Indulge in the warmth of fall with this Classic Pumpkin Cheesecake, a delightful twist on a timeless dessert. Combining rich cream cheese with the earthy sweetness of pumpkin, this cheesecake offers a luscious texture and just the right amount of spice, making it an irresistible treat for any occasion.

The secret to achieving that smooth, crack-free top lies in baking the cheesecake in a water bath, which ensures even cooking and a velvety finish. While this method may seem daunting, the end result is a cheesecake that’s both stunning and utterly delicious.

Perfect for Thanksgiving gatherings or cozy family dinners, this Classic Pumpkin Cheesecake will become a favorite dessert that leaves everyone asking for seconds. Serve it with a dollop of whipped cream for an extra touch of indulgence, and watch as it disappears in no time!

Classic Pumpkin Cheesecake Ingredients

Graham Cracker Crust: This crumbly base provides a sweet and buttery foundation, perfectly complementing the rich filling while adding a delightful crunch.

Cream Cheese: The star of the cheesecake, cream cheese lends its velvety texture and rich flavor, creating a creamy canvas for the pumpkin and spices.

Pure Pumpkin Puree: Infusing the cheesecake with warmth and a hint of earthiness, pumpkin puree not only enhances flavor but also contributes to the lusciousness of the filling.

Pumpkin Pie Spice: A blend of warm spices that captures the essence of autumn, pumpkin pie spice adds depth and complexity, elevating the entire dessert.

Sour Cream: This ingredient introduces a subtle tanginess, balancing the sweetness and enriching the cheesecake’s texture, making each bite irresistibly smooth.

Eggs: Essential for binding and structure, eggs provide stability to the filling, ensuring that the cheesecake sets perfectly while remaining light and airy.

Classic Pumpkin Cheesecake: Tips, Serving Suggestions, and FAQs

Indulging in a slice of classic pumpkin cheesecake is a delightful experience, especially during the fall season. With its creamy texture and spiced flavors, this dessert is a crowd-pleaser. To help you achieve the best results, here are some valuable tips, serving suggestions, and answers to common questions.

Recipe Tips

1. Room Temperature Ingredients: Ensure that your cream cheese and eggs are at room temperature before mixing. This step is crucial for achieving a smooth and lump-free filling. Cold ingredients can create a clumpy texture, making it harder to blend and resulting in a less creamy cheesecake.
2. Use a Water Bath: While it may seem like an extra effort, baking your cheesecake in a water bath is essential. It prevents the cheesecake from cracking and helps maintain a consistent temperature throughout the baking process. Wrap the springform pan tightly in foil to avoid any water seeping in and ruining your crust.
3. Chill Overnight: For the best flavor and texture, allow your cheesecake to chill in the refrigerator for at least 8 hours, or preferably overnight. This resting period allows the flavors to meld beautifully and ensures a firm, sliceable consistency.

What to Serve with Classic Pumpkin Cheesecake

1. Whipped Cream: A dollop of freshly whipped cream adds a light and airy touch that beautifully complements the dense richness of the cheesecake. For an extra flair, consider folding in a touch of vanilla or cinnamon into the whipped cream before serving.
2. Caramel Sauce: Drizzling warm caramel sauce over each slice not only enhances the visual appeal but also adds a luscious sweetness that pairs perfectly with the spiced pumpkin flavor. This combination creates a delightful contrast that elevates the dessert experience.
3. Coffee or Spiced Tea: Pair your cheesecake with a cup of coffee or a warm spiced tea. The bitterness of coffee or the aromatic spices in tea balance the sweetness of the cheesecake, creating a well-rounded dessert experience perfect for fall gatherings.

FAQ

1. Can I make this cheesecake ahead of time?
   Yes! This cheesecake is perfect for making in advance. Prepare it a day or two ahead of time and store it in the refrigerator until you’re ready to serve.
2. How do I know when the cheesecake is done baking?
   The cheesecake is done when the edges are set, and the center still has a slight jiggle. It will firm up as it cools. Avoid overbaking to prevent cracking.
3. Can I freeze leftover cheesecake?
   Absolutely! To freeze, wrap the cheesecake tightly in plastic wrap and aluminum foil to prevent freezer burn. It can be stored in the freezer for up to three months. Thaw it overnight in the refrigerator before serving.
4. What can I use instead of pumpkin puree?
   If you can’t find pumpkin puree, you can substitute it with an equal amount of butternut squash puree or sweet potato puree for a similar texture and flavor profile.

Classic Pumpkin Cheesecake

A classic pumpkin cheesecake is a harmonious blend of creaminess, perfectly balanced spices, and a smooth top layer. While the process of baking in a water bath may seem tedious, it ensures a decadent and crack-free dessert.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course cake

Cuisine American

Ingredients

  

• 1 1/4 cups graham cracker crumbs
• 5 tablespoons unsalted butter melted
• 2 tablespoons sugar
• For the Filling:
• 3 packages 8 ounces each cream cheese, at room temperature
• 1 1/2 cups sugar
• 1 can 15 ounces pure pumpkin puree
• 1/4 cup sour cream
• 1 tablespoon pumpkin pie spice
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon salt
• 4 large eggs at room temperature, lightly beaten

Instructions

 

• Begin by preheating your oven to 325°F. To prevent leaks, wrap the exterior of a 9-inch springform pan with aluminum foil.
• Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar, mixing thoroughly until well integrated. Firmly press this mixture into the bottom of the prepared pan. Bake for approximately 10 minutes, or until the crust is set and has taken on a slightly darker hue. Allow it to cool completely on a wire rack.
• Prepare the Filling: While the crust cools, bring a kettle of water to a boil. In a large mixing bowl, beat the cream cheese on medium-high speed with a mixer until smooth, which should take about 2 minutes. Gradually add the sugar and continue beating until the mixture is light and fluffy, approximately 3 more minutes.
• Next, incorporate the pumpkin puree, sour cream, pumpkin pie spice, vanilla extract, and salt into the mixture, blending until well combined. Add the beaten eggs, mixing on medium-low speed just until incorporated. For the final stirs, use a rubber spatula to ensure all ingredients from the bottom of the bowl are fully combined.
• Pour the filling into the cooled crust, gently tapping the pan against the counter a few times to release any trapped air bubbles.
• Bake the Cheesecake: Place the cheesecake in a roasting pan or a large baking dish and position it on the center rack of the oven. Carefully pour the boiling water into the roasting pan until it reaches about one-third of the way up the sides of the springform pan. Bake the cheesecake for around 1.5 hours, or until the edges are set while the center remains slightly jiggly.
• Once the baking time is complete, turn off the oven, crack the door open slightly, and let the cheesecake sit inside for an additional 30 to 45 minutes. Afterward, transfer the cheesecake to a wire rack. Use a thin knife to run along the edge of the pan, ensuring it is not stuck, and let it cool completely.
• Cover the cheesecake and refrigerate it until fully chilled, which will take at least 8 hours or overnight.

Notes

Before serving, allow the cheesecake to sit at room temperature for about 30 minutes. Carefully remove the springform ring and finish with a topping of whipped cream.

Keyword Classic Pumpkin Cheesecake