Can I make Pumpkin Pie Cheesecake ahead of time?

Yes! Pumpkin Pie Cheesecake can be made a day or two ahead. Just ensure it is well wrapped and refrigerated. You can also freeze it for up to a month. Just let it thaw overnight in the refrigerator before serving.

What can I use instead of sour cream?

If you're looking for an alternative, plain Greek yogurt or dairy-free yogurt can be wonderful substitutes for sour cream. They both provide a similar creamy texture while lending a slight tang, enhancing the cheesecake's flavor.

How do I know when my cheesecake is done?

The cheesecake is done when the edges are set and the center has a tiny jiggle. To check, insert a toothpick in the center; if it comes out clean, that's a good sign it’s ready to come out of the oven.

What toppings can I add to Pumpkin Pie Cheesecake?

You can top your cheesecake with whipped cream, pumpkin spice, crushed nuts, or drizzle with caramel or chocolate sauce for an extra decadent treat. A sprinkle of cinnamon on top can also wake up flavors.

Can I use canned pumpkin for this recipe?

Absolutely! Canned pumpkin puree works great in this recipe. Just ensure it’s 100% pure pumpkin with no added spices for the best results.

Pumpkin Pie Cheesecake: Delightful Autumn Dessert You’ll Love

Ingredients

Scale

1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1 cup sugar
1 (8 oz) package cream cheese, softened
1 cup pumpkin puree
2 eggs
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/2 cup sour cream

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 325°F (165°C).
In a medium bowl, combine the graham cracker crumbs and melted butter, and mix until well combined. Press into the bottom of a 9-inch springform pan.
In a large mixing bowl, beat together sugar and softened cream cheese until smooth. Add pumpkin puree, eggs, vanilla extract, pumpkin pie spice, and cinnamon, and mix until completely combined.
Pour the filling over the prepared crust and smooth the top with a spatula.
Bake in the preheated oven for about 50-60 minutes or until the center is set.
Let cool at room temperature, then refrigerate for at least 4 hours or overnight.
Before serving, optionally add a layer of sour cream on top.

Notes

Consider adding chocolate chips, caramel sauce, or nuts for variations. Serve with whipped cream and a warm beverage for an indulgent autumn experience.

Author: Isabella Moreno
Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 23g
Sodium: 300mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 1g
Carbohydrates: 30g
Fiber: 2g
Protein: 6g
Cholesterol: 55mg