Description
Indulge in our decadent Pumpkin Cheesecake recipe! Learn how to create a creamy and flavorful dessert that’s perfect for fall. Click here for the full recipe.
Ingredients
- – 1 graham cracker crust (prepared according to recipe in 9″ or 10″ springform pan, not pre-baked)
- – 24 oz (680 g) cream cheese, softened to room temperature, be sure to use brick-style and not spreadable cream cheese
- – 3/4 cup (150 g) brown sugar, packed
- – 1/2 cup (100 g) sugar
- – 2/3 cup (175 ml) sour cream
- – 1 1/2 teaspoon (8 ml) vanilla extract
- – 1 cup (244 g) pumpkin puree
- – 2 1/2 teaspoons (13 ml) pumpkin pie spice
- – 3 large eggs, slightly beaten, room temperature preferred
- – 3/4 cup (175 ml) heavy cream
- – 1/4 cup (30 g) powdered sugar
- – 1/2 teaspoon (3 ml) vanilla extract
- – 1/8 teaspoon (1 ml) ground cinnamon
Instructions
- Set your oven to a temperature of 350F (175C).
- Prepare the graham cracker crust in a 9″ springform pan but keep it unbaked, placing it in the refrigerator to cool while you work on the cheesecake mixture.
- In a stand mixer or using a hand mixer in a large bowl, blend the softened cream cheese with the sugars, ensuring you occasionally scrape the bowl’s sides with a spatula to achieve a smooth consistency without lumps.
- Incorporate the sour cream, mixing thoroughly and remembering to scrape the bowl’s bottom and sides once during the process.
- Mix in the vanilla extract, pumpkin puree, and pumpkin pie spice until everything is fully integrated.
- Add the eggs one by one, mixing just enough to combine after each addition, and scraping the sides of the bowl as needed.
- Pour the cheesecake mixture evenly over the prepared crust.
- Place the pan on a baking sheet lined with foil and set it on the middle oven rack at 350F (175C). Bake for about 40 minutes or until the center is nearly firm, with a slight jiggle remaining, while the edges should be set and may appear slightly puffed or have minor cracks.
- Let the pumpkin cheesecake cool to room temperature, then move it to the refrigerator to chill for a minimum of 6 hours or overnight.
- Before serving, make the cinnamon whipped cream.
- To prepare the cinnamon whipped cream topping, combine the heavy cream, powdered sugar, vanilla extract, and ground cinnamon in a clean medium-sized bowl.
- Use an electric mixer to start mixing at a low speed, gradually increasing to high, until stiff peaks form.
- Spoon or pipe the whipped cream onto the chilled cheesecake, then slice, serve, and savor!
Notes
- Ensure the cream cheese is fully softened and at room temperature for a smooth and creamy cheesecake filling.
- Use real pumpkin puree for the best flavor and texture in the cheesecake.
- Chill the cheesecake for at least 6 hours or overnight to allow it to properly set before serving.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 400
- Fat: 25g
- Protein: 8g
Keywords: pumpkin cheesecake, creamy dessert, cinnamon whipped cream, graham cracker crust, fall dessert