This Pumpkin Pie Cheesecake is a tasty twist on two fall favorites. With a creamy cheesecake filling and a spiced pumpkin layer, it’s like a hug in dessert form!
I’ll admit, I often try to sneak an extra slice, especially when topped with whipped cream. Who can resist that combo? Let’s be real—this is the perfect treat for cozy gatherings! 🎃
Key Ingredients & Substitutions
Graham Cracker Crumbs: These form the base of the cheesecake. If you don’t have them, try using crushed digestive biscuits or even gluten-free cookies for a different flavor profile.
Cream Cheese: This is key for the cheesecake texture. Light cream cheese can be used, but full-fat gives the best creaminess. If vegan, opt for a plant-based cream cheese instead.
Pumpkin Puree: Canned pumpkin is super convenient, but fresh pumpkin works great, too. Just roast and puree it. Make sure it’s fully cooled before mixing it into the batter!
Heavy Cream: This adds richness to the pumpkin layer. You can swap it with evaporated milk for a lighter option or even coconut cream for a dairy-free version.
How Do I Get My Cheesecake to Set Perfectly?
Getting the cheesecake just right can be a bit tricky. Here’s how to achieve a perfect set:
- **Water Bath:** For even baking and to avoid cracks, consider using a water bath. Wrap your springform pan in aluminum foil to prevent leaks, then place it in a larger pan filled with hot water before baking.
- **Don’t Overmix:** When incorporating the eggs into the batter, mix just until combined. Overmixing can whip air into the batter, which can lead to cracks as it cools.
- **Cool Gradually:** Once baked, turn off the oven and crack the door open. Let the cheesecake cool gradually for about an hour before moving it to a wire rack. This helps avoid sudden temperature changes that can lead to cracks.
How to Make Pumpkin Pie Cheesecake
Ingredients You’ll Need:
For the Crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Layer:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
For the Pumpkin Layer:
- 1 cup canned pumpkin puree
- 1/2 cup packed light brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 2 large eggs
- 1/2 cup heavy cream or evaporated milk
For Garnish:
- Whipped cream
- Ground cinnamon or pumpkin pie spice, for dusting
How Much Time Will You Need?
This delightful Pumpkin Pie Cheesecake will take about 30 minutes to prepare and 1 hour to bake. After that, it needs at least 4 hours in the fridge to chill and set properly. So, plan for about 5 hours and 30 minutes from start to finish, including chill time.
Step-by-Step Instructions:
1. Prepare the Crust:
Preheat your oven to 325°F (160°C). In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is well combined and crumbly. Press this mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake the crust for about 10 minutes, then remove it from the oven and let it cool slightly.
2. Make the Cheesecake Layer:
In a large mixing bowl, use a mixer to beat the softened cream cheese until it’s smooth and creamy. Add the granulated sugar and vanilla extract, mixing well. Then, add the eggs one at a time, beating just until combined after each addition. Finally, mix in the sour cream until everything is fully incorporated.
3. Pour and Bake the Cheesecake Layer:
Carefully pour the cheesecake mixture over the cooled crust and spread it evenly. Bake in the preheated oven for about 40 minutes, or until the edges are set but the center still jiggles slightly. Once it’s done, take it out and allow it to cool while you prepare the pumpkin layer.
4. Prepare the Pumpkin Layer:
In a medium bowl, whisk together the pumpkin puree, brown sugar, cinnamon, ginger, cloves, nutmeg, eggs, and heavy cream (or evaporated milk) until the mixture is smooth and uniform in color.
5. Add the Pumpkin Layer:
Gently pour the pumpkin mixture over the cooled cheesecake layer, taking care not to disrupt the cheesecake underneath. Return the pan to the oven and bake for an additional 25-30 minutes, or just until the pumpkin layer is set. A slight wobble in the center is okay!
6. Cool and Chill:
Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cooled, cover the cheesecake and refrigerate it for at least 4 hours or overnight to allow it to set completely.
7. Serve and Enjoy:
When you’re ready to serve, pipe whipped cream around the top edge of the cheesecake in dollops for a beautiful presentation. Sprinkle lightly with ground cinnamon or pumpkin pie spice. Slice into pieces, serve, and enjoy your delicious, creamy Pumpkin Pie Cheesecake!
Can I Use Homemade Pumpkin Puree Instead of Canned?
Absolutely! Just make sure to roast and puree the pumpkin until it’s smooth. After preparing the pumpkin, let it cool before using it in the recipe to avoid altering the cheesecake’s consistency.
What’s the Best Way to Store Leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator for up to five days. For longer storage, you can freeze it! Just wrap individual slices tightly in plastic wrap and then place them in a freezer-safe container for up to 2 months.
Can I Make This Cheesecake in Advance?
Yes, you can make this cheesecake up to two days in advance. Just prepare it as directed, chill it, and it will taste delicious after a day or two in the fridge! It’s perfect for planning ahead for gatherings.
How Do I Avoid Cracks on the Cheesecake Surface?
To avoid cracks, make sure to not overmix the batter once you add the eggs, and cool the cheesecake gradually in the oven with the door slightly ajar after baking. This helps prevent sudden temperature changes that can lead to cracks.