Description
Learn how to make the best pumpkin cheesecake with our easy-to-follow recipe. Indulge in the creamy, spiced flavors of fall in every bite. Click here now!
Ingredients
- – 1 graham cracker crust (prepared according to recipe in 9″ or 10″ springform pan, not pre-baked)
- – 24 oz (680 g) cream cheese, softened to room temperature, be sure to use brick-style and not spreadable cream cheese
- – 3/4 cup (150 g) brown sugar, packed
- – 1/2 cup (100 g) sugar
- – 2/3 cup (160 ml) sour cream
- – 1 1/2 teaspoon (8 ml) vanilla extract
- – 1 cup (244 g) pumpkin puree
- – 2 1/2 teaspoons (13 ml) pumpkin pie spice
- – 3 large eggs, slightly beaten, room temperature preferred
- – 3/4 cup (175 ml) heavy cream
- – 1/4 cup (30 g) powdered sugar
- – 1/2 teaspoon (3 ml) vanilla extract
- – 3/8 teaspoon (2 ml) ground cinnamon
Instructions
- Set your oven to 350°F (175°C) to preheat.
- Prepare the graham cracker crust in a 9-inch springform pan but skip baking it for now. Place it in the fridge to cool while you make the cheesecake mixture.
- Using a stand mixer or a large bowl and a hand mixer, blend the softened cream cheese with the brown and white sugars, making sure to scrape down the sides to achieve a smooth, lump-free texture.
- Incorporate the sour cream into the mixture, pausing to clean the sides and bottom of the bowl.
- Stir in the vanilla extract, pumpkin puree, and pumpkin pie spice until everything is thoroughly mixed.
- Add the eggs one by one, gently mixing each time until blended, and make sure to scrape the sides after each egg.
- Spread the cheesecake mixture evenly on top of the prepared crust.
- Put the pan on a baking sheet lined with foil, then place it on the center rack of the oven set to 350°F (175°C). Bake for 40 minutes or longer, until the center is almost firm (it might wobble slightly while the edges should be set and may appear slightly puffed or cracked).
- Let the cheesecake cool to room temperature before moving it to the fridge to chill for 6 hours or overnight.
- To make the cinnamon whipped cream topping, mix the heavy cream, powdered sugar, vanilla extract, and cinnamon in a clean medium bowl.
- Using an electric mixer, start mixing on low speed and gradually increase to high until stiff peaks form.
- Spread or pipe the whipped cream over the chilled cheesecake. Slice into pieces, serve, and enjoy!
Notes
- Use brick-style cream cheese for optimal texture and consistency in the cheesecake.
- Let the eggs reach room temperature before adding to ensure thorough blending.
- Sprinkle extra pumpkin pie spice on whipped cream for added flavor before serving.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 400
- Fat: 10g
- Protein: 15g
Keywords: pumpkin cheesecake, creamy dessert, cinnamon whipped cream, graham cracker crust, fall dessert
