Pumpkin Cheesecake (14 Slices) Recipe
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Ingredients
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Crust
Filling
Topping
Method
Crust
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium mixing bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until the crumbs are evenly coated and the mixture resembles wet sand.
- 2
Form the Crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Ensure that the crust is even and packed tightly. Bake the crust in the preheated oven for 10 minutes, then remove and let it cool while you prepare the filling.
Filling
- 3
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in the granulated sugar, mixing until fully incorporated.
- 4
Add Pumpkin and Flavors
Add the pumpkin puree, sour cream, vanilla extract, ground cinnamon, and ground nutmeg to the cream cheese mixture. Beat until everything is well blended and smooth.
- 5
Incorporate Eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix, as this can lead to cracks in your cheesecake.
- 6
Pour and Bake
Pour the filling into the cooled crust and smooth the top with a spatula. Bake in the oven at 350°F (175°C) for 55-65 minutes or until the edges are set and the center is slightly jiggly.
- 7
Cool
Once baked, turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 1 hour to prevent cracking. Remove from the oven and refrigerate for at least 4 hours, preferably overnight.
Topping
- 8
Prepare the Topping
Before serving, whip the heavy cream until soft peaks form. Spread or pipe the whipped cream over the top of the chilled cheesecake.
- 9
Dust with Cinnamon
Sprinkle the ground cinnamon lightly over the whipped cream for added flavor and decoration.
