This no fuss, rustic, pumpkin spice, cheesecake with its rich and velvety texture is a scrumptious and indulgent way to welcome Fall. It is full of pumpkin spice flavor, and has the perfect amount of sweetness. It is a new hit at our house and will more than likely end up on our Thanksgiving table this year.
Not another pumpkin spice recipe!
I know, I know, but hello, it is fall and I can’t help myself.
In our house we enjoy the changing of the seasons. Each one is beautiful in its own way and every one has something different to offer. The things we love most about fall are the cooler nights, going to an orchard, watching the leaves change color, hay rides, the start of the football season, and you guessed it, everything pumpkin spice.
This cheesecake was a special request from my husband who has an Autumn birthday and a serious pumpkin spice addiction. Quick and easy to make, it Is the perfect marriage between a pumpkin pie and a cheesecake. .
Is this cheesecake clean?
All of the ingredients that were used in this recipe were clean except for the graham crackers that were used to make the crust. So, for you purest out there, you could clean up the recipe by making an almond flour crust. Here is a link to one I have used before https://elanaspantry.com/low-carb-almond-flour-pie-crust-recipe/
You could also just omit the crust altogether. My husband is not a fan of almond crust. He prefers a graham cracker crust on this particular cheesecake, and it was his birthday.
What makes this cheesecake rustic?
My husband is a very no fuss kind of guy and for him it is all about flavor and not presentation. So taste, not magazine photo shoot ready, was the goal for this birthday boy’s cheesecake. I am not saying that taking the time to make a perfectly formed cheesecake, that is beautiful enough to grace the cover of Bon Appétit, is not satisfying and rewarding from a presentation and personal stand point. It is just that sometimes ain’t nobody got time for that, and this cheesecake still squashes it (lol) on taste factor.
Do I have to pre-bake the crust?
You don’t have to pre-bake the crust for this recipe, that is one of the things that makes it “no fuss”. The other thing is that you do not have to bake it in a water bath like you do with other cheesecake recipes.
Can you make this cheesecake healthier?
Yes, you do not have to use full fat cream cheese in this recipe. You can use neufchâtel cheese which will cut the fat by 1/3. I have used that in this recipe and did not feel like there was any significant difference in texture or taste. However, I have not tried fat free cream cheese while making this recipe,
As far as reducing sugar and carbs, I think sugar or raw cane sugar works best. I have used stevia and monk fruit for this recipe, but I have been unhappy with the outcome. It could have been operator error, but in each attempt, the texture and the taste were off. I love cheesecake but I don’t have it often. So when I do, I am not concerned with macros.
Is this cheesecake gluten free?
The crust is not, but the filling is.
How will I know my cheesecake is done?
Knowing if your cheesecake is done can be a little tricky. That is because cheesecakes are different in texture than regular cakes and using.a toothpick inserted in the center to check for doneness will not work. If you try this method and your toothpick comes out clean, your cheesecake is more than likely overdone. That does not mean it is ruined. It just means that the texture will not be as smooth and creamy.
When checking for doneness, give the pan a little shake. If the center of the cheesecake has a slight jiggle, it is ready to come out of the oven. Don’t worry that it is undercooked, the cake will firm up as it cools
Still not sure, look at the center of the cheesecake to see if it is shiny. Next, look at the outer edges of the pan. About two two inches of the outer edge of the cake should be more set and less jiggly than the center and it should have a dull or drier appearance.
Kitchen Tools and Equipment you May Need
Food processor
Blender or mixer
10 Inch diameter springform pan
Cookie sheet
Measuring spoons
Measuring cups
No Fuss Rustic Pumpkin Spice Cheesecake
Making the Crust
Grind the graham crackers then the nuts into fine crumbs.
In a mixing bowl, mix the graham crackers, walnuts, butter, sugar, and cinnamon.
Press the crumb mixture into the bottom of a 10 inch springform pan. Set aside and make the filling.
Making the Filling
Add two packages of cream cheese, 3/4 cup sugar, the arrowroot powder, and two eggs in a blender and blend until smooth. Next, add in the remaining cream cheese, eggs, sugar and vanilla. Blend until smooth.
Place two cups of the filling in a small mixing bowl and mix in the pumpkin puree and pumpkin pie spice.
Pour half the plain filling over the graham cracker crust then pour the pumpkin filling over the plain filling. Use a knife or small spatula to cut through the filling and make a swirled or marbled pattern.
Place the unbaked cake on a cookie sheet and bake in the oven for 40 to 45 minutes until the outer edges are set and the center is slightly jiggly.
Remove from the oven and let cool at room temperature.
When the cake is cool, run a knife around the inside edge of the springform pan to loosen the cheesecake from the pan.
Refrigerate for at least four to five hours or overnight.
Serve and savor this one is delicious!
Top it With
Whipped Cream
Vanilla ice cream
Pumkin pie spice
Cinnamon
A drizzle of maple syrup
If you try this no fuss rustic pumpkin spice cheesecake recipe, let us know if you like it and what you think by leaving a comment and ★ star rating. Your feedback is helpful for us and our community, Thanks so much!
No Fuss Rustic Pumpkin Spice Cheesecake
Ingredients
Crust
- 1 ½ cup graham cracker crumbs
- ¼ cup finely chopped walnuts
- 2 Tablespoon raw cane sugar
- 1 teaspoon cinnamon
- ½ cup butter melted
Filling
- 4 packages 8 ounces each cream cheese, softened
- 1-1/2 cups raw cane sugar
- 2 tablespoons arrowroot powder
- 2 teaspoons vanilla extract
- 4 large eggs room temperature
- 1 cup canned pumpkin
- 2-1/2 teaspoons pumpkin pie spice
Instructions
Crust
- Grind the graham crackers then the nuts.
- In a mixing bowl, mix the graham crackers, walnuts, butter, sugar, and cinnamon until you have a crumb mixture.
- Press the crumb mixture into the bottom of the springform pan and set aside to make the filling.
Filling
- Place two packages of cream cheese, 3/4 cup sugar, the arrowroot powder, and two eggs in a blender and blend until smooth. Next, add in the remaining cream cheese, eggs, sugar and vanilla. Blend until smooth.
- Place two cups of the filling in a small mixing bowl and mix in the pumpkin puree and pumpkin pie spice.
- Pour half of the plain filling over the graham cracker crust then pour the pumpkin filling over the plain filling. Use a knife or small spatula to cut through the filling and to make the swirled or marbled pattern.
- Put on a cookie sheet and bake in the oven for 40 to 45 minutes until the outer edge is just set and center is shiny and slightly jiggly.
- Remove from the oven and let cool at room temperature.
- When cooled, run a knife around the inside edge of the springform pan to loosen the cheesecake from the pan.
- Refrigerate for at least four to five hours or overnight.
- Serve plain or with your favorite topping.
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