Oh my gosh, y’all. This Pumpkin Spice Cheesecake is officially my new favorite fall dessert! Why did I wait so long to combine two of my favorite things?! I tweaked my go-to cheesecake recipe a bit to account for the pumpkin puree. Please, do yourself and your family a favor and make this ASAP! Making a cheesecake might seem intimidating if you haven’t done it before, but it’s so easy when you follow my step by step instructions!
Instructions for a Pumpkin Spice Cheesecake
The ingredients for Pumpkin Spice Cheesecake aren’t complicated at all. You probably have many of them in your pantry!
Ingredients for Pumpkin Spice Cheesecake
You’ll need to make both your crust and your cheesecake filling, of course. The ingredients are very simple for both!
CRUST INGREDIENTS
- Graham cracker crumbs
- Butter, melted
- Sugar
FILLING INGREDIENTS
- Cream Cheese
- Brown Sugar
- White Sugar
- Vanilla
- Pumpkin Puree
- Pumpkin Spice Seasoning
- Sour Cream
- Eggs
First, preheat the oven to 325º Fahrenheit. In a small mixing bowl, mix graham cracker crumbs, melted butter and sugar. Press into the bottom of a 9″ springform pan. Bake the crust for 5 minutes and then allow it to cool completely before filling.
After that, place the cream cheese in a medium mixing bowl and beat with a mixer on low just until smooth. (Do not overbeat!) Then, add brown sugar, white sugar, pumpkin, vanilla, cinnamon, nutmeg, and cloves, and continue beating on low.
Next, mix in the sour cream and continue mixing on low speed only until blended. Then, crack the eggs into a separate small mixing bowl. Whisk gently, but not too much. (This is just to break up the yokes.) Now, you can add the eggs to the cream cheese mixture and mix on low until just combined. (Do not overmix!)
Then, pour the batter into the springform pan with the pre-baked crust and bake for 60 minutes. Turn off the oven, but let the cheesecake sit in the oven while it cools down. (Do not open the oven door! This will ensure the cheesecake cools slowly so the top does not crack.)
Lastly, after 2 hours, remove the cheesecake from the oven. Let it cool completely, cover loosely, and place in the refrigerator for two more hours before serving. Serve with whipped cream and sprinkle with a little extra pumpkin spice, if desired.
Can I freeze Pumpkin Cheesecake?
Yes, you can freeze Pumpkin Spice Cheesecake! Although, I would freeze it no more than two months. Just be sure it’s airtight when in the freezer. You can freeze it by the slice or freeze the entire cheesecake.
More Pumpkin Spice Recipes
- Pumpkin Spice Sugar Cookies
- Dalgona Whipped Pumpkin Spice Latte
- Pumpkin Earthquake Cake
- Pumpkin Biscuits with Honey Butter
Pumpkin Spice Cheesecake
This decadent Pumpkin Spice Cheesecake combines spices, pumpkin puree, and cream cheese into the most perfect fall dessert ever! With an easy to make graham cracker crust, you can whip this up in less than fifteen minutes!
Ingredients
- CHEESECAKE CRUST
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons butter, melted
- 1 tablespoon white sugar
- CHEESECAKE FILLING
- 2 3/4 blocks (22 oz.) Philadelphia cream cheese, room temperature
- 2/3 cup white sugar
- 2/3 cup brown sugar
- 1 teaspoon vanilla extract
- 15 ounces pumpkin puree (NOT pumpkin pie filling)
- 1 1/2 tsp pumpkin spice seasoning
- 1 cup sour cream, room temperature
- 3 large eggs, lightly whisked, room temperature
Instructions
INSTRUCTIONS FOR THE CRUST
- Preheat the oven to 325º Fahrenheit.
- In a small mixing bowl, mix graham cracker crumbs, melted butter and sugar.
- Press into the bottom of a 9" springform pan.
- Bake the crust for 5 minutes and then allow it to cool completely before filling.
INSTRUCTIONS FOR THE FILLING
- Preheat oven to 325 degrees.
- Place the cream cheese in a medium mixing bowl and beat with a mixer on low just until smooth. (Do not overbeat!)
- Add brown sugar, white sugar, pumpkin, vanilla, cinnamon, nutmeg, and cloves, and continue beating on low.
- Mix in the sour cream and continue mixing on low speed only until blended.
- Crack the eggs into a small mixing bowl. Whisk gently, but not too much. (This is just to break up the yokes.) Add the eggs to the cream cheese mixture and mix on low until just combined. (Do not overmix!)
- Pour the batter into the springform pan with the pre-baked crust and bake for 60 minutes. Turn off the oven, but let the cheesecake sit in the oven while it cools down. (Do not open the oven door! This will ensure the cheesecake cools slowly so the top does not crack.)
- After 2 hours, remove the cheesecake from the oven. Let it cool completely, cover loosely, and place in the refrigerator for two more hours before serving.
- Serve with whipped cream and sprinkle with a little extra pumpkin spice, if desired.
