Pumpkin Cheesecake

Pumpkin Cheesecake

Thanksgiving is not that far away and Friendsgiving is even closer. So, today I’m sharing a delicious pumpkin cheesecake recipe.

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

How Long Do These Last in the Refrigerator?

The Amount of Time This Homemade Dessert Last 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 left out overnight, will most likely spoil. As a result, pumpkin cheesecake or any kind of cheesecake should not be left out. For the most part, six hours is the most time these should be left out of refrigeration.

Can These Desserts Be Frozen?

Can I Freese These Cakes?

Yes, they can be frozen. As a rule, 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.

My Preference for Freezing These Sweets

The Way I Personally Freeze These Small Cakes

For the most part, I rarely freeze any flavor of regular-size cheesecake. However, I do freeze mini cheesecakes because when making this smaller size I usually have 24 mini cheesecakes as with these mini pumpkin cheesecakes. By the way, some of these are affiliate links.

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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.

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

Is Graham Cracker Crust the Only Base to Use?

Is Graham Cracker Crust the Only Choice?

The answer is NO! In fact, I never use graham crackers for my crusts when making cheesecakes. Generally, I opt to use cookies the most for my crusts.

Crumbs for Bottom of cheesecake
Mixing the melted butter with gingersnap cookie crumbs

Why? 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 mention 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!

cheesecakes in the oven
Cheesecakes inside the oven getting ready to bake

mini pumpkin cheesecakes and small cheesecake with acorns

I have made the exact same variety of cheesecakes using numerous-size 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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Pumpkin Cheesecake

Pumpkin Spice Cheesecake

This cheesecake is full of flavor and incredibly smooth. There are many pan choices to use too!
For best results I recommend making this cheesecake recipe the day before
Prep Time 15 mins
Cook Time 1 hr
30 minutes 30 mins
Total Time 1 hr 45 mins
Course Dessert
Cuisine American
Servings 24 servings
Calories 425 kcal

Equipment

  • 1 electric mixer
  • 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 mini food processor to grind up cookies

Ingredients
  

  • 45 gingersnap cookies ground in mini food processor for best results
  • 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 pure pumpkin NOT pumpkin puree

Notes

Pumpkin Spice Cheesecake

First step making gingersnap cookie crumbs.  
This can be done in one of two ways.
Choice 1
Add the cookies in batches to a mini food processor and pulse until the cookies are fine crumbs.  You should have 2 1/2 cups of crumbs.
Pumpkin Spice Cheesecaske
Ingredients for the cheesecake
Choice 2
Place the cookies, in batches, inside a heavy-duty, closed plastic bag.  Using a rolling pin, roll the cookies into fine crumbs.  Again there should be 2 1/2 cups of cookie crumbs.
Crumbs for Bottom of cheesecake
Mixing the melted butter with gingersnap cookie crumbs
Step 2:
Melt the 6 tablespoons of butter in a small saucepan or in a microwave safe bowl.  Depending on the watts of your microwave this should take 30 seconds.  If the butter is not all melted mix it with a spoon or rubber spatula and it will become melted.
Step 3:
Combine the cookie crumbs and butter together until the crumbs are coated well.  
Here press the mixture onto the bottom and up the side of the springform pan.  This is the same if you are using a 7 inch springform pan, small pans, or individual size cheesecake pans.
Step 4:
Preheat oven to 350 degrees F.
Also, now is a great time to heat water on the cooktop to add to a baking pan or a large baking dish.  This is added to the lowest rack of the oven to help prevent the cracking of the cheesecake.
In a large bowl, using a hand mixer or stand mixer on medium speed, beat cream cheese just until smooth.
individal size cheesecake pan with crust added
individual cheesecake pan with crumbs n the bottom
Now slowly beat in the brown sugar scraping the bowl often with a rubber spatula.  This is the same if you are using a stand mixer.
Next, add the flour, cinnamon, ginger, allspice, vanilla extract, salt, eggs, and pure pumpkin.  Beat this for 3 minutes, occasionally scraping the sides of the bowl.
NOTE:  I mix my cheesecake batter for 8 minutes.   As I have mentioned I do all of this for extra smoothness and air.
eggs and other ingredients added to the batter
the eggs and other ingredients are added to the bowl of an electric stand mixer to combine well.
Step 5:
This is not absolutely necessary however I recommend taking the time to add this step.
For every cheesecake recipe, I make I whisk the batter with a wire whisk to make sure I remove all the ingredients from the bottom of the bowl.  Also, this ensures extra smooth results for the perfect pumpkin spice cheesecake or any other cheesecake recipe.
I whisk the batterat the end
Me whisking the batter before adding it to the pans
Step 6:
Carefully pour the heated water into the sheet pan or large oven-safe dish inside the oven.
Step 7:
Pour the cream cheese mixture into the crust.   And bake the pumpkin spice cheesecake for 1 hour.  
cheesecakes inside the oven getting ready to bake
Pumpkin spice cheesecakes inside the oven with a sheet pan beneath filled with warm water to help avoid the cakes from cracking
After the timer goes off, remove the cheesecake from the oven and cool the cake completely on a wire rack.
Next, refrigerate for at least 6 hours.  However, overnight works best.
Step 8:
Remove the cheesecake before serving from the springform pan or individual-size cheesecake pans.  Individual cheesecake pans push the cake up carefully from the bottom.  Place on a cake stand or platter and serve.
Store the leftover cake in the refrigerator for up to 3 or 4 days.
pumpkin cheesecake
mini and small 3 inch cheesecake
 
 
 
Keyword cheesecake, desserts, fall dessert, pumpkin cheesecake

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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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Hello, my name is Cindy and welcome to Cloches & Lavender. I enjoy making our house a home with antiques and thrifted finds. Antiques are used as my staples in my dcor to remain on a budget. I will often upcycle pieces with paint to make them new again. I enjoy DIYs

11 thoughts on “Pumpkin Cheesecake

  1. These look delicious, Cindy! I’ve never tried to make small ones like this but they’re the perfect size. Especially, if you’ve already eaten a lot of Thanksgiving sides and just want a little something sweet. Just pinned! Hugs, CoCo

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