Introduction
This rich and creamy pumpkin cheesecake is the perfect dessert for fall and Thanksgiving! With its smooth texture and inviting flavors, it’s an essential treat to grace your holiday table. Serve it with a drizzle of caramel sauce and a dollop of whipped cream for a delightful finale to your meal.
Detailed Ingredients
For the Crust:
1 cup graham cracker crumbs
2 tablespoons unsalted butter, melted
1 tablespoon sugar
1 teaspoon pumpkin spice powder
1/4 teaspoon salt
For the Cheesecake Batter:
2 (8 oz) packages cream cheese, softened
2 large eggs
1 egg yolk
1 cup pumpkin puree
1 cup sugar
1 tablespoon all-purpose flour
1 tablespoon pumpkin spice powder
1 teaspoon vanilla extract
1/4 teaspoon salt
For Toppings:
Whipped cream
Caramel sauce
Prep Time
20 minutes
Cook Time
75 minutes
Total Time
1 hour 95 minutes (including cooling and chilling)
Yield
Serves 8-10
Enjoy preparing this delightful pumpkin cheesecake at your next gathering!
Detailed Directions and Instructions
Preheat the Oven
Preheat your oven to 350F (175C). Line the bottom of a 7-inch springform pan with a round piece of parchment paper. Double wrap the pan with heavy-duty aluminum foil to prevent water from seeping in.
Prepare the Crust
In a mixing bowl, combine 1 cup of graham cracker crumbs, 2 tablespoons of melted unsalted butter, 1 tablespoon of sugar, a teaspoon of pumpkin spice powder, and a pinch of salt. Mix until the mixture resembles wet sand. Press this mixture firmly into the bottom and sides of the prepared springform pan. Bake in the preheated oven for 8 to 10 minutes. Set aside to cool.
Make the Cheesecake Filling
Reduce the oven temperature to 325F (160C). In a stand mixer or using a hand mixer, beat together 2 packages of softened cream cheese (8 oz each), 2 large eggs, 1 egg yolk, 1 cup of pumpkin puree, 1 cup of sugar, 1 tablespoon of all-purpose flour, 1 tablespoon of pumpkin spice powder, 1 teaspoon of vanilla extract, and a pinch of salt. Mix on medium-high speed until smooth and creamy, scraping down the sides halfway through. To minimize air bubbles, reduce speed to the lowest setting and mix for 1-2 minutes.
Water Bath
Pour the cheesecake batter into the cooled crust, gently tapping the pan on the counter to help release any air bubbles. Place the springform pan into a larger roasting pan and add hot water to the roasting pan until it reaches halfway up the sides of the springform pan.
Bake
Bake the cheesecake at 325F for 75 minutes. After baking, turn off the oven, and crack open the door using a wooden spoon. Let the cheesecake cool slowly in the oven for 1 hour.
Chill
Carefully remove the cheesecake from the water bath and take off the foil. Allow it to come to room temperature, then loosely cover it and refrigerate for at least 4 hours or overnight.
Serve
Once chilled, carefully remove the cheesecake from the springform pan. Cut slices using a thin knife that has been dipped in hot water and wiped dry between cuts. Top each slice with whipped cream, caramel sauce, and a dusting of pumpkin spice. Enjoy!
Notes
Storage
The cheesecake can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
Crust Options
For a simpler crust, reduce the amount of graham cracker crumbs by half. Ginger snap cookies also make a delicious alternative for the crust.
Pumpkin Puree
Make sure to use 100% pure pumpkin puree instead of pumpkin pie filling for the best flavor.
Whipped Cream
To prepare whipped cream, beat 1 cup of heavy whipping cream with 2 tablespoons of powdered sugar until fluffy.
Enjoy this delightful pumpkin cheesecake at your next gathering!
Cook techniques
Prepping the Crust
To create the crust, mix graham cracker crumbs with melted butter, sugar, pumpkin spice, and salt until the texture resembles wet sand. This ensures a firm and flavorful base for the cheesecake.
Baking the Crust
Bake the crust at 350F for 8 to 10 minutes until lightly golden. This step helps to set the crust and enhance its flavor.
Mixing the Cheesecake Batter
Beat the cream cheese and eggs until smooth and creamy, adding pumpkin puree, sugar, flour, spices, vanilla, and salt. This ensures a rich and velvety filling.
Using a Water Bath
Baking the cheesecake in a water bath helps to maintain a moist environment, preventing cracks and ensuring even cooking.
Slow Cooling
After baking, allow the cheesecake to cool slowly in the oven by cracking the door open, which helps to prevent sudden temperature changes that can lead to cracks.
Chilling
Chill the cheesecake in the fridge for at least 4 hours or overnight to let it fully set and develop its flavors.
Serving
When ready to serve, use a hot knife to slice the cheesecake for clean edges. Top with whipped cream, caramel sauce, and a sprinkle of pumpkin spice for added flavor.
FAQ
Can I use canned pumpkin puree for this recipe?
Yes, use 100% pure pumpkin puree, not pumpkin pie filling, for the best results.
How long can I store the pumpkin cheesecake?
The cheesecake can be stored in the fridge for up to 3 days or frozen for up to 1 month.
Can I make the crust with a different type of cookie?
Yes, you can substitute graham cracker crumbs with ginger snaps or reduce the amount for a simpler crust.
How do I make homemade whipped cream?
Beat 1 cup of heavy whipping cream with 2 tablespoons of powdered sugar until fluffy.
Why do I need to use a water bath?
A water bath provides moisture during baking, which helps prevent the cheesecake from cracking and ensures even cooking.
Conclusion
This rich and creamy pumpkin cheesecake is a delightful way to celebrate the flavors of fall and Thanksgiving. Its smooth texture, combined with the warm spices and sweet toppings, makes it an unforgettable dessert that will leave your guests wanting more. Whether enjoyed at a family gathering or a holiday feast, this cheesecake is sure to impress.
Spiced Apple Topping
Add a delicious spiced apple topping made of sautéed apples with cinnamon, nutmeg, and brown sugar for a perfect fall twist.
Pecan Praline Topping
Top your cheesecake with a crunchy pecan praline mixture made from pecans, sugar, and butter for a sweet and nutty flavor.
Chocolate Drizzle
Enhance your cheesecake by drizzling melted chocolate over the top for a rich chocolate contrast to the pumpkin flavor.
Maple Whipped Cream
Make maple-flavored whipped cream by adding maple syrup to your whipped cream for a sweet and seasonal topping.
Caramel Apple Cheesecake Bars
Transform your cheesecake into bars by layering it with a caramel apple mixture for a portable and festive treat.
Cheesecake Bites
Create bite-sized pumpkin cheesecake balls rolled in graham cracker crumbs for an easy-to-serve dessert option.
Ginger Snap Crust Variation
Use crushed ginger snap cookies instead of graham crackers for a spicier, more robust crust.
Chocolate Pumpkin Cheesecake
Add melted chocolate to the cheesecake batter for a delicious chocolate pumpkin cheesecake combination.
Nutty Pumpkin Spice Casserole
Bake your cheesecake in a larger dish, creating a nuttier texture by adding chopped nuts to the filling or topping.
Mini Pumpkin Cheesecakes
Make individual pumpkin cheesecakes in muffin tins for a cute and personal dessert option, perfect for gatherings.
