Description
Creamy pumpkin cheesecake brings autumn joy! This recipe shares my personal journey to a smooth, spiced dessert, perfect for gatherings or a quiet evening.
Ingredients
Scale
- Crust Essentials:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
- 6 tbsp unsalted butter, melted
- Pumpkin Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 (15-ounce) can pumpkin puree
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 3 large eggs, room temperature
- ¼ cup heavy cream
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour
- Fall Spices:
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- Garnish & Finishing Touches:
- Whipped cream (optional)
- Extra ground cinnamon or nutmeg (optional)
Instructions
- Get Your Crust Ready:: First things first, let’s tackle that crust. Grab a 9-inch springform pan, and if you’re like me, you’ll probably forget to line the bottom with parchment paper until the last second, oops! In a medium bowl, mix your graham cracker crumbs, sugar, and cinnamon. Pour in the melted butter and mix until it looks like wet sand. Press this mixture firmly into the bottom of your prepared pan. I like to use the bottom of a drinking glass to get it really compact. Pop it in the fridge while you get the filling together; it just helps it set up nicely.
- Whip Up the Cream Cheese Base:: Now for the star of the show! In a large bowl, or your stand mixer if you’re fancy, beat the softened cream cheese until it’s super smooth, no lumps allowed! I once didn’t soften it enough, and my cheesecake had these little cream cheese nuggets, which was… interesting. Add both granulated sugar and brown sugar and beat until it’s light and fluffy. Scrape down the sides of the bowl often, because those sneaky bits always try to hide. This step is key for a truly smooth cheesecake.
- Introduce the Pumpkin and Spices:: Next, stir in your pumpkin puree, vanilla extract, and heavy cream until it’s just combined. Don’t overmix here, hon! Then, sprinkle in your flour, cinnamon, nutmeg, ginger, and cloves. Mix on low speed until everything is just incorporated. The smell in your kitchen right now should be absolutely divine, like autumn in a bowl. I always take a little sniff at this stage; it’s so comforting!
- Add the Eggs Gently:: This is where patience comes in! Add the eggs one at a time, beating on low speed just until each egg is incorporated. Overmixing eggs can lead to cracks in your baked cheesecake, and nobody wants that after all your hard work. I know it’s tempting to just dump them all in, but trust me, taking your time here makes a big difference in the final texture of your dessert.
- Bake It Low and Slow:: Pour your luscious pumpkin filling over the chilled crust in your springform pan. Now, this next bit is crucial: I always bake mine in a water bath. Wrap the outside of your springform pan with heavy-duty foil (two layers usually do the trick) to prevent water from seeping in. Place the pan in a larger roasting pan, then pour hot water into the roasting pan until it comes halfway up the sides of your cheesecake pan. Bake at 325°F (160°C) for about 60-75 minutes. The center should still be a little jiggly, like unset Jell-O.
- Cool and Chill for Perfection:: Once baked, turn off the oven and prop the door open slightly, letting the cheesecake cool slowly inside for about an hour. This gradual cooling helps prevent cracks. After that, remove it from the water bath, take off the foil, and let it cool completely on a wire rack. Then, the hardest part: refrigerate for at least 6 hours, or even better, overnight! That’s when the flavors really meld and the texture becomes perfectly firm. I often peek at it in the fridge, anticipating that first slice!