Nothing says autumn like the delightful flavor of pumpkin coupled with the creamy texture of cheesecake. This pumpkin cheesecake is a perfect treat to enjoy the cozy vibes of fall, with a blend of warming spices and a satisfying richness.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3/4 cup sugar
- 3 (8 ounce) packages cream cheese, softened
- 1 1/2 cups canned pumpkin
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
Equipments
- 9-inch springform pan
- Stand mixer or hand mixer
- Mixing bowls
- Spatula
- Measuring cups and spoons
- Whisk
How to Make Pumpkin Cheesecake – Step By Step
Step 1: Prepare the crust.
Combine graham cracker crumbs and melted butter in a mixing bowl. Mix thoroughly until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator for about 15 minutes to set.
Step 2: Mix the cream cheese filling.
In a stand mixer or with a hand mixer, beat the softened cream cheese until smooth. Add sugar and continue to mix until well combined. Scrape down the sides of the mixing bowl with a spatula as needed to ensure an even texture.
Step 3: Add the pumpkin and spices.
Beat in the canned pumpkin, eggs, vanilla extract, cinnamon, ground ginger, and nutmeg. Mix until the ingredients are fully incorporated, resulting in a smooth and creamy filling.
Step 4: Pour filling over the crust.
Remove the crust from the refrigerator and pour the cheesecake filling mixture over it. Spread evenly with a spatula to ensure a smooth top layer.
Step 5: Bake the cheesecake.
Preheat your oven to 350°F (175°C). Place the cheesecake in the oven and bake for about 50 minutes, or until the center slightly jiggles. Let cool at room temperature, then refrigerate for at least 4 hours or overnight.
How to Serve Pumpkin Cheesecake
When ready to serve, carefully remove the cheesecake from the springform pan. Slice and serve with a dollop of whipped cream or a sprinkle of cinnamon for an added touch of decadence.
Recipe Success Tips & Suggestions
Ensure your cream cheese is softened to achieve a smooth and creamy texture. Use full-fat cream cheese for the best results. For a delightful twist, incorporate some chopped pecans into the crust mixture for added texture and flavor.
The Protein-Packed Pumpkin Cheesecake: A Delight for Fitness Enthusiasts
Turn your pumpkin cheesecake into a protein powerhouse by adding a scoop of protein powder to the cheesecake mixture. Opt for a vanilla-flavored powder that complements the pumpkin spice profile, giving you a delicious dessert with an added nutritional boost.
Pumpkin Cheesecake, the Low-Carb Way: Enjoy Guilt-Free!
For a keto-friendly version, replace the graham crackers with almond flour and sweeten the cheesecake filling with erythritol or your favorite sugar alternative. This modification offers all the indulgence without the heavy carb load, perfect for low-carb diets.
Storage Instructions
Store leftover pumpkin cheesecake in the refrigerator for up to 5 days in an airtight container. For longer storage, freeze individual slices wrapped in plastic wrap and foil for up to 2 months.
FAQs
- How do I prevent my cheesecake from cracking?
Ensure all ingredients are at room temperature before mixing. Don’t overbake, and allow it to cool gradually.
- Can I use fresh pumpkin instead of canned?
Yes, but make sure to roast and puree the pumpkin to the same consistency as canned.
- Is it possible to make this recipe gluten-free?
Absolutely, use gluten-free graham crackers for the crust.
- What type of pan is best for baking cheesecake?
A springform pan is ideal as it allows for easy removal of the cheesecake without damage.
Wrap-Up: Share Your Pumpkin Cheesecake Experience!
This pumpkin cheesecake is a decadent delight, perfect for any gathering or simply enjoying on a cozy night in. We hope you love this recipe as much as we do! Please share your thoughts, leave a comment, and don’t forget to spread the love on social media.
Pumpkin Cheesecake
Equipment
- 9-inch springform pan
- Mixer
- – Mixing bowls
Ingredients
Main Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
- 3/4 cup sugar
- 3 (8 ounce) packages cream cheese softened
- 1 1/2 cups canned pumpkin
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
Instructions
- Combine graham cracker crumbs and melted butter in a mixing bowl. Press mixture into a 9-inch springform pan and refrigerate.
- Beat cream cheese in a mixer until smooth. Add sugar and continue mixing.
- Add canned pumpkin, then eggs, vanilla, cinnamon, ginger, and nutmeg. Mix until smooth.
- Pour filling over the crust in the springform pan. Spread evenly.
- Bake at 350°F (175°C) for about 50 minutes. Cool and refrigerate for several hours.