Pumpkin Cheesecake (no water bath)

Cozy Pumpkin Cheesecake (No Water Bath)

As the crisp autumn air settles in, there’s nothing quite like the nostalgia of baking a rich, creamy Pumpkin Cheesecake to warm your heart and home. This delightful dessert, with its velvety smooth texture and comforting flavors of pumpkin and spice, transports me back to those cozy family gatherings where laughter fills the air and sweet treats are always in abundance.

This Pumpkin Cheesecake (no water bath) is the perfect creamy fall dessert that’s sure to impress your loved ones. Plus, it’s easy to whip up, making it a wonderful choice for hosting or simply for treating yourself after a long day. This is one you’ll definitely want to pin for later!

Why You’ll Love This Recipe

• No Water Bath Required: This method simplifies the baking process, ensuring a hassle-free experience.
• Rich and Creamy: With 32 ounces of cream cheese, each slice is decadently smooth and flavorful.
• Perfect for Fall: The combination of pumpkin and warm spices makes this cheesecake the ultimate seasonal treat.
• Impressive Yet Easy: Tastes like a bakery-quality dessert without requiring advanced baking skills.
• Family-Friendly: A hit for gatherings, this cheesecake is sure to please both kids and adults alike.

Ingredients You’ll Need for Pumpkin Cheesecake (no water bath)

• 1 3/4 cups graham cracker crumbs (see note below on using gingersnaps)
• 5 tablespoons granulated sugar
• 6 tablespoons butter, melted
• 32 ounces cream cheese, at room temperature (4-8 oz. packages; Philadelphia brand preferred)
• 1 1/4 cups granulated sugar
• 2 teaspoons vanilla extract
• 1 cup pure pumpkin (Libby’s brand preferred)
• 1 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon
• 4 large eggs, at room temperature
• Any desired cheesecake toppings

Let’s Make It Together

1. Preheat the Oven: Place oven racks in the center of the oven and preheat it to 350 degrees Fahrenheit.

2. Make the Crust: In a medium-sized bowl, mix graham cracker crumbs with 5 tablespoons of sugar and melted butter until the mixture resembles damp sand. Press the crust into the bottom and halfway up the sides of a 9-inch springform pan using the bottom of a measuring cup. Bake for 7 minutes, then remove from the oven and set aside.

3. Prepare the Filling: Reduce the oven temperature to 325 degrees Fahrenheit. In a large bowl or the bowl of a stand mixer, blend the cream cheese for about 30 seconds until smooth. Scrape the sides and bottom of the bowl and add in 1 1/4 cups of granulated sugar. Mix until smooth.

4. Add Flavor: Stir in the vanilla, pumpkin, pumpkin pie spice, and cinnamon. Scrape the sides and bottom again to ensure everything is mixed evenly.

5. Incorporate Eggs: Crack the eggs into a liquid measuring cup and beat them with a fork until well scrambled. With the mixer on low, slowly pour the eggs into the cream cheese mixture, mixing just until incorporated. Scrape the sides once more, folding in any lumps that may remain.

6. Remove Air Bubbles: To minimize air bubbles, gently tap the bowl on the counter for 30-45 seconds, letting them surface. Pour the filling into the graham cracker crust and smooth the top.

7. Bake the Cheesecake: Bake for 40 minutes at 325 degrees, then reduce the temperature to 250 degrees and continue baking for another 45 minutes. Once done, turn the oven off and leave the cheesecake inside for an additional 30 minutes without opening the door.

8. Cool Down: Crack the oven door for about an hour to let the cheesecake cool slowly. Bring it to room temperature on the counter for 3-4 hours before covering it with plastic wrap and transferring it to the fridge.

9. Chill: Refrigerate until completely chilled (for at least 6 hours or overnight).

10. Serve: Open the springform pan and remove the collar. Decorate as desired. Dip a sharp knife in hot water, wipe off the excess water, and slice for perfectly clean pieces. (I recommend dipping the knife in water between slices!)

Delicious Variations to Try

• Chocolate Chip Pumpkin Cheesecake: Fold in some mini chocolate chips to the filling for a delightful surprise in every bite.
• Maple Walnut Topping: Add a rich, sweet layer by topping your cheesecake with maple syrup drizzled over toasted walnuts.
• Spiced Caramel Swirl: Create a beautiful swirl of caramel sauce through the cheesecake before baking for added decadence.
• Ginger Snap Crust: For a zesty twist, substitute the graham cracker crumbs with crushed gingersnap cookies for a spiced flavor that perfectly complements the pumpkin.

Chef Emma’s Helpful Tips

• Make Ahead: This cheesecake can be made a day in advance, which makes it a great option for busy holiday gatherings.
• Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for better mixing and a smooth texture.
• Storage: Cover any leftovers tightly and store in the fridge; it can last up to a week.
• Slicing: For the cleanest slices, use a knife dipped in hot water and wiped off before each cut.

Nutrition Information per Serving

• Serving Size: 1 slice (1/12 of cheesecake)
• Calories: 450
• Carbohydrates: 43g
• Sugar: 30g
• Fat: 30g
• Protein: 6g
• Sodium: 340mg

Frequently Asked Questions

Can I make this ahead?
Absolutely! Cheesecake is actually best made a day in advance.

Can I use different ingredients?
Sure! You can swap the pumpkin for other pureed fruits, like sweet potato, for a different flavor profile.

How do I store leftovers?
Cover tightly and store in the fridge for up to a week.

How long does it last?
Homemade pumpkin cheesecake lasts about 5-7 days when properly stored.

A Cozy Closing Note

This Pumpkin Cheesecake (no water bath) is not only a treat for the taste buds but also a delightful addition to your seasonal celebrations. It reminds us of the warmth of home and the joy of coming together. Save this recipe to your Dessert board so it’s ready when you need a cozy treat!