Fall season is upon us! That means you can start making, drinking, and eating all things pumpkin without the judgment of your friends.
Of all the fall-season meals we can think of, one stands out. Our go-to dessert for this time of the year is homemade pumpkin cheesecake. And guess what? We’re about to show you how to do it yourself.
Keep reading if you wish to learn about our pumpkin cheesecake recipe. We’ve shared the full ingredients list and a detailed step-by-step guide you can easily follow.
And if you’re missing supplies, contact Medina Baking and Powder Products and solve your problem.
Pumpkin Cheesecake Recipe
This pumpkin cheesecake recipe is separated into two parts. First, you’ll have to make the crust, and then, you’ll finish with the fillings. We’ve divided the instructions into simple steps, so you’ll be able to keep up even if you’re a beginner in the kitchen.
Let’s start by listing the ingredients. Make sure you have everything you need before you start baking.
- 6 tbsp Unsalted butter
- 1 1/2 cups Graham cracker crumbs
- 1/2 tsp Cinnamon
- 1 tbsp Sugar
- 15 oz Pumpkin pie mix
- 24 oz Cream cheese
- Four eggs
- 1 1/2 cups Light brown sugar
- 1/4 cup Sour cream
- 1 tbsp Vanilla extract
- 2 tbsp All-purpose flour
- 1/4 tsp Salt
- 2 tsp Pumpkin pie spice
On top of all this, you can add a few toppings to our recipe. Feel free to improvise with whipped cream, toasted pecans, more pumpkin pie spice, caramel sauce, or other additions that add to the flavor.
Let’s start with the crust, then proceed to the filling part of the recipe.
Making the crust won’t be a demanding task. There are only a few steps to follow, and none will be too difficult.
Put all the graham crackers in a food processor and blend until they form fine crumbs for your base.
Add the cracker crumbs, cinnamon, sugar, and melted butter into a large bowl. Stir until the ingredients combine, then transfer into a 9-inch pan.
Use a large spoon to press the crumbs down and create a crust about 1/2″ tall.
The final step is baking. Preheat the oven to 350 degrees F and bake the crust for 8 minutes. Once the time is up, remove the pan from the oven and let the crust cool down to room temperature.
Now, you can proceed to the filling.
Put the paddle attachment on your mixer, then add the cream cheese and brown sugar into its bowl. Blend on medium speed until the mixture becomes light and fluffy. It usually takes about five minutes to get rid of all the lumps.
Find a separate bowl to mix the remaining ingredients. Whisk everything until it’s well combined, and then combine it with the cream cheese mixture.
Keep mixing on low speed until you get the needed texture for your homemade pumpkin cheesecake.
It’s time to put it all together. Transfer the mixture to the premade crust, and bake everything at 350 degrees F. One hour later, you can turn off the heat and pop the oven slightly open. Leave the pie in the oven for another 45 minutes.
Once the pie is cooked, take it out of the oven and let it cool down to room temperature. Then, you can cover it with plastic wrap and refrigerate it.
Make sure to serve the cheesecake only after it’s fully refrigerated, which takes about 4 hours.
And there you go, you’ve made your fist-ever pumpkin pie.