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.Jump to Recipe
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.
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?
Cookie Crust Options:
- Ginger snaps
- Oatmeal cookies
- Nilla wafers
- Shortbread cookies
- Thin Mints
- Golden Sandwich Cookies
- Chocolate Chip
- Animal crackers
- Butter cookies
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.
Pumpkin Spice Cheesecake
- 1 electric stand mixer or electric hand mixer with a paddle attachment
- Measuring spoons 1 tbsp., 1 tsp., 1/2 tsp., 1/4 tsp.
- Measuring cups 1 cup, 1/3 cup
- spring form pan mini cheesecake pan 12 servings, 9" springform pan, 7" springform pan or small cheesecake pans
- 1 food processor to grind up cookies
- 1 large bowl
- 1 food processor
- 1 Wire Rack
- 1 large pan for a water bath
- 1 wooden spoon
- 1 medium bowl
- 45 gingersnap cookies grind into fine crumbs in a food processor
- 6 tbsp. unsalted butter melted to add to the crumbs
- 4 8 oz. packages cream cheese softened
- 1 cup packed light brown sugar
- 2 tsps. ground cinnamon
- 3 tbsp. all purpose flour I use King Arthurs measure to measure gluten free
- 1 1/2 tsps. ground ginger
- 1 tsps. ground allspice
- 1 tsps. organic pure vanilla extract
- 3/4 tsps. salt
- 4 large room temperature eggs
- 2 cups pumpkin puree NOT pumpkin pie filling
Pumpkin Spice CheesecakeThe first step is making gingersnap cookie crumbs. This can be done in one of two ways, a food processor or with a rolling pin.
- Stand Mixer or Electric mixer
- Paddel Attachment
- Food Processor
- Large bowl
- Wire rack
- Cooling rack
- Rubber spatula
- Medium bowl
- Large roasting pan and hot water for a water bath
- Springform pan or cheesecake pan size of your choice
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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.