When the leaves start to turn and there’s a crispness in the air, you know it’s time for all things pumpkin. This Fall Pumpkin Pie Cheesecake Recipe is the perfect dessert to welcome the season. It combines the creamy, tangy goodness of a classic cheesecake with the warm, spiced flavor of a traditional pumpkin pie. Imagine the best of both worlds sitting on a buttery graham cracker crust. It’s truly a fantastic treat.
We are going to walk through every step to make sure your Pumpkin Pie Cheesecake comes out perfectly. Whether you’re a seasoned baker or just starting, this guide is designed to be simple and easy to follow. Get ready to create a dessert that will have everyone asking for the recipe. It’s the ideal centerpiece for any autumn gathering or a cozy night in.
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Why You’ll Love This Recipe
There are so many reasons to adore this dessert. First off, it’s the ultimate fall celebration on a plate. The blend of rich cream cheese with earthy pumpkin puree creates a flavor that is both comforting and sophisticated. It’s a wonderful twist on two classic holiday desserts, so you don’t have to choose between pumpkin pie and cheesecake!
This pumpkin cheesecake is also surprisingly straightforward to make. We’ll break down the process into simple, manageable steps. The result is a stunning, creamy cheesecake with a beautiful texture that looks like it came from a high end bakery. It’s perfect for impressing guests at Thanksgiving or just treating your family to something special during the fall season.
Ingredients
For The Crust
- 6.5 oz graham cracker crumbs (1.75 cups), from 12 to 14 graham crackers
- 1/4 tsp ground cinnamon
- 2 TBSP granulated sugar
- 3 oz unsalted butter (6 TBSP), melted
For The Cheesecake Filling
- 32 oz full fat cream cheese (4 packages), at room temperature
- 8 oz pumpkin puree (1 cup)
- 5.25 oz granulated sugar (3/4 cup)
- 3 TBSP all purpose flour
- 2 tsp pumpkin spice
- 1 tsp vanilla extract
- 4 fl oz heavy whipping cream (1/2 cup)
- 3 large eggs, at room temperature
Toppings (Optional)
- Whipped cream
- Ground cinnamon
- Caramel sauce, store bought or homemade
Step By Step Instructions
Step 1: Prepare The Crust
First, let’s get the oven ready. Preheat it to 350 degrees F (176 degrees C). Prepare a 9 inch springform pan by spraying it with nonstick spray. For extra protection against sticking, you can place a round of parchment paper on the bottom of the pan too. Set it aside for now.
Next, make your graham cracker crumbs. You can add about 14 graham crackers to a food processor and pulse until you have about one and three quarters cups of fine crumbs. If you don’t have a food processor, no problem! Just place the crackers in a plastic zipper bag and crush them with a rolling pin.
Now, finish the crust mixture. Add the melted butter, cinnamon, and sugar to your crumbs. Pulse in the food processor or mix in a bowl until it’s all combined. The texture should feel like wet sand that clumps together when you press it.
Pour the crumb mixture into your prepared pan. Gently press it down using the back of a spoon to form the crust. Make sure to bring the crumbs about one inch up the sides of the pan. Bake the crust for 10 minutes, until it’s golden and smells amazing. Remove it from the oven and let it cool on a wire rack while you work on the filling.
Step 2: Make The Cheesecake Filling
In the bowl of a stand mixer with the paddle attachment, add the softened cream cheese. It’s really important that the cream cheese is at room temperature to avoid lumps. Cream it for about 5 to 6 minutes until it’s light and fluffy. Don’t forget to scrape down the sides and bottom of the bowl a couple of times.
Once the cream cheese is smooth, add the pumpkin puree and mix well until it’s fully combined. With the mixer on a low speed, slowly add the granulated sugar, all purpose flour, and pumpkin spice. After they are combined, increase the speed to medium and mix for another minute or two.
Next, add the vanilla extract and heavy cream. Mix until they are just combined, then turn the speed to high for about one minute to get it nice and smooth. Finally, reduce the mixer speed back to low and add the eggs one at a time. Mix just until they are incorporated. Be careful not to overmix after adding the eggs, as this can cause the cheesecake to crack.
Step 3: Bake And Cool The Cheesecake
Pour the beautiful batter into your prepared crust. Gently tap the pan on the counter a few times to release any air bubbles. Now it’s time to bake. Place the cheesecake in the oven at 350 degrees F (176 degrees C) for 15 minutes.
Then, without opening the oven door, reduce the heat to 200 degrees F (93 degrees C). Bake for an additional 50 to 55 minutes. You’ll know it’s ready when the center has a slight jiggle, like Jell O, and the edges are set. It shouldn’t look watery or runny.
Once the baking time is up, turn off the oven. Crack the oven door open just a little bit. Let the cheesecake cool inside the warm oven for 15 to 20 minutes. This gradual cooling process is another key step to preventing cracks.
After its little rest in the oven, remove the cheesecake and let it cool completely on a wire rack. Then, cover it and place it in the refrigerator to set for at least 6 hours. Honestly, leaving it overnight is even better for the best flavor and texture.
Step 4: Serve And Enjoy
When you are ready to serve this delicious creation, you can add your favorite toppings. A dollop of whipped cream, a dusting of ground cinnamon, or a drizzle of caramel sauce are all fantastic choices. To remove the cheesecake from the springform pan, run a long spatula or butter knife dipped in warm water around the sides to loosen it.
For those perfect, clean slices, here’s a great tip. Run a large chef’s knife under hot water on both sides until the blade is warm. Wipe it dry with a paper towel, then make your first slice. Repeat this process for every single slice. It makes a huge difference!
How To Store Leftovers
If you have any leftover pumpkin cheesecake, which might be unlikely, storing it is easy. Keep it in an airtight container in the refrigerator for up to one week. The flavors actually get even better after a day or two, so it’s a wonderful make ahead dessert for the holidays.
This cheesecake also freezes beautifully. You can freeze it for up to 3 months. To do this, wrap it securely in plastic wrap, followed by a layer of aluminum foil. For extra protection, place it inside a large plastic zip top bag. When you’re ready to enjoy it again, just thaw it overnight in the refrigerator.
Tips
Here are a few extra tips to ensure your Pumpkin Spice Cheesecake is a total success. First, room temperature ingredients are your best friend. This applies especially to the cream cheese and eggs. It helps everything mix together smoothly for a creamy, lump free filling.
Also, try not to overmix the batter once the eggs are added. Overmixing incorporates too much air, which can cause the cheesecake to puff up and then crack as it cools. Mix just until each egg disappears into the batter.
For the pumpkin pie spice, if you don’t have a pre made blend, you can easily make your own. For the two teaspoons this recipe calls for, simply mix together 1 teaspoon of cinnamon, 1/2 teaspoon of ginger, and 1/4 teaspoon each of nutmeg and allspice. It works perfectly!
Lastly, be patient with the cooling process. Letting the cheesecake cool slowly in the oven with the door cracked, and then fully chilling it in the fridge, is what gives it that dense, creamy texture we all love. Don’t rush this part!
Conclusion
And there you have it! A complete guide to making a stunning and delicious Fall Pumpkin Pie Cheesecake Recipe. This dessert is a true showstopper, blending the best of creamy cheesecake and spiced pumpkin pie into one unforgettable treat. It’s one of the best Fall Cheesecake Recipes you can make this season.
Baking this cheesecake is a rewarding experience that fills your home with the warm, comforting scents of autumn. We hope you enjoy making and sharing this incredible dessert with your loved ones. Happy baking!
FAQ
Can I Use A Different Type Of Crust?
Of course! While a graham cracker crust is classic, you could also use a crust made from gingersnap cookies, Biscoff cookies, or even shortbread cookies. Just follow the same process of crushing them and mixing with melted butter and a little sugar.
Why Did My Cheesecake Crack?
Cracking can happen for a few reasons. The most common culprits are overmixing the batter after adding the eggs, baking at too high a temperature, or cooling the cheesecake too quickly. Following the steps for gradual cooling should help prevent this.
Do I Have To Use A Springform Pan?
A springform pan is highly recommended because its removable sides make it easy to get the cheesecake out without damaging it. If you don’t have one, you could try a deep dish pie plate, but it will be much harder to serve in clean slices.
Fall Pumpkin Pie Cheesecake
This Fall Pumpkin Pie Cheesecake recipe combines the creamy goodness of a classic cheesecake with the warm, spiced flavor of pumpkin pie, all on a buttery graham cracker crust. It’s the perfect dessert for any autumn gathering.
Ingredients
For The Cheesecake Filling
Instructions
- Prepare The Crust: Preheat oven to 350°F (176°C). Combine graham cracker crumbs, cinnamon, and sugar. Mix in melted butter. Press mixture into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes and let cool.
- Make The Filling: In a large bowl, beat room-temperature cream cheese until light and fluffy, about 5-6 minutes. Mix in pumpkin puree. On low speed, add sugar, flour, and pumpkin spice.
- Combine Ingredients: Add vanilla extract and heavy cream, mixing until just combined. Add eggs one at a time, mixing only until incorporated. Do not overmix.
- Bake The Cheesecake: Pour batter into the cooled crust. Bake at 350°F (176°C) for 15 minutes. Without opening the oven door, reduce heat to 200°F (93°C) and bake for an additional 50-55 minutes. The center should have a slight jiggle.
- Cool Slowly: Turn off the oven and crack the door open. Let the cheesecake cool inside the warm oven for 15-20 minutes. This prevents cracking.
- Chill and Set: Remove from the oven and let it cool completely on a wire rack. Cover and refrigerate for at least 6 hours, or preferably overnight, to allow it to set fully.
- Serve: Run a knife around the edge of the pan before releasing the springform side. Slice with a hot, clean knife for perfect slices. Top with whipped cream or caramel sauce if desired.
Notes
Room Temperature is Key: Ensure your cream cheese and eggs are at room temperature to achieve a smooth, lump-free cheesecake filling.
Don’t Overmix: Be careful not to overmix the batter after adding the eggs. This can incorporate too much air, leading to cracks as the cheesecake cools.
DIY Pumpkin Spice: If you don’t have pumpkin pie spice, you can make your own. Mix 1 tsp cinnamon, 1/2 tsp ginger, and 1/4 tsp each of nutmeg and allspice.
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