Among the many cherished seasonal treats, one reigns supreme, capturing hearts and palates alike the luscious and creamy pumpkin cheesecake.

From the very first bite, the blend of smooth cream cheese and the sweetness of pumpkin puree takes us on a culinary journey. Encased in a buttery gingersnap crust, these individual cheesecakes are full of flavor, a smooth texture that is mouthwatering.

The infusion of pumpkin puree with creamy cream cheese and warm spices such as cinnamon, nutmeg, and cloves adds depth to the experience, that soothes the soul on even the chilliest of fall days.

My family puts in requests for this pumpkin cheesecake recipe every year. Honestly, they consider me the cheesecake Queen and put in requests for other flavor cheesecake all holiday season.

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However, first I’m going to answer a few questions I think some may have on their minds regarding cheesecake recipes.

How Long Does Cheesecake Last in the Refrigerator?

The Amount of Time This Homemade Dessert Lasts in the Fridge?

Homemade or any cheesecakes can be stored in the fridge for 3 to 4 days, per USDA

Can These Cakes Be Left Out Overnight?

Can These Be Left Out Overnight?

NO, cheesecake can’t be left out overnight and will most likely spoil. As a result, pumpkin cheesecake or any kind of cheesecake should not be left out. Six hours is the most time these should be left out of refrigeration.

Can These Cheesecake Be Frozen?

Can I Freese These Cakes?

Yes, they can be frozen. Wrap the pan tightly twice in plastic wrap followed by heavy-duty aluminum foil. When thawing pumpkin cheesecake, plain cheesecake, or any other flavor of cheesecake it’s best to thaw them in the refrigerator overnight.

TIP: Freeze no longer than 2-3 months.

Freezing Cheesecake

Thawing Cheesecake

I rarely freeze any flavor of regular-size cheesecake. It changes the taste and the quality and creamy texture of the cream cheese.

However, if you freeze cheesecake presliced, add parchment paper to the sides of the cheesecake to keep the slices separate and neat.

Double wrap with plastic wrap and high-quality aluminum foil. Store the cheesecake in the refrigerator to thaw 8-12 hours covered with plastic wrap.

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Once these are chilled, I remove the small cakes from the mini cheesecake pans with removable bottoms and add these to a freezer-safe container attached to the bottoms. Also, I carefully add plastic wrap over the tops before freezing. Again, I freeze these for no longer than 2-3 months.

Why Does Cheesecake Crack?

Cheesecake Cracked Why?

Cracks form when the 9-inch cheesecakes or cheesecakes get too dry. As a regular size is 9-inch pans, a 7-inch pan for cheesecake or mini cheesecakes cools they contract. So, I usually make sure to NEVER overbake them. I usually take these out of the oven with the center having the tiniest bit of jiggle.

Tip: ALWAYS fill a sheet pan or a large baking dish with a hot water bath. The moisture from the steam of the water bath will avoid over-drying and cracking. I haven’t had a cracked cake yet.

Are Graham Cracker Crumbs The Only Crust To Use?

Is Graham Cracker Crust the Only Choice?

NO! In fact, I never use graham cracker crumbs for my crusts when making cheesecakes. Generally, I opt to use cookies for my crusts.

Cookie Crust Options:

• Ginger snaps
• Oatmeal cookies
• Nilla wafers
• Shortbread cookies
• Thin Mints
• Golden Sandwich Cookies
• Bscoff
• Chocolate Chip
• Animal crackers
• Butter cookies
• Snickerdoodles

Why Use Cookies For The Crust? Because cookies give any flavor cheesecake a cake-like consistency and I love that. Think of using gingersnap cookies, chocolate cookies, sugar cookies, vanilla wafers, chocolate chip cookies, and my all-time favorite is oatmeal cookies. It’s so easy to accomplish especially when you are at your local grocery store which is filled with tons of options.

What Size Pan is to Use

Size Pan to Use

I have been baking all types of cheesecakes for years. As an example, I make eggnog cheesecake, pumpkin cheesecake, chocolate cheesecake, plain cheesecake, and more. As I mentioned in my Friendsgiving post my family requests desserts, entrees, and appetizers. You can read more about this in that Friendsgiving and Thanksgiving post where I share tons of information about hosting this celebration with your closest friends.

I also share a tip to get a moist whole turkey every time with browned skin too!

I have made the exact same variety of cheesecakes using numerous pans. For example, I use a 9-inch springform pan, a 7-inch springform pan, and small springform pans that come in a set of four. For this batch of smaller-size cheesecakes, I used mini cheesecake pans with removable bottoms.

I use the same ingredients as well as bake these different flavor cheesecakes at the same time as in the recipe I am using. I have never had an issue with a failed cheesecake recipe.

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This is a great 7-inch springform pan and it’s leakproof

I especially love these for making smaller cheesecakes and individual ice cream cakes I use these often

This is also a favorite for 9-inch cheesecakes because again it’s leakproof

These are perfect because they give you other measurements on the cup as well.

Another perfect baking tool because of the number of sizes when measuring for baking and cooking!

Nordic Ware is hands down my favorite baking sheet!

My absolute favorite mini cheesecake pans!

Also, these bowls are my go-to for holding my baking ingredients. It makes baking faster and more enjoyable.

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