Description
This classic Pumpkin Cheesecake combines the rich, creamy texture of traditional cheesecake with the warm, spiced flavors of pumpkin and autumn spices. Perfect for fall gatherings or holiday celebrations, it features a buttery graham cracker crust and a smooth pumpkin-infused cream cheese filling. Baked to perfection and chilled overnight for the ideal sliceable texture, this recipe is a festive and delicious dessert favorite.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 2 tablespoons all-purpose flour
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). This ensures it reaches the ideal temperature for baking the crust evenly and developing its golden color.
- Mix Crust Ingredients: In a bowl, combine graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter. Stir until the mixture has the consistency of wet sand, which will help it hold together when pressed into the pan.
- Form the Crust: Press the crumb mixture evenly into the bottom of a 9-inch springform pan, creating a compact base for the cheesecake.
- Bake the Crust: Bake the crust for 8-10 minutes until set and fragrant. Remove from the oven and allow it to cool while you prepare the filling, ensuring the filling won’t melt the crust when poured.
- Beat Cream Cheese: In a mixing bowl, beat the softened cream cheese until smooth and creamy. This eliminates lumps and creates a smooth texture for the filling.
- Add Sugar: Gradually add the granulated sugar to the cream cheese and mix well until fully incorporated and slightly fluffy.
- Incorporate Pumpkin and Spices: Mix in the canned pumpkin purée, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, and optional ground cloves. Beat until the mixture is smooth and the spices are evenly distributed for full flavor.
- Add Eggs: Add the eggs one at a time, beating thoroughly after each addition. This helps maintain a smooth batter and incorporates air for a creamy texture.
- Mix in Flour: Gently mix in the all-purpose flour just until incorporated to help stabilize the filling and prevent cracking during baking.
- Assemble Cheesecake: Pour the filling over the cooled crust and smooth the top evenly with a spatula to ensure uniform baking.
- Bake the Cheesecake: Place the springform pan on a baking sheet and bake for 50-60 minutes. The edges should be set while the center remains slightly jiggly to avoid overbaking and cracking.
- Cool in Oven: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This gradual cooling helps prevent cracks by reducing temperature shock.
- Cool Completely and Refrigerate: Remove the cheesecake from the oven, allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight to set fully and develop flavor.
- Prepare to Serve: Run a knife around the edges of the springform pan to loosen the cheesecake before removing the sides. This ensures a clean presentation.
- Slice and Garnish: Slice the cheesecake and serve as desired. Garnish with whipped cream or a sprinkle of cinnamon for extra flavor and decoration.
Notes
- Use full-fat cream cheese for the best texture and flavor.
- Do not use pumpkin pie filling; use pure pumpkin purée to control sweetness and spices.
- Ensure cream cheese is softened to room temperature for smooth mixing.
- To avoid cracks, do not overbake the cheesecake and cool it gradually in the oven.
- Refrigeration is key to achieving firm slices and optimal taste.
- Optional ground cloves add warmth but can be omitted if preferred.
