Pumpkin Cheesecake

By 5 m read
Pumpkin Cheesecake Recipe (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

When I was a teenager, I attended a party where one of the guests had brought a homemade cheesecake. I tasted its rich creamy goodness and thought that anyone who could make this at home was either trained by Julia Child herself or possessed some Harry Potter-esque type magical powers. How was it possible to make a delicious cheesecake at home?! I soon discovered how easy it actually was to make a cheesecake at home, and started making these delectable treats myself. I won’t tell you how many years later it is now, but in the meantime I’ve learned to develop my own cheesecake recipes…and so I present you with my Pumpkin Cheesecake Recipe!

 

At Thanksgiving, pumpkin pies are the norm, the typical, the standard dessert presented year after year. While pumpkin pie is good, I like to take my desserts to the next level whenever possible. The first time I made this pumpkin cheesecake recipe, I brought it to a friend’s house for a day-after-Thanksgiving let’s-finish-up-the-leftovers-with-the-neighbors kind of thing…and everyone went crazy for it! While I enjoyed the thanks and praise for my rich and creamy homemade dessert, I was also a little sad that there were no leftovers to take home…they ate it all! Oh well, guess I’ll just have to make another one.

 

Cheesecakes are actually so crazy simple to make and I promise that everyone will be impressed…every time! The only special equipment you need is a springform pan. With a springform pan, you’re able to easily release the cake from the pan by removing the sides…without one, there is really no way to release the cake.

 

One final note before we get started: While many cheesecake recipes call for baking it in a water bath, I have never done so. I have, however, found a trick that reduces the chances of your cheesecake cracking, without a water bath, so read on…

 

Ingredients

Crust

  • 10 oz graham crackers or gingersnaps
  • 1-1/2 sticks unsalted butter, melted

Filling

  • 1 lb Philadelphia cream cheese, softened
  • 3/4 c granulated sugar
  • 16 oz pure pumpkin puree (not pumpkin pie mix)
  • 2 large eggs
  • 1 Tbsp flour
  • 1-1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp numeg
  • 1 tsp vanilla extract

 

Making the Crust

Using a food processor, pulse the graham crackers or gingersnaps until they’re cookie dust…or very fine crumbs. If you don’t have a food processor, you can place the crackers in a ziplok bag and crush them with a rolling pin. Place the “cookie dust” in a bowl and add melted butter. Mix with a fork until the crumbs stick together well when pressed between your fingers.

Pumpkin Cheesecake Recipe - Graham cracker and butter mixture (Photo by Viana Boenzli)
Graham cracker and butter mixture (Photo by Viana Boenzli)

Using your fingers, press the crust into the bottom and up along sides of the springform pan in an even layer.

Pumpkin Cheesecake Recipe - Graham cracker crust (Photo by Viana Boenzli)
Graham cracker crust (Photo by Viana Boenzli)

Pumpkin Cheesecake Filling

Preheat oven to 350°F.

 

To soften cream cheese, either leave it sit out on the counter for a little bit until it has reached room temperature, or remove foil wrapper from cream cheese and microwave for about 30 seconds.

 

Using a KitchenAid stand mixer or a handheld electric mixer, first mix together cream cheese, eggs, and sugar until well blended. Then, add remaining ingredients and mix just until well blended and smooth.

Pumpkin Cheesecake Recipe - Pumpkin cheesecake filling (Photo by Viana Boenzli)
Pumpkin cheesecake filling (Photo by Viana Boenzli)

Pour into crust and spread evenly using a rubber spatula.

Pumpkin Cheesecake Recipe - Ready to go in the oven! (Photo by Viana Boenzli)
Ready to go in the oven! (Photo by Viana Boenzli)

Bake at 350°F for 45 minutes.

 

Now here’s the trick: Wearing oven mitts, give the oven rack a good shake. If the outer few inches have firmed up, but the inside is still a bit wobbly, that’s fine. Turn off the oven, but leave the cheesecake in the oven for another hour, while it cools down…then put it in the refrigerator. Cooling the pie in this slow manner helps reduce the chance of cracking.  Chill for at least 6 hours.

 

Serve with homemade whipped cream. Using a KitchenAid stand mixer or a handheld electric mixer, whisk together 1 c heavy cream, 2 Tbsp sugar, and 1 tsp vanilla extract until firm peaks.  Enjoy!

Pumpkin Cheesecake Recipe (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Love cheesecake? Check out more of our cheesecake recipes:

And more fall recipes too:

 

 

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Pumpkin Cheesecake Recipe (Photo by Viana Boenzli)

Pumpkin Cheesecake

The first time I made this pumpkin cheesecake recipe, there were no leftovers to take home...they ate it all! Guess I'll just have to make another one.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr

Ingredients
  

Crust

  • 10 oz graham crackers or gingersnaps
  • 1-1/2 sticks unsalted butter, melted

Pumpkin Cheesecake Filling

  • 1 lb Philadelphia cream cheese, softened
  • 3/4 c granulated sugar
  • 16 oz pure pumpkin puree (not pumpkin pie mix)
  • 2 large eggs
  • 1 Tbsp flour
  • 1-1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1 tsp vanilla extract

Whipped Cream (optional)

  • 1 c heavy cream
  • 2 Tbsp granulated sugar
  • 1 tsp vanilla extract

Instructions
 

Making the Crust

  • Using a food processor, pulse the graham crackers or ginger snaps until they're cookie dust...or very fine crumbs. If you don't have a food processor, you can place the crackers in a ziplok bag and crush them with a rolling pin.
  • Place the "cookie dust" in a bowl and add melted butter. Mix with a fork until the crumbs stick together well when pressed between your fingers.
  • Using your fingers, press the crust into the bottom and up along sides of the springform pan in an even layer.

Pumpkin Cheesecake Filling

  • Preheat oven to 350°F.
  • To soften cream cheese, either leave it sit out on the counter for a little bit until it has reached room temperature, or remove foil wrapper from cream cheese and microwave for about 30 seconds.
  • Using a KitchenAid stand mixer or a handheld electric mixer, first mix together cream cheese, eggs, and sugar until well blended.
  • Then, add remaining ingredients and mix just until well blended and smooth.
  • Pour into crust and spread evenly using a rubber spatula.
  • Bake at 350°F for 45 minutes.
  • Wearing oven mitts, give the oven rack a good shake. If the outer 2" have firmed up, but the inside is still a bit wobbly, that's fine. Turn off the oven, but leave the cheesecake in the oven for another hour, while it cools down...then put it in the refrigerator. Cooling the pie in this slow manner helps reduce the chance of cracking.  Chill for at least 6 hours. Serve with homemade whipped cream.

Whipped Cream (optional)

  • Using a KitchenAid stand mixer or a handheld electric mixer, whisk together 1 c heavy cream, 2 Tbsp sugar, and 1 tsp vanilla extract until firm peaks.  Enjoy!

Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

 

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4 Comments
  • Noor
    November 15, 2020

    This looks so good, can’t wait to give this a go.

  • Nayacerola
    November 20, 2020

    Omg i love pumpkin recipes!! Is board to find anything with pumpkin here in Mexico. This looks so delicious!! I love you are using real pumpkin to make it and not pumpkin spice makes it easier for me to find the ingredients

    • maplewoodroad
      November 20, 2020

      Thank you so much! I love using individual spices rather than mixes whenever I can. That way, you can easily change the flavor to your personal taste. Enjoy! 🙂