Pumpkin Cheesecake Tastes Better From Scratch

Take advantage of the pumpkin season and also try my Pumpkin Cream Cheese Muffins, Pumpkin Snickerdoodles or Pumpkin Cake!

Why I love Pumpkin Cheesecake:

Impressive (but EASY!) – It might seem intimidating to make Pumpkin Cheesecake, but it’s actually simple and fun, and we have detailed step-by-step instructions for your success. This dessert is beautiful and sure to impress any guests. Better than Pumpkin Pie: Don’t get me wrong, I adore pumpkin pie, but if I have my choice for Thanksgiving dessert, this Pumpkin Cheesecake reigns supreme every time. Delicious – The fall flavors shine and finishing it off with fresh whipped cream and caramel sauce makes this the best pumpkin cheesecake recipe, ever.

Make Ahead And Freezing Instructions:

To Make Ahead: This homemade pumpkin cheesecake can be made one day ahead of time. Make Gingersnap Crust and press the crumb mixture firmly into the bottom and half way up the sides of the pan. Bake crust at 350 degrees for 5 minutes. Mix Cheesecake Filling: Add the filling ingredients to a bowl and mix until smooth, but don’t over mix. It’s imperative that the cream cheese is at room temperature, so that there are no lumps in the batter. Pour the batter into the pan,over the prepared crust. Place in a water bath: Boil a small pot of water. Place the prepared springform pan inside a larger roasting pan. Pour about 1 inch of boiling water into the pan, around the inside edges of the roasting pan. The humidity and bubbling of the water while the cake bakes helps the cheesecake cook evenly and helps prevent cracks in the surface of the cheesecake. Bake: Carefully place cheesecake, in the water bath, into the oven and bake for 60-70 minutes, or until the sides of the cheesecake have set and the center is just barely jiggly. Lift the cheesecake out of the water bath, remove the foil from around the pan, and allow cheesecake to cool completely on a wire cooling rack. Then. refrigerate the cheesecake for several hours before serving. Serve: I love to decorate this Pumpkin Cheesecake with a little bit of piped whipped cream and caramel sauce before serving. To Freeze: Place the cheesecake onto a cardboard round, or use leave it on the bottom round from the springform pan. Wrap the cheesecake completely in plastic wrap, and then a layer of aluminum foil. Freeze for up to 3 months. Thaw completely in the fridge before serving.