Pumpkin Cheesecake Recipe
rich and delicious pumpkin cheesecake topped with whipped cream
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Ingredients
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Crust
Cheesecake Filling
Whipped Cream Topping
Method
Crust Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 2
Mix Crust Ingredients
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
- 3
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup to help pack it down evenly.
- 4
Bake the Crust
Bake the crust in the preheated oven for 10 minutes. Remove and set aside to cool slightly.
Cheesecake Filling Preparation
- 5
Beat the Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- 6
Add Sugar and Pumpkin
Gradually add the granulated sugar and beat until well combined. Add the canned pumpkin puree and mix until smooth.
- 7
Incorporate Eggs
Add the eggs one at a time, mixing on low speed until just combined after each addition.
- 8
Flavor the Filling
Stir in the vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt until well incorporated.
- 9
Pour Filling into Crust
Pour the cheesecake filling into the cooled crust and spread it evenly.
- 10
Bake the Cheesecake
Bake in the preheated oven for 60-70 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake in the oven for an additional hour.
- 11
Cool the Cheesecake
Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight.
Whipped Cream Topping Preparation
- 12
Whip the Cream
In a mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until soft peaks form.
- 13
Top the Cheesecake
Once the cheesecake is chilled, spread the whipped cream evenly on top before serving.