Nothing says fall like the warm, spicy flavors of pumpkin and cheesecake combined into one decadent dessert. This Philadelphia Pumpkin Cheesecake recipe is your ticket to dessert heaven, blending the creamy richness of Philadelphia cream cheese with the earthy sweetness of pumpkin puree.
Why This Recipe Works
- The combination of Philadelphia cream cheese and pumpkin puree creates a perfectly balanced flavor profile that’s both rich and subtly spiced.
- Using a water bath during baking ensures the cheesecake cooks evenly, preventing cracks for a flawless finish.
- The graham cracker crust adds a delightful crunch, contrasting beautifully with the creamy filling.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages Philadelphia cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup pumpkin puree
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Aluminum foil
- Roasting pan (for water bath)
Instructions
Prepare the Crust
Start by combining the graham cracker crumbs and melted butter in a bowl until the mixture resembles wet sand. Press this mixture firmly into the bottom of your springform pan, creating an even layer. Bake at 350°F for 10 minutes, then let it cool while you prepare the filling. Tip: For an extra crisp crust, you can add a tablespoon of sugar to the crumb mixture.
Mix the Filling
In a large bowl, beat the softened Philadelphia cream cheese until it’s smooth and creamy. Gradually add the sugar and vanilla extract, continuing to beat until well combined. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Finally, fold in the pumpkin puree and spices until the mixture is uniform in color and texture.
Bake the Cheesecake
Pour the filling over the cooled crust. Wrap the bottom of the springform pan in aluminum foil to prevent water from seeping in. Place the pan in a roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. Bake at 325°F for 55-60 minutes, or until the edges are set but the center still jiggles slightly.
Cool and Chill
Turn off the oven and crack the door open, letting the cheesecake cool inside for about an hour. This gradual cooling helps prevent cracks. Then, refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set completely.
Serve and Enjoy
Run a knife around the edge of the cheesecake to loosen it from the pan before releasing the springform collar. Slice with a warm knife for clean cuts, and serve with whipped cream or caramel sauce if desired.
Tips and Tricks
For the smoothest filling, make sure all your ingredients are at room temperature before you start. This is especially important for the cream cheese, as cold cream cheese can lead to a lumpy filling. If you’re short on time, you can soften the cream cheese in the microwave at 50% power in 15-second intervals. Another pro tip is to use a kitchen torch to lightly toast the top of the cheesecake for a caramelized flavor. Lastly, always use pure pumpkin puree, not pumpkin pie filling, as the latter contains added sugars and spices that can throw off the balance of your recipe.
Recipe Variations
- For a chocolate twist, add 1/2 cup of melted chocolate to the filling and use chocolate graham crackers for the crust.
- Swap out the graham cracker crust for a ginger snap or pecan crust for added flavor and texture.
- Incorporate a swirl of caramel or chocolate sauce into the filling before baking for a marbled effect.
- Top the finished cheesecake with a layer of spiced whipped cream or a dusting of powdered sugar for an extra touch of elegance.
Frequently Asked Questions
Can I make this recipe without a water bath?
While you can bake the cheesecake without a water bath, using one helps to evenly distribute the heat and prevent the top from cracking. If you skip the water bath, you might notice more cracks on the surface, but the cheesecake will still taste delicious.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set but the center still jiggles slightly when you gently shake the pan. It will continue to set as it cools, so it’s important not to overbake it.
Can I freeze the cheesecake?
Yes, you can freeze the cheesecake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw it in the refrigerator overnight before serving.
Summary
This Philadelphia Pumpkin Cheesecake is the perfect dessert for any fall gathering, combining the creamy richness of Philadelphia cream cheese with the warm spices of pumpkin. Follow our tips for a flawless finish, and don’t be afraid to try one of our delicious variations.
