Description
Creamy pumpkin pie cheesecake blends classic dessert flavors into one irresistible treat. Rich autumn spices and smooth cream cheese create a luxurious dessert you’ll crave throughout the holiday season.
Ingredients
Scale
Pumpkin Pie Cheesecake Ingredients:
Main Ingredients:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup canned pumpkin puree
- 3 large eggs
- 1/2 cup sour cream
Crust Ingredients:
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
Spices and Additional Ingredients:
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 tablespoons all-purpose flour
Instructions
- Craft a buttery foundation by combining graham cracker crumbs with sugar and cinnamon. Drizzle melted butter and press firmly into a springform pan. Bake at 325F for 10 minutes, creating a golden, crisp base. Allow to cool completely.
- Whip cream cheese until silky and uniform. Gradually incorporate sugar, blending until creamy. Fold in pumpkin puree, ensuring a smooth consistency. Add eggs one at a time, mixing thoroughly after each addition.
- Introduce vanilla extract and warm spices like cinnamon, nutmeg, ginger, and cloves. Gently mix in flour and sour cream, creating a velvety cheesecake mixture without overmixing.
- Carefully pour the spiced filling over the cooled crust, spreading evenly. Position in the preheated oven and bake for 60-70 minutes until the center is slightly jiggly but set.
- Switch off the oven, slightly open the door, and let the cheesecake rest for one hour. This gradual cooling prevents cracking and ensures a smooth texture.
- Transfer to the refrigerator and chill for minimum 4 hours or overnight. This resting period allows flavors to meld and the texture to firm perfectly.
Notes
- Customize the crust by swapping graham crackers with gluten-free alternatives like almond flour or crushed gluten-free cookies for those with dietary restrictions.
- Prevent cracks by using room temperature ingredients and avoiding overmixing the cheesecake batter, which can incorporate too much air and cause splitting during baking.
- Create a water bath by placing the springform pan in a larger pan filled with hot water to ensure even baking and a silky smooth texture without surface cracks.
- Enhance flavor by toasting spices like cinnamon and nutmeg briefly before adding them to the filling, which intensifies their aromatic qualities and adds depth to the cheesecake.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 280 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 85 mg