This Pumpkin Pie Cheesecake is a cozy blend of creamy cheesecake and spiced pumpkin. It sits on a crunchy graham cracker crust, making it a treat for any fall gathering!
Honestly, it’s like the best of both worlds—cheesecake and pumpkin pie in one slice! I love serving it with whipped cream on top. It’s sure to make everyone smile! 🍰
Key Ingredients & Substitutions
Graham Cracker Crumbs: These make the crust nice and crunchy! If you don’t have graham crackers, you can use digestive biscuits or vanilla wafers for a slightly different flavor.
Cream Cheese: For the cheesecake layers, choose full-fat cream cheese for the best texture. You can try low-fat cream cheese, but it may not be as rich. Neufchâtel is another good substitute if you want a lighter option!
Pumpkin Puree: Canned pumpkin works best for this recipe. If you prefer, you can make your own from fresh pumpkin, but make sure to cook it down until it’s smooth and thick. Just remember to drain any excess water.
Sour Cream: This adds creaminess to the cheesecake layer. If you don’t have sour cream, plain Greek yogurt makes a great substitute, providing a similar tangy flavor.
What’s the Trick to Preventing Cracks in Your Cheesecake?
Baking cheesecakes can be tricky, especially when it comes to keeping them crack-free. The key is gentle baking and cooling. Here’s how to do it:
- Make sure to bake the cheesecake until set but slightly jiggly in the middle; it will continue to cook as it cools.
- After baking, turn off the oven, crack the door open, and let the cheesecake cool inside for about an hour. This helps prevent sudden temperature changes that can cause cracks.
- Refrigerate the cheesecake for at least 4 hours or, ideally, overnight. This allows it to set completely and improves the flavor.
Delicious Pumpkin Pie Cheesecake Recipe
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
For the Pumpkin Layer:
- 1 cup canned pumpkin puree
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs
- 8 oz (225g) cream cheese, softened
For Topping:
- Whipped cream
- Ground cinnamon or pumpkin pie spice, for dusting
How Much Time Will You Need?
This delightful cheesecake will take about 20 minutes of prep time, plus around 1 hour and 15 minutes of baking time, and at least 4 hours of chilling. Planning ahead is key here, but the results are oh-so-worth it!
Step-by-Step Instructions:
1. Prepare for Baking:
Start by preheating your oven to 325°F (163°C). Grease a 9-inch springform pan with a bit of butter or cooking spray to ensure easy removal later.
2. Make the Crust:
In a bowl, mix together the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until the mixture looks like wet sand. Press this mixture firmly into the bottom of the springform pan to form a smooth crust. Pop it in the oven and bake for about 10 minutes, then take it out and let it cool.
3. Cheesecake Layer Time:
In a large mixing bowl, beat the 16 oz of softened cream cheese with the sugar and vanilla until it’s creamy and smooth. Then, add one egg at a time, mixing well after each addition. Now, mix in the sour cream until everything is combined nicely.
4. Assemble the Cheesecake:
Pour the cheesecake batter over your cooled crust and smooth the top with a spatula. Bake this layer in the oven for about 25 minutes. It should be set around the edges but still slightly jiggly in the center.
5. Prepare the Pumpkin Layer:
While the cheesecake layer is baking, make the pumpkin mixture. In another bowl, beat the 8 oz of cream cheese until it’s smooth. Add the pumpkin puree, sugar, and all those lovely spices (cinnamon, ginger, nutmeg, cloves), and mix well until it’s all combined. Add the eggs one at a time, blending until creamy.
6. Combine Layers:
Carefully spread the pumpkin mixture over the baked cheesecake layer, smoothing it out evenly. You want these layers to look great together!
7. Bake and Cool:
Now bake the combined cheesecake for an additional 35-40 minutes. You’ll know it’s done when the pumpkin layer is set and the edges are slightly puffed. Turn off the oven and crack the door open, letting the cheesecake cool in there for about an hour to prevent cracking.
8. Chill and Serve:
Remove the cheesecake from the oven and refrigerate it for at least 4 hours, or overnight for the best texture. When you’re ready to serve, top each slice with whipped cream and a dusting of cinnamon or pumpkin pie spice.
Enjoy your beautiful, creamy pumpkin pie cheesecake! It’s a sure way to please during the holidays or any special occasion! 🎃🍰
Can I Use a Different Type of Crust?
Absolutely! If you prefer, you can substitute the graham cracker crumbs with crushed digestive biscuits or even an Oreo crust for a chocolatey twist. Just make sure to adjust the amount of sugar if necessary!
How Do I Prevent My Cheesecake from Cracking?
To avoid cracks, bake your cheesecake at a lower temperature and allow it to cool gradually in the oven with the door ajar. Also, refrigerating the cheesecake for several hours or overnight helps it set properly without cracks.
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can. If using fresh pumpkin, make sure to cook and mash it until smooth. Drain any excess moisture before adding it to the recipe to avoid a watery texture.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the fridge before serving!
