I call this my calm weekend win. This cheese cake recipe tastes like fall and cuts clean. We skip the fussy bath and still get a glossy top. I learned that trick after too many soggy crusts. The filling sits smooth and warm spices lift the pumpkin. The first slice goes fast. We lean into pumpkin desserts and the no water bath cheesecake method. I first found the idea in Lauren’s latest recipe and then made it my own. If you love a pumpkin cheesecake recipe that keeps its shape, this one does the job. The texture lands creamy and light. The crust stays crisp. Think cheesecake without water bath and easy steps. Short mixes. Low heat. Gentle cool. It fits right into seasonal pumpkin desserts and waits in the fridge until you need it. We take a bite and smile. That is the whole point.
Table of Contents
- 1) Key Takeaways
- 2) Easy Pumpkin Cheesecake Recipe
- 3) Ingredients for Pumpkin Cheesecake
- 4) How to Make Pumpkin Cheesecake
- 5) Tips for Making Pumpkin Cheesecake
- 6) Making Pumpkin Cheesecake Ahead of Time
- 7) Storing Leftover Pumpkin Cheesecake
- 8) Try these desserts next
- 9) Pumpkin Cheesecake
- 10) Nutrition
1) Key Takeaways
I bake this at home and I keep the steps calm. Camila from Camila Cooks speaks to you like a friend who brings a plate. The crust stays crisp. The center sets soft. The top looks smooth without a water bath. A cheese cake recipe that works on a busy weeknight and still feels special.
We use pumpkin for warmth and color. We beat the batter slow so air stays low. We cool the cake in stages so cracks stay away. These little choices add up to clean slices and happy plates.
Plan for chill time. Mix with room temp cream cheese. Use a hot knife for tidy edges. The method fits beginners and comforts long time bakers. You will taste spice and vanilla in every bite.
2) Easy Pumpkin Cheesecake Recipe
I wrote this for cooks who want speed and calm. This cheese cake recipe skips the bath yet holds a silky center. I say cheese cake recipe twice here on purpose. It lives rent free in my head and probably yours once you try it.
We set the oven low and steady. We stir the eggs in last. We tap the bowl to chase bubbles out. These moves keep texture smooth and keep the top from puffing. The crust presses in minutes and bakes while you tidy the counter.
On taste you get pumpkin, cinnamon, and vanilla. On bite you get a firm edge and a soft middle. On repeat you get guests asking for the recipe card. A simple cheesecake recipe that favors peace over fuss.
3) Ingredients for Pumpkin Cheesecake
Graham cracker crumbs I like a fine grind for even walls. The crumbs meet melted butter and sugar and turn into damp sand. Press that mix into the pan and you have a sturdy base.
Granulated sugar The sweet note balances the tang of cream cheese and the earth of pumpkin. It melts clean and leaves a glossy finish on top.
Butter Melted butter binds the crumbs and adds a nutty aroma. The crust bakes golden and keeps its snap after chilling.
Cream cheese Room temp blocks give a smooth batter. Cold blocks fight the mixer and leave lumps. Soft cheese blends fast and stays silky.
Vanilla A small spoon wakes up flavor. The scent plays well with spice and pumpkin and rounds the finish.
Pumpkin puree Pure pumpkin brings color and body. The cake tastes like fall and feels moist in a good way. Use a plain can with no spice added.
Pumpkin pie spice and cinnamon These two add warmth. A light hand keeps balance. Your kitchen will smell like a cozy coffee shop.
Eggs Eggs bind the batter. Beat them in on low speed and stop as soon as they blend. That keeps the crumb tender.
Toppings I serve with whipped cream or a thin caramel ribbon. Toasted pecans add crunch. Pick what you love and keep it simple.
4) How to Make Pumpkin Cheesecake
Step one set the oven Place racks in the center and heat to three hundred twenty five degrees. Line the springform base with parchment. Lightly grease the sides for a clean release.
Step two build the crust Stir crumbs with sugar and melted butter until the mix looks like damp sand. Press into the pan and up the sides. Bake a short time then cool on a rack.
Step three mix the batter Beat cream cheese until smooth. Add sugar and vanilla. Blend in pumpkin plus spices. Tap the bowl to relax bubbles.
Step four add the eggs Whisk eggs in a cup. With the mixer on low pour them in and stop when combined. A homemade cheesecake recipe loves restraint at this stage.
Step five bake and cool Pour batter into crust. Bake low and slow. Turn the oven off and let the cake rest inside. Crack the door to finish the cool down.
Step six chill and slice Bring to room temp. Chill until set. Warm a knife in hot water for sharp slices. Wipe between cuts for tidy edges.
5) Tips for Making Pumpkin Cheesecake
Let the dairy sit on the counter until soft. Cold cream cheese clumps and resists the whisk. Soft cheese turns smooth in minutes and saves your arm.
Keep the mixer on low once eggs join the party. Too much air lifts the top and then it sinks. A cream cheese cake recipe stays level when you keep the mix gentle.
Cool in stages. Rest in the oven. Rest on the counter. Rest in the fridge. This slow path protects the texture and keeps the top free of deep cracks. Add a thin line of whipped cream if a tiny line shows and call it a day.
6) Making Pumpkin Cheesecake Ahead of Time
I plan this dessert the day before. The chill firms the center and sharpens the spice. It frees oven space on a busy cooking day and gives you breathing room.
Wrap the cooled cake in the pan with plastic and then with foil. Label the top so no one sneaks a slice. Cheesecake holds well for two days and slices clean on day two.
For parties I bake two. One stays whole. One offers samples. Guests try a small square and then come back for a full slice. This strategy keeps the service line moving and keeps crumbs off the main platter.
7) Storing Leftover Pumpkin Cheesecake
Cover the pan or place slices in a snug box. Tuck parchment between pieces to keep edges neat. The fridge keeps flavor bright for four days.
For longer storage wrap slices well and freeze. I like single serve packs so late night cravings stay tidy. Thaw in the fridge and the texture returns to creamy and soft.
Fresh toppings go on right before you plate. A quick whip of cream or a short shower of nuts wakes the look. Your cheese cake recipe will pass the second day test with ease.
8) Try these desserts next
9) Pumpkin Cheesecake
Pumpkin Cheesecake cheese cake recipe without a water bath
Ingredients
For the Graham Cracker Crust
- 1 3/4 cups graham cracker crumbs
- 5 tablespoons granulated sugar
- 6 tablespoons butter melted
For the Cheesecake Filling
- 32 ounces cream cheese at room temperature
- 1 1/4 cups granulated sugar
- 2 teaspoons vanilla extract
- 1 cup pure pumpkin
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 4 large eggs at room temperature
- Desired cheesecake toppings
Instructions
- Place oven racks in the center and heat oven to 350 F.
- Stir crumbs with sugar and melted butter until it looks like damp sand. Press into a 9 inch springform pan, halfway up the sides. Bake 7 minutes. Cool.
- Lower oven temp to 325 F. Beat cream cheese until smooth, then mix in sugar. Scrape the bowl.
- Mix in vanilla, pumpkin, pumpkin pie spice and cinnamon. Scrape again so the batter blends well.
- Beat eggs in a cup. With the mixer on low, pour them in and stop as soon as they blend. Do not whip air in.
- Tap the bowl on the counter for about 40 seconds to pop bubbles. Pour into the crust and smooth the top.
- Bake 40 minutes at 325 F. Reduce heat to 250 F and bake 45 minutes more.
- Turn the oven off and leave the cheesecake inside for 30 minutes. Do not open the door.
- Crack the door and let it cool for 1 hour. Bring to room temp 3 to 4 hours. Cover and chill 6 hours or overnight.
- Unmold, slice with a hot clean knife and add toppings.
10) Nutrition
A standard slice lands near five hundred calories. Cream cheese and crust bring most of that number. Pumpkin adds fiber and gives color and body without a heavy feel.
For lighter plates cut smaller wedges and use fresh fruit for garnish. A few berries add brightness and leave space for coffee. The flavor still reads full and warm.
Allergens include dairy, eggs, and gluten. For swaps pick gluten free crumbs and a lactose free cream cheese that bakes well. Test a small batch first and keep notes for the next round.
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