This Pumpkin Spice Cheesecake is a creamy delight with a hint of warm spices and a buttery crust. Perfect for fall or whenever you crave something sweet and cozy!
The best part? It’s like having a slice of autumn on your plate! I love serving it with a dollop of whipped cream on top—so yummy! 🎃
Key Ingredients & Substitutions
Graham Cracker Crumbs: They provide a sweet and crunchy base. If you’re looking for a gluten-free option, try almond flour or gluten-free graham crackers. I love adding a pinch of cinnamon to the crust for extra flavor!
Cream Cheese: Use full-fat cream cheese for the smoothest texture. If you need a lighter option, Neufchâtel cheese works too. Avoid low-fat versions as they might not set as well.
Pumpkin Puree: Make sure to use pure pumpkin puree and not pie filling, which contains sweeteners and spices. Canned puree is often easiest, but homemade works great too! Just roast and mash your pumpkin.
Pumpkin Pie Spice: If you don’t have it, mix 1 tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger, and ¼ tsp cloves to create your own blend. It gives that classic fall aroma!
How Do You Prevent Cracking on Your Cheesecake?
Cracking can happen if the cheesecake bakes too fast or is cooled too quickly. Here’s how to keep it smooth:
- Use a water bath: Place the cheesecake pan in a larger pan filled with hot water. This helps regulate the temperature as it bakes.
- Don’t overbeat the eggs: Gently mix them in just until combined to avoid incorporating too much air, which can lead to cracks.
- Cool slowly: After baking, leave the oven door slightly open for 1 hour before removing the cheesecake. This gradual cooling helps prevent cracks.
How to Make Pumpkin Spice Cheesecake
Ingredients You’ll Need:
For The Crust:
- 1 ¾ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For The Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- 1 tsp vanilla extract
- 1 ½ tsp pumpkin pie spice
- ¼ tsp salt
For Topping:
- Whipped cream
- Caramel sauce (optional)
- Ground cinnamon or pumpkin pie spice (for dusting)
How Much Time Will You Need?
This lovely Pumpkin Spice Cheesecake takes about 20 minutes to prepare and 60-70 minutes to bake. Allow for cooling for about an hour in the oven, and then refrigerate it for at least 4 hours or overnight for the best flavor and texture. So, total, you’re looking at approximately 5 to 6 hours, but most of that is just chilling time!
Step-by-Step Instructions:
1. Prepare the Crust:
Preheat your oven to 325°F (163°C). Take a 9-inch springform pan, grease it well, and wrap the outside with foil to prevent leaks if you’re using a water bath. In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until everything is combined. Press this mixture firmly into the bottom of the pan to create a solid crust. Bake for 10 minutes and then let it cool while you make the filling.
2. Make the Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy. Gradually add in the granulated sugar, mixing until it’s light and fluffy. Next, pour in the pumpkin puree and add the eggs one at a time, mixing just enough to combine after each addition. Stir in the vanilla, pumpkin pie spice, and salt until everything is evenly incorporated.
3. Bake the Cheesecake:
Pour the pumpkin filling over your cooled crust in the springform pan. If you want, place your pan in a larger roasting pan and fill the outer pan with hot water—this helps to bake the cheesecake evenly and prevents cracking. Bake the cheesecake for 60-70 minutes or until the edges are set and the center is a little jiggly. Once done, turn off the oven, crack the door open, and let it cool inside for an hour.
4. Cool and Serve:
After an hour, carefully remove the cheesecake from the oven and water bath. Chill it in the fridge for at least 4 hours or overnight to let it set fully. When ready to serve, slice the cheesecake and top each slice with whipped cream, a drizzle of caramel sauce (if you like), and a sprinkle of cinnamon or pumpkin pie spice. Enjoy your delicious cheesecake filled with fall flavors!
Can I Use Homemade Pumpkin Puree for This Recipe?
Absolutely! Just make sure to cook and blend the pumpkin until it’s smooth, and drain any excess moisture. Homemade puree can give your cheesecake a fresher taste.
How Should I Store Leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator. It will keep well for up to 3 days. You can also freeze it by wrapping slices tightly in plastic wrap, followed by aluminum foil, for up to 2 months. Thaw in the refrigerator before serving.
Can I Make This Cheesecake Gluten-Free?
Yes! Simply substitute the graham cracker crumbs with gluten-free graham crackers or almond flour combined with a bit of sugar and melted butter for the crust.
What Can I Substitute for Cream Cheese?
If you’re looking for a lighter option, you can use Neufchâtel cheese, which has less fat. For a dairy-free alternative, try using a vegan cream cheese. Keep in mind that these substitutions may alter the flavor and texture a bit.
