Pumpkin Pie Cheesecake Delight (Print Version)
A creamy pumpkin and spiced cheese dessert ideal for fall celebrations and holiday tables.
# What You'll Need:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/3 cup melted butter
03 -
1/4 cup granulated sugar
→ Filling
04 -
24 ounces cream cheese, softened
05 -
1 cup granulated sugar
06 -
1 cup pumpkin puree
07 -
3 large eggs
08 -
1 teaspoon vanilla extract
09 -
1 teaspoon ground cinnamon
10 -
1/2 teaspoon ground nutmeg
11 -
1/4 teaspoon ground ginger
12 -
1/4 teaspoon ground cloves
→ Topping (optional)
13 -
Whipped cream
14 -
Ground cinnamon
# Steps to Follow:
01 -
Preheat oven to 350°F. Combine graham cracker crumbs, melted butter, and sugar. Press mixture firmly into bottom of a 9-inch springform pan. Bake for 10 minutes, then allow to cool.
02 -
In a large bowl, beat cream cheese and sugar until smooth. Add pumpkin puree, eggs, vanilla, cinnamon, nutmeg, ginger, and cloves. Mix until fully incorporated.
03 -
Pour filling over cooled crust. Bake for 55 to 60 minutes, until center is almost set. Turn off oven and leave cheesecake inside with door ajar for 1 hour to prevent cracking.
04 -
Refrigerate for at least 4 hours or overnight. Optionally, garnish with whipped cream and a sprinkle of cinnamon before serving.
# Additional Notes:
01 -
Allowing the cheesecake to cool gradually in the oven prevents cracks on the surface.