Pumpkin Spice Cheesecake
User Reviews
5
Pumpkin Spice Cheesecake
Description
Pumpkin Spice Cheesecake combines a crunchy gingersnap crust made from cookie crumbs, brown sugar, and butter with a rich filling of cream cheese, pumpkin puree, warm spices, sugar, and eggs. The crust is baked briefly before adding the filling to achieve firm structure and a caramelized edge. The filling is mixed carefully to avoid lumps, and baked low and slow to set properly without cracking.
The prominent pumpkin flavor is balanced by the blend of pumpkin pie spice and vanilla extract, while the addition of flour gives the cheesecake a subtle firmness. After an initial baking phase at 350°F, the heat is lowered to 300°F and the cake is allowed to continue baking and then set inside the oven with the heat off, helping prevent cracks.
Once cooled, the cheesecake is topped with lightly sweetened whipped cream enhanced with vanilla and a hint of cream of tartar for stability, finished with a fresh nutmeg sprinkle. This dessert is suited for seasonal meals, holiday dinners, or when a spiced cheesecake is desired. It benefits from careful handling to maintain the smooth texture and shape.
Ingredients
crust
- 1 1/2 cups gingersnap cookies crumbs
- 1/4 cup brown sugar
- 4 Tbsp butter melted
filling
- 4 cream cheese 8 ounce packages, room temperature, do not use whipped cream cheese
- 1 1/4 cups granulated sugar
- 1 cup pumpkin puree canned
- 1 Tbsp pumpkin pie spice or 1 tsp ginger, 1 tsp cinnamon, 1/2 tsp allspice, 1/2 tsp cloves, 1/2 tsp nutmeg
- 1 Tbsp vanilla extract
- 1/2 tsp salt
- 4 egg large
- 3 Tbsp all-purpose flour
topping
- 1 cup Whipped Cream
- 1/2 tsp cream of tartar
- 4 Tbsp confectioners sugar
- 1/2 tsp vanilla
- nutmeg fresh grated
Instructions
- Preheat oven to 350F
- Lightly butter a 9 inch spring form pan Mix the crumbs and sugar together until completely combined with no lumps of sugar. Add in the melted butter and mix until all the crumbs are evenly moistened.
- Press the mixture evenly into the bottom of your pan. Bake for 8 minutes, then set aside to cool.
- Using a stand mixer or electric beaters, blend the cream cheese and sugar until well mixed and lump free. It is essential to have your cream cheese soft or you will get lots of lumps.
- Blend in the pumpkin, spices, extract, and salt.
- Beat in the eggs, one at a time, letting each one get incorporated before you add the next. Scrape down the sides of the bowl as necessary. Fold in the flour.
- Place your pan on a baking sheet and fill with the batter. Smooth out the top.
- Put the tray in the oven, and turn the heat down to 300F. Bake for about an hour, then turn the heat off, without opening the door, and leave the cake in the oven for another 2 hours.
- Remove the cake from the oven and let cool to room temperature. Then wrap and refrigerate overnight.
- Whip the cream with the cream of tartar, sugar, and extract to the firm peak stage. Pipe or spread on the top of the cake, and dust with nutmeg
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Calories | 276kcal | 14% |
| Carbohydrates | 43g | 14% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 79mg | 26% |
| Sodium | 234mg | 10% |
| Potassium | 147mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 3.524IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
