Description
Creamy pumpkin cheesecake brings autumn’s warmth to dessert tables with rich seasonal spices. Smooth cream cheese and pumpkin puree combine to create a luxurious treat you’ll savor to the last delightful bite.
Ingredients
Scale
Pumpkin Cheesecake Ingredients:
Main Ingredients:
- 2 cups graham cracker crumbs
- 16 ounces (454 grams) cream cheese, softened
- 1 cup pumpkin puree
- 3 eggs
- 1/2 cup heavy cream
Sweeteners:
- 1 cup granulated sugar
- 1/2 cup brown sugar
Spices and Flavoring:
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 cup butter, melted
Instructions
- Preheat oven to 325°F (160°C) and prepare a springform pan by lightly coating with cooking spray or lining with parchment paper.
- Combine graham cracker crumbs with sugar, cinnamon, and melted butter, then firmly press the mixture into the bottom of the pan to create a uniform crust.
- Bake the crust for 10 minutes until golden, then remove and allow to cool completely at room temperature.
- Using an electric mixer, whip cream cheese and sugar until smooth and creamy, ensuring no lumps remain.
- Incorporate pumpkin puree, brown sugar, vanilla extract, and pumpkin pie spice into the cream cheese mixture, blending until fully integrated.
- Gently add eggs one at a time, mixing thoroughly after each addition to maintain a silky texture.
- Fold in heavy cream and mix until the batter is uniform and velvety.
- Pour the prepared batter over the cooled crust, smoothing the top with a spatula.
- Bake for 50-60 minutes, or until the center is set but retains a slight wobble when gently shaken.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 30 minutes to prevent cracking.
- Remove from oven and let cool completely at room temperature for approximately 2 hours.
- Refrigerate for a minimum of 4 hours or overnight to allow the cheesecake to set and develop its flavor.
- Before serving, garnish with a dollop of whipped cream and a sprinkle of cinnamon if desired.
Notes
- Always bring cream cheese to room temperature before mixing to ensure a smooth, lump-free batter that blends perfectly.
- Gently tap the pan on the counter after pouring the batter to release any air bubbles, preventing cracks in the final cheesecake.
- For a gluten-free version, swap graham cracker crumbs with crushed gluten-free cookies or almond flour to maintain the crust’s texture.
- Prevent over-baking by using a water bath method, which creates a moist environment and helps the cheesecake cook evenly without cracking.
- Prep Time: 30 minutes
- Cook Time: 1 hour 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 250 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 90 mg