Easy Pumpkin Cheesecake is a delicious and easy recipe that will impress your family and friends. This pumpkin cheesecake recipe has all the flavors of fall in one dish! Perfect for a weeknight dessert, a special treat, or for a holiday get together, this is the best pumpkin cheesecake recipe you can make.
Easy Pumpkin Cheesecake
Have you ever had a pumpkin cheesecake? The first time I had one was as a teenager and I thought my dad was crazy! This Easy Pumpkin Cheesecake recipe is so simple and elegant, it can be served as a Thanksgiving dessert or a decadent holiday treat. It’s also great for Halloween when pumpkins are in season. No need to bust out your cooking skills for this Easy Pumpkin Cheesecake recipe – all you need to do is mix everything together, pour it into the pan, and bake! Does it get any easier than that?
How To Store
You will want to keep this pumpkin cheesecake in the refrigerator. Once it is has completely cooled, wrap it well with plastic wrap or aluminum foil. Then place it in the refrigerator. It will last for about 5 days when stored properly.
How to Freeze Cheesecake
Because pumpkin cheesecake is so rich and decadent, oftentimes, people are worried about not finishing it before it goes bad. You can move the cheesecake to the freezer for up to 3 months. The cheesecake can be frozen whole, or in individual slices. Wrap the cheesecake well. I like to keep the individual slices in a freezer bag so that they are all together.
If you are concerned that the cheesecake will stick to the plastic wrap, you will want to freeze the cheesecake before you wrap it. Place the cheesecake, sliced or as a whole, on a plate or baking sheet. Let it freeze for about an hour and then remove it from the freezer. Wrap it well and then you can place it back in the freezer.
The cinnamon and ginger spices are so wonderful together. They just about sang in my mouth! And if you’re wondering about what to add to the top, check out this post to see what I added! I went a bit beyond Cool Whip… Enjoy!
This recipe is part two of a three-part series including Moravian Ginger Snaps and Pumpkin Spice Cheesecake.
I know you’re all bat sh#t crazy for more pumpkin recipes, so check out this Pumpkin Pie Oatmeal recipe for breakfast, this Pumpkin Chili for dinner, and then some low-carb Pumpkin Spice Biscotti with your coffee for dessert.
Ingredients
- 7 oz Moravian Ginger Snap Cookies
- ⅓ C Pepitas Pumpkin Seeds
- 6 Tbsp melted butter
- 1 ⅓ C sugar
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg fresh is better
- ¼ tsp ground cloves
- ¼ tsp ground allspice
- ½ tsp salt
- 15 oz can Pumpkin puree
- 3 8- oz packages cream cheese
- 1 Tbsp Vanilla Bean Paste
- 1 Tbsp lemon juice fresh is best
- 5 eggs
- 1 C heavy cream
Step by Step
- Preheat the oven to 325℉.
- Place the cookies and pepitas into a food processor and pulverize until it crumbles. Gradually add in the butter and pulse a few times to get all the crumbs coated and wet. Press into a 9 inch round springform pan. Bake for 15 minutes, remove, and let cool while preparing the filling.
- Whisk sugar, spices, and salt and set aside.
- Line a baking sheet with 5 layers of paper towels. Pour out the pumpkin puree and press 5 more paper towels over top. Press out the excess water from the can. No need to go crazy, just press until the towels are saturated. Throw away the top towels and flip the puree into a bowl, discarding the bottom towels. Add the vanilla and lemon juice to the bowl and set aside.
- In a stand mixer, beat the cream cheese for 1 minute – it should be smooth with no visible lumps. Add in a third of the sugar mixture, mix and scrape the bow. Repeat for the remaining ⅔ of the sugar. Be sure to scrape down the sides and bottom of the bowl to completely incorporate the sugar. Add in the pumpkin and beat for 1 minute. Gradually add in the eggs with the mixer on medium until all the eggs are mixed in. Reduce the speed to low and incorporate the cream.
- Cover the bottom on the springform pan with 2 layers of heavy foil and place it into a larger roasting pan. Pour the filling into the springform pan and smooth the top. Transfer the roasting pan with the cheesecake inside into the oven. Pour some water into the roasting pan so it comes about half way up the side of the springform pan.
- Bake for 75 – 90 minutes. The center should have some giggle to it and reach 150℉. Leave the cheesecake in the oven, with the door cracked, for an additional hour to cool, then transfer to a wire rack to continue cooling for another 3 hours. Cover and refrigerate overnight.
- To remove from the pan, slide a knife around the edges then remove the ring. Work a metal spatula under to loosen it, then transfer to a large platter or cake stand. Let it sit for 30 minutes before serving.
My tips
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