Is it just me, or is Pumpkin Spice Cheesecake way better than actual pumpkin pie? I wish the pilgrims had this recipe a long time ago, so it was tradition to eat this on every Thanksgiving.
But I guess I will just make it my own tradition.
This Pumpkin Spice Cheesecake is so easy to make. The crust is even made with a pre-made cake mix.
Give yourself a break from regular pumpkin pie this Thanksgiving, and give the family what they really want, Pumpkin Spice Cheesecake.
Don’t have a spring form pan?
If you don’t have a spring form pan, don’t panic. You could easily make it without it. Here are some ideas:
- Individualized Cheesecakes: You could easily make these into mini cheesecakes using a muffin tin. You could do this two ways.You could put the cheesecakes into cupcake liners, in the muffin tin, or you could spray the muffin tin with non stick cooking spray, and add the batter straight into the tin.
- The cooking time will be less for the mini cheesecakes. I would cook these for about 30 minutes, but be sure to keep an eye on them.
- Bake it in a 9×13″ pan. This we don’t recommend. The cheesecake often doesn’t set up right in the middle. The cheesecake has a difficult time heating evenly throughout.However, if you have no other option, this will still work and taste delicious.Cook as you normally would, but know that for best results we recommend baking in a round pan or a spring form pan.
how to make Pumpkin Spice cheesecake
Step 1: Preheat oven to 350 degrees F.
Step 2: Spray a 10-inch springform pan with nonstick cooking spray. Again, if you don’t have a springform pan, use your 9×13″ pan.
Step 3: Prepare cake mix batter according to package directions.
Step 4: Pour 2 1/2 cups cake batter into springform pan. Bake 15 to 17 minutes.
Step 5: In a large mixing bowl, beat together cream cheese until fluffy. I used a hand mixer to do this.
Step 6: Beat in eggs, pumpkin, sweetened condensed milk, and pumpkin pie spice.
Step 7: Pour cream cheese mixture over hot cake crust.
Step 8: Fill to about 1 inch from the top of the pan.
Step 9: Reduce oven to 300 degrees.
Step 10: Bake 45 to 50 minutes, or until the center of the cheesecake is set and the edges are golden brown. To check the middle of the cheesecake, I usually give the pan a little shake with my oven mitts on.
If the center jiggles, I usually put it back in for another two minutes or so before trying again.
This is just a little shake. You don’t want to shake it like crazy, but just a little jiggle of the pan will be good.
Step 11: Let cool completely and serve. We recommend refrigerating it, but you could also let it cool on the counter. In our personal opinion, this cheesecake tastes best when it is cold, not room temperature.
It will also harden a little faster, so you can eat it sooner. It’s a win win.
Step 12: If making ahead of time, place in fridge until ready to serve. We wouldn’t recommend making this more than 2 days, in advance. It tastes best fresh.
If you are making it ahead of time, we suggest not adding the whipped cream dollops until ready to serve.
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