Get ready to fall in love with this pumpkin spice cheesecake, a perfect blend of creamy cheesecake and warm pumpkin spice flavors. Great for any autumn gathering or just because you deserve a slice of heaven.
Why This Recipe Works
- The combination of creamy cheesecake and pumpkin spice creates a dessert that’s both rich and warmly spiced.
- Using a water bath method ensures the cheesecake cooks evenly and prevents cracking.
- The graham cracker crust adds a delightful crunch that contrasts beautifully with the smooth filling.
- It’s make-ahead friendly, allowing flavors to meld and intensify overnight.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 can (15 oz) pumpkin puree
- 4 large eggs
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Aluminum foil
- Roasting pan (for water bath)
Instructions
Prepare the Crust
Start by mixing the graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake at 325°F for 10 minutes, then let it cool. Tip: Use the bottom of a measuring cup to press the crust evenly.
Make the Filling
Beat the cream cheese and sugar until smooth. Add the pumpkin puree, eggs, sour cream, vanilla, and pumpkin pie spice, mixing until just combined. Pour over the crust. Tip: Avoid overmixing to keep the filling light and airy.
Bake the Cheesecake
Wrap the springform pan in aluminum foil to prevent water seepage. Place in a roasting pan and fill with hot water halfway up the sides of the springform pan. Bake at 325°F for 1 hour and 30 minutes, or until the center is almost set.
Cool and Chill
Turn off the oven and let the cheesecake cool inside for 1 hour. Then, refrigerate for at least 4 hours, preferably overnight. Tip: Cooling slowly prevents cracks.
Serve and Enjoy
Run a knife around the edge of the pan before releasing the springform. Slice and serve chilled, optionally with whipped cream or caramel sauce.
Tips and Tricks
For the smoothest filling, ensure all ingredients are at room temperature before mixing. If you’re short on time, you can skip the water bath, but watch closely for cracks. For a decorative touch, pipe whipped cream around the edges before serving. Remember, cheesecake tastes even better the next day, so plan ahead if possible.
Recipe Variations
- Swap the graham cracker crust for a ginger snap or pecan crust for extra flavor.
- Add a layer of caramel or chocolate ganache between the crust and filling.
- Incorporate a swirl of cheesecake into the pumpkin filling for a marbled effect.
- Top with candied pecans or a drizzle of maple syrup for added texture and sweetness.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, but ensure it’s pureed and drained well to match the consistency of canned pumpkin. Fresh pumpkin can add a more nuanced flavor, but it requires extra prep work.
How do I prevent my cheesecake from cracking?
Using a water bath and allowing the cheesecake to cool slowly in the oven are key steps. Also, avoid overmixing the batter, which can incorporate too much air.
Can I make this recipe gluten-free?
Absolutely! Just substitute the graham crackers with a gluten-free alternative and ensure all other ingredients are gluten-free.
Summary
This pumpkin spice cheesecake is a show-stopping dessert that combines the best of both worlds: creamy cheesecake and warm pumpkin spice. Perfect for fall, it’s sure to impress at any gathering.
