This pumpkin cheesecake is full of fall flavors, and it is creamy and delicious. Make our New York cheesecake recipe for a holiday dessert.
Combine two classic desserts into one with this pumpkin pie cheesecake. The creamy texture and perfect balance of sweet, savory, and tangy flavors is well worth the extra effort.
Another dessert that’s perfect for Thanksgiving is my Sweet Potato Cheesecake. The flavor is more subtle but just as sweet, and it makes a great alternative if you’re burnt out on all things pumpkin!
No-Bake Peppermint Cheesecake Bars capture the refreshing flavors of the holidays in an easy to serve form.
Or make the Best Ever Crockpot Cheesecake for a perfectly fluffy result without all the extra fuss.
What is New York cheesecake?
Generally, this dessert is made with a base of cream cheese and eggs to achieve a firm, silky texture, and it’s baked in a water bath to prevent cracks.
Some use a no-bake method, which just means refrigerating until set.
New York cheesecake is made by adding a combination of sour cream, heavy cream, and extra egg yolks to the cream cheese base.
Not only does it create a denser, creamier texture, but the sour cream allows the dessert to be frozen without affecting the texture.
Instead of a water bath, this baked cheesecake is made in a springform pan which allows for a more even bake.
Helpful Tips To Make Pumpkin Cheesecake
- Plan Ahead – It’s best to make this the day before and add the topping just before serving.
- Cream Cheese – Use a good quality cream cheese and make sure it’s at room temperature before beginning the recipe. Cream the cream cheese for AT LEAST 5 minutes, since the longer you cream it the better the consistency of your pumpkin cheesecake will be.
- Mixing The Filling – DO NOT overmix the eggs. Blend just until the yolk disappears into the mixture, then add the next. Also, make sure you scrape the sides and bottom of the bowl between each ingredient. This helps keep the filling nice and smooth.
- Prevent Cracking – Allowing the dessert to cool in the oven with the door closed is the only way I have been able to repeatedly get smooth cheesecakes with no cracks. It’s an optional step, but well worth it.
- Let It Set – It will be tempting to eat it right away, but let the dessert set in the fridge overnight. You won’t be sorry!
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FAQ – Common Questions
How long will this dessert last in the fridge?
Freshly baked cheesecake will last for up to one week in the refrigerator. Keep covered or wrapped loosely with foil or plastic wrap.
Can I freeze this pumpkin pie cheesecake?
Absolutely! You can freeze it whole or as individual slices, depending on how you’d like to eat it later. Leave off the toppings and add them just before serving.
First, make sure it’s cooled completely so no condensation forms around the outside. Wrap tightly in a layer of plastic wrap, then in another layer of foil.
If you’re freezing the entire cheesecake, transfer it to a cardboard round before wrapping.
Then, freeze for up to one month for best results and thaw in the refrigerator overnight. For individual slices, feel free to thaw at room temperature for a few hours instead.
With love from our simple kitchen to yours.
Pumpkin New York Cheesecake Recipe
- 1 1/2 cups graham cracker crumbs
- 4 Tablespoons butter, melted
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 3 packages cream cheese, softened
- 1/2 cup granulated sugar
- 3 Tablespoons flour
- 2 teaspoons vanilla extract
- 1/2 cup heavy whipping cream
- 2 eggs
- 1/2 cup pumpkin puree
- 2 teaspoons pumpkin pie spice
- Preheat your oven to 350 degrees F. and prepare an 8” springform pan with non-stick spray and set aside.
- In a food processor, add 1 package of graham crackers and pulse until you get a fine crumb. Add in melted butter, cinnamon, and salt and pulse until well combined. Pour into the springform pan and use a spoon to pack down the crust bringing it about 1 inch up the sides of the pan.
- Bake for 10 minutes and allow to cool.
- In the bowl of a stand mixer, or using a hand mixer, cream the cream cheese for at LEAST 5 minutes or until smooth.
- Add in the sugar, flour, and vanilla and mix until combined. Scrape the sides and bottom of the bowl.
- Next, add in the heavy whipping cream and whip for 1-2 minutes. Scrape the sides and bottom of the bowl.
- Last, add in the eggs one at a time and mix until just combined. Be careful not to overmix.
- Pour half of the cheesecake filling into the prepared crust. Add the pumpkin puree and pumpkin spice to the remaining half of the filling and fold until just combined. Add on top of the white layer.
- Gently tap the pan on the counter 10-15 times to remove any air bubbles.
- Bake at 350 for 15 minutes and without opening the door, reduce the heat to 200 degrees and continue baking for 55-60 minutes or until the center slightly jiggles but the sides are set.
- Turn off the oven and leave the cheesecake in the oven for 30 minutes. After 30 minutes slightly crack the oven door and allow to cool for an additional 15 minutes. (This is an optional step, but this will help avoid your cheesecake cracking)
- Remove from the oven and allow to cool completely on a wire rack. After completely cooled, place in the refrigerator for at least 8 hours to overnight.
- Once the cheesecake is set, add caramel, whipped cream, and crushed pecans and serve
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2020
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