Pumpkin Cheesecake
This pumpkin cheesecake features a creamy, dense filling infused with warming spices like cinnamon and nutmeg, baked atop a crisp crust. The final dessert has a smooth texture with a slightly firm exterior and a luscious, melt-in-your-mouth interior, topped with a dusting of cinnamon or whipped cream.
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Calories: 420kcal
Servings: 8
Equipment
- Springform Pan
- Electric mixer
- Spatula
Ingredients
- 200 g graham cracker crumbs for crust
- 100 g unsalted butter melted
- 15 g granulated sugar for crust
- 480 g canned pumpkin puree
- 240 g cream cheese softened
- 150 g granulated sugar for filling
- 3 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
Instructions
- Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl until the mixture resembles wet sand. Press this mixture evenly into the bottom of a springform pan to form a crust. Chill in the refrigerator for 15 minutes to set.
- Preheat your oven to 325°F (160°C). In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy, about 2-3 minutes.
- Add the granulated sugar for the filling gradually, mixing until well incorporated. Next, beat in the pumpkin puree along with ground cinnamon, nutmeg, ginger, cloves, and salt until the mixture is smooth and unified.
- One at a time, add the eggs, beating gently after each addition just until incorporated. The batter should be creamy and slightly thick but pourable.
- Pour the filling over the chilled crust and smooth the top with a spatula. Place the springform pan on a baking sheet to catch any drips, then bake for about 60 minutes or until the edges are set but the center still jiggles slightly when gently shaken.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 30 minutes; this helps prevent cracking. Afterwards, remove it from the oven and cool completely at room temperature.
- Refrigerate the cheesecake for at least 4 hours or overnight to allow the flavors to meld and the texture to firm up.
- Gently run a knife around the edge of the pan before releasing the springform latch. Slice into wedges and serve chilled or at room temperature. Garnish with whipped cream or a dusting of cinnamon if desired for extra flair.
Nutrition
Calories: 420kcal | Carbohydrates: 40g | Protein: 7g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 95mg | Sodium: 210mg | Potassium: 250mg | Sugar: 25g | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg