Pumpkin Cheesecake

This recipe for pumpkin cheesecake is everything. Its super dense and creamy, but also has a fluffy texture! It has the perfect amount of pumpkin spice flavor!

This pumpkin cheesecake screams fall. The flavors are incredible. And nothing says fall like the flavor of pumpkin and seasonal spices!

Ive been on a pumpkin kick lately with my recipes. I cant help it! Tis the season.

The good thing about this cheesecake is that you can make it in the fall and winter! Those are the two seasons I enjoy pumpkin the most.

If you haven’t already, check out my recipe for the best cheesecake ever! https://thehungrylyoness.com/2020/01/02/the-best-cheesecake-ever/

I used the base of my cheesecake recipe, and added in a few more ingredients to make it a pumpkin cheesecake!

This is a crustless cheesecake, incase you were wondering if I missed a step! I personally prefer a cheesecake with no crust. Just give me the creamy, cheesy goodness!

I did however sprinkle a mixture of crushed graham crackers, confectioners sugar and cinnamon on top so we dont miss that classic graham cracker flavor.

What makes this cheesecake so good is the texture. Its the perfect texture you could ever ask for from a cheesecake. It’s dense, and creamy, yet fluffy and airy. Not too sweet, not too rich. I guess its safe to say its perfect!

If you make this recipe, I hope you enjoy it! Make sure to follow me on Facebook and instagram @thehungrylyoness to get notified of when I post new recipes!

Pumpkin Cheesecake

This recipe for pumpkin cheesecake is everything. Its super dense and creamy, but also has a fluffy texture! It has the perfect amount of pumpkin spice flavor!

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Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Course Dessert

Equipment

• spring form pan

Ingredients

  

• stick butter for coating pan
• 4 8 oz. blocks of cream cheese, room temperature
• 5 large eggs, room temperature
• 2 cups sour cream, room temperature
• 1 cup granulated sugar
• 1/2 cup dark brown sugar
• 2 tbsp corn starch
• 1½ tsp vanilla extract
• 1 15 oz. can of pumpkin puree
• 1 tbsp ground cinnamon
• 1 tsp ground ginger
• 1/4 tsp ground cloves
• 1 tsp lemon juice

For Powder Topping (optional)

• 1/3 cup finely crushed graham crackers
• 1/4 cup confectioners sugar
• 1/2 tsp ground cinnamon

Instructions

 

• Preheat oven to 300°.
• Before putting bottom of spring pan together, place a piece of parchment paper on bottom of pan so its lining the bottom of pan. Put pan together and lock in place. Cut off any excess parchment paper hanging out of sides. ***this helps with taking cheesecake off of pan to serve on a plate, seeing there is no crust to this cheeescake.***
• To prevent cheesecake from cracking:

  Tightly wrap foil around bottom of spring form pan, covering bottom and sides. Place your pan in a large casserole dish. Pour some water in casserole dish. I used about 1/2 cup of water. You don’t want your water to rise too high on the outside of your pan.
• Coat inside of pan with butter, generously.
• In the bowl of a stand mixer, or handheld mixer using paddle attachment, beat cream cheese until smooth, and no lumps.
• Add your eggs one at a time until well combined into cream cheese.
• Add sour cream and mix until smooth.
• Add pumpkin puree. Beat until smooth.
• Add sugar, brown sugar, ground cloves, cinnamon, ground ginger, cornstarch, vanilla and lemon juice. Beat until smooth for about 2-3 minutes.
• Pour your batter into your greased spring form pan.
• Bake cheesecake for 2 hours in preheated oven.
• Your cheesecake should jiggle just a little when done.
• Take cheesecake out of oven, and out of pan with water.
• Let cool completely. Then chill in fridge overnight.
• This cheesecake must be well chilled to set properly.
• Serve plain or with graham cracker mixture. Enjoy!

Notes

*** It is so important to make sure that all of your cold ingredients are at room temperature when making this cheesecake. If anything is cold, it will lump up and not be as creamy as it should!***

 

 

Keyword cheesecake, dessert, fall, fall desserts, pumpkin