Pumpkin Cheesecake
User Reviews
5
Pumpkin Cheesecake
Description
This Pumpkin Cheesecake starts with a graham cracker crust mixed with sugar and melted butter, pressed into a springform pan and baked until slightly golden. The filling combines softened cream cheese, brown sugar, eggs, pumpkin puree, flour, vanilla, and pumpkin pie spice. The mixture is beaten until smooth and poured into the crust. Baking is done at 350°F for about 50 minutes until the top is lightly browned, followed by resting the cake in the turned-off oven for an hour to finish setting gently. Afterward, the cheesecake is chilled for at least 6 hours to firm up fully.
The finished cheesecake offers a rich, creamy interior with subtle warm spice notes and the mellow flavor of pumpkin. A firm crust holds the filling, providing texture contrast. The recipe suggests optional whipped cream and colorful sprinkles added shortly before serving to enhance presentation and texture without affecting the cake's structure.
Use pumpkin puree rather than canned pumpkin pie filling for accurate moisture and flavor balance. Softened cream cheese is important to prevent lumps in the filling. Sprinkles should be applied just prior to serving to avoid color bleeding into the whipped cream.
Ingredients
- 2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 7 tablespoons butter melted
- 16 ounces cream cheese softened
- 1 cup brown sugar
- 3 egg
- 15 ounce can pumpkin puree
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- cooking spray
- Whipped Cream optional
- Sprinkles optional
Instructions
- Preheat the oven to 350 degrees F. Coat a 9" springform pan with cooking spray.
- Place the graham cracker crumbs, granulated sugar and butter in a bowl; stir to combine.
- Firmly press the graham cracker mixture into the bottom and up the sides of the prepared pan.
- Place the crust in the oven and bake for 8-10 minutes or until light golden brown.
- Place the cream cheese and brown sugar in the bowl of a mixer. Beat until completely smooth, 3-4 minutes.
- Add the eggs, one at a time, beating after each addition.
- Add the pumpkin puree, flour, vanilla extract and pumpkin pie spice. Beat until just combined.
- Pour the pumpkin mixture into the baked crust and smooth the top with a spatula.
- Bake for 50 minutes or until top is lightly browned. Turn off the oven and let the cheesecake sit in the oven for another 60 minutes.
- Run a thin spatula around the edge of the cheesecake to loosen the sides, then place the cheesecake in the fridge. Chill for at least 6 hours or up to 3 days.
- Decorate the cheesecake with whipped cream and sprinkles if desired, then cut into slices and serve.
Notes
- Use pumpkin puree, not pumpkin pie filling, for proper texture and flavor.
- Soften cream cheese thoroughly (microwave in short increments if needed) to avoid lumps.
- Add sprinkles just before serving to prevent colors from bleeding into whipped cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Calories | 339kcal | 17% |
| Carbohydrates | 31g | 10% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 100mg | 33% |
| Sodium | 293mg | 12% |
| Potassium | 183mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 6285IU | 126% |
| Vitamin C | 1.5mg | 2% |
| Calcium | 79mg | 8% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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