Pumpkin Cheesecake Recipe
Homemade rich New York style Pumpkin Cheesecake atop a Graham cracker crust and finished with a dollop of fresh whipped cream.
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Ingredients
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Crust
Method
Cheesecake
- 1
Prepare the Crust
Preheat the oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until set and lightly golden. Remove from the oven and let it cool.
- 2
Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese until smooth. Add in the granulated sugar, brown sugar, and vanilla extract, mixing until well blended. Add the eggs one at a time, mixing on low speed after each addition. Then, add the pumpkin puree, cinnamon, nutmeg, and salt. Mix until smooth and creamy.
- 3
Bake the Cheesecake
Pour the cheesecake filling into the cooled crust, spreading it evenly. Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour.
- 4
Cool and Serve
Remove the cheesecake from the oven and let it cool at room temperature for 1 hour. Then, refrigerate for at least 4 hours or overnight. Before serving, whip the heavy cream until soft peaks form and dollop it on top of the cheesecake. Optionally, sprinkle with additional cinnamon or nutmeg.
