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Easy Pumpkin Cheesecake Recipe

★★★★★

4.5 from 99 reviews
  • Author: Gabriel
  • Total Time: 12 hours 35 minutes
  • Yield: 12 servings 1x

Description

This easy pumpkin cheesecake combines the classic creamy texture of cheesecake with the warm, spiced flavors of pumpkin and autumn spices. A crunchy speculoos cookie crust forms the perfect base, while a luscious whipped cream topping adds a light finish. Baked in a water bath to ensure a smooth, crack-free finish, this dessert is perfect for fall celebrations or any time you crave a rich, comforting treat.

Ingredients

Scale

Speculoos Cookie Crust

  • 2 cups Speculoos or Biscoff Cookie Crumbs (1, 8.8 oz package, processed into fine crumbs)
  • 4 tbsp Unsalted Butter (melted and slightly cooled)

Pumpkin Cheesecake Batter

  • 32 oz Cream Cheese (softened and at room temperature)
  • 3/4 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar
  • 1/2 cup Full-Fat Sour Cream (room temperature)
  • 15 oz Canned Pumpkin Purée
  • 2 tsp Vanilla Extract
  • 3 tsp Pumpkin Pie Spice
  • 2 tsp Ground Cinnamon
  • 3 Large Eggs (room temperature)

Whipped Cream Topping (optional)

  • 1 cup Heavy Cream
  • 1/2 cup Powdered Sugar (sifted)
  • 2 tsp Vanilla Extract

Instructions

  1. Prepare Oven and Pan: Adjust your oven rack to the center position and preheat the oven to 325ºF. Grease a 9-inch springform pan with flour-based baking spray, then line the bottom and sides with parchment paper.
  2. Make Speculoos Cookie Crust: Use a food processor to pulverize speculoos cookies into fine crumbs. Add melted butter and pulse until mixture resembles wet sand. Press this crust mixture into the bottom of the prepared pan.
  3. Bake Crust: Bake the crust in the preheated oven for 10-12 minutes until set. Remove and cool completely on a cooling rack.
  4. Prepare Pan for Water Bath: Once cool, wrap the bottom and sides of the springform pan with 5-6 layers of aluminum foil to prevent water seepage. Optionally, wrap the pan in a slow cooker liner for extra protection.
  5. Make Pumpkin Cheesecake Batter: Using a hand or stand mixer with paddle or balloon whisk attachment, beat cream cheese on medium-high until soft and fluffy. Add granulated sugar, brown sugar, sour cream, pumpkin purée, vanilla extract, pumpkin pie spice, and cinnamon, mixing until well blended. Scrape bowl as needed.
  6. Add Eggs: Reduce mixer speed to low and add eggs one at a time, mixing just until incorporated to avoid overmixing.
  7. Assemble and Bake Cheesecake: Pour the batter over the baked crust in the foil-wrapped pan. Place the springform pan inside a roasting pan. Carefully pour boiling or hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. Bake at 325ºF for 55-60 minutes.
  8. Cool in Water Bath: Turn off the oven and keep the door closed. Let cheesecake cool in the water bath for 45 minutes.
  9. Remove and Cool Further: Carefully remove springform pan from roasting pan and remove foil and liner. Transfer cheesecake to a cooling rack and allow to cool to room temperature, which takes 2-3 hours or more.
  10. Chill to Set: Cover the top of the springform pan with a paper towel and an upside-down plate. Refrigerate overnight or at least 4 hours if serving the same day to allow the cheesecake to fully set.
  11. Make Whipped Cream Topping (Optional): Chill a mixing bowl in the freezer for 10-15 minutes. Add heavy cream, powdered sugar, and vanilla extract into the chilled bowl. Beat on low speed until mixed, then increase to medium-high and beat 1-2 minutes until stiff peaks form.
  12. Serve: Dollop or pipe the whipped cream onto the chilled cheesecake before slicing. For piping, use a large decorative tip such as Wilton 1M or Ateco St. Honore.

Notes

  • Room temperature ingredients help create a smooth, lump-free batter.
  • Wrapping the springform pan prevents water from leaking into the cheesecake during the water bath baking.
  • Do not overmix eggs into batter to avoid cracks in the cheesecake.
  • Water bath baking ensures a creamy texture and prevents cracking by providing gentle, even heat.
  • Allow the cheesecake to fully cool before refrigerating to avoid condensation affecting texture.
  • The whipped cream topping is optional but adds a lovely lightness and sweetness.
  • Use full-fat sour cream and cream cheese for the best texture and flavor.
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: pumpkin cheesecake, speculoos crust, fall dessert, cheesecake recipe, pumpkin pie spice, creamy cheesecake

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Find it online: https://gabriellangdon.com/easy-pumpkin-cheesecake-recipe/