Holiday Pumpkin Cheesecake ๐๐ฐ
Overview:
- Preparation Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours and 15 minutes
- Yield: 1 cheesecake
Description:
Indulge in the delightful flavors of the holiday season with this luscious Holiday Pumpkin Cheesecake recipe. Perfect for Christmas, Thanksgiving, or any weeknight treat, this oven-baked cheesecake will steal the show with its creamy texture and spiced pumpkin essence. Follow this recipe to create a dessert masterpiece that’s sure to impress your loved ones!
Ingredients:
- 40 cookie crumbs (use your favorite cookies!)
- 1 3/4 cups sugar
- 3/4 cup margarine, melted
- 3 packages (8 ounces each) cream cheese, softened
- 1 can (15 ounces) pumpkin puree
- 1/4 cup all-purpose flour
- 1 teaspoon pumpkin pie spice
- 3 eggs
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions:
| Step | Details |
|---|---|
| 1 | Preheat your oven to 325ยฐF (165ยฐC). Place a 13″ x 9″ roasting pan filled halfway with water on the bottom rack of the oven. This will create a moist environment for your cheesecake to bake in. |
| 2 | In a small bowl, combine the cookie crumbs, 1/4 cup of sugar, and 1/4 cup of melted margarine. Mix well until the crumbs are evenly coated. |
| 3 | Press the crumb mixture onto the bottom and halfway up the sides of a 10-inch springform pan. Set aside. |
| 4 | Using a medium bowl and an electric mixer, beat the cream cheese and the remaining 1 1/2 cups of sugar until the mixture is creamy, which should take about 3 minutes. |
| 5 | Beat in the pumpkin puree, the remaining 1/2 cup of melted margarine, flour, and pumpkin pie spice until the mixture is smooth and well combined. |
| 6 | Gradually beat in the eggs, heavy cream, and vanilla extract until the batter is smooth and creamy. |
| 7 | Pour the batter into the prepared springform pan, spreading it evenly. |
| 8 | Bake the cheesecake in the center of the preheated oven for 1 hour and 20 minutes, or until the edges are golden and the middle is almost set. Note: Make sure not to place the cheesecake directly in the water-filled roasting pan. |
| 9 | After baking, without opening the oven door, turn off the oven and let the cheesecake stand in the oven for an additional 30 minutes. This gradual cooling process helps prevent cracks on the surface of the cheesecake. |
| 10 | Once the cheesecake has cooled in the oven, transfer it to a wire rack to cool completely. |
| 11 | Cover the cooled cheesecake with plastic wrap and refrigerate it overnight. This allows the flavors to meld together and ensures a perfect texture. |
| 12 | For the best taste and texture, it’s recommended to make this cheesecake at least one day ahead of serving. This gives it ample time to set and develop its full flavor profile. |
Nutritional Information (per serving):
- Calories: 7628.1
- Fat: 520.2g
- Saturated Fat: 244.8g
- Cholesterol: 2343.5mg
- Sodium: 5959.4mg
- Carbohydrates: 649.7g
- Fiber: 10g
- Sugar: 416.2g
- Protein: 119g
Tips and Serving Suggestions:
- To enhance the presentation, garnish the chilled cheesecake with a dollop of whipped cream and a sprinkle of cinnamon or pumpkin pie spice before serving.
- Serve slices of this decadent pumpkin cheesecake with a hot cup of coffee or spiced tea for the ultimate autumn dessert experience.
- Experiment with different types of cookies for the crust to add your own unique twist to this classic recipe. Graham crackers, gingersnaps, or even chocolate cookies would all work wonderfully.
- If you’re short on time, you can prepare the cheesecake a day or two in advance and keep it refrigerated until you’re ready to serve. It actually tastes even better after being chilled overnight!
Indulge in the rich flavors of the holiday season with this irresistible Holiday Pumpkin Cheesecake recipe. Perfect for festive gatherings or cozy nights at home, this creamy cheesecake will become a cherished favorite among family and friends. Enjoy every decadent bite of this delightful dessert creation! ๐๐ฐ
