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!
