Nothing says fall quite like the warm, comforting flavors of pumpkin. And what better way to indulge in this seasonal favorite than with a creamy, dreamy pumpkin cheesecake? Not only is this recipe quick and easy to whip up, but it’s also sure to impress your friends and family at any autumn gathering.
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 (15 oz) can pumpkin puree
- 3 eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
Instructions:
- Preheat the oven to 350°F.
- In a medium bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
- In a large bowl, beat the cream cheese until smooth. Add in the remaining sugar and pumpkin puree, and mix until well combined.
- Beat in the eggs, one at a time, followed by the vanilla extract, cinnamon, nutmeg, and cloves.
- Pour the mixture over the crust in the springform pan.
- Bake for 50-60 minutes, or until the cheesecake is set and the edges are golden brown.
- Let the cheesecake cool completely before removing it from the pan and slicing.
- Serve chilled and enjoy!
Nutritional Information:
Serving Size: 1 slice
Calories: 450
Total Fat: 29g
Saturated Fat: 16g
Cholesterol: 140mg
Sodium: 300mg
Total Carbohydrates: 42g
Dietary Fiber: 2g
Sugars: 33g
Protein: 7g
Cooking Time:
Preparation Time: 20 minutes
Cooking Time: 50-60 minutes
Total Time: 1 hour 20 minutes
Equipment:
- 9-inch springform pan
- Medium mixing bowl
- Large mixing bowl
- Mixer
Serving Suggestions:
This pumpkin cheesecake is delicious on its own, but you can also top it with whipped cream, caramel sauce, or chopped nuts for an extra touch of decadence. Serve alongside a hot cup of coffee or tea for the perfect fall treat.
Variations:
If you’re feeling adventurous, try adding in some chocolate chips or swirls of caramel or chocolate to the cheesecake batter before baking. You can also experiment with different crusts, such as using crushed ginger snaps or vanilla wafers instead of graham crackers.
Substitutions:
If you don’t have pumpkin puree on hand, you can substitute it with an equal amount of sweet potato puree or butternut squash puree. You can also swap out the spices for pumpkin pie spice if you have that on hand instead of the individual spices.
Storage:
Store any leftover cheesecake in the refrigerator for up to 5 days. You can also freeze the cheesecake for up to 2 months by wrapping it tightly in plastic wrap and aluminum foil.
Tips:
- Make sure your cream cheese is softened before mixing it with the other ingredients to ensure a smooth, creamy texture.
- Let the cheesecake cool completely before removing it from the pan to prevent it from cracking.
- For a neater slice, dip your knife in hot water and wipe it clean between cuts.
Notes:
This recipe makes approximately 12 servings.
Frequently Asked Questions:
Can I make this recipe ahead of time?
Yes! You can make this pumpkin cheesecake up to 2 days in advance and store it in the refrigerator until you’re ready to serve.
Can I use a different type of crust?
Absolutely! You can use any type of cookie or cracker crumbs that you like for the crust. Just be sure to adjust the amount of butter accordingly.
Can I use a different type of spice?
Of course! Feel free to experiment with different spices to find the combination that you like best.
This pumpkin cheesecake recipe is the perfect way to indulge in the flavors of fall. Not only is it quick and easy to make, but it’s also incredibly delicious. The creamy, spiced pumpkin filling pairs perfectly with the crunchy graham cracker crust, making it a dessert that’s sure to impress. So why not give it a try for your next autumn gathering? Your taste buds will thank you!