Description
This rich and creamy spiced pumpkin cheesecake combines a buttery graham cracker and pecan crust with a luscious, smooth pumpkin-infused cream cheese filling, delicately spiced with cinnamon, ginger, and nutmeg. Perfectly baked and chilled to create a velvety texture, this dessert offers a festive and comforting twist on classic cheesecake ideal for autumn or holiday gatherings.
Ingredients
Scale
Crust
- 1 3/4 cups graham cracker crumbs
- 1/4 cup finely chopped pecans
- 1/4 cup firmly packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
Filling
- 3 (8-ounce) packages cream cheese, softened
- 1 1/2 cups granulated sugar
- 1 1/2 cups canned pumpkin puree
- 3 large eggs
- 1/4 cup sour cream
- 1 tablespoon vanilla extract
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan to ensure the cheesecake doesn’t stick to the sides during baking.
- Make the Crust Mixture: In a mixing bowl, combine graham cracker crumbs, finely chopped pecans, brown sugar, and 1/2 teaspoon ground cinnamon. Pour in the melted butter and stir thoroughly until the mixture is evenly moistened.
- Press and Bake Crust: Firmly press the crust mixture into the bottom of the greased springform pan to create an even layer. Bake in the preheated oven for 10 minutes to set the crust, then remove and allow it to cool.
- Beat Cream Cheese: In a large bowl, beat the softened cream cheese until smooth and creamy to form the cheesecake base.
- Add Sugar: Gradually add in the granulated sugar, continuing to beat until fully incorporated and the mixture is smooth.
- Incorporate Pumpkin: Blend in the pumpkin puree until the consistency is uniform and homogenous.
- Add Eggs One at a Time: Crack in the eggs individually, mixing well after each addition to ensure even distribution and prevent curdling.
- Mix Sour Cream and Vanilla: Stir in the sour cream and vanilla extract, mixing until all ingredients are well combined.
- Combine Dry Spices and Flour: In a small bowl, sift together the flour, 1 teaspoon cinnamon, ground ginger, nutmeg, and salt. Blend this spice-flour mixture into the cheesecake batter until even.
- Pour Filling Over Crust: Pour the prepared filling evenly over the cooled crust in the springform pan.
- Smooth and Tap: Use a spatula to smooth the top surface of the cheesecake. Gently tap the pan on the counter to release any air bubbles trapped in the batter.
- Bake Cheesecake: Place the pan in the preheated oven and bake for 55 to 60 minutes, or until the edges are set but the center still jiggles slightly when the pan is gently shaken.
- Cool Gradually in Oven: Turn off the oven and crack the oven door open. Leave the cheesecake inside for about 1 hour to cool slowly, which helps prevent cracks on the surface.
- Chill: After cooling, refrigerate the cheesecake for at least 4 hours or preferably overnight to fully set and develop flavor.
- Serve at Room Temperature: Before serving, remove the cheesecake from the fridge and let it sit at room temperature for approximately 30 minutes to make slicing easier and improve texture.
Notes
- Make sure all cream cheese is softened to room temperature to ensure a smooth filling free of lumps.
- Slow cooling after baking reduces risk of cracks on the cheesecake surface.
- Use a springform pan for easy removal and serving.
- Allowing the cheesecake to rest at room temperature before slicing helps achieve clean slices.
- For added flair, consider topping with whipped cream or a sprinkle of cinnamon before serving.
