Pumpkin Cheesecake Recipe: Easy & Delicious
This easy pumpkin cheesecake recipe is perfect for beginner bakers and seasoned pros alike. It delivers all the creamy, spiced goodness of a classic pumpkin cheesecake without the fuss. Get ready to impress your friends and family with this stunning dessert!
Ingredients You'll Need:
This recipe uses readily available ingredients, ensuring a stress-free baking experience.
For the Crust:
- 1 ½ cups (150g) graham cracker crumbs
- ¼ cup (50g) granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the Filling:
- 16 ounces (450g) cream cheese, softened to room temperature (This is crucial for a smooth batter!)
- 1 ¾ cups (350g) granulated sugar
- 2 large eggs
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
Instructions: A Step-by-Step Guide
Follow these simple steps for a perfectly baked pumpkin cheesecake:
1. Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup or your fingers to ensure an even layer.
- Bake for 8-10 minutes, or until lightly golden. Let cool completely on a wire rack.
2. Make the Filling:
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. A stand mixer or hand mixer works best.
- Beat in the eggs one at a time, mixing well after each addition. Be careful not to overmix.
- Stir in the pumpkin puree, cinnamon, ginger, cloves, nutmeg, and salt. Mix until just combined. Again, avoid overmixing.
3. Bake the Cheesecake:
- Pour the filling over the cooled crust.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath, preventing cracking).
- Bake for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This slow cooling prevents cracking.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack.
- Once completely cool, refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cheesecake to set completely.
4. Serve and Enjoy!
- Carefully remove the sides of the springform pan.
- Slice and serve. Garnish with whipped cream, candied pecans, or a sprinkle of cinnamon, if desired.
Tips for Pumpkin Cheesecake Success:
- Room temperature cream cheese: This is key for a smooth, creamy filling.
- Don't overmix the batter: Overmixing incorporates too much air, which can lead to cracks.
- Water bath: The water bath helps create a moist environment, preventing the cheesecake from cracking.
- Slow cooling: Slow cooling is crucial to prevent cracking.
This easy pumpkin cheesecake recipe is a guaranteed crowd-pleaser. Enjoy the delicious results of your baking efforts! Remember to share your creations using #EasyPumpkinCheesecake. Happy baking!
