Description
Pumpkin Cheesecake layers a crisp graham cracker crust with a rich, warmly spiced filling and a cloud of cinnamon whipped cream.
Ingredients
Scale
- 1 1/2 cups (170 g) fine graham cracker crumbs
- 2 tablespoons granulated sugar
- 1 tablespoon packed brown sugar
- 7 tablespoons (100 g) butter, melted
- 24 ounces (680 g) brick-style cream cheese, softened
- 3/4 cup (150 g) packed brown sugar
- 1/2 cup (100 g) granulated sugar
- 1/3 cup (80 g) sour cream
- 1 1/2 teaspoons alcohol-free vanilla flavoring
- 1 cup (244 g) pumpkin puree
- 2 1/2 teaspoons pumpkin pie spice
- 3 large eggs, lightly beaten and at room temperature
- 3/4 cup (175 ml) cold heavy cream
- 1/4 cup (30 g) powdered sugar
- 1/2 teaspoon alcohol-free vanilla flavoring
- 1/8 teaspoon ground cinnamon
Instructions
- Prepare the graham crust: Mix the graham cracker crumbs, granulated sugar, brown sugar, and melted butter until evenly moistened. Press firmly into the bottom of a 9-inch springform pan and refrigerate while preparing the filling.
- Beat the cream cheese base: Preheat the oven to 350°F. Beat the softened cream cheese with the brown and granulated sugars until smooth, scraping the bowl as needed.
- Add the pumpkin mixture: Blend in the sour cream, alcohol-free vanilla flavoring, pumpkin puree, and pumpkin pie spice until uniform.
- Incorporate the eggs gently: Add the lightly beaten eggs one at a time, mixing only until each is incorporated.
- Fill the prepared crust: Spread the cheesecake filling evenly over the chilled graham cracker crust and place the pan on a foil-lined baking sheet.
- Bake until nearly set: Bake for at least 40 minutes, adding time as needed, until the edges are set and the center retains only a slight jiggle.
- Cool and chill: Cool the cheesecake to room temperature, then refrigerate for at least 6 hours or overnight.
- Whip the cinnamon cream: Beat the cold heavy cream, powdered sugar, alcohol-free vanilla flavoring, and cinnamon until stiff peaks form.
- Garnish and serve: Pipe or spoon the cinnamon whipped cream over the chilled cheesecake, then slice and serve.
Notes
- Use plain pumpkin puree rather than sweetened pumpkin pie filling.
- Cover the cheesecake or place slices in an airtight container and refrigerate for up to 5 days. The source also permits freezing for several months; for the neatest finish, freeze the cheesecake without whipped cream, wrap it carefully once firm, and thaw it in the refrigerator. Add freshly whipped topping after thawing. Follow USDA guidance to refrigerate perishable leftovers within two hours, and keep the refrigerator at 40°F or below.
- Nutrition information is an estimate calculated per serving and may vary by ingredient brand and portion size.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 30 g
- Sodium: 351 mg
- Fat: 36 g
- Saturated Fat: 18 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 312 mg
Keywords: Pumpkin Cheesecake, Pumpkin Recipes, Dessert Recipes, Fall Recipes, Fall Desserts, Easy Recipes, Thanksgiving Recipes