I bake this pumpkin cheesecake when the air turns cool and the first leaves fall. The texture stays creamy. The spice sits warm. The base holds firm. The whole slice tastes like a hug after a long day. We lean on my favorite pumpkin pie recipe tricks and fold them into a rich tangy filling. Friends ask for a pumpkin pie cheesecake recipe and I smile because this one keeps the table quiet for a minute. I tested a few pumpkin cheesecake recipes and this version sets without cracks and cuts clean. A cousin once asked for a vegan pumpkin cheesecake and I tried that path next. It worked for a small trial, yet this dairy version stayed for our big meal. The crust follows a simple pumpkin pie crust recipe idea with crisp edges and a tender bite. If you want a healthy pumpkin pie recipe angle, use less sugar and a thinner slice. Serve with a light green plate and someone will bring an olive garden salad recipe copycat and call it dinner. We laugh. We pour coffee. We eat slowly. The last crumbs on the plate tell the story.
Table of Contents
- 1) Key Takeaways
- 2) Easy Pumpkin Cheesecake Recipe
- 3) Ingredients for Pumpkin Cheesecake
- 4) How to Make Pumpkin Cheesecake
- 5) Tips for Making Pumpkin Cheesecake
- 6) Making Pumpkin Cheesecake Ahead of Time
- 7) Storing Leftover Pumpkin Cheesecake
- 8) Try these desserts next
- 9) Pumpkin Cheesecake
- 10) Nutrition
1) Key Takeaways
We bake with a calm plan and a clean list. Graham crumbs press tight. Cream cheese turns smooth. Pumpkin lifts the flavor. Spice feels warm. The pan stays leak free in a water bath. The slice lands neat on the plate.
The method fits a weeknight and a holiday table. Mix slow. Avoid air. Stop the bake when the center moves like soft jelly. Rest with the door cracked. Chill long. The knife slides and the edge stays tidy.
I wrote this guide at Cook Daily Recipe so you can trust each cue. I test in my small home oven. I adjust time with care. I write what works so you get the same win in your kitchen with Linda cheering you on.
2) Easy Pumpkin Cheesecake Recipe
I reach for this pumpkin pie recipe when the day runs full and the air turns crisp. This pumpkin pie recipe anchors our menu and keeps me sane. The batter stirs fast and sets even. Friends who search for a pumpkin pie cheesecake recipe end up here and smile when the first bite hits.
We keep the steps short and clear so you can cook without stress. I lean on pumpkin cheesecake recipes I tested for years and pull the best notes into one sheet. If you chase a vegan pumpkin cheesecake for a small crowd you can swap dairy with plant based cream and a coconut set yet this creamy version wins our big night.
The crust idea borrows from a simple pumpkin pie crust recipe and still gives a tender snap. If you want a healthy pumpkin pie recipe feel you cut the sugar and serve thinner slices. I write and bake as Linda at Cook Daily Recipe where we cook with ease and heart. You can always find me at https://www.cookdailyrecipes.com with more dessert guides and small fixes for busy cooks. This reads like a classic pumpkin pie recipe with a cheesecake twist that stays simple.
3) Ingredients for Pumpkin Cheesecake
Graham cracker crumbs fine crumbs grip the pan base and build a sturdy crust that cuts clean
Unsalted butter melted butter binds the crumbs and adds a gentle toasted note that tastes like fall
Granulated sugar a small scoop sweetens the crust so the crust does not taste flat next to the creamy filling
Cinnamon a light shake warms the base and wakes up the pumpkin flavor in each bite
Cream cheese room temp blocks whip smooth so the filling bakes without lumps and holds a velvety feel
Pumpkin puree pure pumpkin gives color and a cozy taste that carries spice and plays nice with tang
Granulated sugar measured sugar balances tang and keeps the custard set without a gritty bite
Eggs room temp eggs help the batter bind and set with a soft wobble and a clean slice
Vanilla a small pour rounds the flavors and softens the edges of warm spice
Cinnamon and pumpkin pie spice gentle spice adds warmth so the filling speaks pumpkin not perfume
Salt a tiny pinch sharpens flavor and keeps the sweet in line
Cornstarch a spoon steadies the filling and helps prevent cracks during the cool down
Sour cream folded into the batter it adds tang and a silk finish and used on top it hides any small lines
4) How to Make Pumpkin Cheesecake
Prep the pan set the oven to 325 F wrap the springform base with foil and place it on a sturdy sheet
Build the crust stir crumbs with melted butter sugar and cinnamon press into the pan and bake for a short set then cool
Mix the base beat cream cheese with sugar until smooth scrape the bowl so no lumps hide in the corners
Add the pumpkin blend in pumpkin puree vanilla cinnamon pumpkin pie spice salt and cornstarch on low speed
Bind with eggs add eggs one at a time mix slow to avoid air fold in sour cream for a silky texture
Bake in a bath pour batter over the crust set the pan in hot water and bake until the center moves like soft jelly
Rest and chill turn off the oven crack the door rest one hour then cool to room temp and chill until firm
5) Tips for Making Pumpkin Cheesecake
Work with room temp dairy so the batter blends fast and stays smooth. Cold blocks lead to lumps and overmixing which pulls in air and causes cracks.
Stop the bake when the middle wobbles a bit. Overbaking dries the custard. A gentle jiggle means carryover heat will finish the set during the rest.
Slice with a warm wet knife and wipe between cuts. Each piece looks bakery neat and tastes like the simple pumpkin pie recipe you grew up with in a creamier dress.
6) Making Pumpkin Cheesecake Ahead of Time
Bake one day before you serve for the best slice. The chill time firms the custard and lets the spice relax. The crust holds its snap even on day two.
Keep the cake in the pan and cover the top. Add the sour cream finish after the chill for a clean surface. If you plan a lighter table use the healthy pumpkin pie recipe idea and serve modest slices.
For a party spread a friend might bring an olive garden salad recipe copycat and you bring this cake. Together they make a cheerful plate. It feels like the best pumpkin pie recipe and a cheesecake had a happy meeting.
7) Storing Leftover Pumpkin Cheesecake
Cover the cake well and chill it for up to three days. The flavor stays warm and the texture stays lush. For the neatest slice chill the knife too.
Freeze clean slices on a tray then wrap. Thaw in the fridge so the top does not weep. These small servings save a busy weeknight when you crave the comfort of a pumpkin pie recipe without the full bake.
If you test plant based swaps from a vegan pumpkin cheesecake trial label the wraps so flavors do not mix. Crusts made with the pumpkin pie crust recipe idea freeze well and bounce back with a short chill.
8) Try these desserts next
9) Pumpkin Cheesecake
Pumpkin Cheesecake pumpkin pie recipe
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- 6 tablespoons unsalted butter melted
- 3 tablespoons granulated sugar
- 1 teaspoon cinnamon
For the Filling
- 24 ounces cream cheese softened
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 pinch salt
- 2 tablespoons cornstarch
- 1 half cup sour cream room temperature
For the Topping
- 1 cup sour cream room temperature
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Instructions
For the Crust
- Heat oven to 325 F. Wrap the outside of a 9 inch springform pan with foil.
- Stir crumbs with melted butter sugar and cinnamon. Press into the pan base.
- Bake 8 to 10 minutes. Cool while you mix the filling.
For the Filling
- Beat cream cheese with sugar until smooth. Scrape the bowl.
- Blend in pumpkin puree vanilla cinnamon pumpkin pie spice salt and cornstarch.
- Add eggs one at a time. Mix on low so the batter stays calm.
- Fold in sour cream.
- Pour over the crust. Tap the pan to release small bubbles.
Bake and Chill
- Place the pan in a larger pan with hot water that reaches halfway up the sides.
- Bake 60 to 70 minutes. The center should wobble like soft jelly.
- Turn off the oven. Crack the door. Let the cake rest 1 hour inside.
- Remove the water bath. Cool to room temp.
- Stir sour cream sugar and vanilla for the topping. Spread over the set cake.
- Cover and chill at least 6 hours or overnight for the best slice.
Serve
- Run a thin knife around the edge. Release the ring.
- Slice with a warm wet knife and wipe between cuts.
- Serve plain or add a spoon of whipped cream.
10) Nutrition
A typical slice offers a balanced treat. One serving lands near four hundred calories with a moderate sugar level and a rich but friendly fat content that gives the creamy mouthfeel we love.
Protein sits in a gentle range thanks to dairy. Sodium stays in check when you use unsalted butter and a measured pinch of salt. Fiber remains low so pair with fresh fruit if you want a brighter plate.
When you crave comfort and still want control this guide gives you a path to that same cozy note you get from a pumpkin pie recipe baked by family. For more guides by Linda visit https://www.cookdailyrecipes.com where Cook Daily Recipe shares warm desserts and weeknight wins.
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