Introduction
Indulge in the creamy, spiced goodness of pumpkin cheesecake. This delightful dessert combines the rich flavors of pumpkin and cream cheese with a buttery graham cracker crust, making it a perfect treat for fall gatherings or any celebration. With a smooth and velvety texture, this cheesecake is guaranteed to impress your family and friends.
Detailed Ingredients with measures
– 1¾ cups graham cracker crumbs (from about 10 cracker sheets)
– ½ cup unsalted butter, melted (1 stick)
– 15 ounces pumpkin puree (1 can) – not pumpkin pie filling!
– 24 ounces cream cheese, room temperature (3 bricks)
– 1 cup granulated sugar
– ½ cup brown sugar
– 3 large eggs, room temperature
– 2 teaspoons pure vanilla extract
– 1 tablespoon pumpkin pie spice
– ½ teaspoon kosher salt
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 55 minutes
Total Time: 5 hours (including cooling time)
Yield: Serves 10-12 slices
Enjoy the process of making this rich pumpkin cheesecake and savor every bite of its deliciousness!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Step 2: Prepare the Crust
In a mixing bowl, combine 1¾ cups of graham cracker crumbs with ½ cup of melted unsalted butter. Mix well until the crumbs are evenly coated.
Step 3: Press the Crust Into the Pan
Press the graham cracker mixture firmly into the bottom of a springform cake pan and about ¼ of the way up the sides to form a crust.
Step 4: Bake the Crust
Place the pan in the preheated oven and bake for 10 minutes. After baking, allow the crust to cool slightly while you prepare the filling.
Step 5: Prepare the Filling
In a large bowl, add 15 ounces of pumpkin puree, 24 ounces of cream cheese (ensure it is at room temperature), 1 cup of granulated sugar, and ½ cup of brown sugar. Using a hand mixer, blend these ingredients until the mixture is completely smooth.
Step 6: Mix in the Remaining Ingredients
Next, incorporate 3 large eggs (also at room temperature), 2 teaspoons of pure vanilla extract, 1 tablespoon of pumpkin pie spice, and ½ teaspoon of kosher salt into the mixture. Beat until everything is just combined and the filling is smooth.
Step 7: Pour the Filling
Carefully pour the pumpkin cheesecake filling into the prepared crust in the springform pan. To prevent any potential spills, place the pan on a baking sheet.
Step 8: Bake the Cheesecake
Bake the cheesecake in the oven for 55 minutes. Once the baking time is complete, turn off the oven, crack the door open slightly, and let the cheesecake sit in the oven for an additional 45 minutes.
Step 9: Cool the Cheesecake
After the cheesecake has cooled in the oven, remove it and let it cool at room temperature for at least 4 hours. If you’d like to cool it overnight, place it in the refrigerator after it has reached room temperature.
Notes
Note 1: Choosing Pumpkin Purée
Ensure you use pure pumpkin purée, not pumpkin pie filling, as the latter contains added sugars and spices that will affect the flavor and texture of your cheesecake.
Note 2: Room Temperature Ingredients
For the best results, make sure the cream cheese and eggs are at room temperature before using. This helps in achieving a smoother filling.
Note 3: Cooling Time
Allowing the cheesecake to cool properly is crucial for achieving the desired texture. Patience will result in a creamier cheesecake.
Note 4: Springform Pan Use
Using a springform pan makes it easier to remove the cheesecake without damaging its structure. Be cautious when releasing the sides after cooling.
Cook techniques
Preheating the Oven
Preheating the oven ensures that your cheesecake bakes evenly. Set the temperature to 350°F before you start mixing your ingredients.
Preparing the Crust
Combine graham cracker crumbs and melted butter in a bowl. This mixture forms the base of your cheesecake. Press it firmly into the bottom and partway up the sides of a springform pan.
Baking the Crust
Bake the crust for about 10 minutes to set it. This step helps achieve a firm base for the creamy filling.
Mixing the Filling
In a large bowl, combine pumpkin puree, cream cheese, granulated sugar, and brown sugar. Use a hand mixer to beat until the mixture is smooth and free of lumps.
Incorporating Eggs and Flavorings
Add eggs, vanilla extract, pumpkin pie spice, and kosher salt to the mixture. Beat until just combined to avoid overmixing, which can lead to cracks in the cheesecake.
Baking the Cheesecake
Pour the filling into the prepared crust and place the pan on a baking sheet to catch any drips. Bake for about 55 minutes, then turn off the oven and open the door slightly to let the cheesecake cool slowly.
Cooling the Cheesecake
Allow the cheesecake to cool in the oven for 45 minutes after baking. For best results, refrigerate it after it has reached room temperature.
FAQ
Can I use a different type of cookie for the crust?
Yes, you can use other types of cookies, such as oreos or gingersnaps, to create a unique flavor for your cheesecake crust.
What is the purpose of letting the cheesecake cool in the oven?
Letting the cheesecake cool slowly in the oven helps prevent cracks on the surface by reducing the temperature change that can occur when moving it to a cooler environment too quickly.
How do I know when the cheesecake is done baking?
The cheesecake should be set around the edges but still slightly jiggly in the center. It will firm up as it cools.
Can I use pumpkin pie filling instead of pumpkin puree?
No, it is important to use plain pumpkin puree, as pumpkin pie filling contains added sugars and spices that can alter the flavor and consistency of the cheesecake.
How long can I store the cheesecake in the refrigerator?
The cheesecake can be stored in the refrigerator for up to 5 days. Be sure to cover it with plastic wrap or store it in an airtight container.
Conclusion
This pumpkin cheesecake recipe offers a delightful blend of flavors, combining the creaminess of cream cheese with the warm, familiar taste of pumpkin and spices. The graham cracker crust perfectly complements the rich filling, creating a dessert that’s both comforting and indulgent. Ideal for fall gatherings or special occasions, this cheesecake is sure to impress friends and family alike.
Pumpkin Spice Latte Cheesecake
Add a twist to your cheesecake by mixing in brewed espresso and a dash of cinnamon. This combination will give you a rich pumpkin spice latte flavor, perfect for coffee lovers.
Chocolate Swirl Pumpkin Cheesecake
Incorporate melted chocolate or chocolate syrup into the cheesecake batter before baking for a decadent chocolate swirl effect. It balances the pumpkin flavor and adds a luxurious touch.
Pecan Topping Pumpkin Cheesecake
Top your cheesecake with a mixture of caramel and toasted pecans to create a crunchy contrast to the creamy filling. This adds an additional layer of flavor and texture.
Maple Cream Drizzle Cheesecake
Create a maple-flavored cream topping by whipping heavy cream with maple syrup. Drizzle over the cooled cheesecake for a sweet finish that enhances the pumpkin flavor.
Nutmeg Infused Pumpkin Cheesecake
Replace pumpkin pie spice with freshly grated nutmeg for a bolder flavor. This variation highlights the warmth of nutmeg while maintaining the essence of classic pumpkin desserts.
