Are you ready to elevate your dessert game? This pumpkin cheesecake is a luscious blend of creamy cheesecake and the warm spices of pumpkin pie, making it the perfect treat for any autumn gathering. With a buttery crust and a smooth filling, it’s sure to be a showstopper at your next dinner party or holiday celebration. Let’s dive into this delightful recipe!
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is about 20 minutes, and cooking time is approximately 1 hour.
Nutritional Value
Each serving (1 slice) contains approximately 320 calories, 22g of fat, 25g of carbohydrates, and 6g of protein. This nutritional information is for one person.
Step-by-Step Cooking Process
- Preheat your oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs and melted butter until well combined.
- Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- Bake the crust for 10 minutes, then let it cool.
- In a large mixing bowl, beat the cream cheese until smooth.
- Add the pumpkin puree, sugar, and vanilla extract, mixing well.
- Incorporate the eggs one at a time, mixing until just blended.
- Add pumpkin pie spice and salt, and stir until fully combined.
- Pour the filling over the cooled crust, smoothing the top.
- Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
Alternative Ingredients
You can substitute graham cracker crumbs with crushed Oreos or almond flour for a gluten-free option. Additionally, use coconut cream instead of cream cheese for a dairy-free version.
Serving and Pairings
This pumpkin cheesecake pairs wonderfully with whipped cream on top. Consider serving it with a side of spiced apple cider or a scoop of vanilla ice cream for an extra indulgent treat.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. Pumpkin cheesecake can be frozen for up to 2 months; just wrap it tightly in plastic wrap and foil. To reheat, thaw in the fridge overnight and serve chilled.
Cooking Mistakes
- Overmixing the filling can lead to cracks.
- Not allowing the cheesecake to cool gradually can cause it to crack.
- Using cold cream cheese can result in lumps.
- Not measuring ingredients accurately can affect texture.
- Skipping the water bath may lead to uneven baking.
Helpful Tips
- Use room temperature ingredients for a smoother filling.
- Add a pinch of nutmeg for extra flavor.
- Let the cheesecake sit in the oven after baking for an hour for best texture.
- Top with caramel sauce for an indulgent finish.
FAQs
Can I make pumpkin cheesecake ahead of time?
Yes, pumpkin cheesecake can be made a day in advance. It actually benefits from chilling overnight as it allows the flavors to meld beautifully.
Is pumpkin puree the same as pumpkin pie filling?
No, pumpkin puree is pureed pumpkin without added spices or sugar, while pumpkin pie filling contains additional sweeteners and spices.
How do I know when my cheesecake is done?
The cheesecake is done when the edges are set and the center is slightly jiggly. It will firm up as it cools.
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin; just ensure it is cooked and pureed until smooth.
Is it necessary to use a water bath for baking cheesecake?
While not mandatory, a water bath helps to prevent cracks and ensures an even bake.
Conclusion
This pumpkin cheesecake is the ultimate fall dessert, combining creamy texture with warm spices. It’s perfect for holiday gatherings or a cozy night in. Follow this recipe, and you’ll impress family and friends with your baking skills!
Pumpkin Cheesecake
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter melted
- 2 cups cream cheese softened
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs and melted butter until well combined.
- Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- Bake the crust for 10 minutes, then let it cool.
- In a large mixing bowl, beat the cream cheese until smooth.
- Add the pumpkin puree, sugar, and vanilla extract, mixing well.
- Incorporate the eggs one at a time, mixing until just blended.
- Add pumpkin pie spice and salt, and stir until fully combined.
- Pour the filling over the cooled crust, smoothing the top.
- Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
Nutrition
