Cheesecake is an ideal dessert for any occasion and pumpkin cheesecake recipes are perfect for the fall. Don’t worry if you’re new to cheesecake making. You will be delighted at just how easy putting together a homemade pumpkin cheesecake recipe can be.
You can make any kind of crust you like, such as graham cracker or vanilla cookie crumb based, or even use a readymade crust to save time. For the filling, expect a rich and creamy layer with the sweetness of delicious pumpkin. Pumpkin pie spice can add some wonderful earthy flavors to the cheesecake. If you don’t have any, just add a pinch each of nutmeg, cinnamon and ginger.
Enjoyed by itself or with some whipped cream on top, a slice of homemade pumpkin cheesecake will always put a smile on your face. It makes a change from pumpkin pie too.
How to Store Pumpkin Cheesecake
Pumpkin cheesecake will keep for up to 5 days in the refrigerator. Keep it loosely wrapped. You can also freeze it for a month or two.
Here are some of the best pumpkin cheesecake recipes to try:
Easy Pumpkin Cheesecake with Vanilla
Let’s start with this tasty cheesecake recipe. It’s easy enough for baking beginners to make. If you want to switch the graham cracker crumbs for crushed chocolate wafers or vanilla cookies or even gingersnap crumbs, go for it!
If you don’t want to use the water bath in the recipe, you don’t have to. If you do end up with a crack or two on top of the cheesecake just disguise it with some whipped cream!
Ingredients:
For the Crust:
- 1 cup white sugar
- 2 cups graham cracker crumbs
- 6 tablespoons melted unsalted butter
- 1 teaspoon pumpkin pie spice
For the Cheesecake:
- 1 cup white sugar
- ¼ cup light brown sugar
- 32 ounces softened cream cheese
- 3 large eggs
- 1/3 cup heavy cream
- 15 ounces canned or homemade pumpkin puree
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
Method:
- First preheat the oven to 350 degrees F.
- Use foil to line a 9-inch springform pan then spritz some nonstick spray over it.
- Combine the ingredients for the crust.
- Press this mixture over the bottom of the prepared pan and about ½ inch up the sides.
- Bake for 7 minutes then cool on a wire rack for 10 minutes.
- Meanwhile, put the cream cheese and both kinds of sugars in a bowl and beat for 3 minutes until fluffy.
- Mix in the pumpkin, heavy cream and eggs.
- When well combined, stir in the pumpkin pie mix and vanilla.
- Pour the filling mixture into the crust when it’s cooled.
- Put the pan with the cheesecake into a larger pan and pour boiling water into the larger one about halfway up the sides.
- Now put the pans into the oven and cook for an hour.
- Open the oven door a little and turn off the heat.
- Leave the cheesecake in there for an hour then remove the smaller pan to a wire rack to cool completely.
- Refrigerate for at least 6 hours then serve with whipped cream.
Keto Pumpkin Pie Cheesecake
Want to enjoy some homemade cheesecake without the carbs? Then you are going to love this keto pumpkin cheesecake recipe. You can sub walnut flour for the almond flour if you want.
You will get 9 slices from this recipe. Each one weighs in at just 6 net carbs, making this low carb pumpkin cheesecake great for keto eaters. It’s wonderful served with unsweetened whipped cream.
Ingredients:
For the Crust:
- 1 cup almond flour
- 2 tablespoons butter
- 2 tablespoons powdered erythritol
- ½ teaspoon pumpkin pie spice
For the Filling:
- 16 ounces softened cream cheese
- 1 cup pumpkin puree
- 1 cup powdered erythritol
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
Method:
- Preheat the oven to 325 F degrees F.
- First make the crust. Combine the erythritol with the melted butter.
- Mix in the pumpkin spice and almond flour.
- Press the mixture into a greased or parchment-lined 8-inch square pan.
- Bake for 10 minutes then let it cool.
- Beat the cream cheese and erythritol to make the filling.
- Mix in the eggs, vanilla, spice, and pumpkin until everything is well combined.
- Spoon this filling mixture into the cooled crust,
- Bake until the middle is dry but still a little jiggly and the edges are firm.
- This will take about 40 minutes.
- Let it cool for 15 minutes.
- Cover it with foil and refrigerate for at least 6 hours, then slice and serve.
Maple Pumpkin Cheesecake
This cheesecake boasts the warm, sweet flavor of maple syrup. It’s a wonderful dessert for the fall months. Because it’s one of the main ingredients, use a good quality maple syrup here.
Ingredients:
For the Crust:
- 1¼ cups graham cracker crumbs
- ¼ cup melted butter
- ¼ cup brown or white sugar
For the Filling:
- 15 ounces pumpkin puree
- 14 ounces sweetened condensed milk
- ¼ cup maple syrup
- 3 large eggs
- 1 teaspoon ground nutmeg
- 1½ teaspoons ground cinnamon
- 24 ounces cream cheese at room temperature
- ½ teaspoon salt
For the Glaze:
- 1 cup whipping cream
- ½ cup chopped pecans
- ¾ cup maple syrup
Method:
- First preheat the oven to 325 degrees F.
- Mix the graham cracker crumbs with the butter and sugar to make the crust.
- Press it into a 9-inch springform pan.
- Next, beat the cream cheese.
- When it’s fluffy you can mix in the sweetened condensed milk.
- Now add the eggs, pumpkin, cinnamon, nutmeg, maple syrup, and salt.
- Pour this mixture on top of the prepared crust.
- Bake for 75 minutes or until the middle is nearly set.
- Let the maple pumpkin cheesecake cool for an hour.
- Cover it and refrigerate for at least 4 hours.
- Add the cream and maple syrup to a pan and bring the mixture to a boil.
- Boil the mixture for about 18 minutes or until thick, stirring every now and then.
- Now stir in the chopped nuts, then cover and chill.
- When you’re ready to serve it, spoon some of the maple glaze over the top.
The above pumpkin cheesecake recipes are all slightly different, so make whichever appeals to you the most. They’re all really good!