This Pumpkin Spice Cheesecake is a delightful mix of creamy pumpkin and warm spices, all sitting on a tasty graham cracker crust. Perfect for fall gatherings or cozy nights!
When I make this, the smell of pumpkin spice fills the kitchen, making it hard not to sneak a bite before it’s even ready. Who can resist that deliciousness? 🎃
It’s super easy to whip up, too! Just blend the ingredients, pour, and bake. Soon enough, you’ll have a show-stopping dessert that everyone will love.
Key Ingredients & Substitutions
Graham Cracker Crumbs: This is the base of your crust, adding a sweet and crunchy texture. If you can’t find graham crackers, crushed digestive biscuits or even Oreo crumbs work as tasty alternatives!
Cream Cheese: Essential for that rich, creamy filling. If you’re looking for lighter options, consider using Neufchâtel cheese or a dairy-free cream cheese for a great result. Just keep in mind that flavors may change slightly.
Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, which is sweetened and spiced. If canned isn’t available, homemade puree works beautifully too — just cook and blend fresh pumpkin until smooth.
Pumpkin Pie Spice: A blend that brings warmth to the cheesecake. If you don’t have any, mix cinnamon, nutmeg, and ginger for a similar flavor, adjusting to your taste!
Sour Cream: It adds tanginess and creaminess. For a lower-calorie option, plain Greek yogurt is a good substitute. It works great and still keeps that richness!
How Can I Prevent Cracking on My Cheesecake?
One big worry with cheesecakes is cracks on the surface. Here’s how to avoid those pesky cracks:
- Mix the filling ingredients gently to incorporate air but not too much. Overmixing can introduce air bubbles that might burst while baking.
- Bake your cheesecake in a water bath. Put the springform pan in a larger pan filled with water, ensuring even cooking.
- Allow it to cool gradually in the oven after baking. Opening the door slowly keeps the temperature stable and prevents shock to the cake.
- Let it chill completely in the fridge. Cheesecakes firm up as they chill, so give it plenty of time.
Following these tips will help ensure a smooth, crack-free cheesecake that looks just as lovely as it tastes!
How to Make Pumpkin Spice Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 teaspoons pumpkin pie spice
- ¼ cup sour cream
For Topping:
- Whipped cream
- Caramel sauce
- Ground cinnamon or additional pumpkin pie spice (for sprinkling)
How Much Time Will You Need?
This delicious Pumpkin Spice Cheesecake takes about 20 minutes to prepare, plus 60-70 minutes to bake. After baking, you should let it cool for about 1 hour in the oven and then chill in the fridge for at least 4 hours, or preferably overnight. So, plan for a total of about 5 to 6 hours, including cooling and chilling time. But trust me, the wait is worth it!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (163°C). This way, it’ll be nice and hot when your cheesecake is ready to bake. Lightly grease a 9-inch springform pan to prevent sticking.
2. Make the Crust:
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter. Stir well until the mixture looks like wet sand. Press this mixture firmly and evenly into the bottom of your springform pan. This will be the crust of your cheesecake, so make sure it’s nice and compact. Set it aside for now.
3. Prepare the Filling:
In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until it’s smooth and creamy. This should take about 2-3 minutes. Next, add in the sugar and vanilla extract, and continue to mix until fully combined.
4. Add the Eggs:
Add the eggs one at a time, beating gently after each addition until just combined. It’s really important not to overmix at this stage, as too much air can create cracks in your cheesecake later.
5. Blend in the Good Stuff:
Now, mix in the pumpkin puree, pumpkin pie spice, and sour cream. Keep mixing until everything is smooth and well-blended.
6. Pour It In:
Pour the creamy filling over your prepared crust in the springform pan. Use a spatula to smooth the top, making it level and pretty.
7. Bake the Cheesecake:
Now it’s time to bake! Place your cheesecake in the oven and bake for 60-70 minutes. You want the edges to be set while the center is slightly jiggly when you gently shake the pan.
8. Cool Gradually:
Once baked, turn off the oven and open the oven door just a little. Let the cheesecake cool in the oven for about 1 hour. This helps it cool gently and prevents cracks from forming.
9. Chill in the Fridge:
After an hour, remove the cheesecake from the oven and let it chill in the refrigerator for at least 4 hours. For the best texture and flavor, chill it overnight if you can!
10. Serve and Enjoy:
When you’re ready to serve, top each slice with a generous dollop of whipped cream, drizzle some caramel sauce on top, and sprinkle with ground cinnamon or pumpkin pie spice. It’s time to dig into your delicious creation!
Enjoy your creamy and spiced Pumpkin Spice Cheesecake, perfect for any cozy occasion!
Can I Use a Different Crust for the Cheesecake?
Absolutely! While graham cracker crust is traditional, you can use crushed cookies like Oreos, vanilla wafers, or even a nut-based crust for a gluten-free option. Just adjust the sugar and melted butter accordingly to suit the type of crust you choose!
How Can I Make This Cheesecake Ahead of Time?
This cheesecake is great for making ahead! You can prepare and bake it up to 2 days in advance. Just let it chill in the fridge after baking, and it will stay fresh. Cover it well with plastic wrap to prevent it from absorbing any odors from the fridge.
Can I Freeze Leftover Cheesecake?
Yes, you can freeze leftover cheesecake! Wrap individual slices tightly in plastic wrap and then in aluminum foil or place them in an airtight container. They can be frozen for up to 2 months. To enjoy, just thaw in the fridge overnight before serving!
What Can I Substitute for Sour Cream?
If you don’t have sour cream on hand, you can use plain Greek yogurt as a healthier substitute. It adds a similar creaminess and tang! Alternatively, you can mix equal parts of cream cheese and milk as a substitute, or use buttermilk in a pinch.
