Pumpkin Pie Cheesecake | Life, Love and Sugar

November 2, 2023

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This pumpkin pie cheesecake would possibly simply be one of the best factor ever. It’s made with a layer of vanilla cheesecake topped with a basic pumpkin pie filling. All of it sits on high of a buttery graham cracker crust and is completed with fluffy whipped cream swirls.

Pumpkin pie cheesecake with a slice taken out of it.

Why You’ll Love This Pumpkin Pie Cheesecake

It’s not pumpkin pie. It’s not cheesecake. It’s pumpkin pie cheesecake. Essentially the most superb mixture of two beforehand unbeatable desserts. I’ll simply warn you now. This would possibly simply be the very best factor I’ve ever created. Even probably the most hardcore pumpkin pie lovers will say that this cheesecake offers their favourite dessert a run for its cash.

Taste combo. This cheesecake takes my basic vanilla cheesecake recipe and tops it with my favourite pumpkin pie filling. Whereas the layers stay separate, the flavors marry collectively in every chunk like some kind of dessert miracle. The delicate sweetness and heat spices within the pumpkin pie filling subsequent to the candy tang of the cheesecake layer are nothing in need of spectacular.
Texture. Take creamy, clean pumpkin pie filling subsequent to thick, creamy cheesecake and put all of it on high of the delicate crunch of graham cracker crust. Who might say no to that textural fiesta?
Easy. You received’t have to leap by too many hoops to get this cheesecake proper. Every element of this dessert (the crust, the pumpkin pie filling, the cheesecake filling, and the whipped cream) is sort of easy to carry collectively, making this an important recipe for these of you comparatively new to cheesecake.
Make forward. In the case of the vacations, prepping forward is the secret. Cheesecake is a wonderful dessert to make forward as a result of it holds up rather well within the fridge. You can simply make this cheesecake a pair days earlier than Thanksgiving. Winner!

What You’ll Want

Right here’s what you’ll have to make this pumpkin pie cheesecake recipe. Don’t neglect to take a look at the recipe card beneath for exact measurements.

Crust

Graham cracker crumbs – You can change it up with one other kind of cookie, in case you like, I went with the basic crust.
Mild brown sugar – For some additional taste. You can even add a contact of cinnamon, too.
Unsalted butter – The melted butter holds the crust components collectively.

Pumpkin pie filling

Pumpkin puree – Use the canned stuff right here. Home made pumpkin puree is nice however there may be an excessive amount of variability in moisture content material and sweetness to make it a dependable alternative. Additionally you should definitely use pumpkin puree and never pumpkin pie filling.
Eggs – The eggs ought to be at room temperature, in any other case they received’t combine as simply into the batter.
Mild brown sugar – For additional yummy taste.
Spices – Floor cinnamon, floor ginger, floor nutmeg and floor cloves.
Salt – Don’t underestimate salt in your baking. It provides taste and amplifies the flavors within the dessert. With out it, your dessert will probably be bland.
Cornstarch – For its thickening energy.
Heavy whipping cream – Begin with room temperature heavy whipping cream. It should combine extra easily and simply into the batter.
Complete milk – The milk must also be at room temperature, in any other case it received’t incorporate as simply with the opposite components.

Cheesecake filling

Cream cheese – Begin with room-temperature cream cheese. Chilly cream cheese received’t combine as easily with the opposite components. Additionally you should definitely use brick-style cream cheese, not the bathtub. I additionally advocate full fats. Diminished fats may be on the thinner facet.
Sugar – For sweetness and to chop down on the tang of the cream cheese.
All-purpose flour – Helps present a creamier texture to the cheesecake. You too can use a 1:1 gluten-free flour as an alternative or cornstarch, however in half the quantity.
Bitter cream – It’s greatest to make use of room temperature bitter cream. It should have a neater time incorporating into the batter.
Vanilla extract – For taste.
Eggs – The eggs ought to be at room temperature. Chilly eggs received’t incorporate into the batter as simply. You additionally need to use giant measurement eggs, not medium or additional giant.

Cinnamon Whipped Cream

Heavy whipping cream – Make certain that your heavy cream is chilly. It received’t whip up and maintain quantity correctly whether it is too heat.
Powdered sugar – The stabilize the whipped cream so it doesn’t ever wilt.
Vanilla extract – For taste.
Floor cinnamon – Extra taste!

Tips on how to Make Pumpkin Pie Cheesecake

In case you take it one element at a time, that is really a surprisingly straightforward cheesecake to make. Right here’s a fast take a look at the right way to do it. You’ll want to scroll to the recipe card beneath for extra detailed directions.

Make the Crust

Prep. Preheat oven to 325°F, line the underside of a 9-inch springform pan with parchment paper, and grease the edges.
Make the crust. Mix the crust components and press the combination into the underside and up the edges of the springform pan.
Bake. Bake for 10 minutes.
Leakproof your springform. Cowl the skin of the pan with aluminum foil.

Mixing together ingredients for graham cracker crust.

Graham cracker crust in a springform pan.

Make the Filling

Cut back the temperature. Set the oven to 300°F.
Make the pumpkin pie filling. Whisk collectively the pumpkin puree, eggs, and lightweight brown sugar. Combine within the remaining components.
Begin the cheesecake filling. Beat collectively the cream cheese, darkish brown sugar, and flour on low velocity till clean.

Whisking together ingredients for pumpkin pie filling.

Mixing together cream cheese, sugar, and flour for cheesecake.

End the cheesecake filling. Stir within the bitter cream and vanilla extract adopted by the eggs, one by one.

Mixing sour cream and vanilla into cheesecake batter.

Assemble. Pour the cheesecake batter into the crust and place the springform pan in a water bathtub. Slowly drizzle the pumpkin pie filling over the cheesecake filling, one spoonful at a time to you should definitely maintain the layers separate.

A springform pan in a water bath half full of vanilla cheesecake batter in a graham cracker crust.

Spooning pumpkin pie filling over vanilla cheesecake filling in a springform pan in a water bath.

Bake. Bake for two hours 10-20 minutes.
Cool progressively. Flip off the oven and permit the cheesecake to chill inside for half-hour. Crack the door and permit it to chill for a further half-hour.
Chill. Take away the cheesecake from the oven and water bathtub wrapping and refrigerate for 5-6 hours.

Pumpkin pie cheesecake in a springform pan in a water bath ready to be baked.

Pumpkin pie cheesecake in a springform pan.

End it off

Cinnamon whipped cream in a mixing bowl.

Piping whipped cream around the top edge of pumpkin pie cheesecake.

Make the whipped cream. Whip the components for the whipped cream collectively on excessive velocity till stiff peaks type.
Beautify. Pipe the whipped cream across the outer fringe of the cheesecake.

A fork taking a bite out of of a slice of pumpkin cheesecake on a plate.

Ideas for Success

Need the proper cheesecake? Listed here are a number of suggestions and tips to bear in mind as you make your cheesecake. For extra, take a look at my publish on Tips on how to Make the Excellent Cheesecake.

Room temperature components. Begin with room-temperature components. They are going to mix extra easily and simply into their respective batters. This can assist stop you from over-mixing.
Don’t over-mix. Watch out to not over-mix your pumpkin pie or cheesecake batter and don’t combine at too excessive a velocity. Over-mixing incorporates extra air into the batter which may trigger cracks within the dessert.
Use a springform pan. A springform pan is just about a non-negotiable right here. With out the detachable sides, you’ll find it almost unattainable to take away the cheesecake from the pan.
Use a water bathtub. Though they’re a little bit of a ache, water baths are essential with regards to making a profitable cheesecake. They assist guarantee even cooking whereas additionally stopping floor cracks. Take a look at my publish on Tips on how to Bake Cheesecake in a Water Bathtub to study the way it’s achieved.
Be mild. I recommend spooning the pie filling over the cheesecake filling, as an alternative or pouring or dumping it. In case you pour it in too rapidly in a single spot, you’ll get a crater of pumpkin pie in a single place, reasonably than having it extra evenly unfold over the cheesecake.
Don’t over-bake. You’ll know your dessert is finished baking when it’s set across the edges with a few 3-inch wobbly ring within the heart. Be aware that it’s going to proceed to cook dinner and agency up because it cools.
Cool progressively. When you flip the oven off, permit the cheesecake to chill inside with the door closed for half-hour after which for one more half-hour with the door cracked. The cheesecake will end baking throughout this time and will probably be much less prone to develop cracks on the floor.

Overhead image of pumpkin pie cheesecake on a serving platter.

Serving Recommendations

Simply in case this dessert doesn’t carry your spirits sufficient as is, attempt serving it with one (or all) of the next.

A slice of pumpkin pie cheesecake on a plate.

Correct Storage

Fridge. Retailer the cake in an hermetic cake service. In case you don’t have one, wrap it in a double layer of plastic wrap (you should use toothpicks to prop the plastic away from the whipped cream). In case you already sliced the cheesecake, organize the slices in a single layer in an hermetic container. In any case, you possibly can maintain it within the fridge for as much as 5 days.
Freezer. Permit the cheesecake to agency up within the freezer for a few hours. Subsequent, wrap it in a double layer of plastic wrap. Alternatively, organize slices of cheesecake in a single layer in a freezer-safe hermetic container. Retailer it within the freezer for as much as 3 months. Switch it to the fridge to thaw fully earlier than serving.

Extra Pumpkin Desserts

It’s pumpkin season and I’ve some scrumptious pumpkin recipes for you. Listed here are a few of my absolute favorites.

Watch How It’s Made

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