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Pumpkin Cheesecake

Pumpkin Cheesecake
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Get ready to fall in love with the most heavenly Pumpkin Cheesecake ever! This creamy, spiced masterpiece is just what you need for those cozy evenings. With a deliciously buttery graham cracker crust and a velvety pumpkin filling, this cheesecake is sure to impress your friends and family. Whether it’s for a festive gathering or a quiet night in, this dessert will be the cherry on top of your fall celebrations.

Ingredients

Scale

For the Crust:

  • 1 3/4 cups graham cracker crumbs
  • 3 tablespoons light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 stick unsalted butter, melted

For the Filling:

  • 1 pound cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup canned pumpkin puree
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon allspice
  • 1/2 teaspoon salt

For the Topping:

    • 1 pint sour cream
    • 1/4 cup granulated sugar
    • 1 teaspoon vanilla extract

Instructions

Step 1: Preheat Oven

Preheat your oven to 350°F (175°C).

Step 2: Prepare the Crust

In a mixing bowl, combine 1 3/4 cups graham cracker crumbs, 3 tablespoons light brown sugar, and 1/2 teaspoon ground cinnamon. Pour in 1 stick of melted unsalted butter. Mix until everything is well combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then allow it to cool.

Step 3: Make the Filling

In a large mixing bowl, beat together 1 pound of softened cream cheese, 1 cup granulated sugar, and 1 cup canned pumpkin puree until the mixture is smooth and creamy. Add 3 large eggs, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon allspice, and 1/2 teaspoon salt. Mix until fully incorporated. Pour the filling over the cooled crust.

Step 4: Bake the Cheesecake

Place the cheesecake in the preheated oven and bake for 50-60 minutes, or until the center is set. Once baked, remove it from the oven but keep the oven on.

Step 5: Prepare the Topping

In a separate bowl, whisk together 1 pint of sour cream, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract. Once mixed, spread this topping over the slightly cooled cheesecake. Return the cheesecake to the oven and bake for an additional 5 minutes.

Step 6: Cool and Chill

Allow the cheesecake to cool completely at room temperature. After cooling, transfer it to the refrigerator and chill for at least 4 hours or overnight for optimal flavor.

Notes

Chilling Time

For the best flavor and texture, it is recommended to chill the cheesecake overnight.

Serving Size

Each slice contains approximately 420 calories, 35g carbohydrates, 7g protein, and 28g fat.

Baking Tip

To avoid cracks on the surface of the cheesecake, avoid opening the oven door frequently while baking.

Find it online: https://www.chyachya.com/pumpkin-cheesecake/