Pumpkin Spice Cheesecake is the quintessential dessert for fall gatherings! This rich and creamy treat marries the velvety texture of cheesecake with warm pumpkin spice flavors for a heavenly slice of indulgence. The buttery graham cracker crust complements the filling beautifully, making it a perfect end to any meal. It’s easy to prepare, making it a delightful choice for holidays or special occasions!
Table of Contents
- Pumpkin Spice Cheesecake Recipe
- Ingredients for Pumpkin Spice Cheesecake
- How to Make Pumpkin Spice Cheesecake
- Tips for Making Pumpkin Spice Cheesecake
- Make-Ahead Instructions
- Storing Leftovers
- Freezing Pumpkin Spice Cheesecake
- Reheating Pumpkin Spice Cheesecake
- Serving Suggestions
- FAQs
- Try these pumpkin spice cheesecake related recipes next!
- Easy Pumpkin Pie Recipe
- Spiced Pumpkin Cupcakes
- Moist Pumpkin Bread Recipe
- Homemade Pumpkin Spice Latte
Pumpkin Spice Cheesecake Recipe
- Fall Favorite: This cheesecake brings all the fall flavors together in one luscious dessert, perfect for Thanksgiving or any autumn gathering!
- Simplified Preparation: With a straightforward recipe and easy steps, you can whip this cheesecake up in no time, even if you’re not a baking pro!
Ingredients for Pumpkin Spice Cheesecake
- Cream Cheese: The base for cheesecake; ensure it’s softened to room temperature for a smooth filling.
- Sugar: Adds sweetness to balance the flavors; granulated sugar is best.
- Pumpkin Puree: Use canned or homemade pumpkin puree for that perfect fall flavor.
- Eggs: Eggs give the cheesecake structure and a creamy texture; use large eggs.
- Graham Cracker Crust: A buttery crust that pairs well with the cheesecake filling; store-bought or homemade works!
- Pumpkin Pie Spice: A blend of warm spices that gives the cheesecake its signature pumpkin flavor.
- Vanilla Extract: A hint of vanilla enhances the richness of the cheesecake.
- Whipped Cream: Optional topping for serving; it adds a light texture against the rich cheesecake.
How to Make Pumpkin Spice Cheesecake
- Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan by greasing it.
- In a large bowl, beat the softened cream cheese with sugar until smooth. Scrape the sides of the bowl as needed.
- Add the pumpkin puree and eggs, mixing until fully combined. Stir in the pumpkin pie spice and vanilla extract.
- Pour the cheesecake batter into the prepared graham cracker crust, smoothing the top with a spatula.
- Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool inside for 1 hour before removing it.
- Chill in the refrigerator for at least 4 hours or overnight for best results.
- Before serving, top with whipped cream if desired.
Tips for Making Pumpkin Spice Cheesecake
- Use Full-Fat Cream Cheese: For a richer and creamier texture, opt for full-fat cream cheese.
- Do Not Overbake: Keep an eye on your cheesecake in the oven; overbaking can lead to cracking and a dry texture.
- Flavors Improve with Time: Allowing the cheesecake to chill overnight enhances the flavors and gives it a firmer texture.
Make-Ahead Instructions
- Prepare the cheesecake batter a day in advance and store it in the refrigerator until ready to bake.
- Bake the cheesecake and let it cool, then store it in the fridge for up to 3 days before serving.
Storing Leftovers
Store any leftover pumpkin spice cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, consider freezing.
Freezing Pumpkin Spice Cheesecake
- Wrap the cooled cheesecake tightly in plastic wrap, then place it in an airtight container before freezing up to 2 months.
- For best results, slice the cheesecake before freezing for easier thawing.
Reheating Pumpkin Spice Cheesecake
- To thaw, move the cheesecake to the refrigerator for several hours or overnight.
- Reheat individual slices in the microwave for about 15-20 seconds, if desired, but enjoy it best chilled!
Serving Suggestions
- Easy Pumpkin Pie Recipe
- Spiced Pumpkin Cupcakes
- Moist Pumpkin Bread Recipe
- Homemade Pumpkin Spice Latte
FAQs
Can I make this cheesecake gluten-free?
Yes, use gluten-free graham crackers to make the crust gluten-free.
Can I use fresh pumpkin instead of canned?
Absolutely! Just ensure it is pureed and cooked until soft.
How do I know when the cheesecake is done?
The edges should be set while the center will still slightly jiggle but not be liquid.
Can I top it with something other than whipped cream?
Yes! Consider caramel sauce, pecans, or a sprinkle of cinnamon as alternatives.
What’s the best way to cut cheesecake?
For clean cuts, use a hot, dry knife for slicing.
