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When Thanksgiving comes, a pumpkin dessert is a must at my table. I often serve sticky pumpkin butter pie, pumpkin meringue pie, or this decadent pumpkin cheesecake.
I have to admit, I'm not a big fan of pumpkin pie. In my opinion, this pumpkin pie cheesecake is much tastier than your traditional pie. It has the perfect blend of sweetness and spice, and it's easy to make, too!
How is pumpkin pie cheesecake made?
To make a pumpkin pie cheesecake, you only need to make two things, a crust and filling. Make the dough by mixing the crushed Graham crackers and melted butter in a bowl. Press that mixture into a spring-shaped skillet to make the shape of your crust. Place the crust in the oven for a few minutes until golden and ready for filling.
To make the filling, beat the brown sugar and cream cheese. Mix the eggs, the pumpkin puree, the flour, the vanilla and the spices and your filling will be complete. Pour the filling into the crust and it will be oven ready. Cook in the oven, then turn off the oven and let the cheesecake cool slowly in the hot oven. When the cheesecake is done, remove it from the pan and chill it in the fridge. Once it's cold, it's ready to serve with any whipped cream or decorations you want.
Tips for pumpkin pie
- Be sure to buy canned pumpkin puree, not pumpkin pie filling. The labels may be similar, so pay attention.
- You can use crushed gingersnaps instead of crushed graham crackers for a different, spicier flavor.
- When making your graham cracker crust, press firmly so that the graham crackers and butter form a solid crust.
- Pass your Graham crackers through a food processor to obtain fine, uniformly sized crumbs.
- Cheesecake can be made up to 3 days before you plan to serve it. Decorate your cheesecake just before serving.
- You can decorate your cheesecake with whipped cream, sweet pumpkins, nuts, sprinkles, or a pinch of caramel sauce.
How to prevent cheesecake from breaking
Cheesecakes are known to crack while baking. Cracking does not affect the taste or texture of cheesecake, but it doesn't look as good as a cheesecake without smudges. There are some easy ways to avoid or minimize cracking.
- Use softened cream cheese to avoid lumps that can cause cracking. You can soften the cream cheese in the microwave for 20 seconds at a time until it is smooth but not melted.
- Once you start adding the eggs, mix all the ingredients on medium speed until the filling is smooth and consistent. Be careful not to over-mix the eggs at high speed or it could foam, which could put air in your filling.
- When baking the cheesecake, open the oven door as little as possible. Changes in temperature will cause cracking.
- Don't over bake the cheesecake. When you turn off the oven, a little wobble in the center of the cake is fine. You don't want a liquid or liquid center.
How to fix a broken cheesecake
For small cracks, you can hide the cracks with strategically placed decorations. Whipped cream and caramel sauce work well to hide cracks. If you have larger cracks, you can try smoothing out the cracks with an offset spatula. When the cheesecake is cold, run hot tap water over a displaced spatula to heat it. Dry the spatula and use the still warm spatula to smooth the top of the cheesecake.
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Can you freeze the cheesecake?
To freeze this cheesecake, leave it uncovered in the freezer for about an hour until it becomes very firm or solid. Place the cheesecake in an airtight container or bag and place it back in the freezer. It keeps well in the freezer for about a month. If you want individual portions, feel free to cut the cheesecake into individual slices first. Simply freeze the uncovered slices for an hour, then individually wrap the slices in plastic wrap and place them in an airtight container or bag.
To defrost the cheesecake, place it in the refrigerator overnight until it is completely defrosted.
Nothing says fall like pumpkin pie. This recipe offers you the most exquisite version of a traditional pumpkin pie. This cake is soft, sweet, irresistible and perfect for your holiday table.
More pumpkin recipes you'll enjoy
- Pumpkin cookies with chocolate chips
- Pumpkin Dump Cake
- Pumpkin muffins with chocolate chips
- Pumpkin sauce
- Pumpkin bars
Pumpkin Pie Cheesecake
This pumpkin pie cheesecake is a graham cracker crust filled with a smooth, creamy pumpkin filling, then baked to perfection. Pumpkin Cheesecake is the perfect sweet ending to any festive meal!
Preparation time: 20 minutes Cook time: 1 hour Rest time and cooling time 6 hours Total time: 7 hours 20 minutes
Servings: 12 Calories: 339kcal
- 2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/2 cup butter, melted
- 16 ounces softened cream cheese
- 1 cup packed brown sugar
- 3 eggs
- 15 ounces pumpkin puree
- 1 tablespoon all-purpose flour
- 1 1/2 teaspoons of vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- Cooking spray
- Whipped cream and optional pumpkin candies
- Preheat oven to 350 degrees F. Coat 9-inch spring pan with cooking spray.
- Place graham cracker crumbs, granulated sugar, and butter in bowl; stir until well combined.
- Firmly press the graham cracker mixture into the bottom and halfway down the sides of the prepared pan.
- Place the crust in the oven and bake for 8-10 minutes or until lightly golden.
- Place cream cheese and brown sugar in mixer bowl. Whisk until completely smooth, 2-3 minutes.
- Add the eggs, one at a time, beating after adding each egg.
- Add the pumpkin puree, flour, vanilla extract, and pumpkin pie spices. Mix until combined.
- Pour the pumpkin mixture onto the baked crust and smooth the top with a spatula.
- Bake for 50 minutes or until the top is lightly browned. Turn off the oven and let the cheesecake sit in the oven for another 60 minutes.
- Roll a thin spatula around the edge of the cheesecake to loosen the sides, then place the cheesecake in the fridge. Chill for at least 6 hours or up to 3 days.
- Decorate the cheesecake with whipped cream and sweet squash if desired, then cut into slices and serve.
Calories :: 339kcal | Carbohydrates: 31 g | Protein: 5g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 100mg | Sodium: 293 mg | Potassium: 183 mg | Fiber: 1g | Sugar: 21g | Vitamin A: 6285 IU | Vitamin C: 1.5mg | Calcium: 79mg | Iron: 1.6mg