
Q5: What if I don’t have a springform pan?
A5: While a springform pan is ideal for easy removal and presentation, you can use a 9-inch round cake pan. Line it with parchment paper, leaving an overhang on two sides to create “slings” that help lift the cheesecake out once cooled.
Q6: Can I prepare this cheesecake ahead of time?
A6: Yes, and it’s highly recommended! Cheesecakes benefit from chilling overnight, allowing flavors to deepen and the texture to fully set. You can bake it up to 2-3 days in advance and keep it refrigerated.
Pumpkin Spice Cheesecake – Fall Thanksgiving Dessert
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and ground cinnamon. Pour in the melted butter and stir until well combined and the mixture resembles wet sand.1.5 cups graham cracker crumbs, 0.25 cup granulated sugar, 0.5 tsp ground cinnamon, 6 tbsp unsalted butter
- Press the crust mixture evenly into the bottom of the prepared springform pan. Use the bottom of a glass or your fingers to compact it firmly.
- Bake the crust for 8-10 minutes, until lightly golden. Remove from oven and set aside to cool slightly while you prepare the filling. Reduce oven temperature to 325°F (160°C).
- In a large bowl, using an electric mixer on medium speed, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.3 packages cream cheese
- Add both granulated sugar and brown sugar to the cream cheese. Beat on medium-low speed until just combined and smooth, being careful not to overmix, as too much air can cause cracks.1 cup granulated sugar, 0.5 cup packed light brown sugar
- Add the pumpkin puree, eggs, egg yolk, and vanilla extract. Beat on low speed until just incorporated.1 can pumpkin puree, 2 large eggs, 1 large egg yolk, 2 tsp vanilla extract
- In a small bowl, whisk together the all-purpose flour, cinnamon, ginger, nutmeg, cloves, and salt.1 tbsp all-purpose flour, 1 tsp ground cinnamon, 0.5 tsp ground ginger, 0.25 tsp ground nutmeg, 0.125 tsp ground cloves, Pinch of salt
- Gradually add the dry spice mixture to the wet ingredients, beating on low speed until everything is just combined and the batter is smooth. Do not overmix.
- Wrap the outside of your springform pan tightly with several layers of heavy-duty aluminum foil to prevent water from seeping in if using a water bath. This helps prevent cracks and ensures an extra creamy texture.
- Pour the cheesecake batter over the cooled crust in the springform pan.
- Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform pan.
- Carefully transfer the roasting pan with the cheesecake to the preheated oven.
- Bake for 60-75 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
- Turn off the oven and prop the oven door open slightly (about 2-3 inches) with a wooden spoon. Let the cheesecake cool in the oven for 1 hour. This slow cooling helps prevent cracks.
- Remove the cheesecake from the oven and carefully lift it out of the water bath. Remove the foil.
- Let the cheesecake cool completely on a wire rack at room temperature for another 1-2 hours.
- Once completely cooled, cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow it to set fully and develop its flavors.
- In a cold bowl with cold beaters, whip the heavy cream on medium-high speed until soft peaks form.1.5 cups heavy whipping cream
- Add the powdered sugar, cinnamon, nutmeg, and vanilla extract. Continue beating until stiff peaks form.0.25 cup powdered sugar, 0.5 tsp ground cinnamon, 0.25 tsp ground nutmeg, 0.5 tsp vanilla extract
- Serve the Pumpkin Spice Cheesecake with a dollop of spiced whipped cream, a sprinkle of cinnamon, or a drizzle of caramel sauce, if desired.