Pumpkin Cheesecake Recipe
User Reviews
5
Pumpkin Cheesecake Recipe
Description
This Pumpkin Cheesecake starts with a graham cracker crust blended with melted butter, sugar, and cinnamon, baked to a crisp base. The filling combines softened cream cheese with packed light brown sugar to create a lightly sweetened, fluffy base. Pumpkin pie mix adds moisture and classic pumpkin spice flavor, enhanced with eggs, sour cream, flour, salt, and real vanilla extract to provide structure and aroma.
Baking the cheesecake yields a dessert with a dense yet smooth texture, where the warm spices blend with the richness of cream cheese and pumpkin. The balance of sugar and spice delivers a hint of sweetness without being overpowering.
Optional toppings such as cold whipped cream sweetened and flavored with sugar and rum or vanilla, toasted pecans, or caramel sauce enhance the dessert with added texture and flavor contrasts. These toppings offer options for presentation and complex taste layers.
Ingredients
The Crust:
- 1 1/2 cups graham cracker crumbs from about 12 whole graham crackers
- 6 Tbsp butter melted, unsalted
- 1 Tbsp sugar
- 1/2 tsp cinnamon
The Filling:
- 24 oz cream cheese room temperature
- 1 1/2 cups light brown sugar packed
- 15 oz pumpkin pie mix in can
- 4 egg large
- 1/4 cup sour cream
- 2 Tbsp all-purpose flour
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 Tbsp vanilla extract real
Optional Toppings:
- 1 cup heavy cream cold, beaten with 1 Tbsp sugar and 1/2 tsp rum or vanilla
- pumpkin pie spice to dust
- pecans toasted
- caramel sauce
Instructions
How to Make the Crust: Preheat Oven to 350˚F.
- Pulse graham crackers in a food processor until fine crumbs form.
- In a medium bowl, stir together 1 1/2 cups graham cracker crumbs, 1 Tbsp sugar, 1/2 tsp cinnamon and 6 Tbsp melted butter. Transfer into a 9-inch springform pan with 3" tall walls and use a large spoon to press crumbs into the bottom of your springform pan, and going about 1/2" up the sides of the pan. Bake at 350˚F for 8 minutes. Remove from oven and cool to room temp.
How to make the Pumpkin Cheesecake Filling: Preheat Oven to 350˚F.
- In the bowl of your mixer with the paddle attachment, beat the 3 packages of softened cream cheese and 1 1/2 cups brown sugar on med speed until light and fluffy and without lumps (5 min), scraping down the bowl once to make sure you don't have chunks of cream cheese. Tip: brown sugar is considered "packed" when it holds it's shape as it comes out of the measuring cup.
- Have a taste of this cream cheese frosting. It would make a super yummy frosting actually! Just don't eat too much. You need it for your cheesecake.
- In a separate bowl, using a whisk, stir together 15 oz pumpkin pie mix, 4 large eggs, 1/4 cup sour cream, 2 Tbsp flour, 2 tsp pumpkin pie spice, 1/4 tsp salt and 1 Tbsp vanilla extract. Mix until well combined. Add this mixture to the cheesecake filling and continue mixing on low speed just until well combined, scraping down the bowl as needed.
- Transfer filling into pre-baked crust and bake on the middle rack at 350˚F for 1 hour or until slightly wobbly in the center. Turn off heat, prop the oven door open slightly with a wooden spoon and let cheesecake sit in the oven another 45 min. Then remove from the oven and let cool to room temp before covering with plastic wrap and refrigerating. Serve when fully chilled (at least 4 hours in the refrigerator, or overnight).
- Before serving, carefully remove cheesecake from springform pan by running a blunt knife along the sides of the cheesecake to release from the springform mold. Add desired toppings (see list above) and serve.
To Make the Whipped Cream:
- Tip: Freeze mixing bowl for 10 minutes to get the best whipped cream results.
- In a cold mixing bowl, add 1 cup cold heavy whipping cream, 1 Tbsp sugar and 1/2 tsp rum or vanilla. Beat on high speed until fluffy and spreadable. Don't over-beat or it will turn buttery. It only takes less than 2 min to make fresh whipped cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 565 kcal
% Daily Value*
| Calories | 565kcal | 28% |
| Carbs | 59g | |
| Protein | 8g | 16% |
| Fat | 34g | 52% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 160mg | 53% |
| Sodium | 547mg | 23% |
| Potassium | 255mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 39g | 78% |
| Vitamin A | 4766IU | 95% |
| Vitamin C | 2mg | 2% |
| Calcium | 144mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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