Pumpkin Cheesecake

Why This Recipe Works

This pumpkin cheesecake combines the creamy richness of traditional cheesecake with the warm, spicy flavors of pumpkin pie. The graham cracker crust adds a perfect crunchy contrast to the smooth filling. The addition of spices like cinnamon, nutmeg, and cloves enhances the pumpkin flavor, making it a delightful dessert for the fall and holiday season. Baking the cheesecake in a water bath and allowing it to cool gradually ensures a smooth, crack-free top.

Ingredients

Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup unsalted butter, melted

Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree
• 3 large eggs
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 tablespoons all-purpose flour

Topping (optional):

• Whipped cream
• Ground cinnamon for dusting

How to Make This Recipe

1. Prepare the Crust:
   • Preheat oven to 350°F (175°C).
   • In a medium bowl, mix together the graham cracker crumbs, sugar, cinnamon, and melted butter until well combined.
   • Press the mixture firmly into the bottom of a 9-inch springform pan.
   • Bake for 8-10 minutes, then let it cool while you prepare the filling.
2. Make the Filling:
   • In a large bowl, beat the cream cheese until smooth.
   • Add the sugar and vanilla extract, and mix until combined.
   • Mix in the pumpkin puree, then add the eggs one at a time, mixing well after each addition.
   • Add the cinnamon, nutmeg, cloves, and flour, and mix until smooth and well combined.
3. Bake the Cheesecake:
   • Pour the filling over the cooled crust.
   • Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly.
   • Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
   • Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight.
4. Serve:
   • Remove the cheesecake from the springform pan.
   • Top with whipped cream and a dusting of ground cinnamon, if desired.
   • Slice and enjoy!

Frequently Asked Questions (FAQs)

Q: Can I use fresh pumpkin instead of canned pumpkin puree? A: Yes, you can use fresh pumpkin puree. Make sure it’s well-drained and smooth.

Q: How can I prevent my cheesecake from cracking? A: Baking the cheesecake in a water bath and allowing it to cool gradually helps prevent cracks. Also, make sure not to overmix the batter.

Q: Can I make this cheesecake ahead of time? A: Yes, pumpkin cheesecake can be made a day or two in advance. It actually tastes better after chilling in the refrigerator overnight.

Q: How do I know when the cheesecake is done baking? A: The cheesecake is done when the edges are set, and the center is still slightly jiggly. It will continue to set as it cools.

Expert Tips

• Room Temperature Ingredients: Make sure all your ingredients, especially the cream cheese and eggs, are at room temperature to ensure a smooth filling.
• Water Bath: Use a water bath to bake the cheesecake for even baking and to prevent cracks. Wrap the outside of the springform pan with foil to prevent water from seeping in.
• Cooling: Allow the cheesecake to cool gradually in the oven with the door cracked open for an hour to prevent sudden temperature changes that can cause cracks.
• Serving: For clean slices, use a sharp knife dipped in hot water and wiped clean between each cut.

How to Store This Recipe

• Refrigeration: Store the pumpkin cheesecake in an airtight container in the refrigerator for up to 5 days.
• Freezing: To freeze, wrap the cheesecake tightly in plastic wrap, then in aluminum foil. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.