Pumpkin cheesecake tastes like an apple pie and a cheesecake had a baby. With the perfect balance between creamy and cakey, that cheesecake tang that you know and love, and pumpkins of course. This is the ultimate fall dessert!
Cheesecake is a dessert we could eat no matter the season or weather. Whether it’s offered at a party or on the dessert menu at a restaurant, we just can’t turn it down. Typically a cheesecake purist, we don’t tend to favor the flavored variety. That was until pumpkin cheesecake entered our lives. It’s everything you love about traditional cheesecake, but with your favorite flavors of fall. No need to be intimidated by this fancy dessert. It is super easy to make, and tastes amazing every single time. You’re going to love it!
Baking Pan Options:
To make cheesecake, it is preferable to use a springform pan. This is a cake pan that has a removable bottom. The sides of the pan are sprung and it has a clip to adjust the sides. Springform pans are sold in various sizes, generally 4 inches, 6 to 7 inches, and 9 inches. A good standard size to have is a 9-inch pan.
If you do not have a springform pan, you can always use a standard cake pan. However, you will not be able to remove the sides and have a freestanding cheesecake.
Troubleshooting: Why Did My Pumpkin Cheesecake Crack?
Everyone loves that picture perfect cheesecake, but let’s be honest, cracks do not change the taste of the cheesecake one bit. If you are really going for that perfect cheesecake look, keep these tips in mind:
- Do not open your oven door while it is cooking. Sudden changes in temperature will cause the cheesecake to crack.
- Let your cheesecake cool slowly in the oven with the door closed.
- Do not over bake your cheesecake. Without being able to open up the oven door to prevent cracking, you really need to follow the recipe card instructions exactly so you don’t under or over bake.
Crust Options:
The gingersnap cookie crust is an absolute must in our house. It is simply divine. If you prefer a traditional graham cracker crust, you can always buy it pre-made at the grocery store, or you can make your own with:
- 2 cups crushed graham crackers (about 15 whole crackers)
- 1/2 cup butter, melted
- 1/4 cup granulated sugar
- In a bowl, stir together graham crackers, sugar, and butter until all crumbs are wet. Press into the bottom of a 9-10 inch springform pan. Press firmly to ensure it doesn’t fall apart. Pop into fridge while you make the cheesecake.
Pumpkin Puree vs. Pumpkin Pie Filling:
Pumpkin pie filling contains added sweeteners, spices, and other flavorings. We don’t want any of that added to this pumpkin cheesecake, so you’ll want to double check your can to make sure it is pumpkin puree only.
Storage Instructions:
Store your pumpkin cheesecake in an airtight container in the refrigerator for up to 5 days. Serve chilled.
If you like this recipe, you may be interested in these other delicious cheesecake and cheesecake inspired recipes:
Watch the video below where Caytlin will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Pumpkin cheesecake tastes like an apple pie and a cheesecake had a baby. With the perfect balance between creamy and cakey, that cheesecake tang that you know and love, and pumpkins of course. This is the ultimate fall dessert!
Ingredients
- 16 ounces gingersnap cookies approx. 1 1/2 cup cookie crumbs
- 6 tablespoons butter melted
- 1 tablespoon brown sugar
- 24 ounces cream cheese
- 2 cups granulated sugar
- 15 ounces pumpkin puree
- 3 large eggs
- 1/2 cup sour cream
- 1 tablespoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/2 cup all-purpose flour
Instructions
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Preheat oven to 350 degrees. Grease the sides and bottom of a 9-inch springform pan with butter or shortening.
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Crush the gingersnap cookies in a food processor or blender. Transfer to a mixing bowl. Stir in melted butter and brown sugar. Mix until the crumbs are all moistened and press into the bottom of the prepared springform pan.
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In a large mixing bowl, use a hand mixer (or stand mixer) to whip together the cream cheese and sugar until creamy and fluffier. About 2-3 minutes.
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Add in the pumpkin puree, eggs, and sour cream. Beat on low until incorporated.
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Add in vanilla extract and pumpkin pie seasoning, and flour. Mix until incorporated and smooth. Pour mixture into the springform pan.
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Crumple up 3 sheets of aluminum foil into even, flat discs. Place crumpled foil on a baking sheet. Place the springform pan on top of these foil discs to elevate the cake so it doesn’t touch your baking sheet. Fill the baking sheet with a layer of ice, surrounding the springform pan.
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Bake in the center rack of the oven for 1 hour. Do not open the oven door. At the end of the hour, turn off the oven, and continue to keep the door closed. Let the cheesecake slowly cool in the oven for 5-6 hours to prevent cracking. Remove from oven and refrigerate in pan until ready to serve.
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Remove the springform pan ring before serving. Keep cold.
Notes
Can use a graham cracker crust if preferred.
Calories: 725kcal | Carbohydrates: 81g | Protein: 11g | Fat: 42g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 159mg | Sodium: 466mg | Potassium: 230mg | Fiber: 3g | Sugar: 61g | Vitamin A: 7909IU | Vitamin C: 2mg | Calcium: 136mg | Iron: 1mg
