As the leaves change color and the weather gets cooler, it’s time to start thinking about holiday baking. And what better way to kick off the season than with a delicious pumpkin pie cheesecake? Paula Deen’s recipe takes the classic pumpkin pie to a whole new level with the addition of rich and creamy cheesecake. This dessert is sure to be a hit at your next family gathering or holiday party. So, let’s get started!
Ingredients:
- 1 1/2 cups of graham cracker crumbs
- 1/4 cup of sugar
- 1/2 cup of unsalted butter, melted
- 3 (8 oz.) packages of cream cheese, softened
- 1 cup of sugar
- 1 tsp. of vanilla extract
- 4 eggs
- 1 cup of canned pumpkin
- 1 tsp. of ground cinnamon
- 1/4 tsp. of ground nutmeg
- 1/4 tsp. of ground ginger
- 1/4 tsp. of salt
- Whipped cream for garnish
Instructions:
- Preheat oven to 350°F.
- In a medium bowl, mix together graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture into bottom and up sides of a 9-inch springform pan.
- In a large bowl, beat cream cheese until smooth. Gradually add 1 cup of sugar, beating until creamy. Add vanilla and eggs, one at a time, beating well after each addition.
- In a separate bowl, mix together pumpkin, cinnamon, nutmeg, ginger, and salt. Stir pumpkin mixture into cream cheese mixture until well blended.
- Pour filling into crust and bake for 50-55 minutes or until center is almost set.
- Remove from oven and cool on a wire rack. Once cooled, cover and refrigerate for at least 4 hours or overnight.
- Before serving, garnish with whipped cream.
Nutritional Information:
Serving size: 1 slice | Calories: 528 | Total Fat: 38g | Saturated Fat: 21g | Cholesterol: 201mg | Sodium: 430mg | Carbohydrates: 41g | Fiber: 2g | Sugar: 32g | Protein: 8g
Cooking Time:
Prep time: 20 minutes | Cook time: 50-55 minutes | Chill time: 4 hours or overnight
Equipment:
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Wire rack
Serving Suggestions:
This pumpkin pie cheesecake is delicious on its own, but it also pairs well with a dollop of whipped cream and a sprinkle of cinnamon. For an extra treat, drizzle caramel sauce over the top.
Variations:
If you’re feeling adventurous, try adding a layer of pecan pie filling on top of the cheesecake before baking. You can also swap out the graham cracker crust for a ginger snap or shortbread crust.
Substitutions:
If you don’t have canned pumpkin on hand, you can use fresh pumpkin puree. Just make sure to roast the pumpkin and puree it before adding it to the recipe. You can also use pumpkin pie spice instead of the individual spices listed in the recipe.
Storage:
Store leftover cheesecake in an airtight container in the refrigerator for up to 3 days.
Tips:
- Make sure your cream cheese is at room temperature before mixing.
- Don’t overmix the batter, as this can lead to cracks in the cheesecake.
- Allow the cheesecake to cool on a wire rack before refrigerating to prevent condensation from forming on the surface.
Notes:
This recipe makes one 9-inch cheesecake, but you can easily double the recipe to make two cheesecakes.
Frequently Asked Questions:
Can I freeze this cheesecake?
Yes, you can freeze this cheesecake. Wrap it tightly in plastic wrap and store in the freezer for up to 2 months. Thaw in the refrigerator before serving.
Can I use a different type of crust?
Yes, you can use a different type of crust. Shortbread, gingersnap, or even Oreo crusts would all work well with this recipe.
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree instead of canned. Just make sure to roast the pumpkin and puree it before adding it to the recipe.
In conclusion, Paula Deen’s pumpkin pie cheesecake recipe is a delicious twist on a classic holiday treat. With its creamy texture and rich pumpkin flavor, it’s sure to be a hit with your family and friends. So, gather your ingredients, preheat your oven, and get ready to indulge in this delectable dessert. Happy baking!