Classic Pumpkin Cheesecake Recipes

BEST CLASSIC CHEESECAKE RECIPE

Steps:

• Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C).
• If you're starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. Pour into a medium bowl and stir in sugar until combined, and then stir in the melted butter. Mixture will be sandy. Try to smash/break up any large chunks. Pour into an ungreased 9-inch or 10-inch springform pan. With medium pressure using your hand, pat the crumbs down into the bottom and partly up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly and you can use the flat bottom of a small measuring cup to help smooth it all out if needed. Pre-bake for 10 minutes. Remove from the oven and place the hot pan on a large piece of aluminum foil. The foil will wrap around the pan for the water bath in step 4. Allow crust to slightly cool as you prepare the filling.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the sour cream, vanilla extract, and lemon juice then beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing. To help prevent the cheesecake from deflating and cracking as it cools, avoid over-mixing the batter as best you can. You will have close to 6 cups of batter.
• Watch my video tutorial below; the visual guide will assist you in this step. Boil a pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. I use an entire kettle of hot water. As the water is heating up, wrap the aluminum foil around the springform pan. Pour the cheesecake batter on top of the crust. Use a rubber spatula or spoon to smooth it into an even layer. Place the pan inside of a large roasting pan. Carefully pour the hot water inside of the pan and place in the oven. (Or you can place the roasting pan in the oven first, then pour the hot water in. Whichever is easier for you.)
• Bake cheesecake for 55-70 minutes or until the center is almost set. If you notice the cheesecake browning too quickly on top, tent it with aluminum foil halfway through baking. When it's done, the center of the cheesecake will slightly wobble if you gently shake the pan. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven in the water bath as it cools down for 1 hour. Remove from the oven and water bath, then cool cheesecake completely uncovered at room temperature. Then cover and refrigerate the cheesecake for at least 4 hours or overnight.
• Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip into warm water between each slice.
• Serve cheesecake with desired toppings (see Note). Cover and store leftover cheesecake in the refrigerator for up to 5 days.

PHILADELPHIA NO-BAKE PUMPKIN CHEESECAKE

Steps:

• Beat cream cheese, pumpkin, sugar and pumpkin pie spice with mixer until blended. Gently stir in 2-1/2 cups COOL WHIP.
• Spoon into crust.
• Refrigerate 3 hours or until firm.
• Serve topped with remaining COOL WHIP.

PUMPKIN CHEESECAKE

Steps:

• In a large bowl, place the graham cracker crumbs, melted butter, and sugar, and stir until well mixed, and the crumbs stick together. Cut a piece of parchment paper to fit the bottom of the spring form pan. Place the crumb mixture in the spring form pan, and press evenly with fingers, then smooth the crust mixture with the back of a large spoon making sure it's even. Wrap a piece of aluminum foil around the bottom of the spring form pan and a little up the side, and place the spring form pan in the freezer.
• In the mixing bowl of a stand mixer, add the cream cheese, and with the whisk attachment, blend the cream cheese on low speed to start, and then on medium until it's fluffy. Turn off the mixer and scrape down the sides of the mixing bowl with a spatula, and blend the cream cheese again. Then, turn off the mixer and scrape the sides, and the bottom of the mixing bowl and mix again on high speed for about a minute, making sure the cream cheese is fluffy. Add the powdered sugar, granulated sugar, vanilla and salt, and mix until well blended, starting with the mixer on low, turning it off, scraping the sides, mixing again, scraping sides, and then mix on high until well blended. In a separate bowl, beat the eggs with a whisk until they're light lemon yellow, and well blended. Add eggs to mixing bowl, and mix just until blended. Add the half n half, and mix until well blended. Place the mixing bowl in the refrigerator.
• In a large bowl, add the canned pumpkin, and stir to blend. Add the sugar, cinnamon, salt, and maple syrup, and stir all together until well blended. In a separate bowl, beat the two eggs until they're light and fluffy, and add them to the pumpkin. Stir in the half n half, and mix until all ingredients are completely incorporated.
• Remove the Crust from the freezer, and the cheesecake mixture from the refrigerator. Starting with the cheesecake mixture, pour about 1/3 of the cheesecake into the crust, and smooth it out with a spoon. Place about 5 Tablespoons of the pumpkin filling into the cheesecake filling, and swirl with a knife. Add another layer of cheesecake, and then 5 or 6 heaping Tablespoons of pumpkin filling into the cheesecake layer, and swirl. Repeat until all the cheesecake and pumpkin filling have been used. The pan will be full, carefully place the cheesecake in the oven, on the middle rack, and turn the oven to 475 degrees, and bake the cheesecake for 20 minutes, then turn the oven to 300 degrees. Place a small shallow dish with about 1/8 inch of water on the bottom rack of the oven, but not directly under the cheesecake. Bake the cheesecake for an hour at the lower temperature. While the cheesecake is baking, DO NOT OPEN THE OVEN DOOWhen the hour is up, turn off the oven, and leave the cheesecake in the oven for 45 minutes, and again, do not open the oven door! When the 45 minutes are up, open the door about 1/4 of the way, and leave the cheesecake in the oven for an additional 30 minutes, then remove the cheesecake to a wire rack to cool. When the cheesecake is cooled, cover it with waxed paper, and then aluminum foil, and place it in the refrigerator for 24 hours to completely cool, and set. When ready to serve, top the cheesecake with whipped cream, and serve immediately. Enjoy!

PUMPKIN CHEESECAKE

Steps:

• In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Press into the bottom of a 9-in. springform pan; chill. , For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in the pumpkin, spices and salt. , Pour into crust. Place pan on a baking sheet. Bake at 350° for 50 minutes. , Meanwhile, for topping, combine the sour cream, sugar and vanilla until smooth. Spread over filling; return to the oven for 5 minutes. Cool on rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , Refrigerate overnight. Remove sides of pan. Top with chopped pecans. Refrigerate leftovers.

PUMPKIN SPICE CHEESECAKE - NO BAKE RECIPE

Steps:

• Lightly grease an 6 inch loose base cake tin with a little melted butter - use a little of the same butter that you use for the base. (I also added a greaseproof paper circle at the bottom to help it off the base later).

PUMPKIN CHEESECAKE

Steps:

• Preheat oven to 350 degrees F.

PUMPKIN CHEESECAKE WITH CARAMEL SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Use a food processor to crush the cookies into fine crumbs. Measure out 2 cups of crumbs and pour them into a mixing bowl. Add ¼ cup sugar and melted butter and stir to combine.
• Cover the outside bottom of an 8-inch springform pan with foil, securing the foil partway up the outer sides of the pan.
• Press the crumb mixture into the bottom and about halfway up the sides of the springform pan.
• Bake the crust for 5 minutes. Remove from the oven and set aside while you make the cheesecake filling.
• In a large mixing bowl combine the room temperature cream cheese, 1 cup of sugar, and vanilla. Mix with an electric mixer until smooth.
• Add the pumpkin, eggs, cinnamon, cloves, ginger, and nutmeg and mix until smooth, but don't over mix. Pour the filling into the prepared pan.
• Grab a pan that's larger than the cheesecake pan and fill it with about ½ inch of water, to make a water bath.
• Place the cheesecake pan inside the dish with the water.
• Bake for 60-70 minutes, or until the sides of the cheesecake have just set and the center is just barely jiggly.
• Remove it from the oven (it will continue to bake as it cools). Remove the tinfoil and allow the cheesecake to cool completely on a wire cooling rack.
• Once cooled, cover the pan with plastic wrap and refrigerate for several hours, or overnight.
• When the cheesecake has chilled in the fridge, remove the pan sides (I like to gently run a dull butter knife along the inner edge of the pan before I release the springform pan sides).
• Serve with caramel sauce (homemade or store-bought) and whipped cream on top, if desired.

CLASSIC PUMPKIN CHEESECAKE

Steps:

• Preheat the oven to 325˚ F. Wrap the outside (bottom and sides) of a 9-inch springform pan with foil to prevent leaking. Make the crust: Toss the graham cracker crumbs, melted butter and sugar in a bowl until combined. Firmly press into the bottom of the pan. Bake until set and a few shades darker, about 10 minutes. Transfer to a rack to cool completely.
• Bring a kettle of water to a boil. Make the filling: Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Add the sugar and beat until light and fluffy, about 3 more minutes. Add the pumpkin, sour cream, pie spice, vanilla and salt and beat until combined. Add the eggs and beat on medium-low speed until just combined; switch to a rubber spatula for the last few stirs, making sure to get the bottom of the bowl. Pour the filling into the cooled crust; gently tap the pan on the counter a few times to release any air bubbles.
• Set the cheesecake in a roasting pan or large baking dish and set on the middle oven rack. Carefully pour the boiling water into the roasting pan until it comes one-third of the way up the sides of the springform pan. Bake the cheesecake until it's set around the edges but the center is still jiggly, about 1 1/2 hours. Turn the oven off, crack the door open slightly and leave the cheesecake in the oven for 30 to 45 more minutes. Transfer to a rack, run a thin knife around the edge and let cool completely. Cover the cheesecake and refrigerate until fully chilled, at least 8 hours or overnight.
• Let the cheesecake sit at room temperature about 30 minutes before serving. Remove the springform ring. Top with whipped cream.