Pumpkin spice cheesecake is a beloved dessert that combines the rich creaminess of cheesecake with the warm, spicy flavors of pumpkin pie.
While it may seem intimidating, you can create a perfect pumpkin spice cheesecake with tips and tricks to impress your friends and family.
From the crust to the filling topping, every element of this dessert can be customized to your liking. So, whether you're a seasoned baker or a novice in the kitchen, read on for some tips on how to make the perfect pumpkin spice cheesecake.
Jump to:
- What is Pumpkin Spice Cheesecake?
- Pumpkin Spice Cheesecake Ingredients
- Tools you'll need
- How to Make Pumpkin Spice Cheesecake
- How to Assemble
- How to Make Cinnamon-Whipped Cream
- Substitutions
- Variations
- How to Serve
- How to Store & Re-Heat
- Make-Ahead
- How to Freeze
- Tips for Making The Best Pumpkin Spice Cheesecake
- FAQ
- Related Recipes:
- Recipe
What is Pumpkin Spice Cheesecake?
Pumpkin Spice Cheesecake is a delicious dessert that combines the flavors of pumpkin and warm spices with a creamy cheesecake filling.
It typically consists of a graham cracker or cookie crust, a creamy cheesecake layer infused with pumpkin puree, and a blend of spices like cinnamon, nutmeg, and cloves.
The dessert is often topped with whipped cream, caramel sauce, or additional spices for added flavor and decoration.
Pumpkin Spice Cheesecake Ingredients
For the Pumpkin Spice Cheesecake Base:
- French Butter Cookies, Graham crackers, Nilla wafers, gingersnaps, etc.: These are different options for the cookie base of the cheesecake. They add a buttery and crumbly texture to the crust.
- Ground cinnamon: A warm and aromatic spice that adds a sweet and slightly spicy flavor to the cookie crust.
- Unsalted butter: A key ingredient in the cookie crust that adds richness and flavor.
For the Pumpkin Spice Cheesecake Filling:
- 100% pumpkin puree (not pumpkin pie filling): This canned product is made from pureed pumpkin with no added spices or sugar.
- Full-fat cream cheese: The main ingredient in the filling provides a creamy texture and tangy flavor.
- Granulated sugar: Adds sweetness to the filling.
- Brown sugar: Adds a caramel-like flavor and moistness to the filling.
- Large eggs: Help bind the filling together and structure the cheesecake.
- Pure vanilla extract: Adds flavor to the filling.
- Ground cinnamon, ground ginger, ground nutmeg, ground cloves, ground allspice, and ground mace: A blend of warm and spicy flavors that complement the pumpkin and cream cheese in the filling.
- Lemon juice: Adds a bit of acidity to balance the sweetness of the filling.
For the Cinnamon Whipped Cream:
- Heavy cream: The main ingredient in the whipped cream topping provides richness and texture.
- Confectioners' sugar: Sweetens the whipped cream and helps it hold its shape.
- Pure vanilla extract: Adds flavor to the whipped cream.
- Ground cinnamon: Adds a warm and spicy flavor to the whipped cream.
Tools you'll need
- Food processor
- 9-inch springform pan
- Aluminum foil
- Electric hand mixer
- Large mixing bowl
- Measuring cups and spoons
- Spatula
- Cooling rack
How to Make Pumpkin Spice Cheesecake
Note: The full instructions are provided in the recipe card below.
Blitz the butter cookies and cinnamon in a food processor until fine crumbs, then add the softened butter pieces.
Process again until the crumb mixture starts to clump together. Press the cookie mixture into the bottom of a 9-inch springform pan to create an even layer. Put the pan in the fridge while you make the filling.
Preheat the oven to 325 °F. Wipe out the bowl of the food processor, put the pumpkin purée and cream cheese into the processor, and run the motor until the cheese blends into the pumpkin, opening the lid and scraping down the sides of the bowl as needed.
Add the sugars, pure vanilla extract, and spices, and with the motor running, break the eggs one at a time down the processor tube. Scrape and process again, adding the lemon juice and blitzing to make a smooth and creamy mixture.
How to Assemble
Wrap the outside of the springform pan with double-layered strong foil and bring it up around the edges of the tin to make a nest (Give a good few layers to ensure everything is completely waterproof).
Sit the foil-covered springform pan in a roasting pan. Scrape the cheesecake filling into the springform tin, then pour recently boiled water into the roasting pan to a level approximately halfway up the springform tin.
Bake the Pumpkin Spice Cheesecake for about 1 hour 45 minutes, or until the filling has set with only a small amount of wobble left at its center (the Pumpkin Spice Cheesecake will continue to cook as it cools down).
Take the springform tin out of the water bath and set it on a cooling rack, removing the foil as you do so. When it is cool enough, place the Pumpkin Spice Cheesecake in the refrigerator overnight before upspringing it from the tin.
Bring the Pumpkin Spice Cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. To finish, place a dollop of the cinnamon whipped cream on each slice if desired. Enjoy!
How to Make Cinnamon-Whipped Cream
Pour the heavy cream into a large bowl and beat with an electric hand mixer until thick and frothy. Add the confectioners' sugar, vanilla, and cinnamon, and beat until medium peaks form.
Substitutions
- French Butter Cookies, Graham crackers, Nilla wafers, gingersnaps, etc.: You can use any cookie or cracker you prefer for the crust, as long as it has a similar texture and flavor to the options listed in the recipe.
- Unsalted butter: You can use salted butter instead, but be aware that it may affect the overall saltiness of the crust.
- Full-fat cream cheese: You can use reduced-fat cream cheese, but the texture and flavor may differ slightly.
- Granulated sugar: You can use brown sugar instead, but it will change the color and flavor of the filling.
- Brown sugar: You can use granulated sugar instead, but it will change the color and flavor of the filling.
- Large eggs: You can use medium-sized eggs instead, but you may need to adjust the baking time slightly.
- Ground cinnamon, ginger, ground nutmeg, ground cloves, ground allspice, and ground mace: You can adjust the amount of each spice to your liking or use a pre-made pumpkin pie spice blend instead.
Variations
- Chocolate swirl pumpkin cheesecake: Melt some chocolate chips and swirl them into the cheesecake filling before baking for a delicious chocolate pumpkin combo.
- Pecan pumpkin cheesecake: Add chopped pecans to the cookie crust for added crunch and flavor.
- Maple pumpkin cheesecake: Use maple syrup instead of granulated sugar in the filling for a delicious fall twist.
- Vegan pumpkin cheesecake: Use vegan cream cheese and coconut cream instead of regular cream cheese and heavy cream for a dairy-free option.
- Gluten-free pumpkin cheesecake: Use gluten-free cookies for the crust, such as almond flour cookies or gluten-free graham crackers.
- Mini pumpkin cheesecakes: Make the recipe in a muffin tin lined with muffin cups for individual mini cheesecakes.
- Pumpkin cheesecake bars: Make the recipe in a square baking dish for pumpkin cheesecake bars that are easy to serve and share.
How to Serve
To serve the pumpkin spice cheesecake, remove it from the springform pan and let it sit at room temperature for about 30 minutes to soften slightly.
You can garnish each slice with a dollop of cinnamon whipped cream or serve it plain. You can drizzle caramel sauce or melted chocolate over the top for a more decadent dessert.
The cheesecake can be served chilled or at room temperature, depending on your preference. Enjoy the creamy and spicy flavors of this delicious dessert as the perfect ending to a holiday meal or special occasion.
How to Store & Re-Heat
To store: First, cover it tightly with plastic wrap and store it in the refrigerator for up to 5 days. If you want to store it for longer, you can wrap it in plastic and aluminum foil and freeze it for up to 2 months. Thaw the frozen cheesecake in the refrigerator overnight before serving.
To reheat: Remove it from the refrigerator and let it sit at room temperature for about 30 minutes to soften slightly. Preheat the oven to 325 °F and place the slice on a baking sheet.
Bake for 10-15 minutes or until the cheesecake is heated through. Alternatively, you can heat a slice in the microwave for about 20 seconds on low power, but be aware that the texture may differ slightly.
Serve the reheated cheesecake with a dollop of whipped cream or other desired toppings.
Make-Ahead
You can make the pumpkin spice cheesecake and store it in the refrigerator until you're ready to serve. Once the cheesecake has cooled, cover it with plastic wrap and store it in the refrigerator for up to 5 days. If you need to make it further in advance, you can freeze the cheesecake for up to 2 months. To freeze, wrap the cooled cheesecake in plastic wrap and aluminum foil, ensuring it's tightly sealed. When you're ready to serve, thaw the frozen cheesecake in the refrigerator overnight before serving.
How to Freeze
First, to freeze the pumpkin spice cheesecake, ensure it has cooled completely. Then, wrap it tightly in plastic wrap, ensuring no air pockets.
Next, wrap it in a layer of aluminum foil to protect it from freezer burn. Label the cheesecake with the date and contents and store it in the freezer for up to 2 months.
When you're ready to serve, thaw the cheesecake in the refrigerator overnight. It's important not to thaw the cheesecake at room temperature or in the microwave, as this can cause the texture to become grainy.
Tips for Making The Best Pumpkin Spice Cheesecake
- Use room temperature ingredients: This ensures the ingredients blend smoothly and evenly.
- Use a water bath: Baking the cheesecake in a water bath helps prevent cracks and ensures a smooth, creamy texture.
- Don't overmix the filling: Overmixing the filling can cause it to become too dense and result in a tough, rubbery texture.
- Chill the cheesecake overnight: This allows the flavors to meld together and the cheesecake to set properly.
- Let the cheesecake come to room temperature before serving: This ensures that the texture is creamy and the flavors are at their best.
- Use a flavorful crust: The crust is an important cheesecake part and adds flavor and texture. Experiment with different types of cookies or crackers to find your favorite.
- Don't overbake the cheesecake: Overbaking can cause the cheesecake to crack and become dry. It's better to slightly underbake it and let it finish setting in the refrigerator.
- Add a little acidity: A touch of lemon juice or sour cream in the filling can balance the sweetness and add depth of flavor.
- Be patient: Making a cheesecake can take time and requires patience, but the result is well worth it!
FAQ
My cheesecake crust is too crumbly. How can I fix it?
If your cheesecake crust is too crumbly, it may not have enough moisture to hold together. To fix it, try adding a bit more melted butter to the crust mixture and mix until it reaches a consistency that can be pressed into the pan. Ensure that the crust is firmly packed to hold its shape.
The cheesecake filling has cracks on the surface. How can I prevent this?
Cracks on the surface of a cheesecake can occur due to overbaking or sudden temperature changes. To prevent cracks, make sure not to overbake the cheesecake.
It should have a slight wobble in the center when it's done baking. Also, when the cheesecake is done baking, turn off the oven and crack the oven door open slightly, allowing the cheesecake to cool gradually.
My cheesecake filling turned out too dense. How can I make it lighter and creamier?
If your cheesecake filling is too dense, it might be due to overmixing or overbaking. To make it lighter and creamier, avoid overmixing the filling. Mix until the ingredients are just combined. Additionally, make sure not to overbake the cheesecake. It should be set but still have a slight jiggle in the center when you remove it from the oven.
The cheesecake has a grainy texture. How can I fix this?
A grainy texture in the cheesecake filling can occur if the cream cheese isn't fully softened or if the sugar isn't completely dissolved. To avoid this issue, ensure that your cream cheese is at room temperature and beat it until it's smooth before adding the other ingredients. Also, make sure to thoroughly mix the sugar into the filling until it's well incorporated.
My cheesecake stuck to the springform pan. How can I prevent this?
To prevent the cheesecake from sticking to the springform pan, be sure to generously grease the pan with butter or cooking spray, and consider lining the bottom with parchment paper. This will make it easier to release the cheesecake from the pan once it has cooled.
Related Recipes:
- Pumpkin Compote
- Pumpkin muffins
- Pumpkin Flan
- Pumpkin Ice Cream
- Pumpkin Spice Latte
- Whole Wheat Pumpkin Muffins (Sugar-Free)
Recipe
Easy Pumpkin Spice Cheesecake
Tools
Ingredients
For the Pumpkin Spice Cheesecake Base:
- 250 g (9 ounces) French Butter Cookies, Graham cracker, Nilla wafers, gingersnaps, etc...
- ¼ teaspoon ground cinnamon
- 125 g (9 tablespoons) unsalted butter, softened and cut into pieces
For the Pumpkin Spice Cheesecake Filling:
- 1 (425g/ 15 ounces) can 100% pumpkin puree (not pumpkin pie filling)
- 750 g (1½ pounds) full-fat cream cheese, room temperature
- 100 g (½cup) granulated sugar
- 168 g (¾ cup) brown sugar
- 6 large eggs , room temperature
- 1 tablespoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground Mace
- juice of ½ lemon
For the Cinnamon Whipped Cream:
- 1 cup (8 oz) heavy cream, chilled
- 25 g (¼ cup) confectioners' sugar
- 1 teaspoon pure vanilla extract
- 1-½ teaspoons ground cinnamon , to taste
Instructions
- For the Pumpkin Spice Cheesecake Base: Blitz the butter cookies and cinnamon in a food processor until fine crumbs, then add the pieces of softened butter. Process again until the crumb mixture starts to clump together.
- Press the cookie mixture into the bottom of a 9-inch springform pan to create an even layer. Put the pan in the fridge while you make the filling.
- For the Pumpkin Spice Cheesecake Filling: Preheat the oven to 325 °F.Wipe out the bowl of the food processor and put the pumpkin purée and cream cheese into the processor and run the motor until the cheese blends into the pumpkin, opening the lid and scraping down the sides of the bowl as needed.
- Add the sugars, pure vanilla extract, and spices and with the motor running, break the eggs one at a time down the tube of the processor. Scrape down and process again, adding the lemon juice and blitzing to make a smooth and creamy mixture.
How to Assemble
- Wrap the outside of the springform pan with double-layered strong foil and bring it up around the edges of the tin to make a nest (Give a good few layers to make sure everything is completely waterproof). Sit the foil-covered springform pan in a roasting pan.
- Scrape the cheesecake filling into the springform tin, and then pour recently boiled water into the roasting pan to a level approximately halfway up the springform tin. Bake the Pumpkin Spice Cheesecake for about 1 hour 45 minutes, or until the filling has set with only a small amount of wobble left at its center, (the Pumpkin Spice Cheesecake will continue to cook as it cools down).
- Take the springform tin out of the water bath and set it on a cooling rack, removing the foil as you do so.
- When it is cool enough, place the Pumpkin Spice Cheesecake in the refrigerator overnight before unspringing it from the tin. Bring the Pumpkin Spice Cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. To finish, place a dollop of the cinnamon whipped cream on each slice if desired. Enjoy!
How to Make Cinnamon Whipped Cream
- Pour the heavy cream into a large bowl and beat with an electric hand mixer until thick and frothy. Add the confectioners' sugar, vanilla, and cinnamon, and beat until medium peaks form.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.