Pumpkin to Talk About: Pumpkin Cheesecake Recipe
I love to cook and bake most things, but I have an extra SWEET spot for desserts. While my husband and I typically lean toward decadent chocolate desserts, we LOVE the versatility of cheesecake. It’s definitely a crowd favorite, and it can be made with SO many different toppings, flavors, and add-ins. Today just happens to be National Pumpkin Cheesecake Day. While that’s probably (definitely) made up, it’s the perfect excuse to share a seasonally perfect pumpkin cheesecake!
My initial idea for this recipe was to use an Oreo crust because we love the combination of pumpkin and chocolate, like these muffins. However, my mom was over while I was making this cheesecake and she can’t have chocolate so I switched it to a traditional graham cracker crust. When I make desserts, I always make my husband a “taster cup”, a miniature version of whatever I’m making. I did this taster cup with an Oreo crust and it was DIVINE, so I highly recommend that if you like chocolate and pumpkin. I used gluten free graham crackers for the main dessert, but you could easily use regular graham crackers.
My plan was to use the water bath baking method to prevent cracking and sinking. However, I do not own a roaster pan…and my mom apparently doesn’t either! I couldn’t find anything else big enough and deep enough, so I did what I could and hoped for the best haha…and it tasted delicious!
Ingredients
Crust
- 1 ¾ cup graham crackers, crushed
- 1 tablespoon sugar
- 1 tablespoon light brown sugar
- 4 tablespoons unsalted butter, melted
Filling
- 3 packages cream cheese, softened (room temperature)
- ¾ cup sugar
- ¼ cup light brown sugar
- 1 can (15 oz.) pumpkin
- ½ tablespoon vanilla
- 2 large eggs, room temperature
- 1 ¼ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¼ teaspoon all spice
Directions
- Preheat oven to 350 degrees.
- In a medium bowl, thoroughly mix crust ingredients (graham cracker crumbs, sugars, and butter).
- Press crust firmly into the bottom of a springform pan.
- Bake for 6-8 minutes, until the crust is golden brown. Remove from the oven and let cool.
- Turn the oven down to 310 degrees.
- In the bowl of a stand mixer with the paddle attachment, mix together the cream cheese and sugars until just mixed, scraping the bowl if necessary.
- Mix in the pumpkin. Add in the vanilla and eggs and mix until combined.
- Stir in the spices.
- Pour the cheesecake mixture into the springform pan.
- Tap the cheesecake on the counter to get rid of air bubbles.
- Bake for approximately 55-60 minutes. The edges should be set and the middle should have some bounce.
- Turn off the oven and let the cheesecake cool in the oven with the door ajar for one hour.
- Remove the cheesecake from the oven and let it cool completely.
- Top with your favorite toppings and/or syrups.
- ENJOY!
Ready to try regular or chocolate crust?
Katie G.
PS If you’re interested in trying the water bath baking method, wrap the bottom of your springform pan in two layers of aluminum foil after the crust is baked and cooled. Then, place the wrapped springform pan in a roasting pan. Next, fill the roasting pan with boiling water until half the height of the springform pan. Bake as directed. This baking method distributes the heat evenly and helps prevent cracking and sinking. Not overmixing your cheesecake mixture, tapping out the air bubbles, and adding flour and/or cornstarch to your filling can also reduce cracking. Imperfections can be covered with toppings and decorations.