Thanksgiving is around the corner and what better way to finish the meal with a Pumpkin Spice Cheesecake.
Along side apple crisp or an apple crumble cheesecake, a pumpkin spice cheesecake will satisfy everyone's sweet tooth around the table.
Try my other cheesecake recipes like this lemon marshmallow meringue cheesecake, or my No Bake Cheesecake. And, if you are still looking for other types of cheesecake see my collection of Best Cheesecake recipes for any occasion.
Jump to:
Here's Why You'll Love this Recipe
- rich texture combined with your favorite fall flavors of pumpkin and spice
- comforting taste that's perfect with a cup of coffee, tea or tall glass of milk
- unique twist on traditional flavors make this cheesecake stand out from the others
This page contains affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site! As an Amazon Associate I earn from qualifying purchases.
Choosing the Right Baking Pan
For this cheesecake you will want to prepare a 9" spring form pan by lining it with some parchment paper.
If you don't have circular parchment paper, you can just place a square of parchment paper over the base, attach the spring form and then cut the excess around the pan.
In addition, you will need either a handheld mixer or a stand mixer to make your life easier when you decide to make a cheesecake.
Items to collect before you start:
- 9" spring form pan
- parchment paper
- stand mixer and bowl
- measuring spoons
- measuring cup
Ingredients
For this pumpkin spice cheesecake you'll need cream cheese, graham cracker crumbs, butter, sugar, pumpkin puree, vanilla extract, flour, and spices.
For exact measurement details see recipe card...
How to Make Pumpkin Spice Cheesecake
This cheesecake is made in three steps. The first step is the delicious graham cracker crust.
Line the bottom of your spring form pan
For the crust you'll need to mix together graham cracker crumbs, sugar and butter. Bake the crust for about 15 minutes until golden brown and then let cool down completely before adding the cheesecake batter.
Next you'll put together the cheesecake batter
And pour it on top of the graham cracker crust that is cool to the touch.
Bake in the oven at 350 degrees F.
Remove from oven once it lifts from the sides slightly and a toothpick inserted into the middle come out sticky but dry.
A great tip to see if the cheesecake is cooked, is to stick a toothpick in the center and if it comes out "somewhat clean" and not wet - you're good to remove it from the oven and let it cool down.
Unlike regular cakes, the toothpick may not come out totally dry and clean due to the moist cheese. So just make sure that you don't have little clumps of cheesecake batter on your toothpick before you remove it from the oven.
A lot of bakers swear by water baths and steam baths when making cheesecake. But, honestly - it's not necessary.
Bake your cheesecake on the middle shelf of your oven and place a tray underneath your cheesecake to catch any drippings. This will save you time cleaning your oven!
Decorating Your Cheesecake
You don't really need to decorate your cheesecake. But if you don't like seeing it naked you could either use dollops of dream whip or you can make your own whipped cream.
If you decide to make your own whipped cream, follow my recipe for a stable easy whipped cream using 4 ingredients.
Storage
Cheesecake stores very well. You can freeze it for 1 to 2 months in a sealed freezer proof container. When you are ready to serve it, thaw it out for 24 hours in the fridge. Decorate your cheesecake slices with cool whip and serve.
Before freezing your cheesecake, slice it. That way, you don't need to thaw the whole cheesecake to eat one slice. Freezing sliced pieces will allow you to take as many slices as you need out of the freezer without freezing and thawing again and again.
Top Tips
A great tip to see if the cheesecake is cooked, is to stick a toothpick in the center and if it comes out "somewhat clean" and not wet - you're good to remove it from the oven and let it cool down.
Bake your cheesecake on the middle shelf of your oven and place a tray underneath your cheesecake to catch any drippings. This will save you time cleaning your oven!
If you have leftovers and want to freeze your cheesecake, slice it before freezing. That way, you don't need to thaw the whole cheesecake to eat one slice. Freezing sliced pieces will allow you to take as many slices as you need out of the freezer without freezing and thawing again and again.
How to Make Your Cheesecake Different
Here are some ideas to make this cheesecake different:
combine ginger snap cookies with your graham cracker crumbs
- Ginger Snap - instead of graham cracker crumbs, use crushed ginger snap cookies
- Sweet Potato - substitute pureed sweet potato after all don't they taste similar?
- Marshmallow - add a charred marshmallow topping for something different
The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your dietary needs. Drop a comment below and let me know!
Cookies to Try
Recipe Details
Pumpkin Spice Cheesecake
https://easyhomemaderecipes.caIngredients
For the Crust
- 14 oz Graham Cracker Crumbs 1 box
- ¼ cup sugar
- 4 tbsp butter melted
For the Cheesecake
- 24 oz cream cheese softened, 3 packages
- ½ cup brown sugar
- 1 cup sugar
- 15 oz pumpkin puree or one small can 400g
- 3 eggs
- ¼ cup sour cream
- 1 tbsp vanilla extract
- ¼ cup all purpose flour
- 1 tbsp cinnamon
- 2 tbsp pumpkin spice (or ½ teaspoon each of ginger, nutmeg and cloves)
Instructions
Crust
- Preheat oven to 350°F. Line a 9" springform pan with parchment paper
- Using the springform pan, combine graham cracker crumbs and sugar, mix. Add butter and mix well.14 oz Graham Cracker Crumbs, ¼ cup sugar, 4 tbsp butter
- Press graham cracker crumb mixture down firmly along the sides of the spring form pan rotating the pan and finishing in the center. ar
- Bake for about 15 minutes or until golden. Remove from heat and let cool down.
Cheesecake
- In the bowl of a stand mixer fitted with a whisk attachment soften the cream cheese on high speed.24 oz cream cheese
- Add eggs, sugar and vanilla and continue to mix until well combined, scraping down the bowl as needed.½ cup brown sugar, 1 cup sugar, 3 eggs, 1 tbsp vanilla extract
- Add remaining ingredients and mix well.15 oz pumpkin puree, ¼ cup sour cream, ¼ cup all purpose flour, 1 tbsp cinnamon, 2 tbsp pumpkin spice
- Pour batter over cooled graham cracker crust and place in the oven on the middle rack at 350°F for 10 minutes (place a tray below cheesecake to catch any drippings - makes oven cleaning easier)
- After 10 minutes, reduce oven temperature to 325°F for 50 to 60 minutes or until a toothpick inserted into center of cake comes out a little sticky but dry overall (not wet).
- Let cool. Place in fridge until ready to serve.
- Serving Suggestions:Serve with cool whip or make your own whipped cream by whisking 1 cup of whipping cream, ¼ cup powdered sugar, ½ teaspoon vanilla and 1 tablespoon corn starch.
Video
Notes
Top Tips
A great tip to see if the cheesecake is cooked, is to stick a toothpick in the center and if it comes out "somewhat clean" and not wet - you're good to remove it from the oven and let it cool down. Bake your cheesecake on the middle shelf of your oven and place a tray underneath your cheesecake to catch any drippings. This will save you time cleaning your oven! If you have leftovers and want to freeze your cheesecake, slice it before freezing. That way, you don't need to thaw the whole cheesecake to eat one slice. Freezing sliced pieces will allow you to take as many slices as you need out of the freezer without freezing and thawing again and again.Nutrition
Pin for Later Here
Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
Steph says
very yummy