There’s something incredibly special about the return of autumn. The air gets crisp, leaves turn golden, and scents of cinnamon and nutmeg start wafting through the air. This is the season where I can’t resist the warmth and comfort of pumpkin desserts, especially this pumpkin cheesecake.
Think about it: a slice of this luscious cheesecake alongside a steaming cup of spiced chai or a dollop of whipped cream gives you that cozy feeling, like a hug on a chilly day. It fits perfectly into any gathering, whether it’s a holiday feast or a casual get-together with friends.
Pumpkin cheesecake has quickly become a classic dessert, effortlessly combining the rich, creamy goodness of traditional cheesecake with that beloved pumpkin spice flavor. This recipe brings together the best of both worlds, resulting in a dessert that’s not only delightful but also celebrates the essence of fall.
It looks perfect on the dessert table and tastes just as amazing, leaving everyone scratching their heads as they try to guess the secret ingredient that makes it so special.
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How I have used the ingredients in this recipe?
Creating this pumpkin cheesecake is all about balance in flavors and textures. The crust, made from crushed graham crackers, has a slight sweetness and crunch that contrasts perfectly with the creamy filling. Using quality cream cheese yields that velvety texture, while the pumpkin puree provides moisture and depth of flavor. The addition of sour cream adds a hint of tanginess that brightens the richness of the cheesecake, ensuring each bite is balanced and satisfying. I’ve also snuck in a couple of surprises that elevate the standard recipe while keeping it simple and accessible.
The Ingredients
For the Crust:
– 1 ½ cups of crushed graham crackers, from approximately 13 whole crackers
– 6 tablespoons of melted unsalted butter
– 1 tablespoon of granulated sugar
– ½ teaspoon of ground cinnamon
– A pinch of salt to enhance flavor
For the Pumpkin Cheesecake:
– 24 oz of cream cheese, softened to room temperature
– 1 ½ cups of packed light brown sugar
– 15 oz of pumpkin puree (the Libby’s brand works wonders or well-drained homemade puree)
– 4 large eggs
– ¼ cup of sour cream
– 2 tablespoons of all-purpose flour
– 2 ½ teaspoons of pumpkin pie spice, plus extra for dusting
– ¼ teaspoon of salt
– 1 tablespoon of pure vanilla extract
– Optional: 1 teaspoon of lemon juice for a slight zest
Optional Toppings:
– Butterscotch Sauce or Caramel
– Whipped Cream
Ingredients From : natashaskitchen.com
How to make the best recipe pumpkin cheesecake?
Now, let’s dive into the magic of baking. Each step is simple, and I promise it’s worth every minute spent in the kitchen. This pumpkin cheesecake requires some layers—quite literally—starting with that delectable crust and finishing with the fluffy, creamy filling. Let’s roll up our sleeves and get started!
Step-by-step Directions
Step 1: Make the Crust
First things first—let’s get that crust ready. Preheat your oven to 350°F (this is crucial). Grab a food processor and toss in your graham crackers. Pulse them until they resemble fine crumbs—no large chunks, please. In a medium bowl, mix those crumbs with sugar, cinnamon, and melted butter until everything is moistened. Now, pour this mixture into a 9-inch springform pan. With a large spoon or your hands, press the crumbs firmly into the bottom and slightly up the sides of the pan. This is where the magic will happen.
Now, place your pan on a foil-lined baking sheet; trust me, this catch-all is a lifesaver for potential drips. Bake this crust in your preheated oven for about 8 minutes. When the timer goes off, your kitchen will smell delightful. Allow the crust to cool to room temperature before moving to the next step.
Step 2: Prepare the Pumpkin Filling
Next, it’s time to get that creamy filling ready. Preheat your oven again, but this time drop the temperature to 325°F. Using a mixer with a paddle attachment, combine the softened cream cheese and brown sugar. Beat these together on medium speed for about 5 minutes until the mixture is light, fluffy, and free of lumps. Don’t forget to scrape down the bowl halfway through to ensure everything is well-blended.
In another bowl, mix the pumpkin puree, eggs, sour cream, flour, pumpkin pie spice, salt, vanilla extract, and that delightful pinch of lemon juice if you decided to use it. Whisk this all together until well combined. Gently fold the pumpkin mixture into the cream cheese mixture on low speed until everything is smooth and homogenous. The combination should be a heavenly sunset orange.
Step 3: Bake the Pumpkin Cheesecake
Now, it’s showtime. Pour the filling into your cooled crust, then give the pan a little tap on the counter. This releases any air bubbles trapped within the filling—nobody wants cracks in their cheesecake! Place a loaf pan half-filled with hot water on the center rack of your oven (this steam work wonders for keeping the cheesecake moist). Bake at 325°F for about 50 to 60 minutes. The edges should be set while the center has a slight wobble—it’s all part of the process!
Once done, turn off the oven but leave the door ajar for the next 30 minutes. This slow cooling helps prevent cracks. If you’re using a gas oven, simply close the door; they cool much more quickly.
Step 4: Chill and Serve
After that 30-minute wait, run a knife around the edges of the pan. This will help ease the cheesecake away from the sides. Let it cool on a wire rack until it hits room temperature (about 2 hours). Now, wrap your cheesecake in plastic wrap and pop it in the fridge for at least 4 hours; overnight is even better, if you can wait that long!
When you’re ready to serve, carefully release the cheesecake from the springform pan. Slice it into beautiful pieces and add your favorite toppings. Butterscotch sauce drizzled on top is an absolute crowd-pleaser!
Recipe Notes
– Use room temperature cream cheese for the best blending and texture.
– If you can, make this a day ahead for the best flavor and texture.
– A water bath prevents unsightly cracks; don’t skip this step!
– For added richness, consider using a flavored cream cheese.
– Feel free to adjust the spices to your liking; some like a more robust pumpkin flavor!
Storage Tips
To store your delicious pumpkin cheesecake, keep it tightly wrapped in plastic wrap or stored in an airtight container. It will last in the fridge for up to five days. If you want to freeze it, wrap it tightly in several layers of plastic wrap, then place it in a freezer-safe container. It can be frozen for up to three months. Just be sure to thaw it in the refrigerator overnight before serving.
Serving Suggestions
– Top with Whipped Cream: A dreamy dollop makes every slice feel special.
– Drizzle Caramel Sauce: Adds an extra layer of sweetness that pairs surprisingly well with the pumpkin flavor.
– Garnish with Chopped Pecans: A crunchy contrast to the creamy texture.
– Serve with Coffee: This dessert is perfect with a hot cup of your favorite brew.
– Pair with a Fruit Compote: A homemade berry compote can enliven the flavors and add a tart contrast.
What other substitutes can I use in best recipe pumpkin cheesecake?
– Cream Cheese: For a lighter version, you can substitute part of the cream cheese with Greek yogurt.
– Pumpkin Puree: Sweet potato puree works beautifully and provides a similar flavor and texture.
– Brown Sugar: If you prefer, you can use coconut sugar for a different sweetness profile.
– Sour Cream: Plain yogurt could be swapped in for a low-fat option.
– Graham Crackers: Try crushed Oreo cookies for a chocolate twist to the crust.
Conclusion
Now that you have the complete recipe, I hope you dive in and give this pumpkin cheesecake a try. It’s perfect for gatherings and earns compliments every time. Pour yourself a cup of coffee and enjoy a slice (or two) of this creamy goodness. Celebrate the flavors of the season, and don’t forget to share the joy with family and friends. Happy baking!
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Best Recipe Pumpkin Cheesecake – Sweet Mama’s Kitchen
Description
Pumpkin cheesecake has quickly become a classic dessert, effortlessly combining the rich, creamy goodness of traditional cheesecake with that beloved pumpkin spice flavor. This recipe brings together the best of both worlds, resulting in a dessert that’s not only delightful but also celebrates the essence of fall.
Ingredient
For the Crust:
For the Pumpkin Cheesecake:
- Optional: 1 teaspoon of lemon juice for a slight zest
Optional Toppings:
Instructions
Step 1: Make the Crust
-
First things first—let’s get that crust ready. Preheat your oven to 350°F (this is crucial). Grab a food processor and toss in your graham crackers. Pulse them until they resemble fine crumbs—no large chunks, please. In a medium bowl, mix those crumbs with sugar, cinnamon, and melted butter until everything is moistened. Now, pour this mixture into a 9-inch springform pan. With a large spoon or your hands, press the crumbs firmly into the bottom and slightly up the sides of the pan. This is where the magic will happen.
-
Now, place your pan on a foil-lined baking sheet; trust me, this catch-all is a lifesaver for potential drips. Bake this crust in your preheated oven for about 8 minutes. When the timer goes off, your kitchen will smell delightful. Allow the crust to cool to room temperature before moving to the next step.
Step 2: Prepare the Pumpkin Filling
-
Next, it’s time to get that creamy filling ready. Preheat your oven again, but this time drop the temperature to 325°F. Using a mixer with a paddle attachment, combine the softened cream cheese and brown sugar. Beat these together on medium speed for about 5 minutes until the mixture is light, fluffy, and free of lumps. Don’t forget to scrape down the bowl halfway through to ensure everything is well-blended.
-
In another bowl, mix the pumpkin puree, eggs, sour cream, flour, pumpkin pie spice, salt, vanilla extract, and that delightful pinch of lemon juice if you decided to use it. Whisk this all together until well combined. Gently fold the pumpkin mixture into the cream cheese mixture on low speed until everything is smooth and homogenous. The combination should be a heavenly sunset orange.
Step 3: Bake the Pumpkin Cheesecake
-
Now, it’s showtime. Pour the filling into your cooled crust, then give the pan a little tap on the counter. This releases any air bubbles trapped within the filling—nobody wants cracks in their cheesecake! Place a loaf pan half-filled with hot water on the center rack of your oven (this steam work wonders for keeping the cheesecake moist). Bake at 325°F for about 50 to 60 minutes. The edges should be set while the center has a slight wobble—it’s all part of the process!
-
Once done, turn off the oven but leave the door ajar for the next 30 minutes. This slow cooling helps prevent cracks. If you’re using a gas oven, simply close the door; they cool much more quickly.
Step 4: Chill and Serve
-
After that 30-minute wait, run a knife around the edges of the pan. This will help ease the cheesecake away from the sides. Let it cool on a wire rack until it hits room temperature (about 2 hours). Now, wrap your cheesecake in plastic wrap and pop it in the fridge for at least 4 hours; overnight is even better, if you can wait that long!
-
When you’re ready to serve, carefully release the cheesecake from the springform pan. Slice it into beautiful pieces and add your favorite toppings. Butterscotch sauce drizzled on top is an absolute crowd-pleaser!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 28g44%
- Total Carbohydrate 44g15%
- Protein 7g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use room temperature cream cheese for the best blending and texture.
- If you can, make this a day ahead for the best flavor and texture.
- A water bath prevents unsightly cracks; don’t skip this step!
- For added richness, consider using a flavored cream cheese.
- Feel free to adjust the spices to your liking; some like a more robust pumpkin flavor!
