If you happen to love pumpkin pie and cheesecake, you’re going to go loopy over this Creamy Pumpkin Pie Cheesecake Recipe! Make-ahead pleasant, you’ll be able to pop it within the fridge then carry to room temp 20 minutes earlier than you’re able to serve. Good post-thanksgiving dinner dessert!
Pumpkin Cheesecake Recipe
If you happen to’ve been trying to find the BEST pumpkin cheesecake recipe, you’re in luck! Since you’ve discovered it! This straightforward pumpkin spice cheesecake is:
- wealthy and tremendous creamy, whereas additionally gentle fluffy. the feel is heaven!
- loaded with actual pumpkin taste (due to a complete 15 oz can of pumpkin puree plus complimentary pumpkin spices!)
- make-ahead pleasant AND freezer pleasant (in truth, you’ll be able to freeze it for as much as 2 months!)
- so scrumptious with a dollop of freshly whipped cream on prime. however salted caramel sauce can also be a scrumptious addition!
- and the proper Fall dessert, and at all times a crowd pleaser for Thanksgiving and Christmas!
Fall is simply starting, and for a lot of, which means FALL BAKING! One among my favourite substances to include into my Fall baking is PUMPKIN! We normally replenish on it within the Summer time, earlier than it’s in demand and onerous to seek out. I’ll seize a can or two each time I’m on the retailer, and earlier than I do know it… my pantry is overrun it! Final week, after discovering we had over 30 cans in our possession, I knew it was time to kick of a mini pumpkin palooza! I invited some pals over and we baked a brown butter pumpkin pie, chewy cinnamon chip pumpkin cookies, and a easy pumpkin pie cheesecake. The entire recipes turned out nice! However this cheesecake?! It’s SPECTACULAR!
I’ve a weak point for taking traditional recipes and form of turning them the wrong way up… however this vacation season I wished to lastly excellent my very personal recipe for a traditional pumpkin pie cheesecake. I positively needed to follow some self management in the course of the recipe testing course of as a result of it was SO tempting to drag an Ashley and add bourbon… or brown butter… or a layer of caramelized pecans (nonetheless dreaming about that twist!). However I made it by! And the outcomes had been price each second of temptation, frustration, and uncertainty.
This traditional pumpkin pie cheesecake is silky easy, richly spiced, and bursting with actual pumpkin taste in each dreamy chunk. Hallelujah!
This attractive pumpkin pie cheesecake is made up of three elements: the graham cracker crust, the cheesecake filling, and the whipped cream. Since making a cheesecake at residence can appear intimidating at first, I’m going to stroll you thru every step. <—— That’s what pals are for!
The right way to make Pumpkin Cheesecake
Step one is making the graham cracker crust! And it’s severely easy. Ingredient smart you’ll want graham crackers, melted butter, sugar, and a pinch of salt – that’s it! You will want to pulse the graham crackers in a meals processor till they’re nice crumbs. Or – if you wish to make issues even simpler – you should buy already crushed graham cracker crumbs on the retailer. I usually discover them within the baking aisle, someplace close to the pie fillings/ ready-to-bake crusts. To assemble the crust you’ll mix the cracker crumbs, sugar, and salt in a medium bowl, then fold within the melted butter and stir till it’s nicely mixed. You need the entire crumbs to be moist from the butter. At this level you’re going to dump the crumb combination right into a evenly greased springform pan and press it down firmly, working from the middle and barely up the sides.
BTW! This recipe requires a water tub.
So for those who’re unfamiliar with the water tub course of, learn on! A water tub is solely the time period bakers use after they place a baking pan (on this case, our cheesecake) into a bigger pan that’s been stuffed with scorching water. Taking this further step helps insulate the pan from direct warmth on all sides whereas it bakes. The water tub technique helps your cheesecake bake gently, making certain the completed product doesn’t burn, curdle, or crack. It additionally helps the cheesecake preserve its silky easy texture. On the subject of selecting a pan on your water tub, select one that’s as tall because the cheesecake pan and huge sufficient to depart just a few inches between the cheesecake pan and the outer rim – you need sufficient room for the water to flow into simply. Once you’re able to make your water tub, right here’s what you do: Regulate an oven rack to the center place. Preheat oven to referred to as for temperature. When the oven is preheated, fastidiously (utilizing an oven mitt) pull out the center rack and place your massive pan on it, fill the pan midway with scorching water, then place the stuffed cheesecake pan within the middle of the water tub. Slowly slide the rack again to its full inserted place, shut the door, and bake the cheesecake in response to directions. If you happen to’re utilizing a 9-inch springform pan it’s important to wrap the pan in heavy-duty tin foil to keep away from water seeping in. I wrap my pan from each angle urgent the foil in and round to forestall a soggy crust.
OK! Time to speak in regards to the filling. You may make it in a meals processor or a big bowl utilizing a handheld electrical mixer. You’re going to wish room temperature cream cheese, bitter cream, pumpkin puree, eggs, egg yolks, sugar, pumpkin pie spices, and a spot of flour. Be certain your cream cheese is good and smooth, in any other case once you attempt to beat the cream cheese it’ll clump up. Additionally add these eggs one by one, and don’t over beat.
The whipped cream is an easy and easy technique that requires heavy cream, confectioners’ sugar, and a touch of vanilla. You’re additionally going to wish both a stand mixer fitted with a whisk attachment or a handheld electrical mixer. You’ll beat heavy cream and sugar till stiff, then add within the vanilla and beat just a few extra seconds.
Wealthy spices, easy pumpkin, and decadent cream cheese mixed in simply the precise approach. This dessert is bursting with easy, decadent taste. That, my pals, is what makes this traditional pumpkin pie cheesecake the perfect round. Bonus: You may wrap it tightly in plastic wrap and freeze for as much as 2 months!
Pumpkin Cheesecake Recipes
I hope you bake this cheesecake and savor every silky easy chunk. It’s pure perfection on a crisp Fall day.
Traditional Pumpkin Pie Cheesecake
If you happen to love pumpkin pie and cheesecake, you are going to go loopy over this Creamy Pumpkin Pie Cheesecake Recipe! Make-ahead pleasant, you’ll be able to pop it within the fridge then carry to room temp 20 minutes earlier than you are able to serve. Good post-thanksgiving dinner dessert!
For the Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 7 tablespoons butter, melted
For the Pumpkin Pie Cheesecake Filling:
- 2 8 ounce packages of cream cheese very smooth
- 1 1/2 cups bitter cream at room temperature
- 3 massive eggs + 2 egg yolks at room temperatue
- 1 15 oz can of pumpkin puree
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 3/4 teaspoon cinnamon
- 1/8 teaspoon cloves
- 1/8 teaspoon nutmeg
- 1/4 teaspoon floor ginger
- 2 1/2 tablespoon all goal flour
- 1 1/2 teaspoons vanilla extract
For the Whipped Cream:
- 1 cup heavy cream
- 1/4 cup confectioners’ sugar
- 1/2 teaspoon vanilla
Make the crust:
Preheat the oven to 350 levels (F). Flippantly 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. I like to recommend doing a number of diligent layers right here to make sure no water creeps by once you place the pan within the water tub. Set the pan apart.
In a big bowl, mix the graham cracker crumbs, sugar, salt, and melted butter. Combine nicely.
Press the crust into the ready pan, urgent the crust down firmly and barely up the edges. 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. Cut back the oven to 325 levels (F).
Make the filling:
In a really massive bowl utilizing a hand-held mixer, beat the softened cream cheese and bitter cream till fully easy, scraping the bowl as wanted.
Add within the eggs, egg yolks, pumpkin puree, sugars, and spices, and beat on low pace till simply mixed. Don’t over combine right here or the batter will rise and fall within the oven! Add flour and vanilla and beat on low for an additional 30 seconds, or till flour has fully disappeared into the batter. Do not over combine!
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 scorching water; that is your water tub.
Place the cheesecake within the oven and bake for half-hour, then scale back the temperature to 300 levels and proceed baking for an additional 55 minutes. Then flip the oven off and let the cheesecake sit, undisturbed, for 45 minutes, contained in the oven with the door shut. The cheesecake ought to nonetheless be barely wiggly.
Take away cheesecake from the oven, and run a knife very gently across the fringe of the cake. Place the cheesecake on a cooling rack and funky fully, then loosely cowl the pan with saran wrap and chill within the fridge for no less than 6 hours.
Make the Whipped Cream:
In a big chilled bowl, utilizing a handheld electrical mixer, beat the heavy cream on medium-high pace, including within the confectioners’ sugar a tablespoon at a time, till medium stiff peaks type. Add within the vanilla and beat for an additional minute or so. Swirl or dollops on prime of cheesecake slices proper earlier than serving.