Pumpkin Cheesecake
User Reviews
4.9
Pumpkin Cheesecake
Description
This Pumpkin Cheesecake begins with a prepared graham cracker crust pressed into a springform pan. The filling mixes softened cream cheese with brown and white sugars, sour cream, vanilla, pumpkin puree, and pumpkin pie spice. Eggs are added gently to maintain a smooth batter. The cheesecake is baked at 350°F on a foil-lined baking sheet, ensuring even heat and reducing the risk of cracking. Baking time varies; the cheesecake is done when the edges are set but the center still jiggles slightly.
The whipped cream topping is flavored with cinnamon and powdered sugar, complementing the pumpkin spice in the cheesecake. The combination creates a dessert that is dense yet smooth, with the pumpkin flavor balanced by the cream cheese tang and sweet spices.
This cheesecake is suitable for fall or holiday gatherings and can be stored in the refrigerator for up to five days. For longer storage, it can be frozen for several months. Checking doneness with temperature cues or an instant-read thermometer is recommended for best results.
Ingredients
- 1 Graham Cracker Crust (prepared according to recipe in 9" or 10" springform pan, not pre-baked). Click the link for recipe.
- 24 oz cream cheese softened to room temperature, be sure to use brick-style and not spreadable cream cheese
- ¾ cup brown sugar packed
- ½ cup sugar
- ⅓ cup sour cream
- 1 ½ teaspoon vanilla extract
- 1 cup pumpkin puree
- 2 ½ teaspoons pumpkin pie spice
- 3 large egg lightly beaten, room temperature preferred
Cinnamon Whipped Cream
- ¾ cup heavy cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- ⅛ teaspoon ground cinnamon
Instructions
- Preheat oven to 350F (175C)² (see note).
- Prepare graham cracker crust in a 9" springform but do not bake. Place in refrigerator to chill while you prepare your cheesecake filling.
- In a stand mixer (or in a large bowl with a hand-mixer), beat together softened cream cheese and sugars, scraping down the sides with a spatula occasionally to ensure ingredients are mixed well and lump-free.
- Add sour cream and stir well, pausing once to scrape down the sides and bottom of the bowl.
- Add vanilla extract, pumpkin puree, and pumpkin spice and stir until well-combined.
- Add eggs, one at a time, beating until just mixed after each addition (and scraping down the sides after each addition).
- Spread cheesecake batter evenly over prepared crust.
- Transfer pan to a foil lined baking sheet and place in center rack of 350F (175C) oven. Bake for 40 minutes or longer (see note!), until center of cheesecake is almost set (center may jiggle very slightly, edges should be set and may be slightly puffed or very slightly cracked).
- Allow pumpkin cheesecake to cool to room temperature and then transfer to refrigerator and chill for 6 hours or overnight.
- Before serving, prepare your cinnamon whipped cream.
Cinnamon Whipped Cream³
- For the cinnamon whipped cream topping, combine heavy cream, powdered sugar, vanilla extract, and ground cinnamon in a clean medium-sized bowl.
- Use an electric mixer to stir on low-speed. Gradually increase speed to high and beat until stiff peaks form.
- Pipe or dollop whipped cream over chilled cheesecake. Slice, serve, and enjoy!
Notes
- Use pure pumpkin puree with no added ingredients—not pumpkin pie filling—to get the right flavor and texture.
- Bake at 350°F, not 375°F as sometimes indicated; baking time may vary up to an hour depending on oven and pan.
- Check doneness by the cheesecake edges being set and center slightly jiggly; internal temperature should be above 160°F (70°C).
- Store airtight in the refrigerator for up to 5 days or freeze for several months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 520 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 520kcal | 26% |
| Carbohydrates | 39g | 13% |
| Protein | 12g | 24% |
| Fat | 36g | 55% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 312mg | 104% |
| Sodium | 351mg | 15% |
| Potassium | 259mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 4525IU | 91% |
| Vitamin C | 1mg | 1% |
| Calcium | 130mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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