Pumpkin Cheesecake – A Beautiful Mess

Let’s have a nice autumn! I love all things pumpkin, and this pumpkin cheesecake recipe really hits the spot. lol. I’ve been using this recipe since 2013 because it’s simple, easy to make, and really delicious. If you need a pumpkin cheesecake recipe this season, this is it.

This pumpkin cheesecake combines a rich, creamy cheesecake with a graham cracker crust and seasonal spices. It’s like pumpkin pie and cheesecake rolled into one easy-to-bake baby.

Related: Do you like pumpkin? Then try pumpkin cake, pumpkin paste, pumpkin cookies, pumpkin muffins, pumpkin butter, or pumpkin juice. You can also try making a homemade pumpkin spice latte.

material

• graham cracker
• butter
• cream cheese
• granulated sugar
• brown sugar
• all-purpose flour
• vanilla essence
• pumpkin puree
• pumpkin pie spice
• egg
• salt

You’ll also want whipped cream for the topping.

How to make pumpkin cheesecake

First, make the dough by crushing the graham crackers. It’s super easy if you use a food processor. Stir in melted butter. Press into a mold lined with parchment paper. Bake at 350°F for 8-10 minutes.

Cream together softened cream cheese, sugar, and brown sugar until smooth. Add flour and pumpkin puree and mix. Add spices, vanilla extract, and salt and mix. Then add the eggs one at a time, stirring until everything is just mixed. Be careful not to overmix. Be careful of lumps. You should scrape the sides of the bowl as much as possible to reduce those pesky lumps.

Pour the batter over the prepared dough. Reduce oven temperature to 300°F and bake for 1 hour and 10 minutes. Cool and refrigerate until cool (about 3 hours).

Tips and Alternatives

• Place a square piece of parchment paper larger than the mold on a square baking sheet and cut a slit in each corner. Another option is to line two pieces of parchment paper cut into rectangles one on top of the other in the center of the pan.
• Pumpkin puree is not the same as pumpkin pie filling, but the cans sold at grocery stores are very similar. Pumpkin puree must contain only one ingredient: pumpkin.
• To soften the cream cheese, I leave it in the package on the kitchen counter overnight. Another option is to microwave it in a microwave-safe container for 30 to 45 seconds until soft. It’s best to keep the cheesecake soft to prevent it from hardening.
• This cheesecake will rise when baked, but will settle down again as it cools.
• If you want even more seasonal flavor, you can also swap out the graham crackers for gingerbread or gingersnap cookies. You can use any dry cookie in this recipe, including graham crackers.
• If you prefer, you can also bake this pumpkin cheesecake recipe in a standard 9-inch springform cheesecake pan. Just shorten the baking time to 1 hour instead of 1 hour and 10 minutes.
• This cheesecake will keep, covered, in the refrigerator for at least 3 days, and probably longer. Wait to add the whipped cream until ready to serve.

See more seasonal recipes

Serve with a little cold cream and enjoy. enjoy! Shit. emma

Note: When I first published this recipe in 2013, I baked it as individual cheesecakes in a special mold I received as a wedding gift. This is not a standard type and was not easy to find. So while this recipe hasn’t changed much, it has been retested in a standard 8×8 square baking pan, which is more common and easier to find. We hope this update makes this recipe even more accessible. That being said, many of the older comments reflect questions about the original bread and the size of individual cheesecakes.