This Pumpkin Spice Cheesecake is a creamy delight that brings a taste of fall right to your table! With tasty pumpkin and warm spices, it’s perfect for celebrations or just a cozy night in.
You can’t go wrong with that soft, buttery crust paired with the smooth cheesecake filling! I usually make it to share, but let’s be real, I often keep it all for myself. Who can resist? 😄
Key Ingredients & Substitutions
Graham cracker crumbs: These are a must for the crust! If you’re out of graham crackers, try using digestive biscuits or even vanilla wafer cookies for a different flavor.
Cream cheese: A key element for that creamy texture. For a lighter option, you could use Neufchâtel cheese or a dairy-free cream cheese if you need it vegan.
Pumpkin puree: Be sure to use plain canned pumpkin, not pumpkin pie filling. If you’re feeling adventurous, you can use roasted sweet potatoes or butternut squash puree as a substitution.
Eggs: Essential for binding the filling together. If you want to make this cheesecake vegan, you can replace each egg with ¼ cup of unsweetened applesauce.
Sour cream: It adds creaminess and a bit of tang. Full-fat Greek yogurt can be used as a great substitute if you need it lighter or if you’re out of sour cream.
How Do I Get a Smooth and Creamy Cheese Filling?
The texture of your cheesecake is important, so let’s make sure it’s smooth! Here are some tips for achieving that perfect filling:
- Make sure your cream cheese is fully softened. This allows it to blend easier without lumps.
- Beat on medium speed until smooth before adding any other ingredients, this step warms the cheese and makes it creamy.
- Add your eggs one at a time, mixing gently. This keeps the texture intact and reduces air bubbles.
- Use low speed when adding pumpkin and spices. You want everything mixed just until incorporated, not overworked.
Following these steps will help you get the silky consistency we’re after!
Delicious Pumpkin Spice Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs (about 10-12 full crackers)
- ⅓ cup granulated sugar
- 7 tablespoons unsalted butter, melted
For the Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 ½ teaspoons pumpkin pie spice
- ¼ cup sour cream
- 2 tablespoons all-purpose flour
For Topping:
- Whipped cream
- Additional pumpkin pie spice or cinnamon for sprinkling
- Caramel sauce (optional)
How Much Time Will You Need?
You’ll need about 20 minutes to prepare the cheesecake, and then about 1 hour for baking. After that, it’s best to allow it to chill in the fridge for at least 4 hours, or overnight for the best flavor. Total time, including chilling, is about 5 hours and 20 minutes. Patience is key, but it’ll be worth the wait!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 350°F (177°C). In a medium mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir everything together until the crumbs are all moistened. Next, press this mixture firmly into the bottom of a 9-inch springform pan, making sure to push it slightly up the sides (about ½ inch). Bake it in the preheated oven for 8-10 minutes, then take it out and let it cool while you prepare the filling.
2. Make the Filling:
In a large mixing bowl, use a hand mixer or stand mixer on medium speed to beat the softened cream cheese until it’s smooth and creamy. Gradually add in the sugar, continuing to mix until it’s all well combined. Now, it’s time to add the pumpkin puree, eggs (adding one at a time), vanilla extract, pumpkin pie spice, sour cream, and flour. Mix on low speed just until everything is combined, being careful not to overmix it—this helps keep your cheesecake nice and smooth!
3. Bake the Cheesecake:
Pour the delicious filling over your cooled crust. Smooth the top with a spatula so it’s nice and even. Place the springform pan on a baking sheet (to catch any drips). Bake in the oven at 350°F (177°C) for about 55-65 minutes, or until the edges are set and only the center is slightly jiggly. To prevent cracks, consider placing a small pan of water in the oven for some moisture.
4. Cool and Chill:
Once the baking time is done, turn off the oven but leave the cheesecake inside with the door slightly ajar for about 1 hour. This gradual cooling helps prevent cracks. After an hour, carefully take it out and let it cool at room temperature for another hour. Once cooled, cover the cheesecake tightly with plastic wrap and refrigerate it for at least 4 hours, but overnight is best!
5. Serve:
When you’re ready to serve, carefully remove the cheesecake from the springform pan. Top it generously with whipped cream, sprinkle a little pumpkin pie spice or cinnamon on top, and if you like, drizzle some caramel sauce over it. Slice it up and enjoy this fall favorite!
This Pumpkin Spice Cheesecake is not just a treat; it brings warmth and comfort—perfect for any autumn celebration or a cozy night in. Happy baking!
Can I Use a Different Type of Cracker for the Crust?
Absolutely! If you don’t have graham crackers on hand, you can use digestive biscuits or vanilla wafer cookies as a great alternative. Just crush them into crumbs and follow the same instructions for the crust.
How Can I Prevent Cracks in My Cheesecake?
To minimize cracks, avoid overmixing the batter and ensure all ingredients are at room temperature before mixing. Baking the cheesecake in a water bath also provides moisture which helps prevent cracks. Simply wrap the springform pan in aluminum foil and place it in a larger dish filled with water.
Can I Make This Cheesecake Ahead of Time?
Yes! This cheesecake is perfect for making ahead of time. You can prepare it a day or two in advance and keep it in the refrigerator tightly covered. The flavors will develop beautifully as it chills!
What’s the Best Way to Store Leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you’d like to freeze it, wrap slices in plastic wrap and then foil to protect them from freezer burn. Thaw in the fridge overnight before enjoying.
