Irresistible Pumpkin Cheesecake Recipe for Fall Lovers

When the leaves start to turn orange and the air gets that crisp, invigorating bite, it’s time for pumpkin cheesecake. This dessert combines the creamy, rich goodness of cheesecake with the warm, cozy flavors of pumpkin spice. cozy baked oats recipe Just imagine cutting into a slice, revealing its velvety texture while the scent of cinnamon and nutmeg wafts through the kitchen. soft baked maple donut bars You can almost hear it whispering, “Take a bite!” For more inspiration, check out this Pumpkin Cheesecake Trifle recipe.

I remember the first Thanksgiving I made this pumpkin cheesecake. My family gathered around, forks poised in anticipation, and as we dug in, you could hear a collective “Mmm!” It was a sweet symphony of flavors that would make any autumn day feel like a celebration. refreshing cucumber sandwiches.

There’s nothing quite like watching friends and family savor each bite of this luscious dessert; their delighted expressions are priceless.

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Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Crushed Graham Crackers: Use finely crushed graham crackers for a perfectly crumbly crust that holds its shape well.

• Unsalted Butter: Melted butter adds richness to the crust; be sure to let it cool slightly before mixing.

• Granulated Sugar: A touch of sweetness enhances all the flavors in both the crust and filling.

• Pumpkin Puree: Opt for pure pumpkin puree—not pumpkin pie filling—which has added spices and sugar.

• Cream Cheese: Use full-fat cream cheese for a rich and creamy texture that melts in your mouth.

• Sour Cream: Adds tanginess and moisture; go for full-fat variety for best results.

• Eggs: Room temperature eggs help create a smooth batter; they incorporate better than cold ones.

• Pumpkin Spice Blend: A mix of cinnamon, nutmeg, ginger, and allspice brings warmth to your cheesecake.

• Vanilla Extract: A splash of pure vanilla extract elevates the overall flavor profile beautifully.

• Salt: Just a pinch balances out sweetness and enhances other flavors in the dessert.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Create the Crust : Start by preheating your oven to 350°F (175°C). In a medium bowl, combine crushed graham crackers with melted butter and sugar until it resembles wet sand. Press this mixture evenly into the bottom of a springform pan using your fingers or the bottom of a glass for even distribution. Bake for about 10 minutes until golden brown.

Prepare the Filling : While your crust cools, beat softened cream cheese in a large bowl until smooth and creamy. Gradually add granulated sugar while mixing until well combined. Scrape down sides as needed to ensure everything is evenly mixed.

Add Pumpkin Goodness : Incorporate pumpkin puree into your cream cheese mixture along with sour cream, eggs one at a time, vanilla extract, pumpkin spice blend, and salt. Mix until just combined; avoid overmixing since you don’t want to introduce too much air.

Bake Your Cheesecake : Carefully pour the filling onto your cooled crust in an even layer. Bake for about 55-60 minutes or until edges are set but center still jiggles slightly when shaken gently.

Cool Down Time : Once baked, turn off your oven but leave the door ajar; let your cheesecake cool gradually inside for an hour. This prevents cracks from forming on top as it cools down slowly.

Chill Before Serving : After cooling at room temperature, refrigerate for at least 4 hours—or overnight if you can resist temptation! The chilling process helps firm up that luscious texture we all crave.

Now you’ve created a stunning pumpkin cheesecake that’s bound to impress! The rich flavors paired with an irresistible creamy texture will have everyone asking for seconds (or thirds)! mini pineapple upside down cheesecakes.

Enjoy this seasonal favorite during holidays or just because it’s Tuesday—because who needs an occasion when there’s cheesecake involved?

Perfecting the Cooking Process

Start by preparing the crust first to allow it to cool while mixing the filling. Bake the cheesecake at a low temperature to avoid cracks, ensuring that it sets evenly without rushing.

Add Your Touch

Feel free to swap cream cheese for mascarpone for added richness or mix in some chocolate chips for an extra surprise. You can also experiment with flavored extracts like vanilla or almond for a unique twist.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to five days. For serving, simply let it sit at room temperature before enjoying again—a little warmth brings back that fresh-baked taste!

The first time I made pumpkin cheesecake, my friends thought I’d opened a bakery! Their rave reviews made my day, and I learned that sharing delicious food creates unforgettable memories.

FAQ

Can I make pumpkin cheesecake ahead of time?

Absolutely, you can prepare it one day in advance and chill overnight.

What can I substitute for pumpkin puree?

You can use butternut squash puree as a great alternative if needed.

How do I know when the cheesecake is done?

The center should be slightly jiggly but set; it firms up while cooling.

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Pumpkin Cheesecake

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• Author: Teprod
• Total Time: 1 hour 20 minutes
• Yield: Serves approximately 10 slices 1x

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Description

Savor the rich, creamy goodness of pumpkin cheesecake, a perfect blend of velvety cream cheese and warm spices. This delightful dessert is ideal for fall gatherings or any occasion that calls for a sweet treat. With its luscious texture and captivating aroma, your guests will be enchanted by every slice. Embrace the flavors of autumn and create lasting memories with this easy-to-make recipe.

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Ingredients

Scale 1x2x3x

• 1 ½ cups crushed graham crackers
• ½ cup unsalted butter, melted
• ¾ cup granulated sugar (divided)
• 1 cup pumpkin puree
• 16 oz cream cheese, softened
• ½ cup sour cream
• 3 large eggs, room temperature
• 2 tsp pumpkin spice blend
• 2 tsp vanilla extract
• ¼ tsp salt

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Instructions

1. Preheat oven to 350°F (175°C). In a medium bowl, combine crushed graham crackers, melted butter, and ¼ cup sugar until mixture resembles wet sand. Press evenly into the bottom of a springform pan. Bake for about 10 minutes until golden brown; let cool.
2. In a large bowl, beat softened cream cheese until smooth. Gradually add remaining sugar and mix well. Scrape sides as needed.
3. Mix in pumpkin puree, sour cream, and eggs one at a time. Add vanilla extract, pumpkin spice blend, and salt; mix until just combined. Avoid overmixing to prevent air bubbles.
4. Pour filling onto cooled crust and bake for 55-60 minutes or until edges are set but center jiggles slightly when shaken gently.
5. Turn off oven and leave door ajar; cool cheesecake inside for an hour to prevent cracks. After cooling at room temperature, refrigerate for at least 4 hours or overnight before serving.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (100g)
• Calories: 320
• Sugar: 21g
• Sodium: 350mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 90mg

Keywords: For added richness, substitute mascarpone cheese for cream cheese. Enhance flavor by incorporating chocolate chips or flavored extracts like almond. Store leftovers in an airtight container in the fridge for up to five days.