Pumpkin Spice Dream Cheesecake: A Festive Delight!

Pumpkin Cheesecake Recipe 🎃🍰

Overview:

Cook Time: 55 minutes
Prep Time: 20 minutes
Total Time: 1 hour and 15 minutes
Servings: 12

Description:

Break tradition this holiday season and forget the classic pumpkin pie! Serve up this delectable Pumpkin Cheesecake instead. But hey, we love pie too, so why not have both? 😉🥧

Ingredients:

For the Crust:	For the Filling:
– 1 1/2 cups graham cracker crumbs	– 1 cup dark brown sugar
– 1/2 cup chopped pecans	– 1/4 cup granulated sugar
– 1/4 cup granulated sugar	– 3/4 teaspoon cinnamon
– 1/4 cup packed brown sugar	– 1/2 teaspoon nutmeg
– 3/4 teaspoon ground cinnamon	– 1/2 teaspoon ground ginger
– 1/4 cup unsalted butter, melted	– 1/2 teaspoon salt
– 1 cup pumpkin puree	– 1/4 teaspoon ground allspice
– 3 large eggs	– 1/8 teaspoon ground cloves
– 1 1/2 teaspoons ground cinnamon	– 1 cup granulated sugar
– 1/2 teaspoon ground nutmeg	– 2 (8-ounce) packages cream cheese, softened
– 1/2 teaspoon ground ginger	– 1/4 cup heavy cream
– 1/2 teaspoon salt	– 1 tablespoon cornstarch
– 1/4 teaspoon ground allspice	– 1 teaspoon vanilla extract
– 1/8 teaspoon ground cloves	– 1/4 cup heavy cream
– 1 cup granulated sugar	– 1/4 cup icing sugar
– 2 (8-ounce) packages cream cheese, softened	– 1/2 teaspoon ground cinnamon

Instructions:

Preheat and Prepare:
- Preheat your oven to 350°F (175°C).
- Place a rack in the center of the oven.
Make the Crust:
- In a bowl, combine the graham cracker crumbs, chopped pecans, granulated sugar, brown sugar, cinnamon, and melted butter.
- Press this mixture onto the bottom of a 10-inch springform pan.
- Bake the crust for about 10 minutes until lightly browned.
- Remove from the oven and let it cool.
Prepare the Filling:
- In a large bowl, whisk together the pumpkin puree, eggs, 3/4 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, 1/2 teaspoon salt, and 1 cup of granulated sugar.
Cream Cheese Mixture:
- In another bowl, cream together the softened cream cheese and the remaining 1 cup of granulated sugar until smooth.
- Beat in the heavy cream, cornstarch, and vanilla extract until well combined.
Combine Fillings:
- Carefully beat the pumpkin mixture into the cream cheese mixture until smooth and well blended.
Assemble and Bake:
- Pour the filling into the prepared crust.
- To prevent cracking, lift the filled pan about 1 inch off the counter and gently drop it to break any air bubbles.
- Bake the cheesecake for 40-45 minutes, or until the center is set.
- To check, gently shake the pan; the center should have a slight jiggle.
Cooling and Serving:
- Once baked, remove the cheesecake from the oven and let it cool completely.
- Cover loosely and refrigerate overnight for best results.
Garnish and Enjoy:
- When ready to serve, carefully remove the sides of the springform pan.
- Transfer the cheesecake to a serving platter.
- Garnish with a dollop of cinnamon whipped cream and a drizzle of caramel sauce, if desired.
- Dust the top of the cheesecake lightly with more ground cinnamon.

Cinnamon Whipped Cream:

In a chilled bowl, whip 1/4 cup of heavy cream until it starts to thicken.
Gradually add 1/4 cup of icing sugar and 1/2 teaspoon of ground cinnamon.
Continue to whip until the cream holds soft peaks.

Notes:

Although this Pumpkin Cheesecake recipe has never cracked for me, some bakers experience cracking. No worries!
The cinnamon whipped cream topping is a beautiful embellishment that covers any imperfections, and let’s be real, it’s just delicious! 😉

Nutritional Information per Serving:

Calories: 567.4
Total Fat: 43.1g
- Saturated Fat: 23g
Cholesterol: 170.6mg
Sodium: 427.1mg
Total Carbohydrates: 40.2g
- Dietary Fiber: 1g
- Sugars: 33.9g
Protein: 7.5g

Now you’re all set to impress your guests with this delightful Pumpkin Cheesecake! It’s perfect for Christmas, Thanksgiving, or any weeknight indulgence. Enjoy every creamy, spiced bite! 🎃🍰