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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1 tablespoon sugar - 3 (8 oz) packages cream cheese, softened - 1 cup granulated sugar - 1 cup canned pumpkin puree - 3 large eggs - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ¼ teaspoon salt - 1 cup sour cream - Whipped cream for serving (optional) Each ingredient plays an important role in this pumpkin cheesecake. The graham cracker crumbs form a tasty crust. They bring a sweet crunch that balances the creamy filling. The unsalted butter binds the crumbs together and adds richness. The cream cheese is the star here. It gives the cheesecake its smooth and creamy texture. Using softened cream cheese helps it mix well and eliminates lumps. The canned pumpkin puree brings that warm, fall flavor. It also adds moisture, making the cheesecake rich and dense. Granulated sugar sweetens the filling. The eggs help set the cheesecake as it bakes. The vanilla extract adds a hint of flavor. The ground spices—cinnamon, nutmeg, and ginger—bring warmth and depth. Lastly, salt enhances all the flavors. The sour cream adds tang and creaminess, making the cheesecake even more delightful. You can dress up your cheesecake with a few toppings. I love adding whipped cream for a light and airy finish. A sprinkle of cinnamon on top adds a pop of fall flavor. You could even add chopped nuts for some crunch or a drizzle of caramel sauce for sweetness. Each topping makes this cheesecake feel special. {{ingredient_image_2}} 1. Preheat the Oven: Set your oven to 325°F (163°C). This helps the cheesecake bake evenly. 2. Prepare the Pan: Grease a 9-inch springform pan. Use non-stick spray or butter for easy removal. 3. Make the Crust: In a bowl, mix 1 ½ cups of graham cracker crumbs, ½ cup melted butter, and 1 tablespoon sugar. Stir well. Press this mixture into the bottom of the pan. Make sure it's even. 4. Bake the Crust: Place the crust in the oven for about 10 minutes. This sets the crust. Let it cool completely after baking. 5. Mix the Filling: In a large bowl, beat 3 packages of softened cream cheese until smooth. This takes about 2-3 minutes. 6. Add Sugar: Gradually mix in 1 cup of granulated sugar. Keep mixing until smooth. 7. Incorporate Pumpkin and Eggs: Add 1 cup of canned pumpkin puree, 3 large eggs, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, and ¼ teaspoon salt. Mix until everything is smooth. 8. Fold in Sour Cream: Gently add 1 cup of sour cream. Mix until creamy with no lumps. 9. Pour Filling: Pour the filling over the cooled crust. Use a spatula to smooth the top. 10. Bake Cheesecake: Return the cheesecake to the oven. Bake for 55-60 minutes. The center should be slightly jiggly. 11. Turn Off the Oven: After baking, turn off the oven. Leave the cheesecake inside for an hour. This helps it cool slowly. 12. Cool to Room Temperature: After an hour, take the cheesecake out. Let it cool for 30 minutes. 13. Refrigerate: Place it in the fridge for at least 4 hours or overnight. This improves the flavor and texture. 14. Release from Pan: When ready to serve, carefully release the sides of the springform pan. 15. Serve: Place each slice on a festive plate. Top with whipped cream and a sprinkle of cinnamon for a nice touch. To get a smooth and creamy pumpkin cheesecake, start with softened cream cheese. This step is key! Beat it well, so it’s free of lumps. When you add the eggs, do it one at a time. This helps keep the mixture light. After mixing, fold in the sour cream gently. This adds creaminess without making it too dense. Let your cheesecake cool slowly in the oven after baking. This trick helps avoid cracks on top. One common mistake is overmixing the batter. This can add too much air and create cracks. Another mistake is underbaking. Your cheesecake should be mostly set but still a bit wobbly in the middle. Don't forget to cool it to room temperature before refrigerating. If you skip this step, it may not set well. Avoid opening the oven door while baking, as this can change the temperature and ruin your cheesecake. To boost the flavor, use high-quality spices. Freshly ground nutmeg and ginger pack a punch. Consider adding a splash of maple syrup for extra sweetness. You can also mix in a bit of orange zest for a bright twist. For serving, top your cheesecake with whipped cream and a sprinkle of cinnamon. This adds a nice touch and makes it look festive. Pro Tips Use Room Temperature Ingredients: Ensure that your cream cheese and eggs are at room temperature before mixing. This helps achieve a smoother filling with fewer lumps. Don’t Overmix: Once you add the eggs, mix just until combined. Overmixing can incorporate too much air, leading to cracks in the cheesecake as it bakes. Add a Water Bath: To prevent cracks, consider baking your cheesecake in a water bath. Wrap the springform pan in foil and place it in a larger pan filled with hot water before baking. Chill Overnight: For the best texture and flavor, allow your cheesecake to chill overnight in the refrigerator. This ensures it sets properly and enhances the taste. {{image_4}} To make this pumpkin cheesecake gluten-free, swap the graham cracker crumbs. Use gluten-free cookies or almond flour. Both options work well for the crust. For the best results, ensure all other ingredients are gluten-free. This way, everyone can enjoy this treat without worry. You can change the flavor of your cheesecake easily. Here are some ideas: - Chocolate: Add ½ cup of melted chocolate to the filling. - Maple: Replace some sugar with maple syrup for a sweet twist. - Caramel: Swirl in caramel sauce before baking for a rich taste. Feel free to mix and match these flavors to make your cheesecake stand out! This cheesecake shines in the fall, but you can adapt it for other seasons too. In winter, add peppermint extract for a festive touch. For spring, try lemon zest to brighten the flavor. In summer, consider using fresh berries on top for a refreshing finish. Each season brings a new way to enjoy this delightful dessert! To keep your pumpkin cheesecake fresh, store it in the fridge. Use an airtight container. If you want to keep it in the springform pan, cover it tightly with plastic wrap. This helps prevent it from drying out and keeps it safe from other odors in the fridge. Your pumpkin cheesecake will stay fresh for about 4 to 5 days in the fridge. After that, the taste and texture may change. If you notice any signs of spoilage, like an off smell or unusual texture, it’s best to toss it. You can freeze pumpkin cheesecake if you want to keep it longer. First, let it cool completely. Then, wrap it tightly in plastic wrap. After that, place it in a freezer-safe bag or container. It will last for up to 3 months in the freezer. When you’re ready to eat it, thaw it in the fridge overnight. This keeps the texture nice and creamy. Yes, you can use fresh pumpkin. Start by roasting a small pumpkin until soft. Then, scoop out the flesh and blend it until smooth. Use this fresh puree in place of the canned pumpkin. Just remember, fresh pumpkin may be less sweet, so you might want to add a bit more sugar. Check the cheesecake after 55 minutes of baking. It should look mostly set but have a little jiggle in the middle. This jiggle is normal! The cheesecake will continue to cook as it cools. Avoid overbaking, as this can cause cracks. To cut the cheesecake neatly, use a sharp knife. Dip the knife in hot water, then wipe it dry before each cut. This method helps create clean slices. You can also use a piece of dental floss for a perfect cut. Just slide it through the cheesecake for a smooth finish. This blog post covered the key steps to make a delicious cheesecake. We explored essential ingredients, from basics to tasty toppings. You learned how to prepare, bake, and serve it perfectly. I shared tips on texture, common mistakes, and flavor boosts. We also discussed gluten-free options and fun variations. Lastly, I explained smart storage practices to keep it fresh. Remember, cheesecake is versatile and satisfying. Use these insights to create your own delightful treats. Enjoy your baking adventure!

Best Ever Pumpkin Cheesecake

A delicious and creamy pumpkin cheesecake with a graham cracker crust, perfect for fall celebrations.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 10
Calories 300 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 1 tablespoon sugar
  • 3 packages (8 oz) cream cheese, softened
  • 1 cups granulated sugar
  • 1 cups canned pumpkin puree
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon salt
  • 1 cups sour cream
  • optional whipped cream for serving

Instructions
 

  • Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by greasing it with non-stick spray or a thin layer of butter to ensure easy release after baking.
  • In a medium bowl, combine the graham cracker crumbs, melted butter, and 1 tablespoon of sugar. Mix thoroughly until the crumbs are evenly coated. Press this mixture firmly into the bottom of your prepared springform pan to form a solid crust layer, making sure it’s even. Bake in the preheated oven for approximately 10 minutes, then remove and allow to cool completely.
  • In a large mixing bowl, use an electric mixer to beat the softened cream cheese on medium speed until it reaches a smooth and creamy consistency, which should take about 2-3 minutes.
  • Gradually incorporate 1 cup of granulated sugar into the cream cheese, continuing to mix until fully combined and smooth.
  • Add in the canned pumpkin puree, followed by the eggs, vanilla extract, ground cinnamon, nutmeg, ginger, and salt. Mix until the mixture is completely smooth and evenly blended.
  • Gently fold in the sour cream until the mixture is creamy and well integrated, ensuring there are no lumps.
  • Pour the luscious pumpkin cheesecake filling over the cooled graham cracker crust, using a spatula to smooth out the top evenly.
  • Return the cheesecake to the oven and bake for 55-60 minutes. It should be mostly set in the center but still slightly jiggly. Once done, turn off the oven and let the cheesecake sit inside for an additional hour to gradually cool.
  • After an hour, remove the cheesecake from the oven and allow it to cool to room temperature for about 30 minutes. Then, refrigerate for at least 4 hours, or overnight if possible, to enhance the flavor and achieve the perfect texture.
  • When ready to serve, carefully release the sides of the springform pan to reveal the beautifully set cheesecake.

Notes

For an elegant touch, serve with whipped cream and a sprinkle of cinnamon.
Keyword cheesecake, dessert, fall, holiday, pumpkin