Mohamed Shili Joanna Gaines Pumpkin Cheesecake is a decadent American fall dessert. A buttery graham cracker crust holds a velvety spiced filling made with brick-style cream cheese and real pumpkin puree, all crowned with a cloud of cinnamon-infused whipped cream.
If you do nothing else, make sure your cream cheese is completely soft before you start mixing. That’s the difference between a silky, professional finish and a lumpy cake that has white spots showing through the orange pumpkin. I’ve tried to beat cold cream cheese into submission before, and it just incorporates too much air, which causes the top to crack.
The sour cream is doing more work than you’d think here. Without it, the cheesecake can feel overly dense and heavy, but that bit of tang lightens the flavor and creates a much smoother mouthfeel. I didn’t expect the brown sugar swap to matter that much, but the molasses notes really pull out the warmth in the pumpkin pie spice.
Joanna Gaines Pumpkin Cheesecake Ingredients
For the Graham Cracker Crust:
- 1 1/2 cups (200g) graham cracker crumbs
- 1/2 cup (115g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
For the Pumpkin Filling:
- 24 ounces (680g) brick-style cream cheese, softened
- 3/4 cup (150g) brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 1/3 cup (80g) sour cream
- 1 1/2 teaspoons (7.5ml) vanilla extract
- 1 cup (244g) pumpkin puree
- 2 1/2 teaspoons pumpkin pie spice
- 3 large eggs, lightly beaten
For the Cinnamon Whipped Cream:
- 3/4 cup (175ml) heavy cream, cold
- 1/4 cup (30g) powdered sugar
- 1/2 teaspoon (2.5ml) vanilla extract
- 1/8 teaspoon ground cinnamon
How To Make Joanna Gaines Pumpkin Cheesecake
- 1. Prepare the crust: Stir the crushed graham crackers, melted butter, and sugar together in a medium bowl until the mixture looks like wet sand. Press it firmly into the bottom and halfway up the sides of a 9-inch springform pan, then pop it in the fridge to set while you work on the batter.
- 2. Preheat the oven: Set your oven to 175°C (350°F) and place a rack in the center. Lining a baking sheet with foil and placing it on the rack below can help catch any butter drips from the springform pan during the bake.
- 3. Make the cheesecake filling: Beat the softened cream cheese and both sugars in a large bowl with an electric mixer on medium speed. Keep going until the mixture is perfectly smooth and you don’t see any tiny white lumps of cheese remaining.
- 4. Add wet ingredients and spices: Stir in the sour cream, vanilla extract, pumpkin puree, and pumpkin pie spice. Mix on low speed until the color is a uniform, pale orange and the spices are evenly spread throughout the batter.
- 5. Add eggs: Gradually pour in the lightly beaten eggs, mixing just until they disappear into the batter. Stop the mixer immediately once the eggs are incorporated to prevent adding extra air bubbles that could cause the cake to puff up and then collapse.
Avoid overmixing at this stage. If you beat the eggs too much, the cheesecake will rise like a souffle in the oven and then develop deep cracks across the surface as it cools down.
- 6. Assemble and bake: Pour the pumpkin batter over your chilled crust and smooth the top with a spatula. Place the pan on a baking sheet and bake for 40 to 50 minutes until the edges are firm but the center still has a slight jiggle when you gently shake the pan.
- 7. Cool and chill: Let the cheesecake cool on a wire rack until it reaches room temperature. Once it’s no longer warm to the touch, move it to the refrigerator for at least 6 hours, though leaving it overnight is the best way to ensure the texture is firm.
- 8. Make cinnamon whipped cream: Whisk the cold heavy cream, powdered sugar, vanilla, and cinnamon in a chilled bowl. Use an electric mixer to beat the cream until it forms stiff peaks that stand up straight when you lift the beaters.
- 9. Serve: Pipe or dollop the spiced whipped cream onto the top of the cold cheesecake right before you plan to eat. Use a warm, wet knife to cut the cake so you get clean, sharp edges on every slice.
Recipe Tips
- Use brick cream cheese: Never use the spreadable kind from a tub, as it has a higher water content and different stabilizers. The bricks provide the sturdy, dense structure that allows a cheesecake to stand tall without sagging.
- Tap the pan: After pouring the batter into the crust, gently tap the springform pan on the counter a few times. This helps any trapped air bubbles rise to the surface and pop so they don’t leave holes inside your cake.
- Don’t overbake the center: The most common mistake is waiting for the middle to look solid. If the center doesn’t move at all when you shake it, the cake is overdone and will likely be dry and cracked the next day.
- Chill the whisk: For the fluffiest whipped cream, put your bowl and beaters in the freezer for ten minutes before you start. Cold equipment helps the fat in the cream stay stable so it reaches stiff peaks much faster.
- Use real pumpkin: Make sure you’re buying 100% pure pumpkin puree and not pumpkin pie filling. The pie filling already has sugar and spices added, which would make this specific recipe way too sweet and cloying.
- Clean your knife: For those perfect restaurant-style slices, wipe your knife clean with a hot damp cloth after every single cut. If you don’t, the leftover cheesecake on the blade will smear across the next slice and ruin the look.
What To Serve With Joanna Gaines Pumpkin Cheesecake
A drizzle of warm salted caramel sauce over the top adds a great buttery depth to the pumpkin spices. It makes the whole dessert feel a bit more indulgent for a holiday meal.
Toasted pecans or walnuts sprinkled over the whipped cream give a nice crunch that breaks up the soft texture of the filling. A hot cup of dark roast coffee is also a must to cut through the rich cream cheese.
How To Store Joanna Gaines Pumpkin Cheesecake
- Fridge: Keep the cheesecake in the springform pan or a dedicated cake carrier in the fridge for up to 5 days. Cover it loosely with plastic wrap, making sure it doesn’t touch the whipped cream topping.
- Reheat: Cheesecake should always be served cold for the best texture. If it’s been sitting out at a party, put it back in the fridge as soon as possible to keep the dairy fresh and the crust crisp.
- Freeze: You can freeze the baked and cooled cheesecake (without the whipped cream) for up to 2 months. Wrap it in a double layer of plastic wrap and then foil, then thaw it in the fridge for 24 hours before serving.
Joanna Gaines Pumpkin Cheesecake Nutrition Facts
Per serving (1 of 12):
- Calories: 420 kcal
- Protein: 6g
- Fat: 28g
- Carbohydrates: 36g
- Sugar: 24g
- Sodium: 310mg
FAQs
Why did my Joanna Gaines Pumpkin Cheesecake crack on top?
Cracks are usually caused by overmixing the eggs or overbaking the cake. To help prevent them, you can also place a pan of hot water on the bottom rack of the oven to create steam while the cheesecake bakes.
Can I use ginger snaps for the crust?
Yes, swapping the graham crackers for crushed ginger snap cookies is a great way to add more spice to the dish. Use the same measurements for the crumbs, butter, and sugar as the original recipe.
How do I know when the cream cheese is soft enough?
You should be able to press a finger into the wrapper and leave a deep indent without any resistance. If the cheese still feels firm or cold in the middle, it will create lumps in your batter.
Can I make this Joanna Gaines Pumpkin Cheesecake in a regular pie dish?
No, the batter volume is too large for a standard pie plate. If you don’t have a springform pan, you could use a deep-dish 9×13 pan, but you won’t be able to remove it for a pretty presentation.
Do I have to use a water bath?
Joanna’s recipe doesn’t require one, which makes it much simpler for home cooks. As long as you don’t overbake the cake and you keep the oven temperature steady, you’ll still get a great result.
Try More Recipes:
Joanna Gaines Pumpkin Cheesecake
Description
Joanna Gaines’ Pumpkin Cheesecake is the ultimate cozy, autumnal dessert. It features a buttery, crisp graham cracker crust filled with a dense, perfectly spiced pumpkin cream cheese batter. Baked just until the edges are set and the center retains that signature slight jiggle, it chills into a flawlessly smooth and creamy texture. Topped with a mountain of freshly whipped cinnamon cream, it is an absolute showstopper that belongs on every Thanksgiving or fall holiday table.
Ingredients
For the Graham Cracker Crust:
For the Pumpkin Filling;
For the Cinnamon Whipped Cream:
Instructions
- Prepare the crust: Stir the crushed graham crackers, melted butter, and sugar together in a medium bowl until the mixture looks like wet sand. Press it firmly into the bottom and halfway up the sides of a 9-inch springform pan, then pop it in the fridge to set while you work on the batter.
- Preheat the oven: Set your oven to 175°C (350°F) and place a rack in the center. Lining a baking sheet with foil and placing it on the rack below can help catch any butter drips from the springform pan during the bake.
- Make the cheesecake filling: Beat the softened cream cheese and both sugars in a large bowl with an electric mixer on medium speed. Keep going until the mixture is perfectly smooth and you don’t see any tiny white lumps of cheese remaining.
- Add wet ingredients and spices: Stir in the sour cream, vanilla extract, pumpkin puree, and pumpkin pie spice. Mix on low speed until the color is a uniform, pale orange and the spices are evenly spread throughout the batter.
- Add eggs: Gradually pour in the lightly beaten eggs, mixing just until they disappear into the batter. Stop the mixer immediately once the eggs are incorporated to prevent adding extra air bubbles that could cause the cake to puff up and then collapse.
- Assemble and bake: Pour the pumpkin batter over your chilled crust and smooth the top with a spatula. Place the pan on a baking sheet and bake for 40 to 50 minutes until the edges are firm but the center still has a slight jiggle when you gently shake the pan.
- Cool and chill: Let the cheesecake cool on a wire rack until it reaches room temperature. Once it’s no longer warm to the touch, move it to the refrigerator for at least 6 hours, though leaving it overnight is the best way to ensure the texture is firm.
- Make cinnamon whipped cream: Whisk the cold heavy cream, powdered sugar, vanilla, and cinnamon in a chilled bowl. Use an electric mixer to beat the cream until it forms stiff peaks that stand up straight when you lift the beaters.
- Serve: Pipe or dollop the spiced whipped cream onto the top of the cold cheesecake right before you plan to eat. Use a warm, wet knife to cut the cake so you get clean, sharp edges on every slice.
Avoid overmixing at this stage. If you beat the eggs too much, the cheesecake will rise like a souffle in the oven and then develop deep cracks across the surface as it cools down.
Notes
-
Use brick cream cheese: Never use the spreadable kind from a tub, as it has a higher water content and different stabilizers. The bricks provide the sturdy, dense structure that allows a cheesecake to stand tall without sagging.
Tap the pan: After pouring the batter into the crust, gently tap the springform pan on the counter a few times. This helps any trapped air bubbles rise to the surface and pop so they don’t leave holes inside your cake.
Don’t overbake the center: The most common mistake is waiting for the middle to look solid. If the center doesn’t move at all when you shake it, the cake is overdone and will likely be dry and cracked the next day.
Chill the whisk: For the fluffiest whipped cream, put your bowl and beaters in the freezer for ten minutes before you start. Cold equipment helps the fat in the cream stay stable so it reaches stiff peaks much faster.
Use real pumpkin: Make sure you’re buying 100% pure pumpkin puree and not pumpkin pie filling. The pie filling already has sugar and spices added, which would make this specific recipe way too sweet and cloying.
Clean your knife: For those perfect restaurant-style slices, wipe your knife clean with a hot damp cloth after every single cut. If you don’t, the leftover cheesecake on the blade will smear across the next slice and ruin the look.
