Creamy Pumpkin Cheesecake (No Water Bath Needed)

Pumpkin Cheesecake (no water bath) is a delightful dessert that embodies the essence of fall. The moment you take it out of the oven, the warm, spiced aroma fills your kitchen, promising a creamy indulgence that is both rich and smooth. Picture this: a gathering of family and friends, laughter echoing around the table, and your homemade cheesecake at the center, the star of the evening. As you slice into this golden beauty, the velvety texture reveals itself, and you can’t help but share it with everyone. This pumpkin cheesecake recipe is not only easy but also skips the complicated water-bath method, making it accessible for home cooks eager to master this classic dessert.

• Why This Recipe Is Worth Your Time
• Main Ingredients
• Tools Needed
• Step-by-Step Instructions
• Pro Tips for Perfect Pumpkin Cheesecake
• Serving Ideas and Pairings
• Variations and Swaps for Pumpkin Cheesecake
• Leftovers and Storage Tips
• Nutrition Notes
• Frequently Asked Questions About Pumpkin Cheesecake

Why This Pumpkin Cheesecake Is Worth Your Time

This recipe stands out for its incredible flavor balance and artisan craftsmanship. The creamy filling, complemented by the warm spices of pumpkin pie spice and cinnamon, creates a comforting yet sophisticated dessert. Each bite is a perfect blend of sweet and spiced, with the buttery graham cracker crust providing a delightful crunch. The technique is straightforward, focusing on achieving a smooth batter without the fuss of a water bath, which can often intimidate novice bakers. Instead, this method yields a beautifully baked cheesecake with a stunning texture, making it a go-to recipe for both special occasions and cozy family dinners.

Main Ingredients for Pumpkin Cheesecake

• To create this creamy pumpkin cheesecake, it’s essential to use high-quality ingredients. Here’s a breakdown of the key components:

• 1 3/4 cups graham cracker crumbs: The base of the cheesecake, providing a sweet and crunchy contrast to the creamy filling.
• 5 tablespoons granulated sugar: Enhances the sweetness of the crust, balancing the flavors.
• 6 tablespoons butter: Adds richness to the crust and helps it hold together.
• 32 ounces cream cheese: The star of the filling, offering a luscious, creamy texture.
• 1 1/4 cups granulated sugar: Sweetens the cheesecake and balances the spiced flavors.
• 2 teaspoons vanilla extract: Infuses a warm, aromatic note that enhances the overall flavor.
• 1 cup pure pumpkin: Adds a beautiful color and rich, earthy flavor, essential for the classic pumpkin cheesecake taste.
• 1 teaspoon pumpkin pie spice: A blend of spices that gives the cheesecake its warm, seasonal character.
• 1 teaspoon cinnamon: Adds depth and warmth to the flavor profile.
• 4 large eggs: Essential for structure and creaminess in the cheesecake.
• Any desired cheesecake toppings: Enhance the presentation and flavor, such as whipped cream, caramel sauce, or toasted nuts.

Tools Needed for Pumpkin Cheesecake

Step-by-Step Instructions for Pumpkin Cheesecake

Creating this pumpkin cheesecake is a straightforward process that allows you to enjoy the art of baking without the complexities of a water bath. Follow these steps for a delicious result:

1. Position the oven racks in the center of the oven and preheat it to 350 degrees Fahrenheit.
2. In a medium bowl, mix together graham cracker crumbs, 5 tablespoons of sugar, and melted butter until the mixture resembles damp sand. Press the crust mixture firmly into the bottom and halfway up the sides of a 9-inch springform pan using the bottom of a measuring cup. Bake for 7 minutes, then remove from the oven and set aside.
3. Lower the oven temperature to 325 degrees Fahrenheit. In a large bowl or the bowl of a stand mixer, beat the cream cheese for 30 seconds until smooth. Scrape the sides and bottom of the bowl, then add in 1 1/4 cups of granulated sugar and mix until smooth.
4. Incorporate the vanilla extract, pure pumpkin, pumpkin pie spice, and cinnamon into the mixture. Scrape the sides and bottom of the bowl again and mix to ensure even blending of the cheesecake batter.
5. Crack the eggs into a liquid measuring cup and whisk them until well scrambled. With the mixer set to low speed, gradually pour the beaten eggs into the cream cheese mixture, stopping as soon as the eggs are incorporated. Remove the bowl from the mixer and scrape the sides and bottom again to ensure a smooth mixture. If there are small lumps, gently fold them in with a rubber scraper.
6. Once the batter is smooth, tap the bowl on the counter for 30-45 seconds to release as many air bubbles as possible; you should see bubbles popping on the surface. Carefully pour the filling into the center of the graham cracker crust and gently smooth the top, noting that it will be very full.
7. Bake at 325 degrees Fahrenheit for 40 minutes. Then reduce the temperature to 250 degrees Fahrenheit and continue baking for an additional 45 minutes. After this time, turn off the oven and keep the cheesecake inside for another 30 minutes to allow for carryover cooking without opening the oven door. Crack the oven door to let the cheesecake cool slowly for one hour before removing it. The cheesecake should be slightly warm at this stage. Allow it to come to room temperature on the counter for 3-4 hours before covering it with plastic wrap and transferring it to the fridge.
8. Chill the cheesecake in the refrigerator until completely cooled, which may take 6 hours to overnight. When ready to serve, release the springform pan and remove the collar. Decorate as desired. To slice, dip a sharp knife into hot water, wipe off any excess, and cut the cheesecake. For clean slices, it’s recommended to dip the knife in water between each cut.

Pro Tips for Perfect Pumpkin Cheesecake

• Make sure your cream cheese is at room temperature to avoid lumps in the batter.
• Tap the bowl after mixing to release air bubbles, which can cause cracks in the cheesecake as it bakes.
• Do not overmix the batter once the eggs are added; this helps prevent air from being trapped and causing cracks.
• Letting the cheesecake cool slowly in the oven reduces the risk of cracking, so resist the urge to open the door too early.
• For easier slicing, use a sharp knife dipped in hot water, wiping it clean between cuts.
• Experiment with your favorite toppings to personalize your cheesecake.
• For a more intense pumpkin flavor, consider adding an extra 1/2 cup of pumpkin puree.

Serving Ideas and Pairings

• Top with freshly whipped cream for added richness and a light texture.
• Drizzle with caramel sauce for a sweet, gooey contrast.
• Sprinkle with toasted pecans or walnuts for a crunchy element.
• Serve with a side of spiced apple compote for a seasonal touch.
• Pair with a warm cup of spiced chai or coffee to complement the flavors.
• Add a sprinkle of cocoa powder or chocolate shavings for a decadent twist.

Variations and Swaps for Pumpkin Cheesecake

Restaurant-Style Version

For a restaurant-quality cheesecake, consider using a blend of cream cheese and mascarpone for an ultra-creamy texture. Top with a rich chocolate ganache or a layer of fruit compote for an elegant finish.

Rustic Home-Cook Version

For a more rustic approach, use crushed gingersnap cookies instead of graham crackers for the crust, adding a spicy twist that pairs beautifully with pumpkin.

Make-Ahead Version

This cheesecake can be made a day in advance, allowing the flavors to meld beautifully. Simply store it in the refrigerator until ready to serve.

Seasonal Ingredient Version

In the fall, consider incorporating chopped pecans or walnuts into the crust for added texture and flavor. During spring, a layer of fresh berries on top can lighten the dessert.

Leftovers and Storage Tips

• Store leftovers in an airtight container in the refrigerator for up to one week.
• To reheat, slice the cheesecake and place it in a warm oven (about 200 degrees Fahrenheit) for 10-15 minutes until warmed through without drying out.
• This cheesecake freezes well; wrap slices tightly in plastic wrap and aluminum foil, and store in the freezer for up to three months.
• To thaw, place in the refrigerator overnight before serving.

Nutrition Notes

This pumpkin cheesecake is a decadent treat that can be enjoyed in moderation. Each slice provides a good amount of calories and macronutrients, primarily from the cream cheese and sugar. To adjust for dietary preferences, consider using reduced-fat cream cheese or a sugar substitute, while maintaining the artisan quality of the dish.

Frequently Asked Questions About Pumpkin Cheesecake

this recipe

Deliciously Creamy Pumpkin Cheesecake

This decadent deliciously creamy pumpkin cheesecake is perfect for special occasions or when you're craving something sweet. Made with 1 3/4 cups graham cracker crumbs, granulated sugar, and butter, it's a treat that everyone will love.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 3/4 cups graham cracker crumbs
• 5 tablespoons granulated sugar
• 6 tablespoons butter
• 32 ounces cream cheese
• 1 1/4 cups granulated sugar
• 2 teaspoons vanilla extract
• 1 cup pure pumpkin
• 1 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon
• 4 large eggs
• any desired cheesecake toppings

Method

 

1. Position the oven racks in the center of the oven and preheat it to 350 degrees Fahrenheit.
2. In a medium bowl, mix together graham cracker crumbs, 5 tablespoons of sugar, and melted butter until the mixture resembles damp sand. Press the crust mixture firmly into the bottom and halfway up the sides of a 9-inch springform pan using the bottom of a measuring cup. Bake for 7 minutes, then remove from the oven and set aside.
3. Lower the oven temperature to 325 degrees Fahrenheit. In a large bowl or the bowl of a stand mixer, beat the cream cheese for 30 seconds until smooth. Scrape the sides and bottom of the bowl, then add in 1 1/4 cups of granulated sugar and mix until smooth.
4. Incorporate the vanilla extract, pure pumpkin, pumpkin pie spice, and cinnamon into the mixture. Scrape the sides and bottom of the bowl again and mix to ensure even blending of the cheesecake batter.
5. Crack the eggs into a liquid measuring cup and whisk them until well scrambled. With the mixer set to low speed, gradually pour the beaten eggs into the cream cheese mixture, stopping as soon as the eggs are incorporated. Remove the bowl from the mixer and scrape the sides and bottom again to ensure a smooth mixture. If there are small lumps, gently fold them in with a rubber scraper.
6. Once the batter is smooth, tap the bowl on the counter for 30-45 seconds to release as many air bubbles as possible; you should see bubbles popping on the surface. Carefully pour the filling into the center of the graham cracker crust and gently smooth the top, noting that it will be very full.
7. Bake at 325 degrees Fahrenheit for 40 minutes. Then reduce the temperature to 250 degrees Fahrenheit and continue baking for an additional 45 minutes. After this time, turn off the oven and keep the cheesecake inside for another 30 minutes to allow for carryover cooking without opening the oven door. Crack the oven door to let the cheesecake cool slowly for one hour before removing it. The cheesecake should be slightly warm at this stage. Allow it to come to room temperature on the counter for 3-4 hours before covering it with plastic wrap and transferring it to the fridge.
8. Chill the cheesecake in the refrigerator until completely cooled, which may take 6 hours to overnight. When ready to serve, release the springform pan and remove the collar. Decorate as desired. To slice, dip a sharp knife into hot water, wipe off any excess, and cut the cheesecake. For clean slices, it's recommended to dip the knife in water between each cut.