If you have never made cheesecake at home, this pumpkin cheesecake should be the one you start with! No water bath here, no homemade crust even. Mixing is your only step, and the recipe couldn’t be easier! Make the perfect fall dessert in under 45 minutes.
I made this cheesecake with the intention of using the filling for another recipe. I wanted to scoop it out to make pumpkin cheesecake pops for a Halloween party that I’m not having. I wasn’t concerned about the crust, or it cracking, or being perfect. It turns out, this simple cheesecake is delicious on its own. It actually held together beautifully and tasted amazing. The best part about this recipe is that it makes enough to fill two 9 inch premade graham cracker crusts. You can share one pumpkin cheesecake with a neighbor and use the 2nd one to make the cake pops!
Preparing the Cheesecake
If you have known me for five minutes you probably know how much I love Aldi. Dylan jokes that I find a way to sneak it into every conversation. This is one of the few times I’m going to steer you away from there. Their premade graham cracker crust was not great. It was really crumbly and the flavor just doesn’t stand up to the Keebler brand.
There are a few important steps to keep in mind when making this or any cheesecake.
- Your refrigerated ingredients should be at room temperature (in this case the eggs, cream cheese and sour cream).
- Avoid over-mixing once the eggs are added.
- Allow the cheesecake to cool completely on a cooling rack before transferring it to the refrigerator.
- Resist the temptation to dig in too soon. You really want to make your cheesecake a day ahead of time. It tastes so much better the longer it has to sit up to 24 hours. Avoid throwing it in the freezer to speed up the process. That just throws everything off!
A COVID Halloween
Back to that Halloween party I’m not having. I’m pretty disappointed not to be going to a party or taking the little one trick or treating this year, but I still want to make it feel fun and special. We don’t have plans, but I’m going to do my best to make it a really exciting day for him. We are all pretty pumped for his Halloween costume this year, and we will definitely be eating pumpkin cheesecake!Print
This pumpkin cheesecake tastes just like fall, and couldn’t be easier to throw together. Made with premade graham cracker crusts, you’re only step is mixing! Perfect for a Halloween party or Thanksgiving gathering.
- two 9 inch premade graham cracker crusts
- three 8 oz packages of cream cheese, at room temperature
- 1 cup pumpkin puree
- 1/3 cup sour cream
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/8 teaspoon nutmeg
- 3 large eggs, room temperature
- Preheat oven to 350 degrees.
- Using a hand mixer or stand mixer fitted with the paddle attachment, mix together all ingredients EXCEPT the eggs on medium speed for 2 minutes.
- Reduce mixer speed to low and add the eggs one at a time until just incorporated.
- Pour the cheesecake filling into your premade graham cracker crusts and spread evenly on the top.
- Bake for 35 to 40 minutes or until center has almost set.
- Remove from oven and allow to cool completely on a cooling rack.
- Refrigerate for at least 6 hours and up to 24 before enjoying!
The cheesecake will taste better the longer it sits in the refrigerator up to 24 hours before digging in.
- Category: Cheesecakes
- Method: Baked
- Cuisine: Seasonal
Keywords: pumpkin cheesecake, cheesecake, easy, premade crust