Pumpkin Cheesecake – Indulge, in the flavors of autumn with this Pumpkin Cheesecake, a delightful combination of creamy cheese and luscious pumpkin. This recipe brings together ingredients like pumpkin cream cheese and a touch of spice resulting in a dessert that not only pleases the palate but also enchants the eyes. It’s a classic that promises to bring the cozy warmth of fall to your table.
The first time I prepared this Pumpkin Cheesecake was on a chilly autumn evening. The kitchen was filled with the aroma of spices and pumpkin creating a comforting atmosphere. When I presented it my husband’s face lit up with delight. My child couldn’t resist asking for seconds. It quickly became a family favorite reminding us of the joy and togetherness that accompany the fall season.
What makes this Pumpkin Cheesecake truly shines?
This Pumpkin Cheesecake truly shines with its blend of flavors and textures. At its core it celebrates autumn by capturing its essence through pumpkin flavor and an exquisite medley of spices such, as cinnamon, ginger, nutmeg and cloves. The velvety smoothness is achieved through blending of cream cheese and pumpkin puree while beautifully contrasting with the crust made from graham crackers. What really takes this dessert to the level is the homemade salted caramel sauce that we generously drizzle over the cheesecake. It adds a touch of decadence. Creates a harmony of sweetness, with just a subtle hint of salt. This dessert isn’t, about indulging your taste buds; it’s an autumn treat that brings warmth, coziness and pure delight with each heavenly bite.
What You Need To Make This Pumpkin Cheesecake Recipe?
Graham Cracker Crumbs: They’re not the foundation; they form the base of our cheesecake providing a crunch and a touch of sweetness that beautifully harmonizes with the creamy filling.
Melted Butter: It acts as the binding agent for our crust giving it an indulgent quality while ensuring every bite has that desired texture.
Light Brown Sugar & Cinnamon: These two ingredients go hand in hand infusing warmth and a comforting sweetness into our crust evoking autumn evenings.
Granulated and Brown Sugar: They are more than sweeteners; they bring balance to the symphony of flavors by counteracting the richness of the cheese with undertones from the pumpkin.
Cinnamon, Ginger, Nutmeg and Cloves: Each spice adds its character coming together in harmony to create an autumn-inspired medley of flavors.
Cornstarch: This secret ingredient keeps our filling at just the right consistency. Thick and creamy without being too heavy.
Cream Cheese: The Shining Star! Its creaminess and tanginess are what define a cheesecake experience.
Pumpkin Puree: It’s not just any ingredient; it encapsulates everything we love about fall. Bursting with flavor and nostalgic memories.
Sour Cream: A subtle tanginess that cuts through the sweetness adding depth and richness, to every bite.
Eggs: They are, like the elements that bring our cheesecake together providing it with its stability and creamy texture.
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Sugar, Butter, Whipping Cream, Vanilla, and Coarse Salt: When combined, sugar, butter, whipping cream, vanilla and coarse salt form a sauce that goes beyond being a mere topping. It transforms into a blend of buttery and slightly salty flavors that enhance each slice and turn it into a work of culinary art.
Steps To Make Pumpkin Cheesecake:
Step 1: Start by preheating your oven to 350°F and preparing a 9-inch springform pan. Line the pan with aluminum foil, for easy removal. To make the crust combine graham cracker crumbs, melted butter, sugars and a pinch of cinnamon. Press this mixture into the bottom of the pan. Bake it for 8 minutes.
Step 2: In a bowl mix together sugars, spices and cornstarch until combined. In another bowl beat cream cheese until smooth. Then add the sugar blend gradually while mixing continuously. Gently fold in cream pumpkin puree and one egg at a time. Pour this mixture over your crust.
Step 3: To ensure even cooking and prevent cracks from forming on top of your cheesecake place it in a water bath within the oven. Bake for an hour. Until it is set but still slightly jiggly in the center. Allow it to cool naturally before transferring to the refrigerator to chill for 4 hours.
Step 4: For a sauce that complements your cheesecake perfectly melt sugar into an amber liquid over medium heat. Remove from heat. Stir in butter until fully incorporated. Gradually add cream while stirring continuously to maintain its velvety texture. Finally add vanilla extract and a pinch of salt, for flavor enhancement.
Tip:
To achieve a crack-free Pumpkin Cheesecake, with a creamy texture the key lies in the baking process. One essential step is to use a water bath. Here’s how; Wrap your springform pan in foil and place it inside a roasting pan. Fill the roasting pan with about half an inch of water. The water bath technique gently steams the cheesecake ensuring that heat is evenly distributed during baking. This creates a moist environment. Prevents temperature fluctuations that can lead to cracks, in your cheesecake. It’s amazing how this simple step can make such a difference! After baking remember to let the cheesecake cool by keeping the door slightly open before transferring it to the fridge for at least 4 hours to set perfectly.
Frequently Asked Questions:
Can I make this cheesecake ahead of time?
Certainly! It is recommended to refrigerate it which makes it ideal, for preparing a day ahead.
Can I use store-bought caramel sauce?
Yes although homemade caramel sauce adds a special touch.
How do I know when the cheesecake is done?
It should be firm around the edges. Still have a jiggle, in the center.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Pumpkin Cheesecake
Ingredients
For the Graham Cracker Crust:
- 1 ⅓ c graham cracker crumbs
- 6 tbsp melted butter
- 3 tbsp light brown sugar
- ½ tsp cinnamon
For the Filling:
- ¾ c granulated sugar
- ½ c packed brown sugar
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg
- ¼ tsp ground cloves
- 2 tbsp corn starch or flour
- 24 ounce brick style cream cheese
- 1 ¾ c pumpkin puree
- 3 tbsp sour cream
- 3 large eggs
For the Salted Caramel Sauce:
- ¾ c white sugar
- 4 tbsp unsalted butter cut into 4 pieces
- ⅓ c whipping cream
- 1 tsp vanilla extract
- ¼ tsp coarse salt
Instructions
- Preheat your oven to 350°F (175°C).
- Cover the bottom and sides of a 9-inch springform pan, with aluminum foil.
For the Graham Cracker Crust:
- Combine 1 ⅓ cups of graham cracker crumbs, melted butter (6 tablespoons) sugar (3 tablespoons) and cinnamon (½ teaspoon).
- Press this mixture onto the bottom of your springform pan.
- Bake it for 8 minutes then remove from the oven and let it cool.
For the Cheesecake Filling:
- In a bowl mix together granulated sugar (¾ cup) packed sugar (½ cup) cinnamon (1 teaspoon) ground ginger (½ teaspoon) nutmeg (¼ teaspoon) ground cloves (¼ teaspoon) and cornstarch (2 tablespoons).
- In another bowl beat cream cheese (24 ounces) until smooth then incorporate the sugar spice mixture.
- Add pumpkin 1 ¾ cups) and sour cream (3 tablespoons) to the mixture.
- Beat in three eggs, one at a time being careful not to overmix.
- Pour this filling over the crust in the springform pan.
Baking:
- Place the springform pan inside a roasting pan.
- Fill the roasting pan with about half an inch of water around the springform pan.
- Bake in the oven, for 55 to 65 minutes. Make sure to set the oven to the desired temperature and ensure that there is a jiggle, in the middle when you gently shake the pan.
- Once it's done baking take it out of the oven. Let it cool down in a water bath until it reaches a temperature.
- After removing the cheesecake from the water bath carefully unwrap the foil. Allow it to cool completely on a wire rack.
- For results refrigerate it for at least 4 hours preferably overnight.
To prepare the Salted Caramel Sauce:
- In a saucepan over medium heat cook ¾ cup of sugar until it melts and turns into an amber color.
- Stir in 4 tablespoons of butter until fully melted.
- Remove from heat. Whisk in ⅓ cup of whipping cream 1 teaspoon of vanilla extract and ¼ teaspoon of salt.
When serving:
- Gently run a knife, along the edges of the cheesecake before opening up the springform pan.
- Serve with a drizzle of salted caramel sauce. You can also add whipped cream. Sprinkle some cinnamon for flavor if desired.
- Enjoy your delicious homemade Pumpkin Cheesecake!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
