Pumpkin Cheesecake

Pumpkin dessert in some form is a must-have for the holidays. After all, dessert is what everyone remembers anyway. Some gravitate toward traditional pumpkin pie, but we like to surprise our guests with something equally as delicious—pumpkin cheesecake. Our pumpkin cheesecake recipe is silky smooth and light as air, with autumnal flavors abound. 

A layer of buttery toasted graham cracker crumbs is baked with a creamy pumpkin cream cheese filling that’s spiced with the perfect amount of pumpkin pie spice. Each slice is begging for a dollop of whipped cream. Whichever pumpkin desserts you bake this season, make sure you give this cheesecake a try.

Pumpkin Cheesecake Ingredients

• Graham crackers: They're a classic for a reason. Not only do they pair perfectly with classic cheesecake, their buttery flavor is a great base for the pure pumpkin flavor of this cheesecake.
• Cream cheese: Full-fat cream cheese is the only way to go. It's the most important ingredient for any cheesecake, so treat yourself to the good stuff.
• Pumpkin puree: Look for cans labeled "pure pumpkin" instead of "pumpkin pie filling." This way, no other flavors are added beyond those in the recipe.
• Sugar: Not only does sugar add a touch of sweetness, but it also keeps the filling light and soft.
• Eggs: Eggs are responsible for the cheesecake's creamy custard-like texture.
• Pumpkin pie spice: Store-bought spice mix pairs with pumpkin to give this cheesecake its signature autumnal flavor.

Tips for Perfect Cheesecake

1. Avoid soggy crusts: Cheesecake crusts can become soggy when moisture from a water bath seeps into the springform pan. Luckily, this recipe bakes at a low enough temperature that a water bath isn't totally necessary. By skipping this step, you won't run the risk of ruining the cheesecake with a soggy crust that falls apart.
2. Don't over-mix or over-bake: Mixing the cream cheese filling just until all of the ingredients are incorporated will keep the batter light and fluffy. Over-baking the cheesecake will not only make the texture grainy, but it can also cause the top to crack as it cools. Pull the cheesecake from the oven as soon as the edges are set but the center is still a bit wobbly.
3. Use room temperature ingredients: Softened cream cheese and room temperature eggs will incorporate beautifully into the batter, making it super smooth.

Why Use a Springform Pan?

The nonstick surface and removable bottom and sides are perfect for a lot of desserts, but especially for cheesecake. As it cools, the cheesecake will shrink away from the sides ever so slightly, and it will be easy to unlatch the springform band. You'll be able to serve this delicate dessert with ease.

Should I Use a Water Bath?

Many recipes will instruct you to partially submerge the cheesecake in a hot water bath to keep it moist and creamy. This recipe contains a healthy amount of cream cheese and bakes at a relatively low temperature—it comes out creamy every time without a water bath.