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Pumpkin Cheesecake Recipe ๐๐ฐ
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? ๐๐ฅง
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:
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Preheat and Prepare:
- Preheat your oven to 350ยฐF (175ยฐC).
- Place a rack in the center of the oven.
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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.
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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.
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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.
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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! ๐
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! ๐๐ฐ