Smooth, creamy cheesecake with a firm, spiced crust.
This pumpkin cheesecake is a must-have for holiday gatherings, combining creamy cheesecake with spiced pumpkin for a dessert that's both festive and indulgent.
Why you'll want it now, Rich pumpkin flavor with warm spices, perfect for a cozy fall dessert.
Why this recipe works
The combination of cream cheese and pumpkin puree creates a luscious, smooth texture, while a touch of cornstarch helps stabilize the filling. The spiced graham cracker crust adds a warm, complementary flavor to the creamy filling.
Equipment
9-inch (23 cm) springform pan
mixing bowls
electric mixer
rubber spatula
parchment paper
baking sheet
cooling rack
How to make it
Preheat oven to 325°F (163°C).
Line the bottom of a 9-inch (23 cm) springform pan with parchment paper.
In a bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter.
Press the mixture into the bottom of the prepared pan to form the crust.
Bake the crust for 10 minutes, then set aside to cool slightly.
In a large mixing bowl, beat the cream cheese until smooth.
Add sugar and beat until fully incorporated.
Mix in the pumpkin puree, followed by the eggs, one at a time, beating well after each addition.
Stir in vanilla extract, cinnamon, nutmeg, cloves, and cornstarch until smooth.
Pour the filling over the cooled crust, smoothing the top with a spatula.
Place the springform pan on a baking sheet and bake for 1 hour 15 minutes or until the edges are set and the center is slightly jiggly.
Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour.
Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours before serving.
Enjoy every creamy, spiced bite of this pumpkin cheesecake as a delightful addition to your holiday table.
How you'll know it's ready
The cheesecake is ready when the edges are set and the center jiggles slightly when gently shaken.
Convection oven? (and if you don't have one)
If using a convection oven, reduce the baking temperature to 300°F (149°C) and start checking for readiness a few minutes earlier.
Troubleshooting
If the cheesecake cracks, ensure the oven temperature is accurate and avoid overbaking.
For a smooth filling, make sure the cream cheese is fully softened before mixing.
If the crust is too crumbly, press it more firmly into the pan and ensure enough butter is used.
If the cheesecake is too soft, ensure it chills for at least 4 hours in the fridge.
Storage
Store in the refrigerator for up to 5 days. For longer storage, freeze slices in airtight containers for up to 2 months.
Make ahead
This cheesecake can be made 1-2 days in advance and stored in the refrigerator until ready to serve.
Variations
Add a swirl of caramel sauce on top before serving for extra sweetness.
Use gingersnap crumbs instead of graham crackers for a spicier crust.
Add a dollop of whipped cream and a sprinkle of cinnamon when serving.
Frequently asked questions
Can I use fresh pumpkin instead of canned?
Yes, just ensure it's pureed smoothly and drained of excess moisture.
How do I prevent cracks in my cheesecake?
Avoid overbaking and let the cheesecake cool gradually in the oven with the door slightly open.
Can I make this cheesecake without a springform pan?
A springform pan is recommended for easy removal, but you can use a deep cake pan lined with parchment paper.
What type of pumpkin puree is best?
Canned pumpkin puree is convenient and consistent, but homemade puree can be used if it's smooth and not watery.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
