This delicious Martha Stewart Pumpkin Cheesecake is a creamy, indulgent dessert perfect for fall. With a simple graham cracker crust and a smooth, spiced filling, it’s easy to make and sure to impress. Use common pantry ingredients for a comforting treat that’s perfect for any occasion!
Ingredients Needed:
For the Crust
- 1 ¼ cups graham-cracker crumbs (from 10 whole crackers)
- ¼ cup sugar
- 4 tablespoons unsalted butter, melted
For the Filling
- 4 packages (8 ounces each) bar cream cheese, very soft
- 1 ¼ cups sugar
- 3 tablespoons all-purpose flour
- 1 cup canned pumpkin puree
- 2 tablespoons pumpkin-pie spice
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- 4 large eggs, room temperature
How To Make Pumpkin Cheesecake Recipe?
- Preheat oven, prepare pan, and make crust: Preheat oven to 350°F (175°C), with rack in center. Assemble a 9-inch (23cm) nonstick springform pan, with the raised side of the bottom part facing up. In a medium bowl, mix cracker crumbs, sugar, and butter until moistened.
- Press crust into pan: Press crumbs firmly into the bottom of the pan to form the crust.
- Bake crust: Bake until golden around the edges, 10 to 12 minutes.
- Mix cream cheese filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth.
- Add flour: Mix in flour (do not overmix).
- Add pumpkin and spices: Add pumpkin puree, pie spice, vanilla, and salt; mix just until smooth.
- Add eggs: Add eggs one at a time, mixing until each is incorporated before adding the next.
- Assemble cheesecake: Place springform pan on a rimmed baking sheet. Pour filling into springform and gently smooth the top.
- Bake cheesecake: Transfer to oven; reduce oven heat to 300°F (150°C). Bake for 45 minutes without opening the oven. Turn off the oven; to prevent the top from cracking, let the cheesecake stay in the oven for 2 hours more (without opening).
- Cool, refrigerate, and serve: Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours. Unmold before serving.
Recipe Tips:
- Use room temperature ingredients: Make sure the cream cheese and eggs are at room temperature. This helps the filling mix smoothly and prevents lumps.
- Don’t overmix the batter: When adding flour, pumpkin, and spices, mix just until smooth. Overmixing can cause the cheesecake to crack during baking.
- Cool slowly: After baking, turn off the oven and leave the cheesecake inside for 2 hours. This helps prevent cracks and keeps the texture creamy.
- Use a springform pan: A springform pan makes it easier to remove the cheesecake without damaging the crust or filling.
- Refrigerate for at least 4 hours: Let the cheesecake chill in the fridge for at least 4 hours to set properly. This gives it the right texture and makes it easier to slice.
- 4o mini
How To Store Leftovers?
- Refrigerate: Let the leftover pumpkin cheesecake cool to room temperature. Then, cover it with plastic wrap or foil and store it in the fridge for up to 5 days.
- Freeze: If you want to freeze the cheesecake, wrap it tightly in plastic wrap and then foil. It can be frozen for up to 2 months. To serve, thaw it in the fridge overnight before slicing.
Nutrition Facts
Serving Size: 1 slice (91g)
- Calories: 281
- Total Fat: 22g
- Saturated Fat: 13g
- Trans Fat: 0.5g
- Cholesterol: 62mg
- Sodium: 155mg
- Total Carbohydrate: 18g
- Dietary Fiber: 1g
- Sugars: 11g
- Protein: 3g
- Potassium: 125mg
Check out More Recipes:
- Martha Stewart Cream Cheese Frosting
- Martha Stewart No Bake Cheesecake
- Martha Stewart Pumpkin Pie Recipe
- Martha Stewart Key Lime Pie
- Martha Stewart Pie Crust
Martha Stewart Pumpkin Cheesecake
Description
This delicious Martha Stewart Pumpkin Cheesecake is a creamy, indulgent dessert perfect for fall. With a simple graham cracker crust and a smooth, spiced filling, it’s easy to make and sure to impress. Use common pantry ingredients for a comforting treat that’s perfect for any occasion!
Ingredients
For the Crust
For the Filling
Instructions
- Preheat oven, prepare pan, and make crust: Preheat oven to 350°F (175°C), with rack in center. Assemble a 9-inch (23cm) nonstick springform pan, with the raised side of the bottom part facing up. In a medium bowl, mix cracker crumbs, sugar, and butter until moistened.
- Press crust into pan: Press crumbs firmly into the bottom of the pan to form the crust.
- Bake crust: Bake until golden around the edges, 10 to 12 minutes.
- Mix cream cheese filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth.
- Add flour: Mix in flour (do not overmix).
- Add pumpkin and spices: Add pumpkin puree, pie spice, vanilla, and salt; mix just until smooth.
- Add eggs: Add eggs one at a time, mixing until each is incorporated before adding the next.
- Assemble cheesecake: Place springform pan on a rimmed baking sheet. Pour filling into springform and gently smooth the top.
- Bake cheesecake: Transfer to oven; reduce oven heat to 300°F (150°C). Bake for 45 minutes without opening the oven. Turn off the oven; to prevent the top from cracking, let the cheesecake stay in the oven for 2 hours more (without opening).
- Cool, refrigerate, and serve: Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours. Unmold before serving.
Notes
- Use room temperature ingredients: Make sure the cream cheese and eggs are at room temperature. This helps the filling mix smoothly and prevents lumps.
- Don’t overmix the batter: When adding flour, pumpkin, and spices, mix just until smooth. Overmixing can cause the cheesecake to crack during baking.
- Cool slowly: After baking, turn off the oven and leave the cheesecake inside for 2 hours. This helps prevent cracks and keeps the texture creamy.
- Use a springform pan: A springform pan makes it easier to remove the cheesecake without damaging the crust or filling.
- Refrigerate for at least 4 hours: Let the cheesecake chill in the fridge for at least 4 hours to set properly. This gives it the right texture and makes it easier to slice.
Martha Stewart Pumpkin Cheesecake