Pumpkin Cheesecake Recipe
Preparation Time: 20 minutes
Cook Time: 60 minutes
Chill Time: 4 hours
Total Time: 5 hours 20 minutes
Serving size: 12 slices
Introduction
There’s something special about the Fall season with its festive joy that introduces us to the flavors of pumpkin in almost everything. The Pumpkin Cheesecake offers you not just an exquisite dessert but also the comfort and warmth of autumn around your table.
Why Make This Recipe
If you’re a cheesecake lover, then this recipe is a must-try! Infused with spicy-sweet pumpkin and a creamy filling, this cake will definitely be a hit in your family gatherings or Sunday brunches!
How to Make Pumpkin Cheesecake
Ingredients :
Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
Filling:
24 oz cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1 cup pumpkin puree
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
Directions :
Start off by preheating your oven to 325°F (163°C). For the crust, mix graham cracker crumbs, sugar, and melted butter in a bowl, and press this mixture on the bottom of a 9-inch springform pan. Bake for 10 minutes and let it cool.
For the filling, beat the cream cheese in a large bowl until it’s smooth. Add sugar and vanilla, mixing well. Incorporate eggs one at a time, and finally blend in the pumpkin puree and spices until they’re thoroughly combined. Pour this filling over your cooled crust.
Place the cheesecake in the oven and bake for 60 minutes, or until the center is set but still slightly wobbly. Cool your cheesecake to room temperature, then refrigerate for at least 4 hours or better, overnight.
How to Serve Pumpkin Cheesecake
Run a knife around the edge before removing it from the pan. Slice the creamy Pumpkin Cheesecake and serve with whipped cream for extra indulgence!
How to Store Pumpkin Cheesecake
The cheesecake can be stored in the refrigerator for up to 4 days. Ensure it is properly wrapped in foil or plastic wrap to prevent it from drying out.
Tips to Make Pumpkin Cheesecake
Make sure all your ingredients are at room temperature before you begin, as this helps towards a smoother cheesecake. While baking, a water bath will keep the moisture high and heat gentle, reducing the chances of your cheesecake from cracking.
Variation
You could add a crunchy twist to your creamy cheesecake by adding a topping of pecan streusel!
FAQs
1. Can I use canned pumpkin puree?
Yes, you can use canned pumpkin puree for this recipe.
2. Does the cheesecake have to be refrigerated before serving?
Yes, it is best to refrigerate the cheesecake for at least 4 hours before serving, this helps it to fully set and enhance its flavors.
3. Can I use spices other than the ones mentioned in the recipe?
Absolutely, you can adjust the type and quantity of spices depending on your preference, but the ones mentioned are traditionally used in pumpkin desserts.