This Pumpkin Pie Cheesecake blends creamy cheesecake with the cozy flavor of pumpkin pie. It’s a delicious twist that’s perfect for fall gatherings!
I can’t help but smile whenever I make this treat. The warm spices and smooth texture are so comforting—it’s like a warm hug in dessert form! 🍰
What I love best is how simple it is. Just mix, pour, and bake! Serve it with whipped cream for an extra special touch. Yum!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These form the base of your crust. If you don’t have them, try using crushed cookies like digestive biscuits or vanilla wafers for a different flavor.
Cream Cheese: The heart of the cheesecake, it should be softened for easy mixing. If you’re looking for a lighter option, consider Neufchâtel cheese, which has less fat.
Pumpkin Puree: Canned pumpkin is super convenient, but you can also roast and puree your own pumpkin for an earthier taste. Just make sure it’s not pumpkin pie filling!
Sour Cream: Adds creaminess to the cheesecake. If you want to substitute, Greek yogurt works well and gives a slight tang!
Brown Sugar: It adds a deeper flavor. If you don’t have any, you can use white sugar mixed with a bit of molasses to mimic the taste.
How Do You Prevent Cracks in Your Cheesecake?
Cracking is a common issue with cheesecakes, but there are tricks to keep it smooth. An important step is to bake your cheesecake gently. Here’s how:
- Bake at a lower temperature (like 325°F), and avoid opening the oven door during baking.
- Leave the cheesecake in the oven after baking with the door ajar. This gradual cooling allows it to set perfectly without sudden temperature changes.
- Make sure to mix ingredients on low speed to avoid incorporating too much air, which can cause cracks during baking.
By following these tips, you’ll ensure a beautiful, creamy Pumpkin Pie Cheesecake with no cracks in sight!
Pumpkin Pie Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
For the Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2/3 cup sour cream
For the Pumpkin Layer:
- 1 cup canned pumpkin puree
- 2 large eggs
- 3/4 cup packed brown sugar
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1/3 cup evaporated milk or heavy cream
For Topping:
- Whipped cream
- Ground cinnamon or pumpkin pie spice, for dusting
How Much Time Will You Need?
This Pumpkin Pie Cheesecake takes about 25 minutes of prep time and about 1 hour and 10 minutes of baking time. After baking, allow it to cool completely and chill for at least 4 hours (or overnight) before serving. All in all, you’ll invest about 5 hours before indulging in this delightful dessert!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (163°C). While it’s heating up, grease a 9-inch springform pan and wrap the outside of the pan with foil to prevent any leaks during baking.
2. Prepare the Crust:
In a medium bowl, combine the graham cracker crumbs, sugar, and ground cinnamon. Pour in the melted butter and stir until the mixture is evenly moistened. Press this mixture firmly into the bottom of the prepared springform pan to form a nice, even layer. Bake the crust in the preheated oven for about 10 minutes, then take it out and set it aside to cool.
3. Make the Cheesecake Layer:
In a large mixing bowl, beat the softened cream cheese and granulated sugar with a mixer until it’s smooth and creamy. Add the eggs one by one, mixing well after each addition. Finally, mix in the vanilla extract and sour cream until everything is just combined and smooth.
4. Layer the Cheesecake on the Crust:
Pour the cheesecake mixture over the cooled crust in the springform pan. Use a spatula to spread it out evenly, smoothing the top so it looks nice.
5. Prepare the Pumpkin Layer:
In a separate bowl, whisk together the canned pumpkin puree, eggs, brown sugar, pumpkin pie spice, salt, and evaporated milk or heavy cream until it’s nice and smooth. This adds that delicious pumpkin flavor to your cheesecake!
6. Pour the Pumpkin Layer:
Carefully pour the pumpkin mixture over the cheesecake layer. Use a spatula to gently spread it evenly across the top, being careful not to mix the two layers.
7. Bake the Cheesecake:
Place the cheesecake in the oven and bake for approximately 60-70 minutes. The edges should puff slightly, and the center should have a little jiggle to it—that’s perfectly fine!
8. Prevent Cracks:
Once baked, turn off the oven and leave the cheesecake inside with the oven door slightly ajar for about 1 hour. This helps gently cool the cheesecake and prevents cracking.
9. Cool and Chill:
After an hour, remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate it for at least 4 hours or overnight to let it set.
10. Serve and Enjoy:
Before serving, slice your cheesecake and top each piece with whipped cream. A light dusting of ground cinnamon or pumpkin pie spice adds the perfect finishing touch. Enjoy your beautifully layered Pumpkin Pie Cheesecake!
This treat is sure to be a crowd-pleaser with its smooth layers of pumpkin and cheesecake, all nestled in a crunchy graham cracker crust. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can roast and puree your own pumpkin for a fresher flavor. Just make sure to choose the right type of pumpkin, like sugar pumpkin, and cook it until soft before pureeing it to achieve the right consistency.
How Should I Store Leftovers?
After serving, store any leftovers in an airtight container in the refrigerator. They can last up to 3-4 days. To keep the cheesecake fresh, try to cover it with plastic wrap directly over the surface to prevent drying out.
Can I Freeze the Pumpkin Pie Cheesecake?
Yes, this cheesecake freezes well! Allow it to cool completely, then wrap it tightly in plastic wrap followed by aluminum foil. It can be frozen for up to 2-3 months. Thaw it in the fridge overnight before serving.
What Should I Do If My Cheesecake Cracks?
If you notice a crack after baking, don’t worry! This can happen sometimes. You can cover it with whipped cream or a layer of pumpkin puree to hide it. Next time, remember to bake it on a lower temperature and allow it to cool gradually to help prevent cracks!
