Classic Pumpkin Spice Cheesecake

Name: Classic Pumpkin Spice Cheesecake
Prep time: 15 min
Cook time: 105 min
Total time: 360 min
Ingredients: 1 1/2 cup graham cracker crumbs ((roughly 12 whole graham crackers)); 1 tbsp sugar; 1 tsp pumpkin pie spice (use this recipe to make your own); 6 tbsp unsalted butter (melted); 24 oz cream cheese ((3 packages) room temperature); 1 1/2 cup light brown sugar (packed); 15 oz pumpkin puree ((1 can)); 4 large egg; 1/4 cup greek yogurt (plain or vanilla); 2 tbsp all-purpose flour; 2 tsp pumpkin pie spice (use this recipe to make your own); 1/4 tsp salt; 1 tbsp vanilla extract; 11 oz caramels ((1 bag of wrapped candies)); 1/2 cup evaporated milk

Written by Chrisy | 09/18/15

Dessert Recipes cheesecake pumpkin

Classic cheesecake infused with creamy pumpkin, plus a double dose of pumpkin spice - it's baked both in the cake and the crust!

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About Classic Pumpkin Spice Cheesecake

Alright, you guys… you knew this day was coming. I warned you the best I could, and gave you a few other delicious fall food options to tide you over, but I couldn’t wait any longer.

Pumpkin everything has arrived!

Did you notice we’re more than halfway through September?

Or that the first day of fall is only five days away?

(Before you run off to Google, that’s September 23rd.)

So you see, I’m actually a little late on the whole pumpkin craze, especially with all the delicious pumpkin recipes I’ve seen floating around. You guys have even been showing some love to my

You guys have even been showing some love to my Pumpkin Cheesecake Snickerdoodles and Peanut Butter Pumpkin Fudge, for which I’m extremely grateful.

It’s always fun to see when older posts get a new lease on life.

But 2015 is a new year, and I simply can’t pass up the opportunity to cook more pumpkin treats.

Not only does it make my house smell amazing (no scented candle can ever come close to that true baked pumpkin smell, amirite?) but, well, it’s pumpkin spice cheesecake we’re talking about here.

It is everything that embodies the sweetness and comfort of fall.

And when you add a dollop of whipped cream, a sprinkling of more pumpkin pie spice, and a drizzle of caramel sauce on top?

Seriously, who wouldn’t want a slice of this cheesecake?

As for the cheesecake itself:

It’s extremely moist and smooth, even without baking it in a water bath, but that’s probably all thanks to the creamy pumpkin inside.

Pumpkin pie spice is used both within the cheesecake and the graham cracker crust, giving you that extra dose of what everyone is craving around this time of year.

And I highly recommend whipping up the caramel drizzle – the cheesecake still tastes amazing without it, but I think you’d be missing out if you skipped it!

notes & tips for this pumpkin cheesecake recipe

I wanted to be upfront that this recipe is written to not use a water bath. For those that might not know, cheesecakes are typically baked in a springform pan which is then wrapped in foil and placed within a larger pan filled with water. This method helps prevent the top of the cheesecake from cracking. I’ve made this cheesecake a few times and the top comes out “mostly” unblemished (meaning maybe 1-2 small cracks) without a water bath. I’m okay with this because I always tend to spill the water when using a water bath and I’d rather avoid the hassle. However, if you’re more graceful than I am (not hard to do!) and you’d rather not have any cracks along the top of the cheesecake, be sure to use a water bath!
Looking for more pumpkin recipes? Be sure to check out Peanut Butter Pumpkin Fudge, Pumpkin Cheesecake Snickerdoodles, Pumpkin Spice Cream Horns, Pumpkin Cheesecake Dip, Pumpkin Pie Spice Recipe, and Pumpkin Coffee Ice Cream.

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RATING:

4.4 from 28 votes