Martha Stewart Pumpkin Cheesecake Recipe

This Martha Stewart Pumpkin Cheesecake Recipe is a rich and creamy dessert, which includes canned pumpkin puree and cream cheese. It’s a classic, foolproof recipe, ready in about 7 hours and 10 minutes (including chilling time).

Martha Stewart Pumpkin Cheesecake Recipe Ingredients

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 Martha Stewart Pumpkin Cheesecake Recipe

1. Preheat oven and prep pan: Preheat oven to 350°F and place the rack in the center. Assemble a 9-inch nonstick springform pan with the raised side facing up.
2. Mix and press crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture is evenly moistened. Press firmly into the bottom of the pan.
3. Bake the crust: Bake the crust for 10–12 minutes, until golden around the edges. Remove from oven and let cool slightly.
4. Make the filling base: Beat softened cream cheese and sugar on low speed with an electric mixer until smooth.
5. Add flour and pumpkin mixture: Mix in flour gently, then add pumpkin puree, pumpkin pie spice, vanilla, and salt. Mix just until smooth.
6. Incorporate eggs: Add eggs one at a time, mixing until each is just incorporated before adding the next.
7. Assemble and prepare for baking: Place the springform pan on a rimmed baking sheet. Pour in the filling and gently smooth the top.
8. Bake and rest in oven: Place in oven, reduce heat to 300°F, and bake for 45 minutes without opening the door. Turn off oven and let the cheesecake rest inside for 2 hours.
9. Cool, chill, and serve: Remove from oven and let cool completely. Cover with plastic wrap and refrigerate until firm, at least 4 hours. Unmold before serving.

Recipe Tips

• How to keep cheesecake from cracking:
  Let it cool slowly in the oven for 2 hours after baking—do not open the door.
• Do I need a water bath?
  No water bath is needed in this recipe, thanks to the extended rest time in the oven.
• Can I use fresh pumpkin?
  Yes, but make sure it’s pureed very smooth and not watery.
• How long does it need to chill?
  Chill at least 4 hours, or overnight for best results.
• Can I freeze this cheesecake?
  Yes—freeze slices or the whole cake wrapped tightly in plastic and foil for up to 2 months.

What To Serve With Pumpkin Cheesecake

Pumpkin cheesecake is already rich and flavorful, but a few toppings or sides make it even better:

• Fresh whipped cream
• Candied pecans
• Caramel drizzle
• Hot coffee or chai tea
• Berries or spiced apples

How To Store Pumpkin Cheesecake

Refrigerate:
Store tightly covered in the fridge for up to 5 days.

Freeze:
Wrap slices in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving.

Pumpkin Cheesecake Nutrition Facts

• Calories: ~480
• Fat: 34g
• Saturated Fat: 19g
• Carbohydrates: 37g
• Sugar: 28g
• Protein: 7g
• Fiber: 1g
• Sodium: 320mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this cheesecake ahead of time?
Yes, it’s ideal to make the day before and refrigerate overnight.

Why is my cheesecake too soft in the center?
It may need more chilling time. Let it firm up for at least 4 hours or overnight.

Can I use a pre-made crust?
Yes, but make sure it fits a springform pan or adjust baking time slightly.

How to tell when pumpkin cheesecake is done:
The edges should look set and the center slightly jiggly; it firms up while cooling.

Try More Recipes:

• Martha Stewart No-Bake Cheesecake Recipe
• Martha Stewart Lemon Cookies Recipe
• Martha Stewart Snickerdoodles Recipe