It’s the season for all things pumpkin spice, so brace yourselves. I’ve taken a basic cheesecake recipe and intertwined it with a classic pumpkin pie recipe. This isn’t the first time this has been done though. I sure wish I was the one to come up with such a brilliant idea. Some people are a tad intimidated with the idea of baking cheesecakes since they tend to crack in the oven. I’ve been following this super easy trick that works literally every single time. And no you don’t need to use a water bath. It’s important to use room temperature ingredients and careful not to over mix. But the key is to bake it slowly at a lower temperature. I bake it for 30 minutes at 300 degrees Fahrenheit, then turn the oven off and leave the cheesecake in the oven with the oven door cracked open for 30 minutes. After 30 minutes are up, I turn the oven back to 300 degrees Fahrenheit, and bake for another 30-40 minutes. Finally, I turn the oven off again and let the cheesecake sit with the oven door cracked open until its completely cooled. I’m not sure where I got this idea from but I sure wish I could give credit whoever came up with it. Although Thanksgiving isn’t until next month, keep this recipe in mind for Thanksgiving dessert. It will definitely be a crowd pleaser.
Ingredients:
For the crust:
2 cups graham cracker crumbs
1/4 cup golden brown sugar
8 tbsp butter (1 stick) melted
For the filling:
1 (15 oz can) 100 % pumpkin purée
1 tsp pumpkin pie spice
4 (8 oz packages) cream cheese, softened
1 1/4 cup sugar
1/4 tsp salt
3 eggs
1/4 cup sour cream
Instructions:
1. In a bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix until the butter is fully incorporated.
2. Grease a 9 inch springform pan with nonstick spray and fill with the graham cracker crumbs. Press and compact the bottom on the pan with graham cracker crumbs using your hands. You can either press it into one thick layer or you can press some of the crumbs up the sides of the spring-form.
3. To set the crust, bake at 350 degrees Fahrenheit for 10 minutes. Remove form oven and let the crust cool.
4. In a bowl, combine the pumpkin purée and pumpkin pie spice, then set aside.
5. In the bowl of a stand mixer, blend the softened cream cheese, sugar, and salt on medium low speed until no clumps appear. You will need to use the paddle attachment for this part. Be sure not to over mix. Over-mixing will cause the incorporated air to crack the cheesecake during baking.
6. Add the eggs 1 at a time, making sure each egg is blended before adding the next. Then add the sour cream.
7. Lastly, add the pumpkin purée into the stand mixer and blend just to combine.
8. Pour the cream cheese filling into the spring form pan. Grip the sides of the springform and shake it a little to smooth out the top.
9. Bake the cheesecake for 30 minutes at 300 degrees Fahrenheit. Then, turn off the oven, open the oven door, and let the cheesecake rest for 30 minutes. Then, close the oven and bake 30 to 40 minutes more at 300 degrees Fahrenheit. Turn the oven off and crack the oven door open. Let the cheesecake slowly cool in the oven until it has cooled to room temperature. Then refrigerate for 4 hours before eating.
- For the crust:
- 2 cups graham cracker crumbs
- ¼ cup golden brown sugar
- 8 tbsp butter (1 stick) melted
- For the filling:
- 1 (15 oz can) 100 % pumpkin purée
- 1 tsp pumpkin pie spice
- 4 (8 oz packages) cream cheese, softened
- 1¼ cup sugar
- ¼ tsp salt
- 3 eggs
- ¼ cup sour cream
- In a bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix until the butter is fully incorporated.
- Grease a 9 inch springform pan with nonstick spray and fill with the graham cracker crumbs. Press and compact the bottom on the pan with graham cracker crumbs using your hands. You can either press it into one thick layer or you can press some of the crumbs up the sides of the springform.
- To set the crust, bake at 350 degrees Fahrenheit for 10 minutes. Remove form oven and let the crust cool.
- In a bowl, combine the pumpkin purée and pumpkin pie spice, then set aside.
- In the bowl of a stand mixer, blend the softened cream cheese, sugar, and salt on medium low speed until no clumps appear. You will need to use the paddle attachment for this part. Be sure not to over mix. Over-mixing will cause the incorporated air to crack the cheesecake during baking.
- Add the eggs 1 at a time, making sure each egg is blended before adding the next. Then add the sour cream.
- Lastly, add the pumpkin purée into the stand mixer and blend just to combine.
- Pour the cream cheese filling into the spring form pan. Grip the sides of the springform and shake it a little to smooth out the top.
- Bake the cheesecake for 30 minutes at 300 degrees Fahrenheit. Then, turn off the oven, open the oven door, and let the cheesecake rest for 30 minutes. Then, close the oven and bake 30 to 40 minutes more at 300 degrees Fahrenheit. Turn the oven off and crack the oven door open. Let the cheesecake slowly cool in the oven until it has cooled to room temperature. Then refrigerate for 4 hours before eating.
Yum. Looks delicious!
Is that caramel sauce drizzled on the top? Do you make your own?
Yes that is caramel sauce. Unfortunately it was not homemade. I plan to make a recipe for it soon though 🙂
Made this cheesecake today! It’s an instant hit, my crust needs work but pumpkin cheesecake was delicious
Glad the cheesecake was a hit Kevin!
I made this yesterday. VERY disappointing. It had no flavored of pumpkin whatsoever. Will not be making again.
On the other hand the technique of baking the cheesecake worked fantastically. I will be using the technique from now on.
Hi Mel, sorry to hear the recipe didn’t seam to please your taste buds too much. I personally don’t like a strong pumpkin spice flavor therefore I didn’t add too much spices in my recipe. You’re more than welcome to add more spices according to your liking. Its all personal preference at that point. I’m glad the you found success in the baking method though.
Hello, I’m currently baking this as I type ☺️ So when I turn the oven back on, should I let it heat up back to 300 before closing the door? Or close the door and let the oven heat back up to 300 and then count my 30min cook time from there? Hope that makes sense????
Hey Melissa, I always close the oven door with the cheesecake in there and let the oven heat up to 300 🙂
Do you have to use a springform pan?
Yes Stacy a springform pan is crucial when baking cheesecakes.
Hi Melissa, Back to the question about the point when you close the door after the cheesecake has rested for 30 minutes and turn the temp back up to 300 degree. Should I start timing for the 30 – 40 minutes when the door is re-closed or when the reading on the oven is 300 degrees? Thank you. Patty
Hi patty, I just set the timer the moment I close the oven door.
Do you cook the cheesecake in a water bath?
Hi Clarissa, I actually don’t use the water bath method. I mention a great trick I use to prevent the cheesecake form cracking in the instructions.
Do you bake the cheesecake in a water bath?
Made this cheesecake today for thanksgiving and it turned out beautiful no cracks:)) and it smells amazing excited to try it tomorrow:) thank you for a lovely recipe:)
Oksana I’m so glad the cheesecake turned out well! Thank you for leaving feedback! Happy thanksgiving 🙂
I want to make this for thanksgiving. But i love ginger snap. Do u think i can use ginger snapin place. Of graham crakers
Hi Grace, yes you can use ginger snaps instead of Graham crackers.