Pumpkin Cheesecake

Introduction

Every year, as the leaves turn golden and the air grows crisp, my family and I eagerly anticipate the arrival of pumpkin season. Among the many treats we love to indulge in, pumpkin cheesecake holds a special place in our hearts. This rich, creamy dessert combines the warm flavors of fall spices with the smoothness of cheesecake, creating an irresistible dessert that’s perfect for any occasion. Recently, I made this pumpkin cheesecake for a family gathering, and it was a resounding hit! The creamy texture paired with the crunchy graham cracker crust had everyone reaching for seconds. With the added touch of homemade whipped cream, this dessert was not just a dish; it was an experience. Here’s how you can recreate this delicious pumpkin cheesecake at home!

Ingredients

For the Graham Cracker Crust:

• 2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, melted

For the Pumpkin Pie Cheesecake Filling:

• 2 (8-ounce) packages (454g) full-fat brick-style cream cheese, very soft
• 1 1/2 cups (340g) full-fat sour cream, room temperature
• 3 large eggs, room temperature
• 2 large egg yolks, room temperature
• 1 (15-ounce) can pumpkin puree
• 3/4 cup (159g) light brown sugar
• 3/4 cup (149g) granulated sugar
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 2 1/2 tablespoons (35g) all-purpose flour
• 2 teaspoons vanilla extract

For the Whipped Cream:

• 1 cup heavy cream
• 1/4 cup confectioners’ sugar
• 1/2 teaspoon vanilla

Instructions

Make the Graham Cracker Crust:

1. Preheat the oven to 350°F (175°C). Lightly spray a 9-inch springform pan with non-stick baking spray. Wrap the bottom and sides of the pan with heavy-duty aluminum foil.
2. In a large bowl, combine the graham cracker crumbs, sugar, salt, and melted butter. Mix well.
3. Press the crust into the prepared pan, pressing it down firmly and slightly up the sides. Bake for 10 minutes. Remove and place on a cooling rack, reducing the oven temperature to 325°F (165°C).

Make the Pumpkin Pie Cheesecake Filling:

1. In a very large bowl, using a hand-held mixer, beat the cream cheese and sour cream until completely smooth, scraping the bowl as needed.
2. Add the eggs, egg yolks, pumpkin puree, sugars, and spices. Beat on low speed until just combined—be careful not to overmix.
3. Add the flour and vanilla, beating on low for another 30 seconds until the flour disappears.
4. Pour the filling into the crust, smoothing the top evenly.

Bake the Cheesecake:

1. Place the springform pan in a large baking pan with high sides. Fill the pan with 3 inches of hot water.
2. Bake the cheesecake for 30 minutes, then reduce the temperature to 300°F (150°C) and continue baking for another 55 minutes.
3. Turn off the oven but let the cheesecake sit inside, undisturbed, for 45 minutes. It should still be slightly wiggly in the center.
4. Remove from the oven and run a knife gently around the edge. Cool completely on a rack, then cover with plastic wrap and chill in the refrigerator for at least 6 hours.

Make the Whipped Cream:

1. In a large chilled bowl, using a handheld mixer, beat the heavy cream on medium-high speed. Gradually add the confectioners’ sugar until medium stiff peaks form.
2. Add the vanilla and beat for another minute.

Serve:

• Swirl or dollop whipped cream on top of cheesecake slices right before serving.

Nutrition Facts

• Servings: 12
• Calories per serving: Approximately 360

Preparation Time

• Prep Time: 30 minutes
• Cook Time: 1 hour 25 minutes
• Chill Time: 6 hours
• Total Time: 7 hours 55 minutes

How to Serve

• Slice the cheesecake using a sharp knife for clean cuts.
• Top each slice with a generous dollop of whipped cream.
• Garnish with a sprinkle of ground cinnamon or a slice of fresh pumpkin.
• Serve with a side of caramel sauce or a drizzle of chocolate for extra indulgence.
• Pair with a warm cup of coffee or spiced apple cider for the ultimate fall dessert experience.

Additional Tips

1. Room Temperature Ingredients: Ensure all dairy ingredients are at room temperature for a smoother batter.
2. Avoid Overmixing: Overmixing can cause the cheesecake to crack. Mix until just combined.
3. Water Bath: Baking in a water bath helps to maintain moisture and prevents cracks.
4. Chill Overnight: For the best texture and flavor, chill the cheesecake overnight before serving.
5. Flavor Boost: Add a teaspoon of maple syrup for an additional layer of flavor in the filling.

Recipe Variations

• Chocolate Pumpkin Cheesecake: Add melted chocolate to the filling for a decadent twist.
• Nut Crust: Substitute half the graham cracker crumbs with finely chopped nuts like pecans or walnuts.
• Spiced Rum: Incorporate a tablespoon of spiced rum for an adult version of this dessert.
• Vegan Option: Use vegan cream cheese and a flax egg to make this cheesecake dairy-free.
• Mini Cheesecakes: Divide the batter among muffin tins for individual servings.

Serving Suggestions

• Serve with a side of apple pie or pumpkin bread for a complete fall-themed dessert table.
• Pair with vanilla ice cream for a delightful contrast in textures.
• Add a plate of caramel apples for a fun dessert platter.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezing: Wrap individual slices in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

FAQ Section

1. Can I use low-fat cream cheese?

• Yes, but it may affect the texture slightly.

1. Can I use fresh pumpkin instead of canned?

• Yes, just ensure it’s well-cooked and pureed to avoid excess moisture.

1. Why does my cheesecake have cracks?

• This can be due to overmixing or rapid temperature changes. Baking in a water bath helps.

1. How do I know when the cheesecake is done?

• It should be slightly wiggly in the center and set around the edges.

1. Can I make this cheesecake a day in advance?

• Absolutely! In fact, it tastes even better after chilling overnight.

1. Is this recipe gluten-free?

• Use gluten-free graham crackers for a gluten-free version.

1. How can I make this cheesecake more festive?

• Add fall-themed decorations like candy corn or edible leaves on top.

1. Can I use a different type of crust?

• Yes, a cookie crust or nut-based crust works well too.

1. What should I do if my whipped cream doesn’t thicken?

• Ensure the bowl and beaters are chilled and try beating it longer.

1. How long should I let the cheesecake cool?
   • Allow it to cool completely before refrigerating, usually about 2-3 hours.

Conclusion

This pumpkin cheesecake is the perfect blend of creamy and spiced flavors that embody the essence of fall. Its rich texture and deliciously sweet crust make it a standout dessert for any gathering. Whether you’re celebrating Thanksgiving or simply enjoying a cozy evening at home, this recipe is sure to impress. With a little preparation and love, you can create a delightful dessert that will become a cherished family favorite, just like it has in mine. Enjoy the baking, the aromas, and most importantly, the eating!

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