Pumpkin Cheesecake

Thanksgiving is not that far away and Friendsgiving is even closer.

So, today I’m sharing a delicious pumpkin cheesecake recipe.

However, first I’m going to answer a few questions I think some may have on their minds regarding cheesecake recipes.

How Long Do These Last in the Refrigerator?

The Amount of Time This Homemade Dessert Last in the Fridge?

Homemade or any cheesecakes can be stored in the fridge for 3 to 4 days, per USDA

Can These Cakes Be Left Out Overnight?

Can These Be Left Out Overnight?

NO, cheesecake left out overnight, will most likely spoil. As a result, pumpkin cheesecake or any kind of cheesecake should not be left out. For the most part, six hours is the most time these should be left out of refrigeration.

Can These Desserts Be Frozen?

Can I Freese These Cakes?

Yes, they can be frozen. As a rule, wrap the pan tightly twice in plastic wrap followed by heavy-duty aluminum foil. When thawing pumpkin cheesecake, plain cheesecake, or any other flavor of cheesecake it’s best to thaw them in the refrigerator overnight.

TIP: Freeze no longer than 2-3 months.

My Preference for Freezing These Sweets

The Way I Personally Freeze These Small Cakes

For the most part, I rarely freeze any flavor of regular-size cheesecake. However, I do freeze mini cheesecakes because when making this smaller size I usually have 24 mini cheesecakes as with these mini pumpkin cheesecakes. By the way, some of these are affiliate links.

Once these are chilled, I remove the small cakes from the mini cheesecake pans with removable bottoms and add these to a freezer-safe container attached to the bottoms. Also, I carefully add plastic wrap over the tops before freezing. Again, I freeze these for no longer than 2-3 months.

Why Does Cheesecake Crack?

Cheesecake Cracked Why?

Cracks form when the 9 inch cheesecakes or cheesecakes get too dry. As a regular size is 9 inch pans, a 7 inch pan for cheesecake or mini cheesecakes cools they contract. So, I usually make sure to NEVER overbake them. I usually take these out of the oven with the center having the tiniest bit of jiggle.

I also ALWAYS fill a sheet pan or a large baking dish with hot water. The moisture from the steam of the water will avoid over-drying and cracking. I haven’t had a cracked cake yet.

Is Graham Cracker Crust the Only Base to Use?

Is Graham Cracker Crust the Only Choice?

The answer is NO! In fact, I never use graham crackers for my crusts when making cheesecakes. Generally, I opt to use cookies the most for my crusts.

Mixing the melted butter with gingersnap cookie crumbs

Why? Because cookies give any flavor cheesecake a cake-like consistency and I love that. Think of using gingersnap cookies, chocolate cookies, sugar cookies, vanilla wafers, chocolate chip cookies, and my all-time favorite is oatmeal cookies. It’s so easy to accomplish especially when you are at your local grocery store which is filled with tons of options.

What Size Pan is to Use

Size Pan to Use

I have been baking all types of cheesecakes for years. As an example, I make eggnog cheesecake, pumpkin cheesecake, chocolate cheesecake, plain cheesecake, and more. As I mention in my Friendsgiving post my family requests desserts, entrees, and appetizers. You can read more about this in that Friendsgiving and Thanksgiving post where I share tons of information about hosting this

I also share a tip to get a moist whole turkey every time with browned skin too!

Cheesecakes inside the oven getting ready to bake

I have made the exact same variety of cheesecakes using numerous-size pans. For example, I use a 9 inch springform pan, a 7 inch springform pan, and small springform pans that come in a set of four. For this batch of smaller-size cheesecakes, I used mini cheesecake pans with removable bottoms.

I use the same ingredients as well as bake these different flavor cheesecakes at the same time as in the recipe I am using. I have never had an issue with a failed cheesecake recipe.