Tuesday, November 29, 2022

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Pumpkin Cheesecake – Sugar Spun Run

My straightforward, creamy Pumpkin Cheesecake recipe is made utterly from scratch WITHOUT a water tub! I’m together with numerous ideas and tips to stop cracks so yours can end up identical to the images. Recipe features a how-to video!

Slice of pumpkin cheesecake topped with cinnamon whipped cream on a white plate.

The Good Cheesecake For Fall

You’re not getting bored with cheesecake but, proper? I do know I’m not. I’ve obtained fairly just a few requests for tips on how to flip my traditional cheesecake right into a pumpkin cheesecake, so I figured it was about time I re-shared this recipe. This one is simply as straightforward as my traditional recipe, and naturally, it’s made WITHOUT a water tub…yay!

We’ll be serving our pumpkin cheesecake on my home made graham cracker crust and topping it off with a cinnamon model of my home made whipped cream. It’s a superbly spiced fall cheesecake that might make a fantastic Thanksgiving dessert (and, in my view, it’s WAY higher than pumpkin pie!).

Why it is best to attempt my recipe:

  • No water tub wanted. Let me repeat that: No water tub!
  • Traditional cheesecake taste infused with simply the correct amount of pumpkin.
  • 100% from-scratch!
  • Contains tips about tips on how to stop cracks.

What You Want

Overhead view of ingredients including cream cheese, butter, pumpkin, pumpkin spice, and more.

Pay attention to these elements earlier than beginning the recipe–they’re vital!

  • Cream cheese. As with all of my cheesecake recipes, you need to ensure you use full-fat, brick-style cream cheese and never the type the is available in a bathtub, which may trigger the cheesecake to not bake correctly.
  • Pumpkin puree. Do NOT use pumpkin pie filling, which has components and flavoring that we don’t want in our cheesecake! We’re on the lookout for the plain, 100% pumpkin that’s typically (confusingly) offered proper beside the pie filling.
  • Bitter cream. I’m a staunch believer that cheesecake with out bitter cream merely isn’t value losing your time on. Bitter cream provides you wealthy depth of taste that’s crucial for that traditional cheesecake taste. And significant for guaranteeing that your friends ask for the recipe after they’ve tried a chew.
  • Eggs. It’s greatest if they’re are room temperature and provides them a light-weight combine with a fork in order that they incorporate simply.
  • Pumpkin pie spice. This offers our pumpkin cheesecake an exquisite spiced taste that enhances the pumpkin SO nicely. For those who don’t have your individual, now’s the time to whip up a batch of my home made pumpkin spice.

SAM’S TIP: I wish to take away my eggs, cream cheese, and bitter cream from the fridge no less than an hour earlier than I start making my cheesecake. They may mix extra evenly this fashion, which makes for a uniform batter and reduces the chance of cracks.

Keep in mind, that is simply an outline of the elements I used and why. For the complete recipe please scroll all the way down to the underside of the submit!

The best way to Make Pumpkin Cheesecake

Fall-themed spatula smoothing cheesecake batter after being poured into a springform pan.
  1. Put together your graham cracker crust and set it within the fridge to relax.
  2. Cream collectively the cream cheese and sugars till well-combined.
  3. Stir within the bitter cream, then add the vanilla, pumpkin, and pumpkin spice.
  4. Add the eggs on at a time and blend till simply mixed after every.
  5. Unfold the batter into your crust and bake for 40 minutes.
  6. Let the cheesecake cool to room temperature, then chill for no less than 6 hours.
  7. High with cinnamon whipped cream and revel in!

SAM’S TIP: It’s vital that the eggs are totally integrated into the batter, however don’t overdo it. Stir the batter on low-speed simply till every egg has been integrated.

Whole pumpkin cheesecake topped with a whipped cream border.

Suggestions for a Crack-Free Cheesecake

Like my different cheesecake recipes, this cheesecake is made WITHOUT a water tub. For those who’ve made any of my different recipes, like my chocolate cheesecake, you’ve already seen these, however they’re value repeating. To keep away from cracks, ensure you observe the following tips:

  • Use room temperature elements. Set your chilly elements out beforehand and don’t attempt to soften/heat them up shortly within the microwave (you may find yourself melting your elements this fashion!).
  • Don’t over-beat your eggs! Not solely can this make your cheesecake crack, however it may well additionally destroy the feel and make it mealy and dry.
  • Don’t open the oven! Opening the oven door drastically reduces the temperature, which may sluggish the baking course of and may trigger your cheesecake to crack and sink.
  • Cool slowly! Speedy cooling is a surefire strategy to find yourself with a giant crack within the middle of your pumpkin cheesecake (even when it was clean when it first got here out of the oven!). Let your cheesecake cool slowly! I let mine cool on high of the oven the place it’s nonetheless heat, however you can even depart it in your (turned off) oven with the door open to let it come to room temperature earlier than refrigerating.
  • Thoughts the crust! Once you’re urgent your crust into the pan, press it up the perimeters, too, as excessive as you may! Cracks are most frequently brought on by rigidity that occurs because the cheesecake tries to contract within the pan. The perimeters are normally caught to the aspect, and the strain of making an attempt to shrink however not having the ability to could cause cracks. I really can’t consider it took me so a few years to be taught this tip, it’s an absolute sport changer and I didn’t understand how apparent it was till I developed my lemon cheesecake. For those who solely attempt one among these tricks to keep away from cracks, make it this one. Oh, and in case you didn’t get your pumpkin cheesecake crust up fairly as excessive as you wanted to, simply instantly after baking run a pointy knife across the fringe of the cheesecake to loosen it from the pan.

SAM’S TIP: For those who observe all my ideas and your cheesecake nonetheless cracks, don’t panic–it is going to nonetheless style wonderful! You’ll be able to merely cowl it together with your cinnamon whipped cream or high it with chocolate ganache, and nobody will even know!

Overhead view of whipped cream being piped on a cheesecake.

Regularly Requested Questions

Can I exploit a store-bought crust?

I don’t advocate it, as most store-bought crusts are available small pie tins that aren’t massive sufficient to carry the quantity of batter that this recipe makes. You would wish no less than two store-bought crusts, and the baking time could be lowered fairly a bit.

I recommend you employ my home made crust as an alternative; it takes just some elements and some minutes of your time to make and can match the pan completely!

How do I retailer pumpkin cheesecake?

You’ll be able to retailer your cheesecake within the fridge for as much as 5 days. Be sure you cowl your cheesecake with plastic (or retailer it in an hermetic container) to maintain it from absorbing different odors within the fridge. It’s also possible to freeze your pumpkin cheesecake (after it’s cooled as indicated within the recipe) for a number of months. I like to chop mine into slices and wrap and freeze them individually.

Ought to I depart my cheesecake within the springform pan?

I depart mine within the springform pan till I’m able to serve, then I take away the ring and serve. After I have to retailer it once more, I’ll put the ring again on.

For those who’d wish to take away your pumpkin cheesecake onto a reasonably platter, use a spatula to softly pry the underside up from the underside of the pan and really gently slide it onto a serving platter.

Head-on view of a slice of cheesecake after the first forkful has been taken.

I hope you’re keen on this fall twist on my traditional cheesecake 🍂

Take pleasure in!

Let’s bake collectively! I’ll be strolling you thru all of the steps in my written recipe and video beneath! For those who do that recipe, you’ll want to tag me on Instagram, and you can even discover me on YouTube and Fb

Slice of pumpkin cheesecake topped with cinnamon whipped cream on a white plate.

Pumpkin Cheesecake

That is the BEST pumpkin cheesecake recipe! No water tub required and topped with a home made cinnamon whipped cream. Recipe features a video slightly below the directions exhibiting you ways I make this pumpkin cheesecake at house!


Course: Dessert

Delicacies: American

Prep Time: 20 minutes

Cook dinner Time: 40 minutes

Chilling Time: 6 hours

Whole Time: 7 hours

Servings: 12 slices

Energy: 520kcal

Forestall your display screen from going darkish


  • Preheat oven to 350F (175C)².

  • Put together graham cracker crust in a 9″ springform however don’t bake.  Place in fridge to relax when you put together your cheesecake filling.
  • In a stand mixer (or in a big bowl with a hand-mixer), beat collectively softened cream cheese and sugars, scraping down the perimeters with a spatula sometimes to make sure elements are blended nicely. (beat on medium-speed about 1-2 minutes, scraping down aspect sometimes).

  • Add bitter cream and stir nicely, pausing as soon as to scrape down the perimeters and backside of the bowl.

  • Add vanilla extract, pumpkin puree, and pumpkin spice and stir till well-combined.

  • Add eggs, separately, beating till simply blended after every addition (and scraping down the perimeters after every addition).

  • Unfold cheesecake batter evenly over ready crust.  

  • Switch to oven and bake on 350F for 40 minutes or till middle of cheesecake is about and bounces again to the contact.

  • Enable pumpkin cheesecake to chill to room temperature after which switch to fridge and chill for six hours or in a single day.

  • Earlier than serving, put together your cinnamon whipped cream.

Cinnamon Whipped Cream³

  • For the cinnamon whipped cream topping, mix heavy cream, powdered sugar, vanilla extract, and floor cinnamon in a clear medium-sized bowl.

  • Use an electrical mixer to stir on low-speed. Step by step enhance velocity to excessive and beat till stiff peaks kind.  

  • Pipe or dollop whipped cream over chilled cheesecake. Slice, serve, and revel in! 


¹Pumpkin word

You should definitely seize pure pumpkin puree (the one ingredient on the can ought to be “pumpkin”) and never “pumpkin pie filling”, which incorporates different elements and is normally offered proper beside the pumpkin puree.

²Video word

Whoops! The video says to preheat the oven to 375F however this cheesecake ought to really be baked on 350F (because the written recipe signifies) as an alternative.

³Whipped cream

I used a Wilton 2D tip to pipe the whipped cream onto my cheesecake.


Retailer in an hermetic container within the fridge for as much as 5 days. Pumpkin cheesecake might also be frozen for a number of months.


Serving: 1slice | Energy: 520kcal | Carbohydrates: 39g | Protein: 12g | Fats: 36g | Saturated Fats: 18g | Ldl cholesterol: 312mg | Sodium: 351mg | Potassium: 259mg | Fiber: 1g | Sugar: 30g | Vitamin A: 4525IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 2mg

Dietary info is predicated on third-party calculations and ought to be thought of an estimate solely. Precise dietary content material will range primarily based upon manufacturers used, measuring strategies, cooking technique, portion sizes, and extra.

This recipe initially printed 10/13/2017, whereas the recipe stays the identical, the submit has been up to date and improved and a video has been added!

My pumpkin cheesecake recipe was initially printed in 2017. The recipe stays unchanged, however I’ve up to date the pictures, added a video, and up to date the weblog submit to make it extra useful.


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