When the air turns crisp and the leaves start to fall, nothing says autumn quite like a rich and creamy Pumpkin Cheesecake. Perfect for Thanksgiving or any autumn gathering, this dessert features a buttery graham cracker crust, a spiced pumpkin filling, and a light whipped cream topping. It’s a decadent treat that will leave your guests asking for seconds!
Why You’ll Love This Pumpkin Cheesecake
- Seasonal Flavors: The warm spices in the pumpkin filling make this cheesecake a quintessential fall dessert.
- Creamy and Decadent: The combination of cream cheese, sour cream, and pumpkin puree creates a smooth, luxurious texture.
- Perfect for Gatherings: This cheesecake is impressive enough for special occasions yet easy enough to make at home.
Ingredients You’ll Need
For the Crust:
- 1 1/2 Cups Graham Cracker Crumbs: The base of the crust, providing a sweet and slightly crunchy foundation.
- 1/4 Cup Granulated Sugar: Adds sweetness to the crust.
- 1/2 Teaspoon Ground Cinnamon: Infuses the crust with warm, autumnal flavor.
- 1/2 Cup Unsalted Butter, Melted: Binds the crumbs together, creating a firm crust.
For the Cheesecake Filling:
- 24 oz (3 Packages) Cream Cheese, Softened: The main ingredient that gives the cheesecake its creamy texture.
- 1 Cup Granulated Sugar: Sweetens the filling and balances the tanginess of the cream cheese.
- 1 Teaspoon Vanilla Extract: Enhances the overall flavor of the cheesecake.
- 3 Large Eggs: Provides structure and richness to the filling.
- 1 Can (15 oz) Pumpkin Puree: Adds moisture and a rich pumpkin flavor.
- 1/4 Cup Sour Cream: Adds creaminess and a slight tang.
- 1 Teaspoon Ground Cinnamon: Brings warmth to the filling.
- 1/2 Teaspoon Ground Ginger: Adds a hint of spice.
- 1/4 Teaspoon Ground Nutmeg: Provides a subtle, nutty flavor.
- 1/4 Teaspoon Ground Cloves: Adds depth and complexity to the spice profile.
- 1 Tablespoon All-Purpose Flour: Helps to stabilize the filling and prevent cracking.
For the Topping:
- 1 Cup Heavy Cream, Chilled: Whipped to perfection for a light, airy topping.
- 2 Tablespoons Powdered Sugar: Sweetens the whipped cream.
- 1/2 Teaspoon Vanilla Extract: Adds flavor to the whipped cream.
- 1/4 Cup Chopped Pecans (Optional): Adds a crunchy texture and nutty flavor.
Step-by-Step Instructions
1. Prepare the Crust:
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and ground cinnamon. Stir in the melted butter until the mixture is evenly moistened.
- Press the mixture into the bottom of a 9-inch springform pan, covering the bottom and slightly up the sides.
- Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.
2. Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the sugar and vanilla extract, and continue beating until well combined.
- Add the eggs one at a time, beating well after each addition to ensure a smooth mixture.
- Mix in the pumpkin puree, sour cream, cinnamon, ginger, nutmeg, cloves, and flour until fully incorporated.
- Pour the filling over the cooled crust in the springform pan.
3. Bake the Cheesecake:
- Place the springform pan in a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan, creating a water bath. This method helps prevent cracking by maintaining a moist environment.
- Bake the cheesecake in the preheated oven for 60-70 minutes, or until the center is set and the edges are slightly puffed.
- Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour. This gradual cooling process helps prevent cracks on the surface.
4. Chill the Cheesecake:
- Once the cheesecake has cooled to room temperature, cover it with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow it to set completely.
5. Prepare the Whipped Cream Topping:
- In a large mixing bowl, beat the chilled heavy cream, powdered sugar, and vanilla extract until stiff peaks form. The whipped cream should be light and fluffy.
- Spread the whipped cream over the top of the chilled cheesecake.
- Sprinkle with chopped pecans if desired for added texture and flavor.
6. Serve:
- Slice the cheesecake and serve it chilled, garnished with additional whipped cream or pecans if desired.
Tips for Success
- Room Temperature Ingredients: Ensure the cream cheese and eggs are at room temperature before mixing to achieve a smooth, lump-free filling.
- Water Bath: The water bath helps prevent the cheesecake from cracking by providing a moist baking environment.
- Chill Time: Don’t skip the chilling time—it’s essential for the cheesecake to set properly and develop its full flavor.
Nutritional Information (Per Serving)
- Calories: 375 kcal
- Carbohydrates: 30g
- Protein: 6g
- Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 130mg
- Sodium: 250mg
- Potassium: 100mg
- Fiber: 1g
- Sugar: 24g
- Vitamin A: 4500 IU
- Vitamin C: 1mg
- Calcium: 100mg
- Iron: 1mg
Conclusion
This Pumpkin Cheesecake is the perfect way to celebrate the flavors of fall. With its creamy texture, spiced pumpkin filling, and light whipped cream topping, it’s sure to be a hit at your next autumn gathering. Whether you’re making it for Thanksgiving or just because, this cheesecake is a dessert that will impress your family and friends. Enjoy the rich, comforting flavors of this ultimate fall dessert!