Fall is the perfect season to indulge in some cozy, delicious desserts, and nothing says autumn quite like Pumpkin Cheesecake.
This dessert is a delightful mix of creamy cheesecake and the rich flavors of pumpkin and spices.
Not only is it a delight to the taste buds, but it's also quite simple to prepare. Here's a step-by-step guide to creating this seasonal favorite.
<h3>Ingredients:</h3>
<b>For the Crust:</b>
1 ½ cups graham cracker crumbs
¼ cup sugar
½ teaspoon ground cinnamon
⅓ cup melted butter
<b>For the Filling:</b>
24 oz cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
1 cup pumpkin puree (not pumpkin pie filling)
3 large eggs
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
The BEST Pumpkin Cheesecake
Video by LUISA BAKES
<h3>Instructions:</h3>
<b>1. Make the Crust:</b>
Preheat your oven to 325°F (163°C).
In a medium bowl, mix the graham cracker crumbs, sugar, cinnamon, and melted butter until well combined.
Firmly press the mixture into the base of a 9-inch springform pan, ensuring an even layer.
Bake the crust for 10 minutes, then set it aside to cool as you make the filling.
<b>2. Prepare the Filling:</b>
In a large bowl, beat the cream cheese until it's smooth and creamy.
Gradually add the sugar and vanilla extract, beating until fully combined.
Incorporate the pumpkin puree and blend until smooth.
Gradually mix in the eggs, one at a time, making sure each egg is completely blended before adding the next.
Add the cinnamon, nutmeg, cloves, and ginger, and mix until the spices are evenly distributed.
<b>3. Assemble and Bake:</b>
Pour the filling over the cooled crust, spreading it out evenly.
Place the springform pan on a baking sheet to catch any spills.
Place the cheesecake in the preheated oven and cook for 55 to 60 minutes, or until the center is just about firm but still has a gentle jiggle.
Turn off the oven and let the cheesecake sit inside for an hour to cool slowly.
<b>4. Cool and Serve:</b>
Allow the cheesecake to cool to room temperature after taking it out of the oven.
Chill in the refrigerator for at least 4 hours, or ideally overnight.
Before serving, gently loosen the cheesecake from the edges of the pan using a spatula, then remove the sides of the springform pan.
Cut into slices and serve, with a dollop of whipped cream if desired.
<h3>Tips for the Best Cheesecake:</h3>
Room Temperature Ingredients: Ensure your cream cheese is at room temperature for a smoother filling.
No Overmixing: Beat the mixture until just combined to avoid incorporating too much air, which can cause cracks.
Water Bath: For an extra creamy texture and to prevent cracks, bake your cheesecake in a water bath. Wrap the bottom of the springform pan in foil and place it in a larger pan filled with hot water.
Pumpkin Cheesecake is a crowd-pleaser that's perfect for fall gatherings or any time you crave a taste of the season. Give this recipe a try, and you're sure to have a new favorite dessert that everyone will love.
