Pumpkin Cheesecake Recipe: Joy Of Cooking

June 02, 2023 Post a Comment

Description

This pumpkin cheesecake recipe will provide you with a delicious and show-stopping dessert. It has a creamy and rich texture that is balanced by the sweet and spicy notes of pumpkin. With a crunchy base and a rich topping, your guests won’t be able to resist this dessert. Not only is it delicious, but it is also easy to make. This pumpkin cheesecake recipe will be a surefire hit at your next gathering.

The use of pumpkin in this recipe adds a unique flavor that can’t be found in most other cheesecakes. The sweet and spice of the pumpkin is balanced by the creamy texture of the cheesecake. The crunchy base also adds a nice contrast to the creamy topping. This pumpkin cheesecake recipe is sure to please even the pickiest of eaters.

Ingredients

For the crust:

1 ½ cups graham cracker crumbs
½ cup melted butter
2 tablespoons sugar

For the filling:

3 (8-ounce) packages cream cheese, softened
1 (15-ounce) can pumpkin puree
½ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 large eggs
2 tablespoons all-purpose flour
1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F. Grease a 9-inch springform pan.

2. To make the crust, mix the graham cracker crumbs, melted butter and sugar in a medium bowl. Press the mixture into the bottom of the prepared springform pan. Bake for 10 minutes. Allow to cool.

3. To make the filling, beat the cream cheese in a medium bowl until smooth. Beat in the pumpkin puree, sugar, cinnamon, ginger, nutmeg, cloves, eggs, flour, and vanilla extract. Pour the mixture into the prepared crust.

4. Bake for 55 minutes or until the center is almost set. Allow to cool. Refrigerate for at least 3 hours before serving.

Equipment

9-inch springform pan
Mixing bowls
Electric mixer

Notes

This pumpkin cheesecake recipe can be easily doubled if you are serving a large crowd. You can also make the recipe ahead of time and refrigerate it overnight. When ready to serve, just let it sit at room temperature for a few minutes before slicing and serving.

Nutrition

One serving of this pumpkin cheesecake recipe contains approximately 300 calories, 17 grams of fat, 27 grams of carbohydrates, and 7 grams of protein.