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This pumpkin cheesecake mixes cozy fall spices with a creamy, melt-in-your-mouth feel. It’s a great sweet treat for family get-togethers or just to enjoy after a comfy dinner. The crunchy graham crust is a nice contrast to the smooth pumpkin filling.
I whipped this up when I wanted something seasonal and rich. It turned into our holiday and weekend favorite pretty fast.
Ingredients
- Light brown sugar: adds a caramel hint to the crust
- Eggs: give the cheesecake structure and richness but don’t overdo the mixing or it won’t be tender
- Sour cream: gives a little tang and makes the filling lighter
- Ground cinnamon plus cozy spices like ginger, nutmeg, and cloves: make the pumpkin taste pop
- Whipping cream and unsalted butter: stuff for the optional salted caramel that makes it richer
- Graham cracker crumbs: are the crunchy, sweet base. Use fresh crumbs for the best bite
- Pumpkin puree: smooth and plain, fresh or canned with no extras
- Vanilla extract and coarse salt: boost the overall flavor
- Cream cheese (brick style) at room temp: beaten until smooth for that creamy feel
- Corn starch: thickens the filling so it holds up well
- White and brown sugars: work together to balance sweetness
- Melted butter: helps bind the crust and adds richness
Steps
- Get The Crust Ready
- Mix together cinnamon, melted butter, graham crumbs, and the brown sugars until it’s well blended. Press this firmly into the bottom of a 9-inch springform pan wrapped in foil to stop water from seeping in. Bake the crust for about eight minutes so it firms up before the filling goes in.
- Make The Filling
- Whisk the spices, corn starch, white sugar, brown sugar, cinnamon, ginger, nutmeg, and cloves in a bowl until it’s even. In another big bowl, beat the cream cheese until smooth and creamy. Slowly add in the sugar-spice mix, then stir in sour cream and pumpkin puree. Add eggs one by one, mixing gently each time so you don’t overwork the batter and cause cracks.
- Prep For Baking
- Pour the filling over the crust evenly. Put the pan into a bigger roasting pan and pour about half an inch of water into the bigger pan. This water bath steams gently to stop the cheesecake from drying out or cracking on top.
- Bake And Cool Down
- Bake it for around 55 to 65 minutes until the edges look set and the center still jiggles a bit when you nudge it. Take it out and let it cool in the water bath until the water is only just warm. Then take it out of the foil and let it cool fully on a wire rack. Chill it in the fridge for at least four hours or, better yet, overnight so the flavors can settle.
- Make Salted Caramel (Optional)
- Heat sugar in a pan over medium heat, stirring constantly until it melts and turns a golden amber color. Carefully whisk in butter until melted, then add cream. Take it off the heat and stir in vanilla and salt. Let it cool a bit before drizzling over the cheesecake.
- Serving
- Run a sharp knife around the edges to loosen it and unlock the springform pan. Top with whipped cream and a sprinkle of cinnamon. Serve with salted caramel sauce if you want.
This cheesecake’s spice mix makes me think of baking on calm fall afternoons with the family. The salted caramel on top adds a rich touch that folks keep asking for.
Keeping Leftovers
Keep leftover cheesecake covered tightly in the fridge for up to four days. To stop the crust from getting soggy, keep any caramel sauce separate until you’re ready to eat. You can also freeze slices wrapped in plastic and foil for up to two months. Defrost overnight in the fridge before eating.
Swapping Ingredients
Try digestives or gingersnaps instead of graham crackers to change things up. Use Neufchatel cheese instead of full-fat cream cheese for a lighter fill, but it won’t be as creamy. You can swap pumpkin puree for sweet potato puree for a fun twist with similar flavors.
Serving Suggestions
Top slices with a bit of whipped cream and some toasted, chopped pecans for crunch. A drizzle of caramel or dusting cocoa powder works nicely too. For grown-ups, adding a splash of bourbon to the caramel sauce adds a nice warm kick.
Background Info
Pumpkin desserts are a big deal during fall in the US and Canada, celebrating the harvest. This cheesecake is a fresh take on pumpkin pie, mixing creamy cheesecake with those classic fall tastes. It’s a popular choice for Thanksgiving and Halloween.
This pumpkin cheesecake steals the show by bringing warm fall flavors to your table. Enjoy every bite, knowing there’s comfort and tradition inside.
Frequently Asked Cooking Questions
- → How do I prevent cracks on the cheesecake surface?
Using a water bath while baking keeps the heat and moisture even, which helps stop cracks from forming.
- → What is the best way to achieve a smooth filling?
Make sure your cream cheese is soft at room temp and beat it well so it’s nice and smooth before mixing in anything else.
- → Can I prepare it in advance?
Absolutely, letting the cheesecake chill overnight makes the flavors better and the texture just right.
- → How is the graham cracker crust made?
Mix graham crumbs with melted butter and sugars, press the mix tight into your pan, then bake quickly to hold it together.
- → What spices enhance the pumpkin flavor?
Cinnamon, ginger, nutmeg, and cloves bring out warm, cozy notes that go perfectly with pumpkin puree.
- → Is the salted caramel sauce difficult to make?
Not at all. You cook the sugar until golden, then slowly stir in butter and cream for a smooth, rich sauce.