Pumpkin Cheesecake

If you are looking for the perfect creamy pumpkin cheesecake, you are in the right place. The cheesecake is easy to put together and the optional sour cream topping takes it to the next level.

This pumpkin cheesecake recipe gets you the perfect texture of baked cheesecake without using a water bath. Plus the sweetened condensed milk gives it a rich creaminess that is hard to beat.

There is just enough spice mixed it to complete this tasty pumpkin dessert. Make one now for practice and then another one to add to your Thanksgiving dessert menu.

We love making cheesecake with condensed milk. The vanilla version has been a favorite in our family for decades.

It is so simple to put together and the texture is always amazing. So we have played with it over the years and made a chocolate cheesecake and even peanut butter cheesecake.

But after rolling out apple butter cheesecake and pecan pie cheesecake last year, it seemed like we needed to complete the fall dessert flavors circuit with a pumpkin version. And boy oh boy am I glad we did.

We could almost commit to making our Thanksgiving dessert table all cheesecakes this year, but I do think some pumpkin pie fans would be disappointed.

So I guess we will just make plenty of pies and cheesecakes!

Carlee’s Tips for Getting Your Cheesecake Filling Perfectly Creamy

Beat the room temperature cream cheese really well before adding anything else. This is your only real chance to get all of the lumps out.

Once you start adding more liquid, it gets harder to beat out chunks of cream cheese.  So make sure it’s softened, beat it well and scrape the sides of the bowl a few times before you move on.

Add the remaining ingredients a bit at a time to make sure they incorporate well. It’s worth taking a couple of minutes to do it right.

Once you start adding the eggs,  keep the mixer on low. You don’t want to incorporate air at this point.

Give the cheesecake a couple of good taps on the counter before you put it in the oven. That helps get any air bubbles out.

How To Avoid a Cracked Cheesecake

How do you avoid a crack without a water bath? Bake the cheesecake low and slow and let it cool slowly too.

This allows the cheesecake to bake through evenly. It helps give it that amazing texture as well.

Cooling it too quickly can also cause a crack. Once it is set, I like to turn off the oven and crack the door open but leave the cheesecake inside.

After about ten or fifteen minutes, I move the cheesecake to the counter to cool to room temperature. Then it goes in the fridge to chill.

The gradual cooling makes such a difference!

The Sour Cream Topping

This sour cream topping is definitely optional. But it is an easy way to add another layer of flavor, texture and fun to the cheesecake.

All you have to do is stir together a little bit of sour cream, powdered sugar and vanilla together. Spread it over the cooled cheesecake and refrigerate the whole thing for at least an hour to let it set up some.

It not only adds visual interest, but it adds a little bit of extra creaminess and tang. Because this cheesecake was traveling across town with me, it seemed easier than bringing along whipped cream.

If you want, you add a sprinkle of nutmeg or a smattering of chopped honeyed pecans on top if you want. Or just let the bright white sour cream topping shine on its own.

Can I use something besides graham crackers for the crust?

Of course! Ginger snaps would make a wonderful crust for this pumpkin cheesecake.

Or try using Nilla Wafers or Golden Oreos if you would like. You could also add pumpkin pie spice to the graham crackers to give a little more spice to the finished product.

Check out my full collection of pumpkin recipes for more tasty inspiration.