Okay, let’s get started! Grab a cup of coffee, and let’s talk about my Spiced Baked Pumpkin Cheesecake. I’m so excited to share this recipe with you; it’s a real winner.

I can almost smell it now, can’t you? The warm spices mingling with the creamy cheesecake… ah, Spiced Baked Pumpkin Cheesecake! It takes me right back to crisp autumn days and the sound of leaves crunching underfoot. This Spiced Baked Pumpkin Cheesecake isn’t just a dessert; it’s a memory, a feeling, a hug in a slice.

My family absolutely adores this Spiced Baked Pumpkin Cheesecake. It wasn’t always this way, though. The first time I tried making it, oh my goodness, it was a disaster! The crust was soggy, the filling was lumpy, and the whole thing sunk in the middle. I almost gave up, but my kids begged me to try again. I’m so glad I did because this Spiced Baked Pumpkin Cheesecake recipe has become a family tradition.

Life gets so busy, doesn’t it? Between school runs, soccer practice, and everything else, sometimes it feels impossible to find time to bake. But this Spiced Baked Pumpkin Cheesecake is worth it. It’s easier than you think, and the smiles on everyone’s faces make it all worthwhile. This Spiced Baked Pumpkin Cheesecake is my go-to dessert for Thanksgiving, potlucks, or even just a cozy Sunday afternoon.

So, pull up a chair, and let’s get baking! I promise, this Spiced Baked Pumpkin Cheesecake recipe is foolproof (well, almost!). I’ll share all my tips and tricks, the mistakes I’ve made, and how to avoid them. Get ready to create a Spiced Baked Pumpkin Cheesecake that will have everyone begging for more!

Ingredients for Spiced Baked Pumpkin Cheesecake

For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted

For the Filling:
- 24 ounces cream cheese, softened
- 1 1/2 cups granulated sugar
- 1 1/2 cups pumpkin puree
- 3 large eggs
- 1/2 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract

I always use full-fat cream cheese for my Spiced Baked Pumpkin Cheesecake; it gives it that extra richness and creamy texture. Trust me, it makes all the difference in this Spiced Baked Pumpkin Cheesecake recipe! You can also use a pre-made graham cracker crust if you’re short on time.

For the pumpkin puree, make sure you’re using 100% pumpkin and not pumpkin pie filling! That can really throw off the flavor of the Spiced Baked Pumpkin Cheesecake. I’ve made that mistake before! My kids actually prefer it with a little extra cinnamon, so sometimes I add a pinch more when making my Spiced Baked Pumpkin Cheesecake.

I’ve found that the quality of your spices also impacts the final taste of your Spiced Baked Pumpkin Cheesecake. I try to buy fresh spices every fall when I make this Spiced Baked Pumpkin Cheesecake recipe. I’ve even experimented with different types of graham crackers for the crust. My family loves it when I use cinnamon graham crackers in this Spiced Baked Pumpkin Cheesecake!

How to Make Spiced Baked Pumpkin Cheesecake – Step by Step

Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let cool. For more tips, check out this article about making the perfect cheesecake base Pumpkin Spice Cheesecake with Salted Caramel and Candied ….

This step is crucial for preventing a soggy crust. A soggy crust can ruin your Spiced Baked Pumpkin Cheesecake. My first attempt at this Spiced Baked Pumpkin Cheesecake had a soggy crust, and it was not pretty!

Make the Filling: In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the pumpkin puree and mix until well combined. Beat in the eggs one at a time, then stir in the heavy cream, flour, cinnamon, ginger, nutmeg, cloves, and vanilla extract. Be careful not to overmix.

Overmixing can incorporate too much air into the filling, which can cause cracks in your Spiced Baked Pumpkin Cheesecake. I learned that the hard way! Make sure all ingredients are at room temperature for a smoother Spiced Baked Pumpkin Cheesecake filling.

Pour and Bake: Pour the filling over the cooled crust. Bake for 55-65 minutes, or until the edges are set and the center is just slightly jiggly. I always bake my Spiced Baked Pumpkin Cheesecake in a water bath to prevent cracking. It really works!

A water bath helps to create a more even baking environment, resulting in a creamier Spiced Baked Pumpkin Cheesecake. To make a water bath, wrap the bottom of the springform pan in aluminum foil and place it in a larger baking pan. Pour hot water into the larger pan until it reaches about halfway up the sides of the springform pan. If you like pumpkin spice flavor in donuts you can try this recipe also. Pumpkin Spice Baked Donuts

Cool and Chill: Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar. This helps prevent cracking. Then, remove the cheesecake from the oven and let it cool completely at room temperature. Cover and refrigerate for at least 4 hours, or preferably overnight.

Patience is key here! Don’t be tempted to rush the cooling process. Trust me, chilling overnight makes this Spiced Baked Pumpkin Cheesecake even better. The flavors meld together beautifully. This also gives you a perfect chance to spend time with your kids by bringing them out to the park.

Serve and Enjoy: Once chilled, remove the Spiced Baked Pumpkin Cheesecake from the springform pan and serve. Garnish with whipped cream, a sprinkle of cinnamon, or a drizzle of caramel sauce, if desired.

I love to add a dollop of homemade whipped cream to my Spiced Baked Pumpkin Cheesecake. It’s the perfect finishing touch! Sometimes, I even add a few candied pecans for a little extra crunch. This Spiced Baked Pumpkin Cheesecake is always a hit at Thanksgiving! You can also make this in a pressure cooker; check this recipe out Spiced Pumpkin Cheesecake – Everyday Annie

Serving & Enjoying Your Spiced Baked Pumpkin Cheesecake

My husband loves this Spiced Baked Pumpkin Cheesecake with a strong cup of coffee. The bitterness of the coffee balances out the sweetness of the cheesecake perfectly. The kids, on the other hand, prefer it with a glass of cold milk. Everyone has their favorite way to enjoy this Spiced Baked Pumpkin Cheesecake!

I usually make this Spiced Baked Pumpkin Cheesecake for Thanksgiving, but it’s also a great dessert for potlucks or holiday parties. It’s always a crowd-pleaser! If I’m feeling fancy, I’ll drizzle some caramel sauce over the top and sprinkle on some chopped pecans. It makes this Spiced Baked Pumpkin Cheesecake look extra special.

For presentation, I like to dust the top of the Spiced Baked Pumpkin Cheesecake with a little bit of cocoa powder. It adds a nice touch of color and flavor. Leftover Spiced Baked Pumpkin Cheesecake (if there is any!) is delicious with a scoop of vanilla ice cream. My daughter loves this Spiced Baked Pumpkin Cheesecake so much!

I’ve gotten so many compliments on this Spiced Baked Pumpkin Cheesecake recipe over the years. People always ask me for the recipe, and I’m always happy to share! It’s a recipe that’s meant to be shared and enjoyed with loved ones. I think that’s why this Spiced Baked Pumpkin Cheesecake has become such a treasured recipe in my family.

FAQs About Spiced Baked Pumpkin Cheesecake

Q: Can I use a different type of crust for this Spiced Baked Pumpkin Cheesecake?

A: Absolutely! If you’re not a fan of graham crackers, you can use gingersnap cookies or even a chocolate cookie crust for your Spiced Baked Pumpkin Cheesecake. Just adjust the baking time accordingly. I tried using an Oreo crust once for my Spiced Baked Pumpkin Cheesecake, and it was surprisingly delicious!

Q: Can I make this Spiced Baked Pumpkin Cheesecake ahead of time?

A: Yes, definitely! In fact, I recommend making it a day or two in advance. This allows the flavors to meld together and the cheesecake to set properly. Just be sure to store it in the refrigerator. The flavors become richer over time, resulting in an even more delicious Spiced Baked Pumpkin Cheesecake.

Q: How do I prevent my Spiced Baked Pumpkin Cheesecake from cracking?

A: A water bath is your best bet for preventing cracks. Also, avoid overmixing the filling and let the cheesecake cool slowly in the oven after baking. These simple steps can make a big difference. Even with a water bath, my Spiced Baked Pumpkin Cheesecake sometimes cracks a little, but it still tastes amazing!

Q: Can I freeze this Spiced Baked Pumpkin Cheesecake?

A: Yes, you can freeze it. Wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 2 months. Thaw it in the refrigerator overnight before serving. Freezing can slightly change the texture, but it’s still a great option if you want to make this Spiced Baked Pumpkin Cheesecake well in advance.

Q: What can I substitute for the pumpkin puree in this Spiced Baked Pumpkin Cheesecake?

A: While pumpkin puree is essential for the flavor, you could try using butternut squash puree as a substitute in your Spiced Baked Pumpkin Cheesecake. It will give a slightly different flavor, but it can work in a pinch. My mom once used sweet potato puree when she made this Spiced Baked Pumpkin Cheesecake, and it was still delicious!

Q: My Spiced Baked Pumpkin Cheesecake is too sweet. What can I do?

A: Reduce the amount of sugar in the filling next time you make it. You can also add a pinch of salt to balance out the sweetness. Serving it with a dollop of unsweetened whipped cream can also help. I personally like my Spiced Baked Pumpkin Cheesecake on the less sweet side, so I often reduce the sugar slightly.

Q: Can I add chocolate to this Spiced Baked Pumpkin Cheesecake recipe?

A: Oh, absolutely! Chocolate and pumpkin are a match made in heaven. You can add chocolate chips to the filling or drizzle melted chocolate over the top of your Spiced Baked Pumpkin Cheesecake. My son loves it when I add chocolate chips to this Spiced Baked Pumpkin Cheesecake recipe. You should try this pecan pie cheesecake too! Pecan Pie Cheesecake

Closing Thoughts on Spiced Baked Pumpkin Cheesecake

This Spiced Baked Pumpkin Cheesecake recipe isn’t just about the ingredients or the steps; it’s about the memories it creates. It’s about the laughter around the table, the smiles on my kids’ faces, and the feeling of warmth and comfort that fills our home when I bake this dish. Basque Cheesecake with Roasted Pumpkin and Spices – ZoëBakes

Here are some of my personal Spiced Baked Pumpkin Cheesecake tips:

My Personal Spiced Baked Pumpkin Cheesecake Tips: Always use room temperature ingredients for a smooth and creamy filling.
My Personal Spiced Baked Pumpkin Cheesecake Tips: Don’t overbake the cheesecake. It should still be slightly jiggly in the center.
My Personal Spiced Baked Pumpkin Cheesecake Tips: Let the cheesecake cool slowly to prevent cracking.

I’ve tried a few variations of this Spiced Baked Pumpkin Cheesecake recipe over the years. I’ve added chocolate chips, used different types of crusts, and even experimented with different spices. My husband loves it when I add a swirl of caramel sauce to the top. My daughter prefers it plain, with just a dollop of whipped cream. And my son loves anything with chocolate! This baked ranch chicken is another easy meal your family can enjoy. Baked Ranch Chicken

I hope you’ll give this Spiced Baked Pumpkin Cheesecake recipe a try. Don’t be afraid to make it your own, to experiment with different flavors and ingredients. Most importantly, have fun and enjoy the process! And I hope it becomes a family favorite recipe for you.

Whether you’re a seasoned baker or a complete beginner, I believe you can make this Spiced Baked Pumpkin Cheesecake. Just follow the steps, trust your instincts, and don’t be afraid to make mistakes. Every kitchen disaster is a learning opportunity, and every success is a reason to celebrate.

Happy baking! I hope your Spiced Baked Pumpkin Cheesecake turns out delicious and brings as much joy to your family as it has to mine. Remember, it’s not just about the cheesecake; it’s about the love and memories you create while making it. And remember, your home is a reflection of your love and should always feel warm and inviting.

Spiced Baked Pumpkin Cheesecake

Print Recipe

This Spiced Baked Pumpkin Cheesecake is the perfect fall dessert. It features a creamy, spiced pumpkin filling on a graham cracker crust, baked to perfection for a rich and decadent treat.

Author: Kiera
Prep Time: 20 minutes
Cook Time: 70 minutes
Total Time: 90 minutes
Yield: 12 servings
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
For the Filling:
24 ounces cream cheese, softened
1 1/2 cups granulated sugar
1 (15 ounce) can pumpkin puree
3 large eggs
1/2 cup sour cream
2 tablespoons all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/4 teaspoon salt

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Instructions

Make the Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture firmly into the bottom of a 9-inch springform pan.

Bake the crust for 8-10 minutes. Let cool slightly.
Make the Filling: In a large bowl, beat cream cheese and sugar until smooth. Add pumpkin puree and mix until combined.
Add eggs one at a time, mixing well after each addition. Stir in sour cream, flour, pumpkin pie spice, vanilla extract, and salt.
Pour filling over the pre-baked crust.
Bake for 55-70 minutes, or until the edges are set but the center still jiggles slightly.

Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
Remove from oven and refrigerate for at least 4 hours, or preferably overnight.
Before serving, remove the sides of the springform pan.

Notes

Serve chilled with a dollop of whipped cream and a sprinkle of cinnamon for an extra touch of flavor.