Introduction
With the arrival of autumn, cozy evenings and festive gatherings beckon, making it the perfect time to indulge in seasonal treats. Say hello to autumn bliss with this delightful Pumpkin Pie Cheesecake! This dessert beautifully combines the rich, creamy texture of cheesecake with the warm, spiced flavors of pumpkin pie, creating a dreamy fusion that your taste buds will love. Whether you’re serving it for Thanksgiving or simply want to savor the essence of fall, this recipe will not disappoint!
Detailed Ingredients with measures
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Preparation Time
- Prep Time 20 minutes
- Cook Time 60 minutes
- Total Time 4 hours 20 minutes (including chilling)
- Yield 12 servings
Directions
1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, mix together graham cracker crumbs, sugar, and cinnamon. Stir in melted butter until combined. Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust.
3. For the cheesecake filling, beat the cream cheese in a large bowl until smooth. Add sugar and vanilla, mixing until creamy.
4. Beat in the eggs one at a time, ensuring each egg is fully integrated before adding the next.
5. Stir in the pumpkin puree, cinnamon, nutmeg, and cloves until the mixture is fully blended.
6. Pour the filling over the crust in the springform pan, smoothing it with a spatula for an even top.
7. Bake for 60 minutes, or until the center is set. Let it cool to room temperature and then refrigerate for at least 4 hours before serving.
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Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Step 2: Prepare the Crust
In a medium bowl, mix together graham cracker crumbs, granulated sugar, and ground cinnamon. Stir in melted unsalted butter until the mixture is well combined. Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust.
Step 3: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese until smooth. Add granulated sugar and vanilla extract, mixing until the mixture is creamy.
Step 4: Incorporate the Eggs
Beat in the eggs one at a time. Make sure each egg is fully integrated into the mixture before adding the next.
Step 5: Add Pumpkin and Spices
Stir in the canned pumpkin puree, ground cinnamon, ground nutmeg, and ground cloves until the filling is fully blended.
Step 6: Combine Filling and Crust
Pour the cheesecake filling over the prepared crust in the springform pan. Use a spatula to smooth the top for an even finish.
Step 7: Bake the Cheesecake
Bake the cheesecake for 60 minutes, or until the center is set.
Step 8: Cool and Refrigerate
Allow the cheesecake to cool to room temperature. Once cooled, refrigerate for at least 4 hours before serving.
Notes
Serving Suggestions
Serve chilled and consider topping with whipped cream or a sprinkle of cinnamon for added flavor.
Storage Advice
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Dietary Considerations
This dessert contains gluten from the graham crackers and dairy from the cream cheese. Adjust ingredients accordingly for dietary restrictions.
Cook techniques
Making the Crust
To create the crust, combine graham cracker crumbs, sugar, and cinnamon in a bowl. Add melted butter, mixing until the crumbs are moistened. Press the mixture firmly into the bottom of a springform pan to create a sturdy base for the cheesecake.
Beating the Cream Cheese
Ensure the cream cheese is softened to room temperature for easy mixing. Beat it in a large bowl until smooth and creamy before adding other ingredients. This step is crucial for a silky cheesecake texture.
Incorporating Eggs
Add eggs one at a time to the batter, mixing thoroughly after each addition. This helps to create a uniform filling without overmixing, which can lead to cracks during baking.
Mixing in Pumpkin and Spices
After incorporating the eggs, add the pumpkin puree and spices. Stir until fully blended to ensure that the flavors are evenly distributed throughout the cheesecake mixture.
Baking the Cheesecake
Bake the cheesecake until the center is set, which can take around 60 minutes. Keep an eye on it towards the end, as ovens can vary. Ensure it doesn’t overbake to maintain a creamy texture.
FAQ
Can I use homemade pumpkin puree?
Yes, homemade pumpkin puree can be used instead of canned. Just ensure it is well-drained to avoid excess moisture.
How do I know when the cheesecake is done?
The cheesecake is done when the edges are set, and the center has a slight jiggle. It will continue to firm up as it cools.
Can this cheesecake be made in advance?
Absolutely! You can make the cheesecake up to two days in advance. Just store it in the refrigerator until you’re ready to serve.
How should I store leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator for up to a week.
Can I freeze pumpkin cheesecake?
Yes, you can freeze it. Wrap the cheesecake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. Thaw it in the refrigerator before serving.
Conclusion
