Creamy, thick, delicious and easy, this Pumpkin Cheesecake is the perfect Fall dessert recipe that you will want to make over and over again. Filled with pumpkin and spices, its the perfect mixture of flavors that will keep people wanting seconds.

So it’s a no brainer that desserts are one of our favorite things around this house. I love to bake, and that was the first thing that I ever learned to do before actually cooking.

Cheesecakes are one of my families favorite desserts, my husband will legit eat a whole one without sharing! We make them often, you’ll have to check out my New York Cheesecake, Creme Brûlée Cheesecake and these Funfetti Mini Cheesecakes.

While there is so many different types of cheesecakes you can make, this one is one of our favorites. Maybe it’s because we love all things pumpkin, or maybe just the blend of spices really makes it delicious, whatever it is, it’s all we need.

WHY THIS RECIPE WORKS:

With easy on hand ingredients this cheesecake is super simple and feeds a crowd!
We take our traditional New York Cheesecake and add a few ingredients and it turns into this Pumpkin cheesecake easily with no editing the original.
It has a mellow and slightly spiced flavor thats not overpowering, perfect for those who love just the hint of pumpkin in their desserts.

This is the perfect fall recipe! Who doesn’t love cheesecake? I know if it is on the menu somewhere, I’m always down to try, I’m a cheesecake snob and love to try all varieties.

Some of my other favorite cheesecakes include: Sweet Potato Cheesecake, Chocolate Cheesecake and this No Bake Cookies and Cream Cheesecake.

Cheesecakes are really simple once you get the right formula down, I’ve found my favorite base recipe and have used that in a lot of my flavored cheesecakes since, it’s worked for me, so I’ve stuck with it.

HOW TO MAKE PUMPKIN CHEESECAKE, STEP BY STEP:

Preheat oven to 350. In bowl add your graham cracker crumbs, sugar and butter and mix until combined. Line a 10″ springform pan with parchment paper, spray with non-stick cooking spray and wrap in tinfoil, set aside (Photos 1-3).

In bowl of stand mixer add your cream cheese and beat well until smooth. Add in your sugar and beat again until it is incorporated (Photos 4 & 5).

Add in your eggs one at a time, blending well after each addition. Then add in your sour cream, pumpkin, vanilla and pumpkin pie spice and mix until incorporated (Photos 6 – 8).

Pour your cheesecake mixture into prepared crust and add to a large roasting pan or dish and fill halfway with hot water (Photo 9).

Reduce oven temperature to 300 and bake for 1 1/2 hours, turn off heat and leave in oven for 1 hour, then remove and cool to room temperature, cover and refrigerate for 8 hours before serving.

This Pumpkin Cheesecake recipe is super flavorful, and like I said before is just lightly spiced with the pumpkin flavor, nothing overpowering, so if you have someone who isn’t too keen on all the pumpkin, this is for them.

HOW TO KEEP A CHEESECAKE FROM CRACKING:

I fully believe that a water bath is the solution for this, the steam of the water helps keep the cheesecake moist and preventing it from cracking, then slowly continue baking with the oven off helps as well, it slowly cools down.

HOW TO STORE PUMPKIN CHEESECAKE:

For the short term this pumpkin cheesecake will last for about 3-4 in the refrigerator wrapped in tinfoil or plastic wrap.

For the long term such as freezing bake and cool as directed, once cooled in the refrigerator, remove your springform pan sides and place uncovered in freezer for about one hour, then remove and remove from the bottom of the springform pan.

Wrap tightly in plastic wrap or tin foil and place in an airtight container or a large ziplock bag, this should keep for about 3-4 months.

This Pumpkin Cheesecake is good all year around, like I’ve stated many times over, I don’t believe that all “seasonal” foods are really meant for that specific season, enjoy all the time.

TIPS AND TRICKS FOR MAKING PUMPKIN CHEESECAKE:

Make sure to beat your cream cheese before adding any other ingredients, you want to ensure all lumps are out before adding in any of your other ingredients.
Adding in eggs one by one ensures that they are evenly distributed.
Make sure you scrape down the sides when mixing, this will also help with keeping lumps out of your cheesecake recipe.
Do not skip the water bath, if you do not have a large enough pan to fit the cheesecake in, place a large pan filled with water under the cheesecake so you make sure you have moisture in the oven while cooking.
Let cheesecake sit in oven for 1 hour after turning off temperature to help prevent cracking as well, and make sure to cool to room temperature before refrigerating.
To cut the perfect slice, heat a knife under hot water and wipe dry before slicing.

If you want the perfect fall dessert this Pumpkin Cheesecake is all you need! It is the exact copy of my New York Cheesecake, but pumpkin style!

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If you’ve tried this PUMPKIN CHEESECAKE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!

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