Imagine a dessert that captures the essence of autumn in every bite—there’s something about the creamy blend of pumpkin and spices that feels like a warm embrace.
This Pumpkin Pie Cheesecake isn’t only indulgent but surprisingly easy to make, promising a cozy and comforting treat.
As the simple ingredients transform in the oven, the aroma fills your kitchen with a hint of nostalgia.
Let’s bring this delightful dessert to life!
Kitchen Tools Required
- 1 springform pan
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 electric mixer
- 1 spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 cooling rack
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup brown sugar
- 1 cup canned pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup heavy cream
- 1 tablespoon powdered sugar
Cook & Prep Time
To efficiently manage your time while making Pumpkin Pie Cheesecake, you can follow this timeline, which includes prep, cooking, and resting times. Here’s a breakdown of the process:
- Preparation (20 minutes):
- 0:00 – 0:05: Gather all your ingredients and equipment.
- 0:05 – 0:10: Preheat the oven to 325°F (163°C) and prepare the springform pan.
- 0:10 – 0:15: Combine graham cracker crumbs, granulated sugar, and melted butter to make the crust. Press the mixture into the springform pan.
- 0:15 – 0:20: In a large mixing bowl, beat the cream cheese until smooth. Add the brown sugar and continue beating. Mix in the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth.
- Cooking (1 hour):
- 0:20 – 0:25: Pour the prepared filling over the crust in the springform pan.
- 0:25 – 1:25: Bake the cheesecake in the preheated oven for 1 hour, until the center is set.
- Cooling & Resting (5 hours):
- 1:25 – 2:25: Turn off the oven and let the cheesecake sit inside with the door ajar for 1 hour.
- 2:25 – 2:30: Remove the cheesecake from the oven and cool completely on a cooling rack.
- 2:30 – 5:30: Refrigerate the cheesecake for at least 3 hours. During this time, you can prepare the whipped cream topping if you like.
- 5:30 – 5:35: Whip the heavy cream with powdered sugar until soft peaks form to top the cheesecake before serving.
- Serving:
- 5:35: Serve the Pumpkin Pie Cheesecake with whipped cream and a sprinkle of cinnamon if desired.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat the oven to 325°F (163°C).
Combine graham cracker crumbs, granulated sugar, and melted butter in a medium bowl until well mixed.
Press the graham cracker mixture into the bottom of the springform pan to form the crust.
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth.
Add the brown sugar and continue beating until well combined.
Mix in the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt until the filling is smooth.
Pour the filling over the crust in the springform pan.
Bake in the preheated oven for 1 hour, or until the center is set.
Turn off the oven and let the cheesecake sit inside with the door ajar for 1 hour.
Remove from oven and cool completely on a cooling rack.
Refrigerate for at least 3 hours before serving.
Whip heavy cream with powdered sugar until soft peaks form and serve on top of the cheesecake slices.
Serving Tips
- Whipped Cream and Cinnamon: Add a dollop of whipped cream on each slice and sprinkle with a dash of cinnamon for a festive touch.
- Caramel Drizzle: Drizzle warm caramel sauce over the cheesecake slices for a sweet and decadent finish.
- Candied Pecans: Top each serving with candied pecans to add a crunchy texture and nutty flavor.
- Fresh Berries: Serve with fresh raspberries or strawberries to add a pop of color and a tangy contrast.
- Vanilla Ice Cream: Pair with a scoop of vanilla ice cream for a classic combination that enhances the creamy texture.
Storage
To store Pumpkin Pie Cheesecake, cover tightly with plastic wrap or aluminum foil.
Refrigerate for up to 5 days.
For longer storage, freeze slices individually for up to 2 months.
Freezing
To freeze Pumpkin Pie Cheesecake, wrap slices tightly in plastic wrap and aluminum foil.
Store in an airtight container for up to 2 months.
Thaw in the refrigerator before serving.
Reheating
To reheat Pumpkin Pie Cheesecake, gently warm slices in the microwave at 50% power for 15-30 seconds.
Alternatively, allow it to sit at room temperature for 30 minutes.
Final Thoughts
I hope you enjoy making and eating this delicious Pumpkin Pie Cheesecake.
Remember to let it rest in the fridge for the full 3 hours for the best results.
This dessert is perfect for any fall gathering or holiday celebration.
Frequently Asked Questions
Can I Use a Different Type of Crust Instead of Graham Crackers?
You can definitely experiment with different crusts. Consider using crushed ginger snaps or vanilla wafers for a unique twist. These options add a distinct flavor profile, enhancing the overall taste experience with creative flair and culinary precision.
How Can I Make This Cheesecake Gluten-Free?
Substitute gluten-free graham crackers for the crust. Verify all other ingredients, like canned pumpkin and spices, are certified gluten-free. This transforms your cheesecake into a delectable, gluten-free masterpiece, maintaining its rich, creamy allure. Enjoy every bite!
What Can Be Used as a Substitute for Heavy Cream?
You can substitute heavy cream with a luscious blend of full-fat coconut milk and a touch of cornstarch. This creamy concoction will mimic the rich texture, while adding a tropical twist to your culinary masterpiece.
Can I Add Other Spices or Flavors to the Filling?
Infuse your creation with artistic flair by incorporating spices like cardamom or allspice. For a nuanced twist, add a splash of maple syrup or bourbon. Each addition enhances the symphony of flavors, creating a masterpiece.
How Do I Prevent the Cheesecake From Cracking During Baking?
To prevent cracking, guarantee the cream cheese reaches room temperature, avoid overmixing the batter, bake in a water bath for even heat distribution, and let the cheesecake cool gradually in the oven with the door slightly open.
Pumpkin Pie Cheesecake
Equipment
- 1 springform pan
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Electric mixer
- 1 Spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 Cooling rack
Ingredients
- 1 1/2 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
- 3 (8-ounce) package cream cheese softened
- 1 cup brown sugar
- 1 cup canned pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup heavy cream
- 1 tablespoon powdered sugar
Instructions
- Preheat the oven to 325°F (163°C).
- Combine graham cracker crumbs, granulated sugar, and melted butter in a medium bowl until well mixed.
- Press the graham cracker mixture into the bottom of the springform pan to form the crust.
- In a large mixing bowl, beat the cream cheese with an electric mixer until smooth.
- Add the brown sugar and continue beating until well combined.
- Mix in the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt until the filling is smooth.
- Pour the filling over the crust in the springform pan.
- Bake in the preheated oven for 1 hour, or until the center is set.
- Turn off the oven and let the cheesecake sit inside with the door ajar for 1 hour.
- Remove from oven and cool completely on a cooling rack.
- Refrigerate for at least 3 hours before serving.
- Whip heavy cream with powdered sugar until soft peaks form and serve on top of the cheesecake slices.
Notes
