Enjoy autumn with our tasty Pumpkin Cheesecake recipe! This smooth dessert mixes cream cheese and pumpkin puree, perfectly seasoned. It sits on a graham cracker crust with brown sugar and cinnamon, making it a cozy and indulgent treat.
Start by combining crushed graham crackers, brown sugar, and cinnamon powder in a bowl. Mix these dry ingredients thoroughly.
Gradually pour in the melted butter and stir until the crumbs are evenly moistened.
Put the graham crumb mix into a 9-inch springform pan. Press the crumbs down firmly with a spoon or cup, making sure they go up the sides about 1 inch. Bake the crust at 350°F for 8-10 minutes. After baking, let it cool to room temperature.
To Prepare Pumpkin Cheesecake Filling
In a separate bowl, combine pumpkin puree, sour cream, eggs, all-purpose flour, vanilla essence, pumpkin pie spice, and a pinch of salt.
Whisk all these ingredients together until they are well combined. Set this mixture aside for later use.
In another bowl, place the cream cheese and brown sugar.
Beat them at medium speed until they turn fluffy using an electric beater.
Now, add the prepared pumpkin mixture to the cream cheese mixture and mix at the lowest setting until they are fully combined.
Transfer this pumpkin cheesecake mixture onto the pre-baked crust and spread it evenly using a spatula.
Place a roasting rack or create an aluminum foil coil stand in a baking tray, as shown in the picture.
To Bake and Serve
Place the springform pan with the cheesecake on a rack in a 350°F preheated oven. Pour boiling water into a baking tray up to ½ inch. Ensure that the water doesn't enter the springform pan. Bake for 45 minutes to 1 hour until edges are set and center springs back. Turn off the oven, leave the door slightly open, and let the cheesecake rest for 45 minutes. Then, cool it to room temperature, cover with plastic wrap, and refrigerate for 6-8 hours or overnight to set.
Once chilled, remove the plastic wrap and carefully run a butter knife around the edges of the springform pan to loosen the cheesecake. Then, add toasted pecans on top and sprinkle with pumpkin pie spice.
Serve the Pumpkin Cheesecake with caramel sauce or whipped cream as optional toppings for an extra delicious treat.
Notes
Here are some expert tips to perfect your Pumpkin Cheesecake:
Ingredient Preparation:
Room Temperature Ingredients: Always use ingredients like pumpkin puree, eggs, cream cheese, and butter at room temperature for the best results. Let them come to room temperature naturally; avoid quick heating or microwaving.
Gentle Egg Mixing: When incorporating eggs, avoid overbeating. Add them with other ingredients while making the pumpkin puree mix and gently whisk until well combined. This ensures a crack-free and moist cheesecake.
Pumpkin Puree: Use either homemade or store-bought 100% pure pumpkin puree. Avoid using pumpkin pie mix, as it contains additional flavorings.
Crust Preparation:
Baking the Crust: Press the moistened crumbs firmly into the springform pan, reaching 1 inch upwards on the sides; this helps hold the cheesecake filling and prevents cracks. Bake the graham crumb crust for just 8-10 minutes at 350°F, being careful not to overdo it. Keep an eye on it to prevent burning. You can also use other biscuit varieties for the crust if you prefer.
Baking Process:
Use a Tray or Stand: Placing the filled springform pan on a tray with a stand ensures even baking, preventing rapid cooking that can lead to cracks or a burnt crust.
Water Bath: Add at least ½ inch of boiling water to the tray without letting it enter the springform pan. This promotes even baking of the cheesecake without browning on top. Remember to place the springform pan on a stand or coil to keep water out.
Cooling and Chilling:
Cool Gradually: After baking, turn off the oven and slightly open the door. Let the cheesecake sit in the oven for another 45 minutes. This gradual cooling prevents cracks.
Wrap and Chill: Once the pumpkin cheesecake is out of the oven, allow it to cool to room temperature on the countertop. Then, wrap it with plastic wrap and chill it in the refrigerator for at least 6 hours to overnight for proper setting.
Finishing Touches:
Releasing the Cake: After chilling, remove the cover and gently run a blunt knife along the sides of the springform pan to release the cheesecake. You can also run the knife along the bottom of the crust to ensure it comes away cleanly when you slice it into individual pieces.
Toppings: Enjoy your Pumpkin Cheesecake as it is, or get creative with toppings like caramel sauce, pecans, whipped cream, and a sprinkle of pumpkin pie spice for added flavor.