Print

Pumpkin Cheesecake Bliss

Pumpkin Cheesecake - featured image
Print Recipe

A creamy pumpkin cheesecake with a buttery graham cracker crust, topped with whipped cream and a sprinkle of cinnamon. Perfect for fall gatherings and indulgent treats.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup pumpkin puree
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • Whipped cream (optional)
  • Cinnamon or nutmeg for sprinkling (optional)
  • Caramel drizzle (optional)

Instructions

  1. Preheat your oven to 325°F (163°C). Mix the graham cracker crumbs, sugar, and melted butter in a bowl until combined. Press the mixture firmly into the bottom of your springform pan to form an even layer. Bake for 8-10 minutes, then set aside to cool.
  2. In a large mixing bowl, beat the cream cheese until smooth and creamy, about 2-3 minutes. Add the pumpkin puree and sugar, and mix until well combined. Scrape down the sides of the bowl as needed.
  3. Add the eggs one at a time, beating on low speed after each addition. Stir in the vanilla extract, cinnamon, nutmeg, ginger, and cloves. Mix until the spices are evenly distributed and the filling is silky smooth.
  4. Pour the filling over the crust and smooth the top with a spatula. Wrap the bottom of the springform pan in aluminum foil to prevent leaks and place the pan on a baking sheet.
  5. Bake the cheesecake for 50-60 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven and leave the cheesecake inside with the door cracked for 30 minutes to cool gradually.
  6. Remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours (or overnight) before serving.
  7. Carefully remove the springform pan and garnish with whipped cream and a sprinkle of cinnamon if desired. Slice and enjoy!

Notes

[‘Use high-quality cream cheese and pure pumpkin puree for the best flavor and texture.’, ‘Make sure your cream cheese is softened to room temperature for a smooth filling.’, ‘Don’t overmix the eggs to avoid air bubbles in the filling.’, ‘If your cheesecake cracks, cover it with whipped cream or caramel drizzle.’, ‘Chill thoroughly before serving for the best texture.’]

Nutrition

Keywords: Pumpkin Cheesecake, Fall Dessert, Thanksgiving Dessert, Pumpkin Spice, Cheesecake Recipe

Find it online: https://bitefuljoy.com/pumpkin-cheesecake-bliss-recipe-best-fall-dessert-idea/