Description
Creamy pumpkin pie cheesecake blends classic dessert flavors into one irresistible treat. Layered with warm spices and silky filling, this dessert offers comfort and indulgence that will satisfy seasonal cravings.
Ingredients
Scale
Main Ingredients:
- 2 pounds cream cheese, softened
- 1 cup pumpkin puree
- 4 eggs
- 1/2 cup brown sugar
Crust Ingredients:
- 2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup butter, melted
Spices and Flavoring:
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 teaspoon vanilla extract
- Whipped cream (optional for serving)
Instructions
- Preheat the oven to 325°F and lightly grease a 9-inch springform pan with butter or cooking spray.
- Crush graham crackers into fine crumbs and blend thoroughly with sugar and melted butter until the mixture resembles wet sand.
- Press the graham cracker mixture firmly into the bottom of the prepared pan, creating an even, compact layer.
- Using an electric mixer, whip cream cheese until silky and free of lumps at medium speed.
- Gradually incorporate pumpkin puree, eggs, brown sugar, and warm spices like cinnamon, nutmeg, and ginger into the cream cheese mixture.
- Stir in vanilla extract and blend until the filling is completely smooth and uniform in color.
- Gently pour the pumpkin cheesecake filling over the prepared graham cracker crust, ensuring an even distribution.
- Bake for approximately 55-65 minutes, or until the center is slightly jiggly but not liquid and the edges are set.
- Remove from oven and allow to cool at room temperature for 1 hour to prevent cracking.
- Refrigerate the cheesecake for at least 4 hours or preferably overnight to achieve optimal texture and flavor.
- Before serving, run a knife around the pan’s edge to loosen, then remove the springform sides.
- Garnish with a dollop of fresh whipped cream and a sprinkle of ground cinnamon if desired.
Notes
- Achieve a perfectly smooth cheesecake filling by ensuring cream cheese is at room temperature before mixing.
- Prevent cracks by baking the cheesecake in a water bath, which creates a gentle, even heat distribution.
- Modify the recipe for gluten-free diets by using gluten-free graham crackers or substituting with almond flour crust.
- Make the dessert lower in sugar by using a sugar substitute like stevia or reducing the amount of brown sugar in the recipe.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 85 mg