This Pumpkin Spice Cheesecake is a creamy treat that brings all the cozy fall vibes. With warm spices mixed into a smooth cream cheese filling, it is simply irresistible!
I love serving it with a dollop of whipped cream on top—it’s like autumn on a plate! Trust me, one slice is never enough. 🍂
Key Ingredients & Substitutions
Graham Cracker Crumbs: Essential for the crust, they add texture and flavor. If you don’t have them, try using crushed digestive biscuits or vanilla wafers for a different taste.
Cream Cheese: This is the base of your cheesecake. Low-fat cream cheese can work, but be aware that it might change the texture a bit. You can also use mascarpone cheese for a richer flavor.
Pumpkin Puree: Use canned pumpkin puree for convenience. If you prefer fresh, you can roast and puree your own pumpkin. Just ensure it’s well-drained to avoid excess moisture.
Spices: I love using fresh spices for a more vibrant flavor. If you’re out of ground ginger, nutmeg, or cloves, you can use pumpkin pie spice as a substitute for all three!
Caramel Sauce: Drizzling on each slice adds sweetness. If you want a lighter option, consider using maple syrup or a homemade fruit compote instead.
How Do I Prevent My Cheesecake from Cracking?
Cracking is a common issue, but it’s easy to avoid with a few tips:
- Beat cream cheese until smooth before adding other ingredients. This helps prevent lumps and ensures a smooth batter.
- Mix on low speed when adding eggs to avoid incorporating too much air, which can cause cracking.
- The water bath is crucial; it helps maintain moisture and regulate temperature. Make sure to wrap the pan tightly in foil to keep water from getting in.
- Cooling the cheesecake gradually in the oven is important. This prevents sudden temperature changes that can lead to cracks.
By following these tips, you should have a beautiful, crack-free cheesecake! Enjoy baking!
How to Make Pumpkin Spice Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
For the Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 3 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
For Garnish:
- Caramel sauce for drizzling
- Whipped cream
- Ground cinnamon or pumpkin pie spice for dusting
How Much Time Will You Need?
This delicious Pumpkin Spice Cheesecake takes about 20 minutes to prepare, plus 60-70 minutes to bake, followed by cooling and chilling time. Plan on at least 4 hours in the fridge, preferably overnight, to achieve the best flavor and texture.
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 325°F (163°C). Grease a 9-inch springform pan with a little butter or cooking spray. To prevent water from getting in during the baking process, wrap the outside of the pan with aluminum foil.
2. Make the Crust:
In a medium bowl, mix the graham cracker crumbs, sugar, cinnamon, and melted butter until combined and the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of the springform pan. Bake for 10 minutes, then take it out and let it cool slightly.
3. Prepare the Filling:
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it’s nice and smooth. Next, add in the sugar and vanilla extract, mixing until fully combined.
4. Add the Pumpkin:
Stir in the canned pumpkin puree until well blended. Next, add the eggs one at a time, mixing on low speed after each addition to avoid overmixing, which can cause the cheesecake to crack.
5. Add the Spices:
In a small bowl, whisk together the cinnamon, ginger, nutmeg, cloves, and salt. Gradually add this spice mixture to the pumpkin filling, and mix just until the spices are evenly incorporated.
6. Assemble the Cheesecake:
Pour the pumpkin filling over the prepared crust in the springform pan. Then, place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. This will create a gentle steam to help bake the cheesecake evenly.
7. Bake and Cool:
Bake in the preheated oven for 60-70 minutes, or until the center is set but still slightly jiggly. Once done, turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent sudden temperature changes.
8. Chill the Cheesecake:
After one hour, remove the cheesecake from the water bath and allow it to cool completely at room temperature. Once cooled, cover it and refrigerate for at least 4 hours, or overnight for the best flavor!
9. Serve and Enjoy:
Before serving, run a knife around the edges of the pan to loosen the cheesecake and gently remove the sides of the springform pan. Drizzle caramel sauce over each slice, top it with a generous dollop of whipped cream, and sprinkle with cinnamon or pumpkin pie spice. Enjoy your festive, creamy delight!
Happy baking and enjoy your cozy Pumpkin Spice Cheesecake!
Can I Use a Different Type of Crust?
Absolutely! If you don’t have graham crackers, you can use crushed Oreo cookies or vanilla wafers for a sweeter twist. Just make sure to adjust the sugar based on the sweetness of the cookies.
How Do I Store Leftover Cheesecake?
Store leftovers in an airtight container in the fridge for up to 5 days. If you want to keep it longer, you can freeze individual slices wrapped tightly in plastic wrap for up to 2 months. Just thaw them in the fridge overnight before enjoying!
Can I Make This Cheesecake Gluten-Free?
Yes! Just use gluten-free graham cracker crumbs or a gluten-free cookie alternative for the crust. These options will keep the cheesecake just as delicious while meeting gluten-free dietary needs.
What Should I Do If I Don’t Have Pumpkin Spice?
If you don’t have pumpkin spice, you can easily substitute with a combination of spices. Use 1 teaspoon of cinnamon, 1/4 teaspoon each of ginger, nutmeg, and cloves—as listed in the ingredients—to replicate the flavor profile.
