why make this recipe
Pumpkin cheesecake is a delightful dessert that combines the rich, creamy texture of cheesecake with the warm flavors of pumpkin and spices. It’s the perfect treat for fall celebrations, holiday gatherings, or any time you want to enjoy a comforting dessert. This recipe is simple and straightforward, making it suitable for both novice bakers and experienced cooks alike.
how to make Pumpkin Cheesecake
Ingredients:
- 1 cup canned pumpkin puree
- 16 oz cream cheese (room temperature)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 3 large eggs
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter (melted)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Directions:
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press this mixture into the bottom of a springform pan to form the crust.
- In another bowl, beat the cream cheese and both sugars together until smooth. Gradually add the pumpkin puree. Mix in the eggs one at a time, then add cinnamon and nutmeg. Continue mixing until everything is well combined.
- Pour the pumpkin mixture over the crust in the springform pan.
- Bake for 50-60 minutes. The cheesecake should be set but slightly jiggly in the center.
- Turn off the oven and crack the door open. Let the cheesecake cool inside for about an hour.
- Refrigerate the cheesecake for at least four hours before serving.
how to serve Pumpkin Cheesecake
Serve the pumpkin cheesecake chilled, straight from the refrigerator. You can slice it into wedges and enjoy it as is, or top it with whipped cream or a sprinkle of cinnamon for an extra touch.
how to store Pumpkin Cheesecake
Store any leftover pumpkin cheesecake in the refrigerator. It should be covered with plastic wrap or kept in an airtight container. It will stay fresh for about 4-5 days.
tips to make Pumpkin Cheesecake
- Make sure that the cream cheese is at room temperature to avoid lumps in your cheesecake.
- For a more intense pumpkin flavor, you can add an extra half cup of pumpkin puree.
- Be careful not to overbake the cheesecake, as it can crack. It’s okay if it’s slightly jiggly in the center when you take it out.
variation
You can add chocolate chips for a chocolate pumpkin cheesecake twist or swirl in caramel sauce before baking for added flavor. Another great variation is to use a different type of crust, such as an Oreo crumb crust, for a chocolaty contrast.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree, but be sure to cook and blend it until smooth before adding it to the recipe.
2. Can I freeze pumpkin cheesecake?
Yes, pumpkin cheesecake freezes well! Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. It can last up to two months in the freezer.
3. How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set, but the center is still slightly jiggly. It will continue to firm up as it cools.
Pumpkin Cheesecake
A delightful dessert that combines creamy cheesecake with the warm flavors of pumpkin and spices, perfect for fall celebrations.
- Total Time: 75 minutes
- Yield: 8 servings 1x
Ingredients
- 1 cup canned pumpkin puree
- 16 oz cream cheese (room temperature)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 3 large eggs
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter (melted)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Instructions
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press this mixture into the bottom of a springform pan to form the crust.
- In another bowl, beat the cream cheese and both sugars together until smooth. Gradually add the pumpkin puree. Mix in the eggs one at a time, then add cinnamon and nutmeg. Continue mixing until everything is well combined.
- Pour the pumpkin mixture over the crust in the springform pan.
- Bake for 50-60 minutes. The cheesecake should be set but slightly jiggly in the center.
- Turn off the oven and crack the door open. Let the cheesecake cool inside for about an hour.
- Refrigerate the cheesecake for at least four hours before serving.
Notes
For a richer pumpkin flavor, consider adding additional pumpkin puree. Ensure cream cheese is at room temperature to avoid lumps.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 290mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg