There’s something truly special about a dessert that captures the essence of a season. This Pumpkin Cheesecake by Chef B does just that. It’s the perfect marriage of a classic, creamy cheesecake and the warm, comforting flavors of fall. Think of the smooth, rich texture you love in a cheesecake, now infused with the cozy spices of cinnamon, ginger, and cloves, and the subtle sweetness of pumpkin. This isn’t just a dessert; it’s a centerpiece, a crowd-pleaser, and the perfect finale to any holiday meal. Whether you’re planning your Thanksgiving pumpkin dessert, a festive Christmas gathering, or just a cozy night in, this fall dessert recipe will be a new family favorite.
Recipe at a Glance
- Servings: 12 slices
- Estimated Cost: $18–$22
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Chill Time: 4 hours
- Total Time: 5 hours 50 minutes
Essential Equipment
- 9-inch Springform Pan: A must-have for baking and releasing the cheesecake cleanly.
- Mixing Bowls: To combine your ingredients.
- Electric Mixer: For getting that silky-smooth, lump-free cheesecake batter.
- Spatula: Great for scraping down the sides of the bowl.
- Measuring Cups & Spoons: For accurate measurements.
- Baking Sheet: Place this under your springform pan to catch any potential drips.
Ingredients
- 2½ lbs cream cheese, softened to room temperature
- ½ cup white sugar
- ½ cup brown sugar
- ¼ cup maple syrup
- 1 cup half-and-half
- ½ tsp ground cloves
- ½ tsp ground ginger
- 1 tsp cinnamon
- 4 eggs, beaten
- 1 tbsp vanilla extract
- 15 oz canned pumpkin
- Graham cracker crust (store-bought or homemade)
Step by Step Instructions
- Prep the Oven & Pan: Preheat your oven to 325°F (165°C). Lightly grease a 9-inch springform pan with cooking spray.
- Add the Crust: Press your prepared graham cracker crust into the bottom of the pan.
- Whip the Cream Cheese: In a large mixing bowl, use an electric mixer to whip the room-temperature cream cheese until it’s light and fluffy.
- Add Sugars & Syrup: Blend in the white sugar, brown sugar, and maple syrup until fully combined.
- Mix in Pumpkin & Half-and-Half: Add the canned pumpkin and half-and-half, mixing until smooth.
- Incorporate Spices: Stir in the cinnamon, ginger, and cloves.
- Scrape & Blend: Scrape down the sides of the bowl with your spatula to ensure everything is well-blended.
- Add Eggs: Gently mix in the beaten eggs and vanilla extract. Be careful not to overmix at this stage.
- Pour & Bake: Pour the smooth batter into your prepared pan and place it on a baking sheet. Bake for 1 hour.
- Cool in the Oven: Turn off the oven, but leave the cheesecake inside for an additional 30 minutes. This slow cooling helps prevent cracks.
- Chill: Remove the cheesecake from the oven and let it cool completely on a wire rack before refrigerating for at least 4 hours, or ideally, overnight.
Notes & Tips for Success
- Temperature is Key: Always use room-temperature cream cheese and eggs. This is crucial for a smooth, lump-free filling.
- Don’t Overmix: Once you add the eggs, mix on low speed just until they’re incorporated. Overmixing can add too much air, which can cause the cheesecake to puff up and crack as it cools.
- The Water Bath Trick: For the ultimate creamy texture and to prevent cracking, consider using a water bath. Simply place the springform pan inside a larger pan filled with about an inch of hot water before baking.
- Watch for Cracks: A small crack is no big deal! It can easily be covered with a topping.
Flavor Variations
- Pecan Praline Topping: For a satisfying crunch, top the cooled cheesecake with a layer of caramelized pecans.
- Caramel Drizzle: A simple drizzle of warm caramel sauce before serving adds a luxurious sweetness.
- Gingersnap Crust: For a spicier kick, use crushed gingersnap cookies instead of graham crackers for your crust. This complements the pumpkin spice beautifully.
Frequently Asked Questions
A: Yes, absolutely! This holiday cheesecake is perfect for making ahead. You can bake it up to two days in advance. Just cover it loosely and store it in the refrigerator.
A: Yes, it freezes beautifully. Once it’s fully chilled, you can wrap it tightly in plastic wrap and then foil. It will keep in the freezer for up to a month. Thaw in the refrigerator overnight before serving.
A: Cracks usually happen when the cheesecake cools too quickly. The key is to let it cool slowly. Leaving it in the turned-off oven for 30 minutes helps prevent a sudden temperature change. Overmixing the eggs can also cause cracks.
A: Use a long, sharp knife dipped in hot water and wiped clean between each slice. This will give you perfectly clean cuts every time.
A: You can, but make sure to cook and purée it until it has a similar consistency to canned pumpkin. Canned pumpkin is a reliable choice for consistent moisture and flavor.
Pumpkin Cheesecake
Equipment
- 9-inch Springform Pan – For baking the cheesecake
- Mixing Bowls – For combining wet and dry ingredients
- Electric Mixer – To beat the cream cheese until fluffy
- spatula – For scraping and smoothing
- Measuring Cups & Spoons – For accuracy
- Baking sheet – To place under the springform pan in case of leaks
Ingredients
- 2½ lbs cream cheese room temperature
- ½ cup sugar white
- ½ cup sugar brown
- ¼ cup maple syrup
- 1 cup half-and-half
- ½ tsp cloves ground
- ½ tsp ginger ground
- 1 tsp cinnamon
- 4 eggs scrambled
- 1 tbsp vanilla extract
- 15 oz canned pumpkin
Instructions
- Preheat the oven to 325 degrees.
- Generously spray 1-inch springform pan with Pam.
- Prepare a graham cracker crust (if you don’t have one, call me for a recipe, 303-973-8587) and press into the bottom of the pan.
- Whip cream cheese until light and fluffy.
- Blend in the sugars and maple syrup.
- Add the pumpkin.
- Blend in the half-and-half.
- Add the spices.
- Scrape down the sides of the mixing bowl and continue blending the ingredients.
- Blend in the eggs.
- Blend the batter until smooth.
- Pour into the prepared pan and bake for 1 hour.
- Turn off the oven and leave the pan in the oven for another 30 minutes.
Notes
Tips for Success
- Always use room temperature cream cheese for a silky filling.
- Avoid over-mixing once you add the eggs—this prevents cracks.
- Place the springform pan on a baking sheet to catch any drips.
- For extra insurance, you can use a water bath for even baking.
Flavor Variations
- Add a pecan praline topping for extra crunch.
- Drizzle with caramel sauce before serving.
- Swap the graham crust for a gingersnap crust for added spice.
