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.
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)
Instructions
- 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.
- 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.
- 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.
- 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