This Pumpkin Cheesecake brings together the best of fall flavors in one creamy, spiced dessert. This dessert features a deliciously buttery graham cracker crust paired with a creamy pumpkin-spiced cheesecake filling, making it the ideal treat for fall festivities and holiday occasions. Topped with a dollop of whipped cream, it’s an impressive yet simple way to enjoy the season’s favorite flavors. The blend of cinnamon, nutmeg, and real pumpkin makes each bite taste like a warm embrace on a crisp fall day.
Ingredients
Graham Cracker Crust:
- 1/2 cup butter, melted
- 14 graham cracker sheets (full)
- 1 tablespoon sugar
Pumpkin Cheesecake Filling:
- 2 (8-ounce) packages cream cheese, softened to room temperature
- 1/2 cup brown sugar
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree*
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup heavy cream, whipped to stiff peaks
Optional Whipped Cream Topping:
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
*Note: Use pure canned pumpkin, not pumpkin pie filling, for the best flavor and texture.
Instructions
Prepare the Crust:
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Make the Crust Mixture: Place the graham crackers in a food processor and pulse until finely ground. Add the melted butter and sugar, and pulse until the mixture is well combined and resembles wet sand.
- Press into the Pan: Press the graham cracker mixture into the bottom of a 9-inch springform pan, spreading it out evenly and pressing firmly to form a crust.
- Bake the Crust: Bake for 8-10 minutes, or until lightly golden. Take it out of the oven and allow it to cool down entirely before handling.
Prepare the Pumpkin Cheesecake Filling:
- Beat Cream Cheese and Sugars: In a large mixing bowl, beat the softened cream cheese, brown sugar, and powdered sugar on medium speed until smooth and creamy.
- Add Flavorings: Add the vanilla extract, pumpkin puree, cinnamon, and nutmeg, and beat until everything is well combined and the mixture is smooth.
- Fold in Whipped Cream: Gently fold the whipped cream into the pumpkin mixture until just combined. Be careful not to over-mix to keep the filling light and airy.
Assemble the Cheesecake:
- Pour the Filling: Pour the pumpkin cheesecake filling into the cooled crust, spreading it out evenly with a spatula.
- Chill to Set: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results, until fully set.
Optional Whipped Cream Topping:
- Make the Whipped Cream: In a medium bowl, beat the heavy cream and powdered sugar on high speed until soft peaks form.
- Decorate the Cheesecake: Spread or pipe the whipped cream onto the top of the cheesecake before serving, or add a dollop to each slice for a beautiful presentation.
Conclusion
This Creamy Pumpkin Cheesecake is the perfect dessert to celebrate the cozy flavors of fall. With its smooth, spiced filling and crunchy graham cracker crust, each bite is a delightful blend of textures and tastes. Serve it at Thanksgiving, holiday parties, or just to treat yourself, and watch as it quickly becomes a favorite. Enjoy a slice with a warm cup of coffee or cider, and savor the taste of autumn!