Traditional Pumpkin Cheesecake

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 12
★★★★★
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Imagine sinking your fork into a creamy, spiced slice of traditional pumpkin cheesecake. This recipe marries the rich texture of cheesecake with the warm flavors of pumpkin and spices, making it a perfect treat for autumn gatherings and holiday celebrations.

Ingredients for Traditional Pumpkin Cheesecake

The graham cracker crumbs serve as the foundation for our crust, providing a sweet and slightly crunchy base. Melted butter binds the crumbs together, while a touch of granulated sugar adds sweetness. For the filling, cream cheese forms the rich, smooth body of the cheesecake. Vanilla extract enhances the overall flavor, while eggs give structure and richness. Pumpkin puree brings the autumnal taste, complemented by cinnamon, nutmeg, ginger, and cloves, which add warmth and depth to the dessert.

Tips & Tricks

  • Bring cream cheese to room temperature before mixing to ensure a smooth, lump-free filling.
  • Use a water bath during baking to minimize cracking and maintain moisture.
  • If you notice any cracks, top with whipped cream or a drizzle of caramel sauce for an attractive finish.

Serving Suggestions

This pumpkin cheesecake pairs wonderfully with a dollop of freshly whipped cream or a sprinkle of crushed pecans for added texture. For a festive touch, consider serving it with a side of spiced apple cider or a glass of chilled dessert wine.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned puree?
Yes, just make sure to cook and puree the pumpkin until smooth. Avoid any excess liquid before measuring.
How do I store leftovers?
Wrap the cheesecake securely in plastic wrap or store it in an airtight container in the fridge for up to five days.

Traditional Pumpkin Cheesecake Recipe Walkthrough

Start by preheating your oven to 325°F (165°C). Lightly grease a 9-inch springform pan to ensure your cheesecake releases smoothly later on. In a mixing bowl, combine 1 1/2 cups of graham cracker crumbs with 1/4 cup of melted butter and 1 tablespoon of sugar. Mix until the crumbs are moistened, then press this mixture firmly into the bottom of the prepared pan. This will be your crust.

For the filling, beat three 8-ounce packages of softened cream cheese in a large bowl until it’s smooth and free of lumps. Gradually add in 1 cup of sugar and 1 teaspoon of vanilla extract, mixing until everything is well combined. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in 1 cup of pumpkin puree, along with 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, 1/4 teaspoon of ginger, and 1/4 teaspoon of cloves. Mix until the filling is smooth and evenly blended.

Pour the filling over your prepared crust, spreading it evenly with a spatula. Place the pan in your preheated oven and bake for 50-60 minutes. You’ll want the center to be just set, with a slight jiggle when moved. Once done, turn off the oven and leave the cheesecake inside to cool with the door slightly ajar for an hour. This helps prevent cracking. Afterward, refrigerate the cheesecake for at least 4 hours, or overnight if possible, before serving.

Why You'll Love This Recipe

  • Perfectly balanced pumpkin and spice flavors.
  • Rich and creamy texture that melts in your mouth.
  • Simple enough to prepare, yet impressive for any occasion.
  • The ideal dessert for pumpkin spice enthusiasts.

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup melted butter
1 tablespoon granulated sugar
3 (8 ounce) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup pumpkin puree
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves

Step-by-step Instructions

1. Preheat the oven to 325°F (165°C) and lightly grease a 9-inch springform pan.
2. Combine graham cracker crumbs, melted butter, and 1 tablespoon sugar in a bowl. Press mixture firmly into the bottom of the prepared pan to form the crust.
3. In a large mixing bowl, beat the cream cheese until smooth. Gradually add 1 cup of sugar and vanilla, mixing until well combined.
4. Add eggs, one at a time, beating well after each addition. Stir in pumpkin puree, cinnamon, nutmeg, ginger, and cloves until the mixture is smooth and evenly blended.
5. Pour the filling over the crust in the springform pan and smooth the top with a spatula.
6. Bake in the preheated oven for 50-60 minutes, or until the center is just set.
7. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
8. Refrigerate for at least 4 hours or overnight before serving.

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