Description
Creamy pumpkin pie cheesecake blends autumn’s warmest flavors into one irresistible dessert. Layers of smooth cream cheese and spiced pumpkin create a mouthwatering finale that will make dinner guests crave seconds.
Ingredients
Scale
Main Ingredients:
Cheesecake Base:
- 3 (8 ounces / 226 grams) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
Pumpkin Layer:
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup brown sugar
Crust:
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter
Spices and Flavor Enhancers:
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 2 teaspoons vanilla extract
Additional Dry Ingredients:
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
Instructions
- Crush graham crackers and blend with sugar and melted butter to form a cohesive crust mixture, then firmly pack into the bottom of a springform pan, ensuring an even, compact layer.
- Using an electric mixer, whip cream cheese until silky and free of lumps, gradually incorporating brown sugar for a smooth, creamy consistency.
- Gently fold in eggs and vanilla extract, blending thoroughly to create a uniform cheesecake base without overmixing.
- Introduce pumpkin puree, sour cream, pumpkin pie spice, and salt into the mixture, stirring until ingredients are perfectly integrated and color is consistent.
- Carefully transfer the pumpkin cheesecake batter over the prepared graham cracker crust, spreading evenly to prevent air pockets.
- Position the springform pan in a preheated oven at 325°F, baking for approximately 55-60 minutes until the center is slightly jiggly but set.
- After baking, crack the oven door open and allow the cheesecake to cool gradually, preventing surface cracks and promoting even settling.
- Refrigerate the cooled cheesecake for a minimum of 4 hours, preferably overnight, to enhance flavor development and achieve optimal texture.
Notes
- Achieve a perfectly smooth cheesecake by ensuring cream cheese is at room temperature before mixing to prevent lumps.
- Prevent cracks by using a water bath method, placing the springform pan in a larger pan filled with hot water during baking.
- Customize the spice blend by creating your own pumpkin pie spice mix with fresh ground cinnamon, nutmeg, ginger, and cloves for more intense flavor.
- Make this dessert gluten-free by substituting graham cracker crumbs with almond flour or gluten-free cookie crumbs for those with dietary restrictions.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 354 kcal
- Sugar: 27 g
- Sodium: 230 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 110 mg