Classic Creamy Pumpkin Cheesecake Recipe

This Classic Creamy Pumpkin Cheesecake is really the perfect fall dessert,

Featuring a buttery graham cracker crust and a rich, velvety filling made with cream cheese, pumpkin puree, and warm pumpkin pie spice, this cheesecake strikes the perfect balance between classic cheesecake and pumpkin pie.

Why you'll like this recipe.

Whether you are serving it for Thanksgiving dinner, a holiday gathering, or a cozy autumn celebration, this impressive dessert is guaranteed to become a family favorite.

Here is what else you will like about this recipe.

• Simple Ingredients – Made with pantry-friendly ingredients that are easy to find year-round.
• Easy to Make Ahead – Cheesecake tastes even better after chilling, making it an ideal dessert for entertaining.
• Perfectly Creamy Texture – The combination of cream cheese, sour cream, and pumpkin puree creates an ultra-smooth, luscious filling.
• Crowd-Pleasing Dessert – A delicious blend of pumpkin pie and cheesecake that everyone will love.

Have you tried my recipe for 5 Ingredient Pumpkin Pie Dip?

Made with cream cheese, pumpkin puree, and fall spices, that creamy dip is perfect for dipping your cookies and fruit into.Both this classic cheesecake and that creamy dip are pumpkin recipes that are easy to make and tasty to serve!

Pumpkin Pie Spice helps to give this classic pie that perfect fall-inspired taste. You can find pumpkin pie spice here.

Ingredients Needed.

Crust

• Graham Cracker Crumbs Used to make the crust.
• Unsalted Butter Your butter should be melted and then cooled to room temperature.
• Light Brown Sugar Lightly packed.

Filling

• Cream Cheese Use a full fat cream cheese that has been softened to room temperature.
• Sour Cream Full fat sour cream at room temperature.
• Sugar Both Brown Sugar and Regular Granular Sugar
• Pumpkin Puree Use the canned pumpkin puree that has no added ingredients other than pumpkin.
• Eggs Large eggs at room temperature.
• Vanilla Extract Adds some balance to the flavor.
• Pumpkin Pie Spice Gives a fall flavor to this pie.

How to make classic pumpkin cheesecake.

• Prep Time 20 minutes .
• Bake Time 75 minutes, add cool time .
• Servings 8 -10 .
• How to serve : Serve cool with whipped topping or vanilla ice cream.
• Notes: You will need a 9" springform style pan, mixing bowls, and a whisk.

1. Prepare. Preheat your oven to 350f. Also, line your springform pan with parchment paper.
2. Crust In a medium sized mixing bowl, use a whisk or a fork to combine together the graham cracker crumbs, melted butter, and brown sugar until they resemble damp sand. Transfer the ingredients to your springform pan and press the mixture into place to form the crust. Bake the crust for 10 minutes and then allow the crust to set and cool. Bump the oven temperature down to 325 while you make the filling.
3. Cream Cheese. In a large mixing bowl, beat the softened cream cheese on medium speed for one to two minutes, or until completely smooth, creamy, and free of lumps. Scrape down the sides and bottom of the bowl as needed to ensure an even texture before adding the remaining ingredients.
4. Combine. Add the sour cream, along with your sugars, pumpkin puree, vanilla extract, and pumpkin pie spice to the bowl and mix on medium speed until combined (about a minute or two) than scrape down the sides of the mixing bowl.
5. Eggs. Add the eggs to the mixing bowl, one at a time, mixing between additions .
6. Transfer Transfer the combined ingredients to your pan with the cooled crust, evenly spread the ingredients out.
7. Bake. Gently tap the bottom of the baking pan on the counter a few times and then bake the pie for 60 to 75 minutes or until the outer perimeter of the pie appears to be set and 'puffed'. The center will be slightly jiggly (which will set while the pie cools).
8. Set. To help the cheesecake fully set leave it in the oven and turn off the heat. Then slightly crack the oven door open and allow the cheesecake to cool for 45 minutes.
   When the cheesecake has fully set you can remove it from the oven and let the cheesecake cool completely at room temperature. Once cooled you can place the pie in your refrigerator. Chill the pie uncovered for the first hour, then cover it loosely with plastic wrap or foil and refrigerate for at least 8 hours or overnight. This helps prevent excess moisture from collecting on the surface and keeps the cheesecake fresh.

Tips for making the best creamy pumpkin cheesecake.

The crust mixture should have the texture of damp sand and hold together when pressed between your fingers. If it seems too dry and crumbly, you can add a little more melted butter, a teaspoon at a time, until the mixture easily holds its shape when squeezed.
When you press the crust mixture into your springform pan, it should compact firmly without falling apart, creating an even layer across the bottom of the pan. This helps the crust stay intact when slicing the cheesecake

More helpful tips for you.

1. Your dairy ingredients should be at room temperature before adding them to this recipe. This includes your eggs, melted butter, and sour cream.
2. The eggs are added to the mixing bowl and should be mixed gently into the batter. Over-mixing the batter after adding the eggs can incorporate excess air, increasing the chance of cracks during baking.
3. The cheesecake is done baking when the edges are set and the center still has a slight jiggle. The center will continue to cook and firm up as the cheesecake cools, so avoid overbaking. A fully set center in the oven usually means the cheesecake is overbaked and may crack. You can use an instant-read thermometer if in doubt, the internal temperature of about 150–155°F (65–68°C) in the center.

FAQ

• Can I use pumpkin pie filling instead of pumpkin puree?
  No. Pumpkin pie filling contains added sugar and spices, which will alter the flavor and texture of the cheesecake. Use pure pumpkin puree for best results.
• Do I need a water bath for this recipe?
  No. This recipe is designed to bake without a water bath. Cooling the cheesecake slowly in the oven helps create a creamy texture while minimizing cracks.
• Why did my cheesecake crack?
  Cracks are usually caused by over-mixing the batter, overbaking, or cooling the cheesecake too quickly. Letting it cool gradually in the oven with the door cracked open can help prevent cracking.
• How do I know when my pumpkin cheesecake is done baking?
  The cheesecake is done when the edges are set and the center still has a slight jiggle. The center will continue to firm up as it cools, so avoid overbaking.
• What is the best way to get clean cheesecake slices?
  Dip a sharp knife in hot water, wipe it dry, and clean it between each cut. This creates smooth, bakery-style slices.

Variations.

• Add a half cup of finely chopped pecans to the graham cracker crust for an added crunch and nutty flavor. You can garnish the pie with toasted pecans before serving.
• Replace the graham cracker crumbs with crushed gingersnap cookies for a spicier, more festive crust that pairs perfectly with pumpkin.
• Substitute a portion of the brown sugar with pure maple syrup for a subtle maple flavor that compliments the pumpkin beautifully.

How to store pumpkin cheesecake.

Once your pie has fully set, it can be stored in an airtight container. When properly stored, pumpkin pie should keep for about five days when refrigerated or a few months when frozen.

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• 5 Minute Pumpkin Pie Smoothie
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