Description
Indulge in the creamy decadence of our irresistible Pumpkin Cheesecake recipe. Learn how to create this seasonal favorite with a perfect balance of spices and sweetness. Click here to satisfy your dessert cravings!
Ingredients
- – 1 graham cracker crust (prepared according to recipe in 9″ or 10″ springform pan, not pre-baked)
- – 24 oz (680g) cream cheese, softened to room temperature, be sure to use brick-style and not spreadable cream cheese
- – 3/4 cup (150g) brown sugar, packed
- – 1/2 cup (100g) sugar
- – 2/3 cup (80g) sour cream
- – 1 1/2 teaspoon (8 ml) vanilla extract
- – 1 cup (244g) pumpkin puree
- – 2 1/2 teaspoons (13 ml) pumpkin pie spice
- – 3 large eggs, slightly beaten, room temperature preferred
- – 3/4 cup (175ml) heavy cream
- – 1/4 cup (30g) powdered sugar
- – 1/2 teaspoon (3 ml) vanilla extract
- – 3/8 teaspoon (2 ml) ground cinnamon
Instructions
- Heat your oven to 350°F (175°C).
- Prepare a graham cracker crust in a 9″ springform pan, but skip the baking step. Let it cool in the fridge while working on the cheesecake mixture.
- In a stand mixer or a big bowl using a hand mixer, blend the softened cream cheese with the sugars. Remember to occasionally scrape the sides to ensure a smooth mixture without lumps.
- Mix in the sour cream, scraping the sides and bottom of the bowl to ensure everything is well combined.
- Stir in the vanilla extract, pumpkin puree, and pumpkin pie spice, blending it all thoroughly together.
- Add the eggs one by one, mixing gently after each, and scrape the sides of the bowl after each addition to ensure everything is incorporated.
- Pour the cheesecake mixture evenly over the crust you’ve prepared.
- Place the pan on a baking sheet lined with foil and bake in the center of the oven at 350°F (175°C) for about 40 minutes or until the middle of the cheesecake is nearly set (it should slightly wobble, while the edges are firm and might be a bit puffed or cracked).
- Let the cheesecake cool until it reaches room temperature, then chill it in the fridge for at least 6 hours or overnight.
- Before serving, make the cinnamon-flavored whipped cream.
- In a clean medium bowl, mix together the heavy cream, powdered sugar, vanilla extract, and ground cinnamon.
- Start beating the mixture at a low speed with an electric mixer, then gradually increase to high speed until stiff peaks form.
- Either pipe or spoon the whipped cream onto the chilled cheesecake. Cut into slices, serve, and savor!
Notes
- Use brick-style cream cheese for optimal texture and consistency in the cheesecake.
- Ensure eggs are at room temperature for smoother mixing and a better batter.
- Chill the cheesecake in the fridge for at least 6 hours or overnight to set properly before serving.
