Description
This creamy baked spiced pumpkin cheesecake combines a buttery graham cracker crust with a rich, smooth pumpkin-spiced filling, topped with lightly sweetened whipped cream. Perfect for autumn and holiday gatherings, this dessert captures the warm flavors of cinnamon, nutmeg, ginger, and cloves in a luscious and satisfying cheesecake.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup canned pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan to ensure the cheesecake does not stick and set it aside.
- Make Crust: In a bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined. Press the mixture evenly onto the bottom of the prepared springform pan to form an even crust layer.
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese with 1 cup of sugar until the mixture is smooth and creamy, free of lumps.
- Add Vanilla and Eggs: Mix in the vanilla extract, then incorporate the eggs one at a time. Beat well after each addition to ensure a smooth texture without overmixing.
- Combine Pumpkin and Spices: Blend in the canned pumpkin puree along with ground cinnamon, nutmeg, ginger, and cloves. Mix until all ingredients are thoroughly combined and smooth.
- Pour Mixture Over Crust: Pour the pumpkin cheesecake filling over the prepared graham cracker crust in the springform pan, spreading evenly.
- Bake the Cheesecake: Bake in the preheated oven for 55-60 minutes, or until the center is set and the edges start to pull away from the pan. Avoid overbaking to maintain a creamy texture.
- Cool and Chill: Remove the cheesecake from the oven and let it cool to room temperature on a wire rack. Once cooled, refrigerate for at least 4 hours or overnight to allow the flavors to develop and the texture to fully set.
- Prepare Whipped Cream Topping: Before serving, whip the heavy cream with powdered sugar until soft peaks form. Spread this freshly whipped cream evenly over the chilled cheesecake.
- Serve: Slice the cheesecake and serve chilled. Optionally, garnish with a sprinkle of ground cinnamon or a few whole cinnamon sticks for added presentation and flavor.
Notes
- Allow the cream cheese to soften at room temperature before starting to avoid lumps.
- Do not overmix the batter once eggs are added to prevent cracking during baking.
- Use canned pumpkin puree, not pumpkin pie filling, for best results.
- Chilling the cheesecake overnight enhances the flavor and texture.
- Leftover cheesecake can be stored in the refrigerator for up to 4 days.
- For a dairy-free alternative, substitute cream cheese and heavy cream with vegan options, but adjust whipping times accordingly.
