The best Pumpkin Pie Cheesecake
This Pumpkin Pie Cheesecake is my go to holiday dessert. Rich, creamy, smooth and incredibly delicious. The perfect mix of pumpkin pie vibes, mixed with cheesecake. Neither element overwhelms and it really is just a lovely dessert. I truly believe you should make this one asap!
Cheesecakes can be intimidating to cook for some. I get it. I was the same way. This Pumpkin pie cheese cake really isn’t difficult to make but it does require you to follow the steps I outlined below. The key is to be patient. Don’t rush the steps and be gentle. The end result is worth it. Trust!
Tips for nailing this Pumpkin Pie Cheesecake
I have made many cheesecakes before and I have learned a trick or two! The biggest trick is giving yourself enough time. This cheesecake needs to sit in the fridge for at least 24 hours before being served.
How to avoid getting cracks on top of cheesecake
Having a crack in the top of your cheesecake is not the end of the world. Easy to fix by covering with some whip cream. While the cover up is an option, if you are obsessive like me, you want to find a way to avoid the cracks all together. So after some trial and error the below is what I have concluded.
- Don’t over mix the eggs. I like to add the eggs into the mixture last to avoid over whipping. If the eggs are mixed too much, air will get incorporated into the mixture and increase the likelihood of cracks while baking.
- Avoid overcooking. This was my main problem. I adjusted my cooking time by turning off the heat in the oven 10 minutes earlier and it made a big difference.
- Leave the oven door closed when cooking is done. This is key as the change in temperature is what causes cracks most frequently for people. Let the cake sit in the oven for 1 hour after cooking is done.
- Water bath. There are a few schools of thought here. I like to fill up a large pan with water and place it at the bottom of the oven. This creates a more humid and gentle cooking environment. I then place the cheesecake tray on the rack above the water and let it bake. Others find success wrapping the cheesecake pan in tinfoil and actually placing the cheesecake try IN the water bath. I always find no matter how hard I try, water always leaks in and make for a soggy crust. Both options work and you can chose which method you prefer.
Let’s breakdown the ingredients!
- Softened Cream cheese – The main ingredient for any cheesecake, room temperature cream cheese is a must for making this recipe.
- Brown Sugar – Brown sugar gives this pumpkin pie cheesecake lovely caramel flavour notes
- Pumpkin Puree – Canned Pumpkin Puree gives this cheesecake its colour and amazing moisture.
- Eggs – Eggs give lovely richness and structure to this cheesecake
- Spices – Fall spices like nutmeg, cinnamon, and ginger
- Graham Cracker Crumb – The base of this cheesecake is made with the classic graham cracker crumb combo.
- Melted Butter – Butter binds the base together
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Ingredients:
Pie Crust
- 1½ cups graham cracker crumbs
- 8 tbsp melted butter
- 1 tbsp sugar
- 1 tsp cinnamon
Cheesecake filling
- 3 8oz blocks cream cheese (750 gms) at room temperature
- 1½ cups brown sugar
- 1¾ cups canned pumpkin (15 oz)
- 4 eggs
- 1 tbsp vanilla
- 1½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger
- pinch of salt
- 2 tbsp flour
Instructions:
- Preheat oven to 350 degrees and grease a 9-inch springform pan. Fill a large casserole dish with water and place it in the bottom of your oven.
- First things first – let's start with the crust. In a large bowl mix together the graham cracker crumbs, melted butter, sugar, and cinnamon. After mixed together pour into prepared spring pan and push the mixture down with the back of a spatula. Make sure it's packed in there well. Place in the oven for 8 minutes, then remove and let cool.
- While the crust is baking, get started on the filling. Firstly, using a stand or a handheld mixer and cream together the cream cheese and brown sugar. Take your time here and really let the sugar dissolve. Mix about 5 minutes.
- In to the bowl of the mixer add in the pumpkin puree, cinnamon, nutmeg, ginger, vanilla, and salt. Mix until combined. Now, turn the speed of the mixer to low and crack in 1 egg at a time. Once all eggs are incorporated, add in the flour and mix for 10 seconds or until flour is mixed. Turn off the mixer.
- Now that the crust is cooled, pour the pumpkin mixture into the pan and smooth out the top with a spatula.
- Place cheesecake in the oven and bake for 60 minutes.
- After baking time is done, turn off the oven and DO NOT OPEN THE DOOR. Let the cheesecake sit in the oven for an hour as the temperature drops. After the hour, remove from the oven and place in the fridge for 3 hours. Then try not to eat the entire cake by yourself in one sitting!
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