why make this recipe
Pumpkin cheesecake is a delightful twist on a classic dessert. It combines the creamy texture of cheesecake with the warm, spicy flavors of pumpkin. It’s perfect for fall gatherings, holidays, or any time you want to enjoy something special. This recipe is easy to follow, and the result is a rich, flavorful cheesecake that everyone will love.
how to make Pumpkin Cheesecake
Ingredients:
- Graham cracker crumbs (1 1⁄2 cups)
- Unsalted butter, melted (1⁄4 cup)
- Cream cheese, softened (24 oz)
- Granulated sugar (1 cup)
- Pumpkin puree (1 cup)
- Eggs (3)
- Vanilla extract (1 tsp)
- Ground cinnamon (1 tsp)
- Ground nutmeg (1⁄2 tsp)
- Ground ginger (1⁄4 tsp)
- Whipped cream (for topping)
Directions:
- Preheat your oven to 325°F (160°C).
- In a bowl, mix the graham cracker crumbs with the melted butter. Press this mixture into the bottom of a springform pan to form the crust.
- In a large bowl, beat the softened cream cheese and granulated sugar together until smooth.
- Add the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, and ginger to the cream cheese mixture. Beat until everything is well combined.
- Pour the pumpkin filling over the crust and smooth the top with a spatula.
- Bake in the preheated oven for 60-70 minutes, or until the cheesecake is set.
- Once baked, cool the cheesecake completely. Then, refrigerate it for at least 4 hours before serving.
- Serve slices of pumpkin cheesecake topped with whipped cream.
how to serve Pumpkin Cheesecake
Pumpkin cheesecake can be served as a dessert at dinner or as a sweet treat during the day. For a nice presentation, slice it into wedges and place a dollop of whipped cream on top of each slice. You can also sprinkle a little cinnamon or nutmeg on the whipped cream for extra flair.
how to store Pumpkin Cheesecake
To store leftover pumpkin cheesecake, cover it tightly with plastic wrap or aluminum foil. You can keep it in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze it. Wrap the cheesecake tightly and place it in the freezer for up to 2 months. Thaw in the refrigerator before serving.
tips to make Pumpkin Cheesecake
- Make sure the cream cheese is at room temperature before mixing. This helps create a smoother filling.
- Don’t overmix the eggs once they are added, as this can cause the cheesecake to crack.
- If you prefer a spicier cheesecake, you can increase the amount of cinnamon, nutmeg, or ginger.
- Using pumpkin puree from a can saves time, but you can also make your own by cooking and pureeing fresh pumpkin.
variation
For a chocolate version, you can add cocoa powder to the pumpkin filling. You can also swirl chocolate ganache into the cheesecake before baking for a marbled effect.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, you can use fresh pumpkin puree. Just make sure it is well-cooked and smooth.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges look set and the center has a slight jiggle. It will continue to set as it cools.
Can I make this recipe ahead of time?
Absolutely! Pumpkin cheesecake can be made a day or two in advance. Just store it in the fridge until you’re ready to serve.
