In the event you like pumpkin pie and traditional cheesecake, you’ll love this good pumpkin cheesecake recipe! An entire can of pumpkin puree plus a selfmade pumpkin pie spice mix provides a lot scrumptious pumpkin taste! Graham cracker crust + pumpkin cheesecake + whipped cream + caramel sauce = finest thanksgiving dessert ever!
Fall is within the air! And though this season is simply starting… I’m able to do all the autumn baking!
Like many, one in every of my favourite substances to include into fall baking is PUMPKIN! We fill up all summer time. I seize a can each time I’m on the retailer, and earlier than I do know it, my pantry is overflowing with it. #pumpkinhoarder
After discovering we had 10 cans in our possession, I knew it was time to kick off a mini pumpkin palooza! We baked muffin pumpkin muffins, pumpkin cake, and the king of pumpkin desserts: pumpkin cheesecake!!!
The Most Scrumptious Pumpkin Cheesecake
In the event you’ve been trying to find the BEST pumpkin cheesecake recipe, you’re in luck! This pumpkin cheesecake recipe is:
- Like a traditional cheesecake texture smart! Wealthy, creamy, and just a bit bit dense.
- Loaded with scrumptious pumpkin taste due to a whole 15 oz can of pumpkin puree and pumpkin pie spices.
- A traditional graham cracker crust provides simply the correct quantity of crunch.
- This pumpkin cheesecake is make-ahead pleasant. Or wrap it in plastic wrap and freeze for two months!
- Heavenly with freshly whipped cream and salted caramel sauce on high.
- The right fall dessert – at all times a crowd pleaser for Thanksgiving and Christmas! As quickly as you open the oven, your entire home will scent like a scrumptious pumpkin patch.
Pumpkin Cheesecake Recipe: Substances
- Graham Cracker Crumbs: For ease, I take advantage of store-bought. Make your individual by crushing graham crackers into tremendous crumbs.
- Sugar: This cheesecake recipe makes use of each brown sugar and granulated sugar.
- Salt: A tiny sprint provides taste to the graham cracker crust.
- Butter: The binder for the graham cracker crust. In the event you use salted butter, omit the salt known as for.
- Cream Cheese: Full-fat brick-style cream cheese works finest. One of the best cream cheese for pumpkin cheesecake is Philadelphia model. Not sponsored, simply my trustworthy opinion.
- Bitter Cream: In the event you can’t discover this, full-fat plain Greek yogurt works finest.
- Eggs: You’ll use entire eggs and egg yolks. No want so as to add eggs separately. Simply be certain to not over combine after you add them.
- Pumpkin Puree: Which is completely different from pumpkin pie combine. I don’t recommend utilizing selfmade pumpkin puree. It might probably include much more moisture than canned pumpkin puree.
- Pumpkin Pie Spice: Cinnamon, cloves, nutmeg, and floor ginger make our selfmade spice combine. You need to use store-bought pumpkin pie spice as an alternative.
- All-Objective Flour: For that traditional cheesecake texture, add a small quantity of flour. This helps the cheesecake recipe get dense whereas baking.
- Vanilla Extract: Provides wealthy taste whereas enhancing the pumpkin taste on this cheesecake recipe.
Room temperature substances are essential! Deliver your cream cheese, eggs, and bitter cream to room temperature earlier than use.
The right way to make Pumpkin Cheesecake Recipe
- Make the Graham Cracker Crust: Partially baking the crust ensures it’ll be good and crunchy.
- Make the Pumpkin Cheesecake Batter: You’ll want an electrical mixer or giant meals processor for this half. Ensure that the cream cheese is at room temperature. And when you add the eggs (no want so as to add eggs separately) don’t over combine.
- Mix Crust and Batter: Pour the pumpkin cheesecake batter on high of the partially baked graham cracker crust. Use a spatula to easy the highest.
- Bake the Cheesecake: Place in a water tub then place within the oven and bake. Cut back the oven temperature after half-hour to make sure an additional creamy cheesecake filling.
- Cool the Cheesecake: Cool within the oven first, with the oven off however with out opening the oven door. Then cool at room temperature. Then chill within the fridge for no less than 6 hours.
The right way to Embellish Pumpkin Cheesecake
- High with swirls of whipped cream! Or high with a billowy pile of whipped cream for a special look.
- Drizzle with salted caramel sauce.
- High with candied pecans or candied almonds!
These are all non-obligatory! This pumpkin cheesecake recipe is delish with none of those garnishes.
Canned Pumpkin Puree vs Selfmade Pumpkin Puree
- For essentially the most constant outcomes, I recommend utilizing canned pumpkin puree. Akin to Libby’s.
- Selfmade pumpkin puree and even natural pumpkin purees usually include extra moisture. Which might result in a watery cheesecake recipe.
- In the event you experiment with selfmade pumpkin puree, take away a number of the moisture earlier than use. Do that by patting the pumpkin puree with paper towels.
Pumpkin Cheesecake Recipes
Pumpkin Cheesecake Recipe
SubstancesÂ
For the Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter melted
For the Pumpkin Pie Cheesecake Filling:
- 2 8 ounce pacakages (454g) full-fat brick-style cream cheese very gentle
- 1 and 1/2 cups (340g) full-fat bitter cream room temperature
- 3 giant giant eggs room temperature
- 2 giant egg yolks room temperature
- 1 15 ounce can pumpkin puree
- 3/4 cup (159g) mild brown sugar
- 3/4 cup (149g) granulated sugar
- 3/4 teaspoon floor cinnamon
- 1/8 teaspoon floor cloves
- 1/8 teaspoon floor nutmeg
- 1/4 teaspoon floor ginger
- 2 and 1/2 Tablespoons (35g) all-purpose flour
- 2 teaspoons vanilla extract
For the Whipped Cream:
- 1 cup heavy cream
- 1/4 cup confectioners’ sugar
- 1/2 teaspoon vanilla
DirectionsÂ
Make the crust:
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Preheat the oven to 350 levels (F). Calmly spray a 9″ springform pan with non-stick baking spray. Wrap the underside and sides of the pan with heavy responsibility additional large aluminum foil. A number of diligent layers guarantee no water creeps by way of if you place the pan within the water tub. Put aside.Â
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In a big bowl, mix the graham cracker crumbs, sugar, salt, and melted butter. Combine nicely.Â
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Press the crust into the ready pan, urgent the crust down firmly and barely up the edges. Bake in a preheated oven for 10 minutes. Place partially baked crust on a cooling rack and put aside when you put together the filling. Cut back the oven to 325 levels (F).
Make the filling:
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In a really giant bowl utilizing a handheld mixer, beat the cream cheese and bitter cream till fully easy, scraping the bowl as wanted.Â
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Add the eggs, egg yolks, pumpkin puree, sugars, and spices, and beat on low velocity till simply mixed. Don’t over combine right here or the batter will rise and fall within the oven!Â
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Add flour and vanilla and beat on low for one more 30 seconds, or till flour has fully disappeared into the batter. Do not over combine!Â
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Pour the filling into the crust, and unfold evenly, smoothing the highest. Place the springform pan into a big baking pan (with excessive sides) and fill the pan with 3 inches of scorching water; that is your water tub.Â
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Place the cheesecake within the oven and bake for half-hour, then scale back the temperature to 300 levels and proceed baking for one more 55 minutes.Â
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Flip the oven off however let the cheesecake sit, undisturbed contained in the oven with the door shut, for 45 minutes. The cheesecake ought to nonetheless be barely wiggly.
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Take away cheesecake from the oven, and run a knife very gently across the fringe of the cake. Place the pumpkin cheesecake on a cooling rack and funky fully, then loosely cowl the pan with saran wrap and chill within the fridge for no less than 6 hours.
Make the Whipped Cream:
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In a big chilled bowl, utilizing a handheld electrical mixer, beat the heavy cream on medium-high velocity, including within the confectioners’ sugar a tablespoon at a time, till medium stiff peaks kind.  Add within the vanilla and beat for one more minute or so. Swirl or dollops on high of cheesecake slices proper earlier than serving.Â
