This delicious Pioneer Woman Pumpkin Cheesecake is a creamy, spiced treat perfect for holiday gatherings. With a buttery graham cracker crust and smooth pumpkin filling, it’s an easy dessert that’s rich and satisfying. You’ll love how simple it is to make with common ingredients for a show-stopping, festive centerpiece!
Ingredients Needed:
Graham Cracker Crust:
- Nonstick cooking spray
- 1/2 cup pecan halves
- 14 graham cracker sheets
- 3 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
Cheesecake Filling:
- 4 (8-ounce) packages cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 4 large eggs
- 1 (15-ounce) can pumpkin puree
- 1/3 cup sour cream
- 1 tablespoon vanilla extract
- 1 1/2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
To Serve:
- Chopped pecans
- Caramel sauce
- Whipped cream
How To Cook Pumpkin Cheesecake:
- Prepare the Crust: Preheat oven to 350°F. Wrap the bottom of a 9-inch springform pan in two layers of aluminum foil, letting the foil come up the sides. Lightly spray the inside of the pan with nonstick spray.
- Make the Graham Cracker Mixture: In a food processor, blend pecan halves and graham crackers until fine crumbs form. Add sugar and salt, then pulse again to mix. Drizzle in melted butter and pulse until well combined.
- Form the Crust: Press the crumb mixture evenly onto the bottom and partway up the sides of the pan. Bake the crust for 8–10 minutes, then cool on a wire rack.
- Prepare the Filling: In a large bowl, beat the cream cheese, granulated sugar, and brown sugar on medium-high speed until smooth and fluffy (about 2–3 minutes). Scrape down the sides of the bowl as needed.
- Add Eggs and Flavoring: With the mixer on low, add eggs one at a time until just combined. Add pumpkin puree, sour cream, and vanilla extract, and mix until smooth.
- Add Spices and Cornstarch: With the mixer still on low, add cornstarch, salt, cinnamon, ginger, nutmeg, and cardamom. Mix until just combined.
- Set Up the Water Bath: Bring a pot of water to a boil. Pour the cheesecake filling over the crust in the pan. Place the springform pan inside a large roasting pan, then pour the boiling water into the roasting pan until it reaches halfway up the sides of the cheesecake pan.
- Bake the Cheesecake: Bake for 65–75 minutes, until the edges are firm but the center has a slight jiggle. Turn off the oven, crack the door slightly, and let the cheesecake rest for 1 hour.
- Cool and Chill the Cheesecake: Remove the cheesecake from the water bath. Let it cool to room temperature, then cover and refrigerate for at least 12 hours.
- Serve: Before serving, remove the sides of the springform pan.
Recipe Tips
- Use Room Temperature Cream Cheese: To avoid lumps, make sure the cream cheese is fully softened before mixing. This helps the filling blend smoothly and creates a creamy texture.
- Wrap the Pan Tightly with Foil: Use two layers of foil to wrap the pan tightly to prevent water from seeping in during the water bath. This keeps the crust dry and firm.
- Don’t Overmix the Eggs: Add eggs one at a time and mix just until combined. Overmixing can add too much air, making the cheesecake puff up and crack during baking.
- Bake with a Water Bath: The water bath keeps the cheesecake moist and prevents cracks by cooking it evenly. Be careful when pouring hot water into the pan so it doesn’t splash into the batter.
- Let it Chill Overnight: For the best texture, allow the cheesecake to chill in the fridge for at least 12 hours. This sets the filling fully and enhances the flavors, giving it a perfect creamy consistency.
How To Store Leftovers
- Refrigerate: Cover leftover pumpkin cheesecake with plastic wrap or transfer it to an airtight container before refrigerating. The cheesecake will stay fresh for up to 5 days.
- Freeze: Wrap leftover pumpkin cheesecake tightly in plastic wrap and foil, or place it in a freezer-safe container, and freeze for up to 2 months. When ready to enjoy, thaw the cheesecake in the refrigerator overnight before serving. This recipe does not need reheating.
Nutrition Facts
Serving Size: 1 slice (approximately 238g)
- Calories: 739
- Total Fat: 47g
- Saturated Fat: 26g
- Cholesterol: 185mg
- Sodium: 500mg
- Total Carbohydrate: 68g
- Dietary Fiber: 1g
- Sugars: 53g
- Protein: 11g
More Pioneer Woman Recipe:
- Pioneer Woman Pumpkin Banana Bread
- Pioneer Woman Pumpkin Bars
- Pioneer Woman Pumpkin Coffee Cake
- Pioneer Woman Pumpkin Pie
- Pioneer Woman Pumpkin Cinnamon Rolls
Pioneer Woman Pumpkin Cheesecake
Description
This delicious Pioneer Woman Pumpkin Cheesecake is a creamy, spiced treat perfect for holiday gatherings. With a buttery graham cracker crust and smooth pumpkin filling, it’s an easy dessert that’s rich and satisfying. You’ll love how simple it is to make with common ingredients for a show-stopping, festive centerpiece!
Ingredients
Graham Cracker Crust:
Cheesecake Filling:
To Serve:
Instructions
- Prepare the Crust: Preheat oven to 350°F. Wrap the bottom of a 9-inch springform pan in two layers of aluminum foil, letting the foil come up the sides. Lightly spray the inside of the pan with nonstick spray.
- Make the Graham Cracker Mixture: In a food processor, blend pecan halves and graham crackers until fine crumbs form. Add sugar and salt, then pulse again to mix. Drizzle in melted butter and pulse until well combined.
- Form the Crust: Press the crumb mixture evenly onto the bottom and partway up the sides of the pan. Bake the crust for 8–10 minutes, then cool on a wire rack.
- Prepare the Filling: In a large bowl, beat the cream cheese, granulated sugar, and brown sugar on medium-high speed until smooth and fluffy (about 2–3 minutes). Scrape down the sides of the bowl as needed.
- Add Eggs and Flavoring: With the mixer on low, add eggs one at a time until just combined. Add pumpkin puree, sour cream, and vanilla extract, and mix until smooth.
- Add Spices and Cornstarch: With the mixer still on low, add cornstarch, salt, cinnamon, ginger, nutmeg, and cardamom. Mix until just combined.
- Set Up the Water Bath: Bring a pot of water to a boil. Pour the cheesecake filling over the crust in the pan. Place the springform pan inside a large roasting pan, then pour the boiling water into the roasting pan until it reaches halfway up the sides of the cheesecake pan.
- Bake the Cheesecake: Bake for 65–75 minutes, until the edges are firm but the center has a slight jiggle. Turn off the oven, crack the door slightly, and let the cheesecake rest for 1 hour.
- Cool and Chill the Cheesecake: Remove the cheesecake from the water bath. Let it cool to room temperature, then cover and refrigerate for at least 12 hours.
- Serve: Before serving, remove the sides of the springform pan. Top
Notes
- Use Room Temperature Cream Cheese: To avoid lumps, make sure the cream cheese is fully softened before mixing. This helps the filling blend smoothly and creates a creamy texture.
- Wrap the Pan Tightly with Foil: Use two layers of foil to wrap the pan tightly to prevent water from seeping in during the water bath. This keeps the crust dry and firm.
- Don’t Overmix the Eggs: Add eggs one at a time and mix just until combined. Overmixing can add too much air, making the cheesecake puff up and crack during baking.
- Bake with a Water Bath: The water bath keeps the cheesecake moist and prevents cracks by cooking it evenly. Be careful when pouring hot water into the pan so it doesn’t splash into the batter.
- Let it Chill Overnight: For the best texture, allow the cheesecake to chill in the fridge for at least 12 hours. This sets the filling fully and enhances the flavors, giving it a perfect creamy consistency.
Pioneer Woman Pumpkin Cheesecake