In case you like pumpkin pie and basic cheesecake, you’ll love this good pumpkin cheesecake recipe! A complete can of pumpkin puree plus a selfmade pumpkin pie spice mix provides a lot scrumptious pumpkin taste! Graham cracker crust + pumpkin cheesecake + whipped cream + caramel sauce = finest thanksgiving dessert ever!
Fall is within the air! And though this season is simply starting… I’m able to do all the autumn baking!
Like many, certainly one of my favourite elements to include into fall baking is PUMPKIN! We refill all summer season. I seize a can each time I’m on the retailer, and earlier than I do know it, my pantry is overflowing with it. #pumpkinhoarder
After discovering we had 10 cans in our possession, I knew it was time to kick off a mini pumpkin palooza! We baked muffin pumpkin muffins, pumpkin cake, and the king of pumpkin desserts: pumpkin cheesecake!!!
The Most Scrumptious Pumpkin Cheesecake
In case you’ve been looking for the BEST pumpkin cheesecake recipe, you’re in luck! This pumpkin cheesecake recipe is:
- Like a basic cheesecake texture sensible! Wealthy, creamy, and just a bit bit dense.
- Loaded with scrumptious pumpkin taste because of a whole 15 oz can of pumpkin puree and pumpkin pie spices.
- A basic graham cracker crust provides simply the correct amount of crunch.
- This pumpkin cheesecake is make-ahead pleasant. Or wrap it in plastic wrap and freeze for two months!
- Heavenly with freshly whipped cream and salted caramel sauce on prime.
- The right fall dessert – at all times a crowd pleaser for Thanksgiving and Christmas! As quickly as you open the oven, your entire home will odor like a scrumptious pumpkin patch.
Pumpkin Cheesecake Recipe: Substances
- Graham Cracker Crumbs: For ease, I take advantage of store-bought. Make your individual by crushing graham crackers into positive crumbs.
- Sugar: This cheesecake recipe makes use of each brown sugar and granulated sugar.
- Salt: A tiny sprint provides taste to the graham cracker crust.
- Butter: The binder for the graham cracker crust. In case you use salted butter, omit the salt referred to as for.
- Cream Cheese: Full-fat brick-style cream cheese works finest. The perfect cream cheese for pumpkin cheesecake is Philadelphia model. Not sponsored, simply my sincere opinion.
- Bitter Cream: In case you can’t discover this, full-fat plain Greek yogurt works finest.
- Eggs: You’ll use entire eggs and egg yolks. No want so as to add eggs separately. Simply make certain to not over combine after you add them.
- Pumpkin Puree: Which is completely different from pumpkin pie combine. I don’t recommend utilizing selfmade pumpkin puree. It might probably include much more moisture than canned pumpkin puree.
- Pumpkin Pie Spice: Cinnamon, cloves, nutmeg, and floor ginger make our selfmade spice combine. You need to use store-bought pumpkin pie spice as a substitute.
- All-Goal Flour: For that basic cheesecake texture, add a small quantity of flour. This helps the cheesecake recipe get dense whereas baking.
- Vanilla Extract: Provides wealthy taste whereas enhancing the pumpkin taste on this cheesecake recipe.
Room temperature elements are essential! Convey your cream cheese, eggs, and bitter cream to room temperature earlier than use.
Methods to make Pumpkin Cheesecake Recipe
- Make the Graham Cracker Crust: Partially baking the crust ensures it’ll be good and crunchy.
- Make the Pumpkin Cheesecake Batter: You’ll want an electrical mixer or massive meals processor for this half. Ensure the cream cheese is at room temperature. And when you add the eggs (no want so as to add eggs separately) don’t over combine.
- Mix Crust and Batter: Pour the pumpkin cheesecake batter on prime of the partially baked graham cracker crust. Use a spatula to clean the highest.
- Bake the Cheesecake: Place in a water bathtub then place within the oven and bake. Scale back the oven temperature after half-hour to make sure an additional creamy cheesecake filling.
- Cool the Cheesecake: Cool within the oven first, with the oven off however with out opening the oven door. Then cool at room temperature. Then chill within the fridge for a minimum of 6 hours.
Methods to Beautify Pumpkin Cheesecake
- Prime with swirls of whipped cream! Or prime with a billowy pile of whipped cream for a special look.
- Drizzle with salted caramel sauce.
- Prime with candied pecans or candied almonds!
These are all elective! This pumpkin cheesecake recipe is delish with none of those garnishes.
Canned Pumpkin Puree vs Selfmade Pumpkin Puree
- For essentially the most constant outcomes, I recommend utilizing canned pumpkin puree. Corresponding to Libby’s.
- Selfmade pumpkin puree and even natural pumpkin purees usually include extra moisture. Which may result in a watery cheesecake recipe.
- In case you experiment with selfmade pumpkin puree, take away a few of the moisture earlier than use. Do that by patting the pumpkin puree with paper towels.
Pumpkin Cheesecake Recipes
Pumpkin Cheesecake Recipe
SubstancesÂ
For the Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter melted
For the Pumpkin Pie Cheesecake Filling:
- 2 8 ounce pacakages (454g) full-fat brick-style cream cheese very tender
- 1 and 1/2 cups (340g) full-fat bitter cream room temperature
- 3 massive massive eggs room temperature
- 2 massive egg yolks room temperature
- 1 15 ounce can pumpkin puree
- 3/4 cup (159g) gentle brown sugar
- 3/4 cup (149g) granulated sugar
- 3/4 teaspoon floor cinnamon
- 1/8 teaspoon floor cloves
- 1/8 teaspoon floor nutmeg
- 1/4 teaspoon floor ginger
- 2 and 1/2 Tablespoons (35g) all-purpose flour
- 2 teaspoons vanilla extract
For the Whipped Cream:
- 1 cup heavy cream
- 1/4 cup confectioners’ sugar
- 1/2 teaspoon vanilla
DirectionsÂ
Make the crust:
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Preheat the oven to 350 levels (F). Frivolously spray a 9″ springform pan with non-stick baking spray. Wrap the underside and sides of the pan with heavy responsibility further huge aluminum foil. A number of diligent layers guarantee no water creeps via whenever you place the pan within the water bathtub. Put aside.Â
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In a big bowl, mix the graham cracker crumbs, sugar, salt, and melted butter. Combine effectively.Â
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Press the crust into the ready pan, urgent the crust down firmly and barely up the perimeters. Bake in a preheated oven for 10 minutes. Place partially baked crust on a cooling rack and put aside whilst you put together the filling. Scale back the oven to 325 levels (F).
Make the filling:
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In a really massive bowl utilizing a hand-held mixer, beat the cream cheese and bitter cream till fully clean, scraping the bowl as wanted.Â
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Add the eggs, egg yolks, pumpkin puree, sugars, and spices, and beat on low velocity till simply mixed. Don’t over combine right here or the batter will rise and fall within the oven!Â
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Add flour and vanilla and beat on low for one more 30 seconds, or till flour has fully disappeared into the batter. Do not over combine!Â
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Pour the filling into the crust, and unfold evenly, smoothing the highest. Place the springform pan into a big baking pan (with excessive sides) and fill the pan with 3 inches of sizzling water; that is your water bathtub.Â
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Place the cheesecake within the oven and bake for half-hour, then cut back the temperature to 300 levels and proceed baking for one more 55 minutes.Â
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Flip the oven off however let the cheesecake sit, undisturbed contained in the oven with the door shut, for 45 minutes. The cheesecake ought to nonetheless be barely wiggly.
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Take away cheesecake from the oven, and run a knife very gently across the fringe of the cake. Place the pumpkin cheesecake on a cooling rack and funky fully, then loosely cowl the pan with saran wrap and chill within the fridge for a minimum of 6 hours.
Make the Whipped Cream:
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In a big chilled bowl, utilizing a handheld electrical mixer, beat the heavy cream on medium-high velocity, including within the confectioners’ sugar a tablespoon at a time, till medium stiff peaks kind.  Add within the vanilla and beat for one more minute or so. Swirl or dollops on prime of cheesecake slices proper earlier than serving.Â
