Perfect Pumpkin Cheesecake
Pumpkin cheesecake tastes like a pumpkin pie and a cheesecake had a baby. With the perfect balance between creamy and cakey, that cheesecake tang that you know and love, and pumpkins of course. This is the ultimate fall dessert!
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✅Ingredients
• 16 ounces gingersnap cookies, approx. 1 1/2 cup cookie crumbs
• 6 tablespoons butter melted
• 1 tablespoon brown sugar
• 24 ounces cream cheese
• 2 cups granulated sugar
• 15 ounces pumpkin puree
• 3 large eggs
• 1/2 cup sour cream
• 1 tablespoon vanilla extract
• 2 teaspoons pumpkin pie spice
• 1/2 cup all-purpose flour
✅Instructions
1️⃣ Preheat oven to 350 degrees. Grease the sides and bottom of a 9-inch springform pan with butter or shortening.
2️⃣ Crush the gingersnap cookies in a food processor or blender. Transfer to a mixing bowl. Stir in melted butter and brown sugar. Mix until the crumbs are all moistened and press into the bottom of the prepared springform pan.
3️⃣ In a large mixing bowl, use a hand mixer (or stand mixer) to whip together the cream cheese and sugar until creamy and fluffier. About 2-3 minutes.
4️⃣ Add in the pumpkin puree, eggs, and sour cream. Beat on low until incorporated.
5️⃣ Add in vanilla extract and pumpkin pie seasoning, and flour. Mix until incorporated and smooth. Pour mixture into the springform pan.
6️⃣ Crumple up 3 sheets of aluminum foil into even, flat discs. Place crumpled foil on a baking sheet. Place the springform pan on top of these foil discs to elevate the cake so it doesn't touch your baking sheet. Fill the baking sheet with a layer of ice, surrounding the springform pan.
7️⃣ Bake in the center rack of the oven for 1 hour. Do not open the oven door. At the end of the hour, turn off the oven, and continue to keep the door closed. Let the cheesecake slowly cool in the oven for 5-6 hours to prevent cracking. Remove from oven and refrigerate in pan until ready to serve.
8️⃣ Remove the springform pan ring before serving. Keep cold.
Recipe Notes:
Can use a graham cracker crust if preferred.
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Pumpkin Cheesecake Recipe for Beginners (How to Make 2-Layer Pumpkin Cheesecake Fall Dessert)
Making the best pumpkin cheesecake recipe for beginners. In this recipe video, we'll show you how to make 2-layer pumpkin cheesecake. This Fall dessert is a great alternative to pumpkin pie!
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This pumpkin cheesecake recipe is easy and has that delicious pumpkin flavor. It tastes exactly like a cheesecake that crossed paths with a pumpkin pie, which is as good as it sounds. The only thing difficult about this cheesecake is waiting for it to cool down so you can chow down! This pumpkin cheesecake is delicious by itself but is just amazing when you add some of caramel sauce and whipped cream. This is the perfect thanksgiving dessert. It’s inspired by Autumn, Fall recipes and makes your home smell incredible. Cheesecake is so delicious but you can make it even better by adding pumpkin!
If you love this how to make the best pumpkin cheesecake, let us know what you think in the comments below! #dished #pumpkin #cheesecake
Ingredients for making pumpkin cheesecake recipe:
120 grams graham crackers
1/4 cup of butter (melted)
16 ounces cream cheese (softened)
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 large eggs eggs
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground clove
1 pinch ground nutmeg
Frozen whipped topping (thawed)
Instructions for making the best 2-layer pumpkin cheesecake:
- First in a large bowl add your crushed graham crackers
- Now add your melted butter to the bowl
- Mix everything together
- Now in a cake mold pour in your graham cracker mixture
- Pack in the mixture using a glass
- Wrap parchment paper around the edges
- In a large bowl add your cream cheese
- Followed by adding your sugar
- Now add in your vanilla extract
- Mix everything together
- Now gradually add in your eggs
- Set aside 1 cup of your batter
- Now add your pumpkin puree to the bowl
- Followed by your ground cinnamon
- Season lightly with your ground clove
- And also with your ground nutmeg
- Add your first layer of cheesecake mixture into the pan
- Smooth it out with a spatula
- Now add your layer of pumpkin infused cheesecake mix
- Smooth it out by shaking the dish
- Wrap the outside of the dish in aluminium foil
- In a deep baking sheet add 1 inch of water
- Put your cake mold in the water bath sheet
- Bake in the oven at 325F for 35-40 minutes
- Add some whipped topping on top
- Your pumpkin cheesecake is now ready to serve
➡️ If you recreate this pumpkin cheesecake recipe please link and mention us in your video so we can find you and give you a shout out!
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How to make Pumpkin Cheesecake | Easy Pumpkin Cheesecake Recipe
You can print the FULL recipe here:
In this episode of In the Kitchen with Matt I will show you how to make pumpkin cheesecake. This easy pumpkin cheesecake recipe winds up tasting like a cross between pumpkin pie and classic cheesecake. The best of both worlds! This is a perfect dessert for the holidays. If I can make it you can make it, let's get baking!
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Ingredients:
Crust:
1 1/2 cups of graham cracker crumbs (about 12 whole graham crackers) (125 g)
1 Tbsp. of white granulated sugar
6 Tbsp. of unsalted butter (melted) (90g)
Filling:
3 (8oz) packages of softened room temp cream cheese (678g)
1 1/2 cup packed light brown sugar (285g)
15 oz can of pumpkin puree or pumpkin pie mix (425g)
4 large eggs
1/4 cup sour cream (57.5g)
2 Tbsp. all-purpose flour (16g)
2 tsp. of pumpkin spice (3.5g)
1/4 tsp. of salt (1g)
1 Tbsp pure vanilla extract (15ml)
Tools:
Food processor or bag:
9 springform pan:
bowls
Whisk
hand mixer:
roasting pan or 13x9 inch pan
spoon
wooden spoon
spatula
This is not a sponsored video all products used were purchased by me.
Some of the above links are affiliate links. As an Amazon Associate I earn from qualifying purchases.
Transcript: (partial)
Hello and welcome back to In the Kitchen with Matt, I am your host Matt Taylor, today I am going to show you how to make pumpkin cheesecake, mmm yummy. I had a request to make pumpkin cheesecake, and since Thanksgiving is a few days away, this is the perfect time to do it. It is really easy to do, if I can do it, you can do it. Let’s get baking. All right first let’s go ahead and preheat our oven to 350 degrees F. Now what we want to do is crumble up our graham crackers. So we want about one and a half cups of ground graham cracker, and that equals about 12 full sheets of graham cracker. I am going to go ahead and put these in my food processor. If you don’t have a food processor I will put a link down below where you can pick one up, I really love mine, or you could put these in a plastic bag, and just crumb or smash them around with like a rolling pin or meat tenderizer. Start pulsing. One thing I will mention I will put all the ingredients and the amounts down below in the description box. Let’s go ahead and transfer our graham cracker crumbs to a bowl. And then I melted my 6 tablespoons of butter in the microwave, about 20 seconds, I am going to put that in there. Now you can, do this all in your food processor if you like, but if you don’t have a food processor, this is what you will be doing. Add my sugar, one tablespoon. Go ahead and mix this up with a wooden spoon. And we are going to mix this all together until all of the crumbs are coated with butter, and it is going to resemble like damp sand, and then we go ahead and take a9 inch spring form pan, I will put a link down below where you can pick one up, if you don’t have one. And then what we are going to do is just push the crumbs down; I am going to switch to a metal spoon. And we want to push the crumbs down nice and flat, pack it in there, and then we are going to go up the sides as well. So what you will do is you will kind of go up the side like this. All right there we go, now what we are going to do is we are going to pre-bake this in the oven, 350 F, for 8 minutes. And then when we take it out we are going to just let it sit and cool to room temperature. In the mean time let’s make the filling. All right I have my 24 ounces of softened cream cheese here, and if you have a stand mixer go ahead and use your paddle attachment, I don’t have one I am going to just use my hand mixer, and what we are going to do is we are going to, cream the cream cheese with our one and a half cups of packed brown sugar. Push it down a little bit. All right about like that, then I am going to go ahead and come in with a rubber spatula, and scrape down the sides, then set that aside. And then now we take another bowl and then we are going to combine, our 15 ounces or 425 grams, of pumpkin puree, and then what we are going to do is add our eggs, our vanilla extract, one tablespoon, our two tablespoons of flour, for an extra zing you can add one fourth cup of sour cream, it is not mandatory, but I like to add it.