Easy Pumpkin Cheesecake Recipe: Delicious and Simple

Embark on a delightful culinary journey with this easy pumpkin cheesecake recipe that combines the comforting flavors of pumpkin with the rich, creamy texture of cheesecake. Perfect for fall gatherings, Thanksgiving feasts, or just a sweet treat to brighten your day, this dessert is bound to become a new favorite. Let's dive into making this delicious, simple pumpkin cheesecake!

Ingredients

For the Crust:

• 1 ¹⁄₂ cups graham cracker crumbs
• ¹⁄₄ cup granulated sugar
• ¹⁄₂ cup melted butter

For the Filling:

• 3 (8 oz) packages of cream cheese, softened
• 1 cup granulated sugar
• 1 cup canned pumpkin (not pumpkin pie filling)
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ¹⁄₂ teaspoon ground nutmeg
• ¹⁄₄ teaspoon ground cloves
• ¹⁄₄ teaspoon ground ginger
• ¹⁄₄ cup sour cream

For the Topping:

• Whipped cream (optional)
• Extra cinnamon for dusting (optional)

Instructions

Preparation of the Crust

Start by preheating your oven to 350°F (175°C). Then:

1. Mix the graham cracker crumbs with sugar in a bowl. Stir in the melted butter until the mixture resembles wet sand.
2. Press this mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer.
3. Bake for 8 minutes, then remove from the oven and let it cool while you prepare the filling.

Making the Cheesecake Filling

To achieve a smooth texture:

1. In a large bowl, beat the softened cream cheese until it’s smooth.
2. Add the sugar and continue to beat until well combined.
3. Mix in the pumpkin, spices, vanilla extract, and sour cream. Blend until everything is well incorporated.
4. Add the eggs, one at a time, mixing on low speed after each addition just until blended. Overbeating can introduce too much air, leading to cracks in your cheesecake.

👨‍🍳 Note: For a perfect cheesecake texture, ensure all ingredients are at room temperature before mixing.

Baking the Cheesecake

1. Pour the filling over the cooled crust and smooth the top with a spatula.
2. Place the springform pan in a roasting pan and add enough hot water to the roasting pan to come about halfway up the side of the springform pan. This water bath technique helps prevent the top from cracking.
3. Bake for 55-60 minutes or until the center is almost set.
4. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. This gradual cooling process minimizes cracking.

Chilling and Serving

Once your cheesecake has cooled:

1. Remove the cheesecake from the water bath and allow it to come to room temperature.
2. Refrigerate for at least 4 hours, preferably overnight, to set completely.
3. Before serving, run a knife around the edge of the pan to loosen the cheesecake, then carefully remove the side of the springform pan.
4. Optional: Decorate with whipped cream and a dusting of cinnamon.

Tips for the Perfect Pumpkin Cheesecake

• Use room-temperature ingredients for a smoother batter.
• For a deeper crust, extend the crumbs partway up the sides of the pan.
• Don’t overmix the filling, especially after adding the eggs, to avoid air pockets.
• Consider using a water bath for baking to prevent cracks in the cheesecake.

🌰 Note: If you don't have a springform pan, you can use a regular cake pan lined with parchment paper, though it might be trickier to serve neatly.

In summary, this easy pumpkin cheesecake recipe ensures a fusion of rich cheesecake and warm pumpkin spice that's perfect for autumn celebrations or any time you crave comfort food. From the sturdy graham cracker crust to the luxurious, spiced filling, this dessert not only tantalizes the taste buds but also encapsulates the essence of fall in every bite. Remember to let it cool and chill properly to achieve that perfect, sliceable texture, and don't hesitate to customize with your favorite toppings.

Can I use homemade pumpkin puree instead of canned?

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Yes, you can use homemade pumpkin puree. Ensure it’s well-drained and not too watery to maintain the right consistency in your cheesecake.

What can I substitute for graham crackers in the crust?

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Try using gingersnap cookies or digestive biscuits for a different flavor profile. The key is to have about 1 ¹⁄₂ cups of crumbs.

Why does the cheesecake crack?

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Cracking usually happens from uneven cooling or overmixing the batter. Use a water bath and cool the cheesecake slowly in the oven to prevent this.