Description
Creamy pumpkin cheesecake blends autumn’s warmth with classic dessert comfort, offering a delightful twist on traditional fall flavors. Smooth cream cheese and rich pumpkin spices create a luscious treat that welcomes you to savor each memorable bite.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680 grams) cream cheese, softened
- 1 cup (240 milliliters) pumpkin puree
- 3 large eggs
- 1/2 cup (120 milliliters) unsalted butter, melted
Sweeteners and Sugars:
- 1 cup (200 grams) granulated sugar
- 1/2 cup (100 grams) brown sugar
- 1/4 cup (50 grams) granulated sugar (for crust)
Spices and Flavor Enhancers:
- 2 cups (240 grams) graham cracker crumbs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1/4 cup (60 milliliters) sour cream
Optional Toppings:
- Whipped cream
- Caramel sauce
- Chopped pecans
Instructions
- Prepare the oven by heating to 350°F and coat a 9-inch springform pan with non-stick spray.
- Combine graham cracker crumbs, melted butter, and sugar to create a uniform crust mixture. Press firmly into the pan’s bottom, ensuring an even layer. Bake for 10 minutes, then allow to cool completely.
- Using an electric mixer, whip cream cheese until silky and free of lumps. Incorporate pumpkin puree and sugar, blending until thoroughly integrated.
- Introduce eggs individually, gently mixing after each addition to maintain a smooth texture. Fold in vanilla extract and warm spices, creating a rich, aromatic filling.
- Gradually pour heavy cream into the mixture, stirring until achieving a velvety, uniform consistency.
- Transfer the filling onto the cooled crust, spreading evenly. Bake for 55-60 minutes, watching for a slightly wobbly center that indicates perfect doneness.
- Remove from oven and let cheesecake rest at room temperature. Chill in refrigerator for minimum 4 hours or preferably overnight to set completely.
- Before serving, optionally crown with delicate whipped cream or dust with ground cinnamon for an elegant finish.
Notes
- Ensure cream cheese is at room temperature to achieve a silky-smooth texture without lumps.
- Prevent cracks by avoiding overmixing and overbaking; a slightly jiggly center is perfect when cooling.
- Wrap the springform pan’s exterior with aluminum foil to prevent water seepage during baking for a consistent, creamy result.
- For gluten-free adaptation, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs to maintain the crust’s delightful crunch.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 367 kcal
- Sugar: 27 g
- Sodium: 230 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 24 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 95 mg