Pumpkin Cheesecake

Pumpkin Cheesecake

12 servings
This Pumpkin Cheesecake is made with a creamy pumpkin filling and graham cracker crust for a fall-flavored dessert! No water bath required and uses a secret method for foolproof results.

Ingredients

  • graham cracker crumbs

    about 375 grams

    2 ½ c
  • melted butter
    ⅓ c
  • cream cheese)

    room temperature (750g or 24 oz

    3 packages
  • granulated sugar

    350 grams

    1 ¾ c
  • pure pumpkin puree

    370 grams

    1 ¾ c
  • eggs
    3 large
  • vanilla extract
    2 tsp
  • pumpkin pie spice
    2 tsp
  • sweetened whipped cream for serving

Directions

Crust

  1. 1

    Preheat the oven to 325℉ and line 9" Springform pan with parchment paper (I like to pinch it between the top and bottom). Wrap a large piece of tin foil around the bottom and partially up the sides of the pan.

  2. 2

    In a medium bowl, combine graham cracker crumbs and melted butter. Press into the prepared pan and up the sides about 1 inch up the sides. Bake for 12-14 minutes or until firm and no longer moist.

  3. 3

    When done, reduce the oven heat to 275℉.

Filling

  1. 1

    Meanwhile, prepare your filling. In a large bowl, beat cream cheese with an electric mixer until smooth. Add sugar and beat until combined.

  2. 2

    Add pumpkin, eggs, vanilla and pumpkin pie spice and beat on low until combined, scraping down the sides as needed -- you don't want to incorporate too much air into the cheesecake.

  3. 3

    Pour into crust and smooth the top. Bake at 275℉ for 1 hour 30 minutes to 2 hours, or until the top is dry but the center is still slightly jiggly.

  4. 4

    Turn off the oven and let sit in the warm oven for 1 hour.

  5. 5

    Remove from the oven and carefully run a knife around the edge of the pan to loosen the cheesecake. Let cool to room temperature before chilling in the fridge completely (overnight is best!), then remove from the pan and serve with whipped cream.

Pumpkin Cheesecake

Pumpkin Cheesecake

5.0(47)145 min12 servings460 cal

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Ratings & Reviews

0.0/ 5
Exceptional

Based on 47 ratings

thereciperebel.com
5.0(47 reviews)
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About this Recipe

Craving the comforting flavors of fall in a rich, creamy dessert? This Pumpkin Cheesecake delivers that classic seasonal indulgence with a surprisingly easy method, perfect for your next gathering.

What sets this pumpkin cheesecake apart is its clever approach: no water bath is required, simplifying the baking process significantly. A secret method ensures foolproof results every time, giving you a beautifully creamy filling and a perfectly set texture without the usual cheesecake fuss.

Prepare to be delighted by a luscious, velvety pumpkin filling that perfectly balances sweet and spiced notes. The base is a classic, buttery graham cracker crust, offering a delightful textural contrast to the smooth, rich cheesecake. You'll find it's a generous dessert, designed to serve up to 12, making it ideal for holiday meals or special occasions. Each slice offers that irresistible blend of autumn warmth and decadent creaminess.

While this pumpkin cheesecake is delightful as is, you can easily personalize your serving. The recipe suggests serving with sweetened whipped cream, which adds a light, airy counterpoint to the rich filling. For a touch of extra spice, consider a dusting of cinnamon or nutmeg over the whipped cream.

This rich pumpkin cheesecake is truly the star of any fall dessert table, fitting perfectly into Thanksgiving menus or any cozy autumn evening. Its impressive presence and delicious taste will surely make it a seasonal favorite.

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