Delicious Junior’s Pumpkin Cheesecake Recipe In 6 Steps

Last Updated on October 21, 2022 by Zara R.

This Junior’s pumpkin cheesecake recipe is to die for! It uses real pumpkin puree, a variety of autumn spices, and has a fluffy and creamy texture!

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About Junior’s Pumpkin Cheesecake Recipe

Junior’s is arguably one of the most famous commercial cheesecake suppliers in North America. They offer an incredible variety of cheesecake flavors and cheesecake products, all being of exceptionally high quality!

Two of their best-selling cheesecake options to date are their pumpkin cheesecake and pumpkin pie cheesecake. Today, we will be focussing on the classic Junior’s pumpkin cheesecake recipe.

This cheesecake is a simple crustless cheesecake. It is made with high-quality ingredients and full-fat cream cheese. They also use smooth pumpkin puree to avoid getting any strange textures into an otherwise smooth, creamy, and unbelievably fluffy cheesecake.

So, let’s have a look at how you can make this Junior’s pumpkin cheesecake recipe from scratch.

What You Need To Make Junior’s Pumpkin Cheesecake Recipe

Ingredients

  • 32 ounces full-fat cream cheese, softened at room temperature
  • 1 3/4 cups light brown granulated sugar
  • 4 tablespoons cornstarch
  • 20 ounces pumpkin puree, room temperature
  • 1 cup sour cream, room temperature
  • 1 1/4 tablespoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon vanilla extract
  • 6 large eggs, separated at room temperature
  • 2 large egg yolks, room temperature

Equipment

  • 10-inch springform cake pan
  • Non-stick baking paper
  • Non-stick cooking spray (or additional melted butter)
  • Measuring cups and spoons
  • Mixing bowls
  • Electric or hand mixer
  • Rubber or silicone spatula
  • Cooling rack
  • Plastic or saran wrap

How do you know when pumpkin cheesecake is done

Step by step instructions

Step 1: Prepare the ingredients

Preheat the oven to 360ºF (180ºC). Then, line a springform cake pan with non-stick baking paper and cooking spray. Set it aside.

Prepare all of your ingredients. Measure them out and ensure they are softened.

If you are making pumpkin puree from scratch, do so before starting the recipe. Make sure the puree is completely smooth and free of any lumps or fiber pieces.

You can also beat the separated room-temperature egg whites to medium-stiff peaks. Once whipped, set them aside until needed. But, don’t leave them out for longer than 10 minutes before you need them.

Step 2: Create the filling base

To start, cream together the softened cream cheese, sugar, and cornstarch. Keep mixing until the sugar starts dissolving.

Beat the mixture for roughly 4-5 minutes, scraping down the sides regularly. Keep mixing until you have a uniform fluffy base.

Step 3: Add the flavoring ingredients

Next, add the pumpkin puree, sour cream, spices, and vanilla extract. Mix these ingredients into the cream cheese base at medium speed.

Again, scrape down the sides of the bowl to ensure all the ingredients are fully and evenly incorporated.

Step 4: Add the eggs

Next, fold in two egg yolks at a time, making sure that the previous addition is completely incorporated before adding more.

Finally, in three additions, add the beaten egg whites. Roughly mix in the first third of the beaten egg white mixture. Then, more carefully, fold in the second third. And finally, very gently fold in the final third.

Step 5: Bake the pumpkin cheesecake

Fill your lined cake pan with the cheesecake batter. Work gently and carefully to avoid deflating the mix.

Then, bake the cheesecake in the center rack for 75-90 minutes. Only check the progress of the cheesecake after 75 minutes. Once your cheesecake is fully baked, cool it properly using our expert method.

 

Step 6: Set and serve the cheesecake

Finally, after your cheesecake has been completely cooled, wrap the entire pan with plastic wrap. Then, set it inside the fridge for at least 12 hours.

Once it is fully set, you can carefully remove the cheesecake from the cake pan and serve it with some whipped cream.

Expert Tips And Tricks

  • Do not use pumpkin pie filling for this recipe. Pumpkin puree has an authentic pumpkin flavor and the moist texture you need for this recipe.
  • You can buy canned pumpkin puree or use fresh homemade pumpkin puree. Naturally, we prefer making pumpkin puree from scratch for the best flavor. You will also get the most nutrients from the homemade puree.
  • You can also make your own pumpkin pie spice recipe. There are loads of different recipes available online. You can also alter them slightly to get the exact flavor that you like.
  • To properly cool and set this Junior’s pumpkin cheesecake recipe, go have a look on our website for the best technique. It will help avoid the cheesecake sinking in and forming cracks.

Can I freeze my pumpkin cheesecak

Preparations Times And Servings

Preparation Times Baking Times Servings
20 minutes 75-90 minutes 8-10

Wrapping Things Up – Junior’s Pumpkin Cheesecake Recipe

This Junior’s pumpkin cheesecake recipe is very easy to make and is packed with delicious autumn flavors. It is balanced in sweetness and spice, and has an uber fluffy and creamy texture.

If you enjoyed this recipe, let us know in the comments below. And, make sure to go check out some of our other famous cheesecake recipes!

FAQs

What does pumpkin cheesecake taste like?

Pumpkin cheesecake is sweeter than most people think. Despite the use of a vegetable, the amount of sugar that these recipes usually contain still creates an overall sweet flavor profile. But naturally, you will taste some earthy pumpkin flavors too. These cheesecakes also contain a variety of autumn and winter spices like cinnamon, nutmeg, cloves, and allspice.

What is in pumpkin cheesecake?

Pumpkin cheesecakes contain the exact same ingredients as regular cheesecakes. But, they also include pumpkin pie mix or pureed pumpkin. To accommodate for this addition, these recipes often contain flour and more eggs. And of course, to help create a more balanced flavor, they have more sugar and a lot of delicious warm spices.

Can I freeze my pumpkin cheesecake?

Pumpkin cheesecake freezes better than most types of cheesecakes. This is because it has a denser and firmer texture. This structure holds up a lot better inside a freezer than soft airy products. But, you still need to make sure you properly wrap and store the cheesecake. Otherwise, it could end up dry and stale.

How do you know when pumpkin cheesecake is done?

You can test the doneness of pumpkin cheesecake the same way you would test any other cheesecake. Do a jiggle test, test the internal temperature, check the texture, or look at the sides of the cheesecake. The jiggle test is the easiest and most effective. If only the center inch or two jiggles like set jelly, the cheesecake is ready to be removed.

Delicious Junior's Pumpkin Cheesecake Recipe In 6 Steps

Delicious Junior’s Pumpkin Cheesecake Recipe In 6 Steps

cheesecakesworld
This Junior's pumpkin cheesecake recipe is to die for! It uses real pumpkin puree, a variety of autumn spices, and has a fluffy and creamy texture!
Prep Time 20 mins
Baking Time 2 hrs 30 mins
Total Time 2 hrs 50 mins
Course Breakfast
Cuisine American
Servings 10 people

Equipment

  • 10-inch springform cake pan
  • Non-stick baking paper
  • Non-stick cooking spray (or additional melted butter)
  • Measuring cups and spoons
  • Mixing bowls
  • Electric or hand mixer
  • Rubber or silicone spatula
  • Cooling rack
  • Plastic or saran wrap

Ingredients
  

  • 32 ounces full-fat cream cheese, softened at room temperature
  • 1 3/4 cups light brown granulated sugar
  • 4 tablespoons cornstarch
  • 20 ounces pumpkin puree,room temperature
  • 1 cup sour cream, room temperature
  • 1 1/4 tablespoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon vanilla extract
  • 6 large eggs, separated at room temperature
  • 2 large egg yolks, room temperature

Instructions
 

  • Prepare the ingredients
    Preheat the oven to 360ºF (180ºC). Then, line a springform cake pan with non-stick baking paper and cooking spray. Set it aside.
    Prepare all of your ingredients. Measure them out and ensure they are softened.
    If you are making pumpkin puree from scratch, do so before starting the recipe. Make sure the puree is completely smooth and free of any lumps or fiber pieces.
    You can also beat the separated room-temperature egg whites to medium-stiff peaks. Once whipped, set them aside until needed. But, don't leave them out for longer than 10 minutes before you need them.
  • Create the filling base
    To start, cream together the softened cream cheese, sugar, and cornstarch. Keep mixing until the sugar starts dissolving.
    Beat the mixture for roughly 4-5 minutes, scraping down the sides regularly. Keep mixing until you have a uniform fluffy base.
    32 ounces full-fat cream cheese, softened at room temperature, 1 3/4 cups light brown granulated sugar, 4 tablespoons cornstarch
  • Add the flavoring ingredients
    Next, add the pumpkin puree, sour cream, spices, and vanilla extract. Mix these ingredients into the cream cheese base at medium speed.
    Again, scrape down the sides of the bowl to ensure all the ingredients are fully and evenly incorporated.
    20 ounces pumpkin puree,room temperature, 1 cup sour cream, room temperature, 1 1/4 tablespoon pumpkin pie spice, 1 tablespoon vanilla extract, 1/2 teaspoon ground cinnamon
  • Add the eggs
    Next, fold in two egg yolks at a time, making sure that the previous addition is completely incorporated before adding more.
    Finally, in three additions, add the beaten egg whites. Roughly mix in the first third of the beaten egg white mixture. Then, more carefully, fold in the second third. And finally, very gently fold in the final third.
    2 large egg yolks, room temperature, 6 large eggs, separated at room temperature
  • Bake the pumpkin cheesecake
    Fill your lined cake pan with the cheesecake batter. Work gently and carefully to avoid deflating the mix.
    Then, bake the cheesecake in the center rack for 75-90 minutes. Only check the progress of the cheesecake after 75 minutes. Once your cheesecake is fully baked, cool it properly using our expert method.
  • Set and serve the cheesecake
    Finally, after your cheesecake has been completely cooled, wrap the entire pan with plastic wrap. Then, set it inside the fridge for at least 12 hours.
    Once it is fully set, you can carefully remove the cheesecake from the cake pan and serve it with some whipped cream.

Notes

Do not use pumpkin pie filling for this recipe. Pumpkin puree has an authentic pumpkin flavor and the moist texture you need for this recipe.
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