Pumpkin Pie Cheesecake

Why Make This Recipe

Pumpkin Pie Cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the warm, spiced flavors of pumpkin pie. It is perfect for fall gatherings, holiday dinners, or any time you want to impress your family and friends with a sweet treat. This dessert not only satisfies your sweet tooth but also brings a cozy feeling that is associated with the season.

How to Make Pumpkin Pie Cheesecake

Ingredients :

• 1 1/2 cups graham cracker crumbs
• 1/3 cup melted butter
• 1/4 cup sugar
• 24 oz cream cheese, softened
• 1 cup sugar
• 1 cup pumpkin puree
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• Whipped cream (optional)
• Ground cinnamon (optional)

Directions :

1. Prepare the Crust: Preheat the oven to 350°F (175°C). In a bowl, mix the graham cracker crumbs, melted butter, and sugar together. Press this mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let it cool.

2. Make the Cheesecake: In a large bowl, beat the softened cream cheese and sugar until smooth. Add in the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, and cloves. Beat everything until well combined.

3. Bake: Pour the cheesecake batter into the cooled crust. Bake for 55-60 minutes, or until the center is almost set. Turn off the oven and leave the cheesecake inside, with the door slightly open for 1 hour.

4. Cool and Serve: Refrigerate the cheesecake for at least 4 hours, or overnight if you can wait. Before serving, you can top it with whipped cream and a sprinkle of cinnamon if desired.

How to Serve Pumpkin Pie Cheesecake

Serve Pumpkin Pie Cheesecake chilled, straight from the fridge. You can add a dollop of whipped cream on each slice and a light dusting of ground cinnamon for an elegant touch. This dessert pairs wonderfully with a hot beverage, making it a great addition to any festive table.

How to Store Pumpkin Pie Cheesecake

Store any leftover Pumpkin Pie Cheesecake in an airtight container in the refrigerator. It will keep well for up to 5 days. For longer storage, you can freeze the cheesecake by wrapping it tightly in plastic wrap and then aluminum foil. It can last in the freezer for up to 2 months. Thaw it in the fridge before serving.

Tips to Make Pumpkin Pie Cheesecake

• Use room temperature cream cheese to ensure a smooth texture.
• If you want a smoother filling, blend the ingredients using a hand mixer or food processor.
• For a stronger spice flavor, feel free to add a pinch more of each spice to suit your taste.
• Let the cheesecake cool completely before putting it in the fridge to avoid condensation.

Variation

Try adding chocolate chips or a layer of caramel sauce for a different twist! You can also mix chopped nuts into the crust for added crunch and flavor.

FAQs

1. Can I use canned pumpkin instead of fresh?
   Yes, canned pumpkin puree works perfectly for this recipe. Just make sure it is pure pumpkin, not pumpkin pie filling.

2. What can I substitute for graham cracker crumbs?
   You can use crushed digestive biscuits or Oreo cookies for a different flavor.

3. Is it necessary to use a springform pan?
   A springform pan makes it easier to remove the cheesecake without cracking it. If you do not have one, you can use a regular pie pan, but be careful when serving.

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