Pumpkin Cheesecake

If you're not a fan of pumpkin pie but still crave pumpkin desserts once the fall season begins, allow us to introduce you to this creamy, perfectly spiced pumpkin cheesecake. Homemade cheesecakes are actually far easier to bake than people think. They may require some time, but the process is surprisingly simple. This cheesecake bakes up nice and tall, and serves a crowd. The crunchy pecans, sticky caramel sauce, and whipped cream take this show-stopping fall treat completely over the top. Make this cheesecake for an epic Thanksgiving dessert and it'll be the talk of the table!

What do I need to make pumpkin cheesecake?

Cream cheese is the main ingredient, but you'll need a few cookware items to make this cheesecake: a springform pan, which is a round high-sided baking pan that has a releasable bottom (most recipes call for the 8- or 9-inch size) and a roasting pan large enough to fit that springform pan in order to create a water bath for the cheesecake. A disposable, aluminum roasting pan is a great option, as well. They're the perfect size, sturdy, and typically cost less than $10.

What is the water bath method for cheesecake?

This technique involves baking the cheesecake in a bath of water to help it cook evenly. The result is a cheesecake that doesn't crack and has a smooth, creamy filling. The key here is to tightly wrap the outer bottom of the springform pan in two layers of aluminum foil. You must wrap it tightly so that the water doesn't seep through to the cheesecake while baking. When it comes time to bake it, place the wrapped springform pan into a large roasting pan, then carefully pour boiling water around the cheesecake, making sure not to splash it. 

What's in the crust for pumpkin cheesecake?

This recipe calls for a classic graham cracker crust with one extra ingredient: pecans! Pecans are a delicious addition to the crust, adding to its crispness and giving it a wonderfully nutty flavor that plays so well with the pumpkin cheesecake filling.

How do you know when pumpkin cheesecake is done?

When it's done baking, the cheesecake should be firm around the edges but still jiggly in the center. Give the pan a very gentle shake to check its doneness.

Are pumpkin puree and pumpkin pie filling the same thing?

No, they are not. Pumpkin puree, what you use in this recipe, is pure pumpkin. Pumpkin pie filling is pumpkin mixed with sugar and spices. The two are not interchangeable so make sure you grab the right one on your supermarket run! 

How do I decorate a pumpkin cheesecake?

This creamy pumpkin cheesecake truly needs no decoration outside of whipped cream, caramel sauce, and chopped pecans. You can buy jarred caramel sauce from the store or take it up a notch with Ree Drummond's incredible caramel sauce.  Flaky sea salt can also add an unexpected crunch and savory note to its sweetness. 

Can I make pumpkin cheesecake ahead of time?

Yes, because pumpkin cheesecake must be made ahead! Once the cheesecake has been baked and cooled to room temperature, it should be refrigerated for 12 hours to set up properly. However, this cheesecake will stay fresh for up to three days in the refrigerator. Wrap it tightly in plastic wrap or store it in an airtight container so that it doesn't absorb other odors from the refrigerator. Wait until just before serving to add the pecans, caramel, and whipped cream.

Can you freeze pumpkin cheesecake?

Yes, cheesecakes freeze surprisingly well. Once the cheesecake has chilled in the fridge for 12 hours, wrap it tightly in plastic then in foil, and place it in the freezer. This cheesecake will stay fresh for up to one month. Let it thaw in the refrigerator overnight before slicing and serving. Wait until just before serving to add any toppings.