The essence of autumn is captured in this rich and creamy Pumpkin Cheesecake, a delightful treat that’s perfect for family gatherings and seasonal festivities. Imagine the joy of sharing a homemade dessert that blends the comforting spices of fall with the lusciousness of cheesecake. This recipe is more than just a dessert; it’s an opportunity to bond over the art of baking, creating memories, and savoring the simple pleasures of life.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes + cooling
- Servings: 8-10
- Skill Level: Intermediate
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- Whipped cream, for topping
- Ground cinnamon, for garnish
Instructions
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a medium bowl, combine the graham cracker crumbs, 1/4 cup of sugar, and melted butter. Mix until well combined.
- Press the mixture firmly into the bottom of the prepared pan to form the crust. Set aside.
- In a large bowl, beat the softened cream cheese until smooth. Gradually add 1 cup of sugar, beating until creamy.
- Add the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, cloves, and ginger to the cream cheese mixture. Beat until fully combined, and the batter is smooth.
- Pour the pumpkin cheesecake batter over the prepared crust in the pan.
- Bake in the preheated oven for about 60 minutes, or until the center is set and the cheesecake is lightly browned on top.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for one hour to prevent cracking.
- Remove the cheesecake from the oven and chill in the refrigerator for at least 4 hours, or overnight.
- Before serving, top with swirls of whipped cream and a sprinkle of ground cinnamon.
Helpful Tips
For a more flavorful crust, consider adding a pinch of cinnamon to the graham cracker mixture. If you’re in a hurry, use a mix of pre-spiced pumpkin pie filling instead of plain pumpkin puree and spices. This cheesecake is best when chilled overnight, so plan ahead for the creamiest texture.
Storage Instructions
Store any leftover pumpkin cheesecake covered in the refrigerator for up to 5 days. For longer storage, you can freeze the cheesecake for up to 2 months. Thaw in the refrigerator before serving.
Ingredient Substitutions
If you don’t have graham crackers, use digestive biscuits or ginger snaps for a flavorful twist. Vegan cream cheese and a flax egg can be substituted to create a dairy-free and egg-free version.
Pairings
This Pumpkin Cheesecake pairs beautifully with a hot cup of spiced chai tea or a warm latte. For a full autumn-themed meal, serve it after a hearty dinner of roasted squash soup and a mixed green salad with cranberries and walnuts.
Our Pumpkin Cheesecake is sure to become a family favorite, bringing warmth and sweetness to your holiday gatherings. We can’t wait to see your delicious creations—share your photos using #ZynahzRecipes and tag us on Instagram! Don’t forget to leave your feedback on our website at Zynahz.
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