This Pumpkin Cheesecake is so smooth, and creamy, melt-in-mouth. Enjoy this moist, decadent cheesecake, perfect for this time of the year. In just 4 easy steps, make this flawless, crack-free cheesecake for this holidays and impress your loved ones.

PUMPKIN CHEESECAKE

Fall reminds me of this velvety smooth, delectable pumpkin cheesecake without which our holidays are incomplete. This cheesecake is a show stopper, an absolute crowd pleaser. Made with classic graham cracker crust, fall spices, cheese, and the key ingredient pumpkin puree. It’s heavenly!!

If you have never tried making cheesecake at home, do give this recipe a try. You will be pleasantly surprised how easy it is to make a cheesecake at home, that is so much better than store bought. The best thing about homemade is that you have complete control over the ingredients, jazz it up to your liking. With few tips, you can whip up an amazing cheesecake that is sure to please your loved ones.

Make this divine pumpkin cheesecake this holidays and wow your family and friends! If you try my recipe, I would love to hear from you. Please share your creations on Facebook, or Instagram by tagging “#livingsmartandhealthy” or “@livingsmartandhealthy“. Happy Holidays!!

INGREDIENTS FOR PUMPKIN CHEESECAKE

FOR THE CRUST

8 graham crackers

1 tablespoon sugar, optional

2 tablespoon unsalted butter, melted

1/8 teaspoon ground cinnamon

1/8 teaspoon ground ginger

1/8 teaspoon freshly grated nutmeg

pinch of salt

FOR THE CHEESECAKE FILLING

1 pound cream cheese, room temperature

3/4 cup pure pumpkin puree, packed

1/4 cup sour cream, room temperature

1/2 cup sugar

1/4 cup dark brown sugar, packed

1 tablespoon plus 1 teaspoon all-purpose flour, shifted

2 large eggs plus 1 egg yolk, room temperature

1/4 teaspoon salt

1/2 teaspoon vanilla bean paste

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon freshly grated nutmeg

FOR WHIPPED CREAM TOPPING (OPTIONAL)

1 cup heavy cream, chilled

1 tablespoon sugar, adjust to taste

1/2 teaspoon vanilla extract

HOW TO MAKE PUMPKIN CHEESECAKE

Make this flawless, heavenly pumpkin cheesecake in just 4 easy steps. Enjoy this decadent pumpkin cheesecake this fall with your loved ones. I have used Instant Pot for cooking the cheesecake, however recipe also includes instructions for oven baking.

I have used 8-inch stainless steel push pan to prepare this cheesecake. You can find the cake pan here on Amazon.

TO PREPARE THE CRUST:

You will need Cake pan 

In a food processor, add the graham crackers, and pulse until it forms into a coarse crumbs texture.

Add the sugar (optional), cinnamon, ginger, nutmeg and salt, pulse a few times, until just incorporated.

Pour in melted butter and pulse until just combined.

Transfer the mixture to the cake pan, using flat surface (back of a spatula or a glass), evenly press the mixture into the bottom of the pan.

Place the pan in the freezer while you prepare the filling.

FOR THE CHEESECAKE FILLING:

In a small bowl combine dry ingredients – flour, cinnamon, ginger, nutmeg, and salt.

Wipe the bowl and the blade of the food processor, to remove any crumbs.

Add the cream cheese and blend on medium speed, until light and fluffy.

Add sugar (white and brown), and blend until smooth. Scrap the bowl down occasionally.

Beat in eggs and yolk, one at a time, until just incorporated.

Add pumpkin puree, sour cream, blend until just combined.

Sprinkle flour and spices mixture in thirds, pulse after each sprinkle. Add vanilla bean paste, blend until mixture is a smooth consistency.

Pour the filling into the prepared pan. Spread the filling evenly, using a spatula or a spoon.

Tap the pan few times, to remove any air bubbles. If you see any air bubbles on the surface of the filling, just burst them with a toothpick or a fork. This helps achieve a smooth surface cheesecake.

FOR INSTANT POT COOKING

You will need INSTANT POT 

Line the prepared cake pan with a paper towel, and then cover it with a foil. Wrap the entire pan tightly with the foil. This helps prevent any access moisture in the cheesecake.

Pour 1 1/2 cups of water into the inner pot. Place the cake pan on the trivet, and carefully lower it into the inner pot.

Close the lid, vent sealed. Turn ON PRESSURE COOK (high), for 40 minutes. Let pressure release naturally, around 20 minutes.

Carefully, lift the cake pan. Remove the foil, and paper towel. If required, using a paper towel, dab the access moisture on top of the cheesecake. At this point, the center (around 1 inch) of the cheesecake will slightly be jiggly. It will continue to cook, as it cools.

Let the cheesecake come to a room temperature, for about an hour. Cover with a clean paper towel and foil, and refrigerate overnight.

Run a knife around the edge of the cake. This helps release the cake easily from the cake pan. Slice the cheesecake and serve it. Enjoy pumpkin cheesecake plain or with a dollop of whipped cream.

FOR OVEN COOKING

Preheat oven at 350 F.

Wrap the prepared cake pan (bottom) tightly with the foil. This helps prevent any access moisture into the cheesecake. Place the cake pan into a large roasting pan or a baking dish.

Transfer the roasting pan into a preheated oven. Carefully, pour hot water into the roasting pan, about an inch deep. Bake for about 55-60 minutes or until the cake is almost set. Turn OFF the oven. Let the cake sit in the oven for about 45 minutes to an hour.

Carefully, remove the cake pan and the foil. If required, using a paper towel, dab the access moisture on top of the cheesecake. At this point, the center (around 1 inch) of the cheesecake will slightly be jiggly. It will continue to cook, as it cools.

Let the cheesecake come to a room temperature, for about an hour. Cover with a clean paper towel and foil, and refrigerate overnight.

Run a knife around the edge of the cake. This helps release the cake easily from the cake pan. Slice the cheesecake and serve it. Enjoy pumpkin cheesecake plain or with a dollop of whipped cream.

FOR WHIPPED CREAM TOPPING (OPTIONAL)

In the bowl, pour heavy whipping cream, sugar, and vanilla extract. Using hand mixer, whisk the mixture on a medium speed for 2-3 minutes, or until it starts to turn frothy.

After 2-3 minutes the mixture will start to thicken. Increase the speed to medium-high, and whisk for additional 30 seconds to a 1 minute to form stiff peaks. Check the consistency of the whipped cream, hold the mixer upside down. The cream will stick to the whisk, if it falls back, it needs some more whisking. Whisk the cream for additional 15-30 seconds or until stiff peaks form.

TIPS FOR BEST PUMPKIN CHEESECAKE

It is important to start with room temperature cream cheese, eggs, and sour cream. Leave it out for couple of hours or until the cheese is soft. This helps achieve a smooth consistency batter.

Beat, cheese and sugar, until smooth.

Beat in eggs and yolk, one at time. Make sure the eggs are well incorporated, before adding next ingredients.

Do not over beat the mixture. Mix the batter until all the ingredients are incorporated well and batter is smooth, without any lumps. Scrap the bowl down occasionally.

The batter can be made using hand mixer or food processor, both work fine.

Spread the crust mixture evenly, and with the help of a spatula or a glass, firmly press it down into the cake pan.

Pour the filling into the cake pan, tap the pan few times, to remove any air bubbles. If you see any air bubbles on the surface of the filling, just burst them with a toothpick or a fork. This helps achieve a smooth surface cheesecake.

For Instant Pot cooking, line the prepared cake pan with a paper towel, and then cover it with aluminium foil. Wrap the entire pan tightly with the foil. This helps prevent any access moisture in the cheesecake.

For Oven cooking, wrap the prepared cake pan (bottom) tightly with the foil. This helps prevent any access moisture into the cheesecake. And use water bath technique to bake the cake. Place the cake pan into a large roasting pan or a baking dish. Pour hot water in the roasting pan, about an inch deep.

Allow natural pressure release when removing the cheesecake from the Instant Pot. For oven cooking, turn off the oven, and let the cheesecake sit in the oven for about 45 minutes to an hour. This will allow the cheesecake to set, and also prevent from any cracks in the cheesecake.

Don’t worry if the center (around 1 inch) of the cheesecake is slightly jiggly even after cooking. It will continue to cook as it cools down.

Let the cheesecake come to a room temperature, for about an hour. Cover with a clean paper towel and foil, and refrigerate overnight to set.

Run a clean knife around the edge of the cake. This helps release the cake easily from the cake pan.

Use the whipped cream immediately or store it in a air tight container for up to 2 days in the refrigerator. The longer the cream sits, it losses its fluffiness.

FREQUENTLY ASKED QUESTIONS

SUBSTITUTE FOR GRAHAM CRACKERS

I have used traditional crust for this recipe using Graham Crackers. However, the crust can be made with combination of crackers or biscuits, such as digestive biscuits, biscoff cookies, buttery cookies, gingersnaps.

You can also mix in some nuts such as walnuts, or pecans in the mixture to give a nice crunch.

WHAT OTHER SPICES CAN I USE

Ground cloves, all-spice, green cardamom powder, all add a nice flavor to the cheesecake. You can use these spices in one or more combination.

MY CHEESECAKE IS NOT SMOOTH

It is important to mix the cheesecake batter to a smooth consistency. Any large chunks of cream cheese, will cause uneven cheesecake. Make sure to beat the mixture until it is smooth, lump free for a nice smooth texture cheesecake. Beat the mixture on medium speed to avoid curdling of the cheese.

MY CHEESECAKE HAS CRACKS

Do not try to remove the cheesecake as soon as the cooking is done, Instant pot or oven. Let it cool for sometime and than remove it to cool at room temperature.

For Instant Pot cooking, allow natural pressure release to prevent the cheesecake from cracking.

For oven cooking, allow 45 minutes to an hour, before removing the cake from the oven. 

HOW TO STORE CHEESECAKE

Cheesecake stays good for up to five days in the refrigerator. Store it in an air tight container to prevent any moisture build up.

Pumpkin cheesecake freezes beautiful. You can freeze it for up to three months. Store it in a freezer safe container, thaw overnight, and enjoy.

TRIED THIS RECIPE ?

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