Pour the cheesecake filling over the prepared crust in the springform pan.
Smooth the top with a spatula.
Place the springform pan on a baking sheet to catch any drips.
Bake in the preheated oven for 60-70 minutes, or until the edges are set and the center is slightly jiggly (it will firm up as it cools).
Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
4. Chill the Cheesecake:
Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight, to allow it to set completely.
5. Serve:
Before serving, top with whipped cream and a sprinkle of cinnamon or pumpkin pie spice if desired.
Tips:
Prevent Cracking: To help prevent cracks, you can bake the cheesecake in a water bath. Wrap the bottom of the springform pan in aluminum foil to prevent leaks, and place it in a larger pan filled with hot water that comes halfway up the sides of the springform pan.
Soft Cream Cheese: Make sure your cream cheese is well-softened before mixing to avoid lumps in the filling.
Spice Adjustment: Adjust the spices according to your taste preference for a more personalized flavor.
This Pumpkin Cheesecake combines the best elements of cheesecake and pumpkin pie, making it the ultimate fall dessert that’s sure to impress everyone at your table!
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