Are you looking for a new pumpkin cheesecake recipe? This is the best pumpkin cheesecake ever! It’s easy to make and tastes delicious. You’ll be able to impress your dinner guests with this amazing dessert that will have them humming with delight. The only difficult thing about this recipe is waiting for it to cool down so you can eat it!
I love making this pumpkin cheesecake recipe for Thanksgiving. It’s the perfect dessert for this fall holiday and everyone will LOVE it. My whole family looks forward to it every year and I even bring containers to let each person take a slice home. The cake is very dense and there are usually leftovers if your family is on the smaller size. If you have a large family, you may want to make two of these to make sure everyone gets a try because they will fight for it!
Make this incredible pumpkin cheesecake today and enjoy its rich, creamy flavor while making your home smell like Fall. Your dinner guests will love it and you’ll want to make it again soon because of how simple it was to make. It tastes exactly like a cheesecake that crossed paths with a pumpkin pie – the best of both worlds!
Make this pumpkin cheesecake
Ingredients
(Makes 16 servings)
- 2 c Graham cracker crumbs
- 1/2 c melted butter
- 4 pkg (8 oz ea) Philadelphia cream cheese, softened (don’t skimp on the cream cheese — I have before and it never tastes as good with the generic version)
- 1 c sugar
- 1 can (15 oz) pumpkin
- 1 tbsp pumpkin pie spice
- 1 tsp vanilla
- 4 eggs
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Tools you’ll need
- Stand mixer or hand mixer with a big bowl
- Springform pan
- Cookie sheet or jelly roll pan
- Rubber spatula
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Directions
Heat oven to 325 degrees F
Mix graham cracker crumbs and melted butter and press into the bottom and 1 inch up the side of a springform pan. Make sure the pan lock is nice and tight before you do this. Use your knuckles to really press the crust down into the pan and make it even.
Beat the sugar and cream cheese with a mixer until blended. Add vanilla, pumpkin, and spice and mix well.
Add eggs 1 at a time, mixing after each egg just until blended.
Pour the mixture into the crust and spread the top out evenly with a spatula.
Place the springform pan on a cookie sheet or jelly roll pan in case there are any drippings.
Bake for 1:20 or 1:30 or until the center is almost set. To avoid the cake from cracking, turn off the oven after 1:20 and let the cake cool very slowly in the oven. Once the oven is cool, take out the cake and let it completely cool on top of the stove, which will take a few hours. Once completely cooled, you can store it in the fridge with some cling wrap over it.
Top with whipped cream and a little dash of nutmeg. Serves 16.
Optional Pumpin Cheesecake Toppings
There are many toppings you can add to this pumpkin cheesecake. Whipped cream is probably the most popular choice. But have you considered trying something different? Chocolate chip cookie crumbles, chocolate, or caramel sauce might be a good option.
Can I freeze pumpkin cheesecake?
Yes! Great news! You can freeze your pumpkin cheesecake. You will probably want to freeze it within 2 days and hurry up and be sure to eat it within 1 month. You can technically eat it up to 2 months later, but the texture begins to change after 1 month.
How long can you leave a pumpkin cheesecake out?
Pumpkin cheesecake can be left out for up to 2 hours. After that, given the dairy content, you will want to toss it, and that sounds horrible. So just throw it in the fridge while you rest your stomach to go back for a second slice!
I hope this pumpkin cheesecake finds a place on your regular roster of desserts. It’s truly my favorite dessert to make because it’s got a short ingredient list, it’s quick to put together, and my guests are always impressed with it. If they only knew how easy it was to make! But we’ll keep that between you and me.
Happy Thanksgiving!
Easy Pumpkin Cheesecake Recipe to Wow Your Guests
You're going to want seconds of this amazing fall treat!
Ingredients
- 2 c Graham cracker crumbs
- 1/2 c melted butter
- 4 pkg (8 oz ea) Philadelphia cream cheese, softened
- 1 c sugar
- 1 can (15 oz) pumpkin
- 1 tbsp pumpkin pie spice
- 1 tsp vanilla
- 4 eggs
Instructions
- Heat oven to 325 degrees F
- Mix Graham cracker crumbs and melted butter and press into the bottom and 1 inch up the side of a springform pan. Make sure the pan lock is nice and tight before you do this. Use your knuckles to really press the crust down into the pan and make it even.
- Beat the sugar and cream cheese with a mixer until blended. Add vanilla, pumpkin, and spice and mix well.
- Add eggs 1 at a time, mixing after each egg just until blended.
- Pour the mixture into the crust and spread the top out evenly with a spatula.
- Place the springform pan on a cookie sheet or jelly roll pan in case there are any drippings.
- Bake for 1:20 or 1:30 or until the center is almost set. To avoid the cake from cracking, turn off the oven when it's done and let the cake cool very slowly in the oven. Once the oven is cool, take out the cake and let it completely cool on top of the stove, which will take a few hours. Once completely cooled, you can store it in the fridge with some cling wrap over it.
- Top with whipped cream and a little dash of nutmeg. Serves 16.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 194Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 69mgSodium: 139mgCarbohydrates: 22gFiber: 0gSugar: 16gProtein: 3g
