Looking for more cheesecake recipes? Try my Classic Cheesecake Recipe with step-by-step instructions, or this delicious Pecan Pie Cheesecake!
How To Make Homemade Pumpkin Cheesecake
Ok, I’m going to show you how easy cheesecake can be. Obviously before you get started I always recommend making sure you have all the ingredients so read the recipe in full before starting. Honestly, this is a great trick in any recipe you’re making.
This Easy Pumpkin Cheesecake Recipe Is Perfect For Fall!How To Make Homemade Pumpkin CheesecakeIngredients:My Tips for Making the Best Pumpkin CheesecakeHow To Add Pumpkin to CheesecakeWhat Kind Of Crust Is Best For Cheesecake?Can Pumpkin Cheesecake Be Frozen?Get the Recipe
Turns out neither of those are actually true. So a few years ago when I posted my IN DEPTH look into cheesecake with my step-by-step Easy Cheesecake Recipe the response from you guys was overwhelming! Apparently cheesecake intimidates a lot of you as well! And since then I have really dove headfirst into cheesecake baking! And today’s we’re talking all about the PERFECT Fall Cheesecake!! Today’s recipe is like a Cheesecake and a Pumpkin Pie had a baby. It’s super creamy, with the exact right combo of the two flavors. AND you can make it ahead, which is a solid win if you’re entertaining.
Special Equipment: Do I Have To Use a Springform Pan for Cheesecake?
Ingredients:
Crust:
Melted Butter Graham Cracker Crumbs Granulated sugar Kosher salt Ground cinnamon or pumpkin pie spice. Use whichever you like to suit your personal taste!
Cheesecake:
Cream cheese at room temperature. Making sure your cream cheese is room temperature is very important when making cheesecake to ensure it mixes smoothly leaving no lumps in the mixture. Light brown sugar Large Eggs at room temperature Pumpkin puree. Make sure you use 100% pure pumpkin and not pumpkin pie filling! Sour cream at room temperature Vanilla extract Pumpkin pie spice
My Tips for Making the Best Pumpkin Cheesecake
How To Prevents Cracks Do You Have To Use a Water Bath? How Long Does a Cheesecake Need To Chill? Do My Ingredients Need To Be Room Temperature?
How To Add Pumpkin to Cheesecake
Pumpkin is a super easy ingredient to add into cheesecake. I only had to tweak my Perfect Cheesecake Recipe a little bit to make it work perfectly! You will use a whole 15- ounce can of 100% Pure Pumpkin, like Libby’s and well as Pumpkin Pie Spice! I decreased the amount of cream cheese, sour cream and egg slightly to accommodate the additional moisture the canned pumpkin adds and still get that great pumpkin flavor!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin?
The answer here is yes, if you would like to go to the trouble of cleaning a pumpkin, baking it, and pureeing, you absolutely can. I’ve tried making pumpkin pie from scratch before, and found the whole process to be…well…not worth it. But of course, feel free to give it a try. However, if using homemade pumpkin puree follow these tips:
Make sure you process the pumpkin until it’s completely smooth. You don’t want any chunks in your cheesecake! A 4 – 5 pound pumpkin will give you about 4 cups of puree. You can boil or bake the pumpkin to cook it, but I recommend baking to prevent any extra water. Allow your puree to drain excess liquid by using a cheesecloth to squeeze out extra moisture. I find that fresh pumpkin is more watery than canned, so you will need to remove as much liquid as possible, otherwise the texture of your cheesecake will be wet.
What Kind Of Crust Is Best For Cheesecake?
I always love a graham cracker crust, but this recipe would be a great place to switch it up if you desire! I added 1/2 teaspoon ground cinnamon to my graham cracker crust in this recipe, which pairs wonderfully with the pumpkin, you could also use Cinnamon Graham Crackers which are delicious in pumpkin desserts! PRO TIP: Make sure you pulse your cookies or crackers well in the food processor or blender so the crumbs are uniform in size. Here are a few other fun ideas for crust options:
Biscoff Cookie Crust Gingersnap Crust Oatmeal Cookie Crust Nilla Wafer Crust
NOTE: You will use the same recipe measurements as written if you sub out a different kind of cookie for graham crackers.
Can Pumpkin Cheesecake Be Frozen?
Yes, absolutely! Cheesecake is a great dessert to make ahead! Store it after cooling and chilling (at least overnight) in the freezer for up to 30 days for best freshness! Just make sure it’s airtight. Thaw it in the refrigerator overnight before enjoying!
Looking Fore More Cheesecake Recipes?
No Bake Cheesecake Chocolate Cheesecake Sugar Cookie Cheesecake Boston Cream Pie Cheesecake
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1/3 cup butter, melted 1 3/4 cups graham cracker crumbs (about 15 full crackers) 1/4 cup granulated sugar 1/4 teaspoon kosher salt 1/2 teaspoon ground cinnamon
Cheesecake
3 (8- ounce) blocks cream cheese, room temperature (24 ounces total) 1 1/4 cup light brown sugar 3 eggs, room temperature 1 (15- ounce) can pumpkin puree, like Libby’s 1/3 cup sour cream, room temperature 2 teaspoons vanilla extract 2 teaspoons pumpkin pie spice
Cheesecake
