Description
A quick, creamy, and dense pumpkin spice cheesecake that requires no water bath and can be prepped in under 30 minutes. It uses pantry-friendly ingredients like canned pumpkin puree and graham crackers for a crowd-pleasing dessert.
Ingredients
- 1 ½ cups (150g) graham crackers, crushed into fine crumbs
- 6 tablespoons (85g) unsalted butter, melted
- 2 tablespoons (25g) granulated sugar
- ½ teaspoon cinnamon
- 24 ounces (680g) full-fat block cream cheese, room temperature
- 1 cup (200g) granulated sugar
- ½ cup (120ml) heavy cream
- 1 ½ cups (375g) 100% pure pumpkin puree
- 3 large eggs, room temperature
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- Whipped cream (optional, for topping)
- 1 tablespoon toasted pumpkin seeds (optional, for topping)
Instructions
- Preheat oven to 325°F (160°C).
- In a food processor, pulse graham crackers until fine. Add melted butter, sugar, and cinnamon; pulse until mixture resembles wet sand.
- Press the crust mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a glass to pack it down tight. Set aside.
- In a large bowl, beat the softened cream cheese on medium-high speed until completely smooth. Scrape down the sides of the bowl.
- Add the sugar and beat for another minute until combined.
- Add heavy cream, pumpkin puree, pumpkin pie spice, vanilla, and salt. Mix on low speed until just combined. Do not overmix.
- Add eggs one at a time, mixing on low speed just until the yellow disappears. Stop mixing as soon as incorporated.
- Pour filling over the crust. Tap the pan on the counter a few times to release air bubbles.
- Bake at 325°F for 45-50 minutes. The edges should be set, but the center should jiggle slightly like Jell-O when shaken.
- Turn off the oven and crack the door open. Let the cheesecake sit in the oven for 1 hour to cool gradually.
- Remove from oven and let cool completely at room temperature.
- Refrigerate for at least 4 hours, preferably overnight, to set.
- Run a knife around the edge to loosen, remove the springform ring, and slice with a warm knife.
- Top with whipped cream and toasted pumpkin seeds if desired.
Notes
Ensure all ingredients, especially cream cheese and eggs, are at room temperature to prevent lumps. Do not use pumpkin pie filling; use 100% pure pumpkin puree. The cheesecake should jiggle slightly in the center when removed from the oven; it will firm up as it cools. For best results, chill overnight. Can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22
- Sodium: 220
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 28
- Fiber: 1
- Protein: 6
Keywords: pumpkin spice cheesecake, quick dessert, no bake cheesecake alternative, easy pumpkin recipe, weeknight dinner hack, gluten-free option, budget-friendly dessert