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
Ensure all ingredients, especially the cream cheese, are at room temperature for the best texture. When mixing the filling, avoid overbeating as it can incorporate too much air, leading to cracking. For easy removal, you can line the bottom of the springform pan with parchment paper. Serve with a dollop of whipped cream and a sprinkle of cinnamon for an extra festive touch.
Tried this recipe?Let us know how it was!