Description
This Spiced Baked Pumpkin Cheesecake combines the creamy richness of classic cheesecake with the warm, comforting flavors of autumn spices and pumpkin puree. A buttery graham cracker crust forms the perfect base for the smooth, spiced pumpkin filling, making it an ideal dessert for fall gatherings or holiday celebrations.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 1/4 cup granulated sugar
Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 1/4 cup sour cream
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3 large eggs
Optional Garnish
- Whipped cream
- Chopped pecans or walnuts
Instructions
- Preheat oven: Preheat your oven to 325°F (163°C) to ensure it reaches the right temperature for baking the cheesecake evenly.
- Prepare crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Mix until evenly combined, then press firmly into the bottom of a 9-inch springform pan to form an even crust.
- Beat cream cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy, ensuring no lumps remain. Gradually add 1 cup granulated sugar and beat until well blended.
- Add pumpkin mixture: Mix in the pumpkin puree, sour cream, and vanilla extract, beating until the mixture is smooth and fully combined.
- Incorporate spices: Sprinkle in the ground cinnamon, ginger, nutmeg, and cloves. Stir the spices thoroughly into the batter to evenly distribute the warm flavors.
- Add eggs: Add the eggs one at a time, beating on low speed just until each is incorporated. Avoid overmixing to keep the cheesecake texture creamy and smooth.
- Assemble cheesecake: Pour the batter over the prepared crust in the springform pan. Smooth the top with a spatula for an even surface.
- Bake: Place the springform pan on a baking sheet and bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly when gently shaken.
- Cool in oven: Turn off the oven and crack the door open slightly. Let the cheesecake cool inside the oven for 1 hour to prevent cracking and maintain a smooth texture.
- Chill: Remove the cheesecake from the oven and refrigerate it for at least 4 hours, preferably overnight, to allow it to fully set and develop the best flavor.
- Serve: Carefully remove the cheesecake from the springform pan. Optionally, garnish with whipped cream and sprinkle with chopped pecans or walnuts before serving.
Notes
- Ensure cream cheese is softened to room temperature to avoid lumps and ensure a smooth batter.
- Do not overbeat the eggs to prevent air pockets that can cause cracking.
- Using a water bath is optional but can prevent cracking; this recipe opts for slow cooling in the oven instead.
- Letting the cheesecake chill overnight improves flavor and helps it slice cleanly.
- Optional toppings like whipped cream and nuts add texture and enhance presentation.
