Pumpkin Cheesecake

This decadent Pumpkin Cheesecake, featuring a spiced graham cracker crust and creamy pumpkin filling, is the perfect dessert for fall. Topped with homemade whipped cream, it’s a show-stopping treat for Thanksgiving or any autumn gathering. Indulge in this rich and flavorful cheesecake that’s sure to become a seasonal favorite.

Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

1/2 cup unsalted butter, melted

For the Cheesecake Filling:

24 oz (3 packages) cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 can (15 oz) pumpkin puree

1/4 cup sour cream

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 tablespoon all-purpose flour

For the Topping:

1 cup heavy cream, chilled

2 tablespoons powdered sugar

1/2 teaspoon vanilla extract

1/4 cup chopped pecans (optional)

Directions:

Prepare the Crust:

Preheat your oven to 325°F (160°C).

In a medium bowl, mix the graham cracker crumbs, granulated sugar, and ground cinnamon. Stir in the melted butter until the mixture is evenly moistened.

Press the crumb mixture into the bottom of a 9-inch springform pan, covering the bottom and slightly up the sides.

Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the cheesecake filling.

Make the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Add the sugar and vanilla extract, and continue beating until well combined.

Incorporate the eggs one at a time, beating well after each addition.

Mix in the pumpkin puree, sour cream, cinnamon, ginger, nutmeg, cloves, and flour until fully incorporated.

Pour the filling over the cooled crust in the springform pan.

Bake the Cheesecake:

Place the springform pan in a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan, creating a water bath.

Bake the cheesecake in the preheated oven for 60-70 minutes, or until the center is set and the edges are slightly puffed.

Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour.

Remove the cheesecake from the water bath and let it cool completely on a wire rack.

Chill the Cheesecake:

Once the cheesecake has cooled to room temperature, cover it with plastic wrap and refrigerate it for at least 4 hours, preferably overnight, to set completely.

Prepare the Whipped Cream Topping:

In a large mixing bowl, beat the chilled heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Spread the whipped cream over the top of the chilled cheesecake.

Sprinkle with chopped pecans if desired.

Serve:

Slice the cheesecake and serve it chilled, garnished with additional whipped cream or pecans if desired.

Serving Tips:

Chill Before Serving: Ensure the cheesecake is thoroughly chilled before serving. Refrigerating for at least 4 hours or overnight allows the flavors to meld and the texture to set properly.

Perfect Slices: To achieve clean, neat slices, use a sharp knife dipped in warm water. Wipe the blade clean after each cut to prevent sticking.

Garnish Creatively: Serve each slice with a dollop of whipped cream, a sprinkle of cinnamon, or a drizzle of caramel sauce. You can also add a few chopped pecans or a dusting of powdered sugar for an elegant touch.

Pair with Beverages: This cheesecake pairs wonderfully with a hot cup of coffee, spiced tea, or a glass of dessert wine like a late harvest Riesling.

Serving Size: For larger gatherings, you can cut smaller slices to serve more people. This cheesecake is rich and satisfying, so a little goes a long way.

Storage Tips:

Refrigeration: Store any leftover cheesecake in the refrigerator, tightly covered with plastic wrap or aluminum foil. It will stay fresh for up to 5 days.

Freezing: To freeze, wrap individual slices or the entire cheesecake in plastic wrap, followed by a layer of aluminum foil. Place it in a freezer-safe container or bag to prevent freezer burn. The cheesecake can be frozen for up to 2 months.

Thawing: When ready to enjoy frozen cheesecake, transfer it to the refrigerator to thaw overnight. For a quicker option, you can let it sit at room temperature for about 30 minutes to an hour.

Avoid Topping Before Storage: If storing for later, avoid adding whipped cream or any other toppings until just before serving to keep them fresh and prevent them from becoming soggy

Related Recipes:

• Pumpkin Cookies with Cream Cheese Frosting
• Chewy Pumpkin Cookies
• Pumpkin Delight Dessert

FAQs:

Conclusion:

This Pumpkin Cheesecake is a delightful way to celebrate the flavors of fall. With its spiced graham cracker crust and creamy pumpkin filling, it’s the perfect dessert for any autumn occasion. Top it with homemade whipped cream and pecans for an extra touch of indulgence. Your guests will be raving about this delicious treat long after the last slice is gone!

📖 Recipe:

Pumpkin Cheesecake

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• Author: Isabella
• Total Time: 6 hours 30 minutes (including cooling and chilling time)
• Yield: 12 servings
• Diet: Vegetarian

Print Recipe

Description

Fall is synonymous with cozy flavors and comforting treats, and there’s no better way to celebrate the season than with a rich and creamy Pumpkin Cheesecake. This indulgent dessert features a spiced graham cracker crust and a luscious pumpkin filling, all crowned with homemade whipped cream. Perfect for Thanksgiving gatherings or any fall occasion, this Pumpkin Cheesecake is sure to impress your guests and become a seasonal favorite.

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Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

1/2 cup unsalted butter, melted

For the Cheesecake Filling:

24 oz (3 packages) cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 can (15 oz) pumpkin puree

1/4 cup sour cream

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 tablespoon all-purpose flour

For the Topping:

1 cup heavy cream, chilled

2 tablespoons powdered sugar

1/2 teaspoon vanilla extract

1/4 cup chopped pecans (optional)

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Instructions

1. Prepare the Crust:
   • Preheat oven to 325°F (160°C).
   • Mix graham cracker crumbs, sugar, and cinnamon in a bowl. Stir in melted butter.
   • Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes. Cool.
2. Make the Cheesecake Filling:
   • Beat cream cheese until smooth. Add sugar and vanilla; mix well.
   • Add eggs one at a time, beating after each addition.
   • Mix in pumpkin puree, sour cream, cinnamon, ginger, nutmeg, cloves, and flour until combined.
   • Pour filling over the cooled crust.
3. Bake the Cheesecake:
   • Place the springform pan in a roasting pan. Fill the roasting pan with hot water halfway up the springform pan.
   • Bake for 60-70 minutes, until set.
   • Turn off oven, crack the door, and let the cheesecake cool for 1 hour.
   • Remove from water bath and cool completely. Refrigerate for at least 4 hours or overnight.
4. Prepare the Whipped Cream Topping:
   • Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
   • Spread whipped cream over chilled cheesecake and garnish with pecans.

Notes

For best results, use room temperature cream cheese to avoid lumps in the filling.

The water bath helps to prevent the cheesecake from cracking.

If you’re in a hurry, the cheesecake can be refrigerated for a minimum of 4 hours, but overnight chilling is recommended for optimal texture and flavor.

Garnishing with pecans is optional but adds a delightful crunch and flavor.

• Prep Time: 30 minutes
• Cook Time: 60-70 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12 servings
• Calories: 450 kcal per serving

Keywords: Pumpkin Cheesecake, fall dessert, spiced cheesecake, holiday cheesecake, Thanksgiving dessert