Introduction
Get ready to fall in love with the most heavenly Pumpkin Cheesecake ever! This creamy, spiced masterpiece is just what you need for those cozy evenings. With a deliciously buttery graham cracker crust and a velvety pumpkin filling, this cheesecake is sure to impress your friends and family. Whether it’s for a festive gathering or a quiet night in, this dessert will be the cherry on top of your fall celebrations.
Detailed Ingredients with measures
For the Crust:
- 1 3/4 cups graham cracker crumbs
- 3 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 1 stick unsalted butter, melted
For the Filling:
- 1 pound cream cheese, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 1/2 teaspoon salt
For the Topping:
- 1 pint sour cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Preparation Time
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
Now that you have all the ingredients and preparation time sorted out, let’s dive into the delightful process of creating this stunning Pumpkin Cheesecake. It’s sure to become a seasonal favorite in your home!
Detailed Directions and Instructions
Step 1: Preheat Oven
Preheat your oven to 350°F (175°C).
Step 2: Prepare the Crust
In a mixing bowl, combine 1 3/4 cups graham cracker crumbs, 3 tablespoons light brown sugar, and 1/2 teaspoon ground cinnamon. Pour in 1 stick of melted unsalted butter. Mix until everything is well combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then allow it to cool.
Step 3: Make the Filling
In a large mixing bowl, beat together 1 pound of softened cream cheese, 1 cup granulated sugar, and 1 cup canned pumpkin puree until the mixture is smooth and creamy. Add 3 large eggs, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon allspice, and 1/2 teaspoon salt. Mix until fully incorporated. Pour the filling over the cooled crust.
Step 4: Bake the Cheesecake
Place the cheesecake in the preheated oven and bake for 50-60 minutes, or until the center is set. Once baked, remove it from the oven but keep the oven on.
Step 5: Prepare the Topping
In a separate bowl, whisk together 1 pint of sour cream, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract. Once mixed, spread this topping over the slightly cooled cheesecake. Return the cheesecake to the oven and bake for an additional 5 minutes.
Step 6: Cool and Chill
Allow the cheesecake to cool completely at room temperature. After cooling, transfer it to the refrigerator and chill for at least 4 hours or overnight for optimal flavor.
Notes
Chilling Time
For the best flavor and texture, it is recommended to chill the cheesecake overnight.
Serving Size
Each slice contains approximately 420 calories, 35g carbohydrates, 7g protein, and 28g fat.
Baking Tip
To avoid cracks on the surface of the cheesecake, avoid opening the oven door frequently while baking.
Cook Techniques
Preparing the Crust
Mix graham cracker crumbs, light brown sugar, ground cinnamon, and melted unsalted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer. Bake for 8-10 minutes and allow to cool before adding the filling.
Making the Filling
In a mixing bowl, beat together softened cream cheese, granulated sugar, and canned pumpkin puree until smooth and creamy. Add in eggs, vanilla extract, ground cinnamon, ground nutmeg, allspice, and salt. Mix until fully incorporated before pouring over the cooled crust.
Baking the Cheesecake
Bake the cheesecake at 350°F (175°C) for 50-60 minutes or until the center is set. Keep the oven on after removing the cheesecake for topping application.
Preparing the Topping
Whisk together sour cream, granulated sugar, and vanilla extract until smooth. Spread the topping evenly over the slightly cooled cheesecake, then return it to the oven for an additional 5 minutes.
Cooling and Chilling
Allow the cheesecake to cool completely at room temperature. For the best flavor and texture, chill it in the refrigerator for at least 4 hours or overnight before serving.
FAQ
Can I use homemade pumpkin puree instead of canned?
Yes, homemade pumpkin puree can be used. Ensure it is well-drained to avoid extra moisture in the cheesecake.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake best develops its flavor when made a day ahead and chilled overnight.
How should I store leftover cheesecake?
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
Can I freeze this pumpkin cheesecake?
Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months.
What can I substitute for sour cream in the topping?
You can use Greek yogurt as a substitute for sour cream, which will give a similar tangy flavor.
Conclusion
This Pumpkin Cheesecake combines creamy texture with warm spices, making it the perfect dessert to enjoy during fall or any cozy evening. Enjoy every slice!
