Description
Creamy pumpkin pie cheesecake blends autumn’s warmth with classic dessert elegance. Rich spices and smooth cream cheese create a luxurious treat that seamlessly merges two beloved classics, inviting you to savor each delectable bite.
Ingredients
Scale
Main Ingredients:
- 2 (8 ounces) cream cheese, room temperature
- 2 large eggs
- ½ cup pumpkin puree
- 1 (9-inch) graham cracker crust (store-bought or homemade)
Sweeteners and Flavoring:
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin spice
Topping:
- Whipped cream, optional
Instructions
- Cream the softened cream cheese, sugar, and vanilla in a large bowl until velvety and homogeneous, ensuring no lumps remain.
- Incorporate eggs individually, gently mixing after each addition to maintain a silky, uniform texture.
- Divide the cheesecake batter, reserving 1 ⅓ cups to form the initial base layer within the graham cracker crust.
- Transform the remaining batter into a pumpkin-infused layer by whisking in pumpkin puree and aromatic pumpkin spice until thoroughly blended.
- Carefully distribute the plain cheesecake mixture as the foundational layer, creating an even, smooth surface.
- Delicately cascade the pumpkin-spiced cheesecake mixture over the plain layer, using a spatula to achieve a seamless, elegant appearance.
- Position the assembled cheesecake in a preheated oven at 325°F, allowing it to bake for approximately 35-40 minutes until the center displays a subtle firmness.
- Remove from oven and permit the cheesecake to cool gradually at room temperature for one hour, allowing structural stabilization.
- Transfer to the refrigerator and chill for a minimum of three hours, preferably overnight, to achieve optimal setting and flavor development.
- When serving, garnish with a voluptuous dollop of whipped cream for an extra touch of indulgence.
Notes
- Prepare ingredients at room temperature to ensure smooth, lump-free mixing and perfect texture.
- Use a water bath or place a pan of hot water on the bottom oven rack to prevent cracking and create a silky cheesecake surface.
- Gently fold pumpkin puree to maintain the delicate air bubbles created during initial mixing, preserving a light, creamy consistency.
- Chill the cheesecake for at least 3 hours to allow flavors to meld and achieve the ideal firm yet creamy texture.
- Make ahead and store covered in the refrigerator for up to 5 days, perfect for stress-free entertaining and advance preparation.
- Add a sprinkle of cinnamon or a dollop of whipped cream just before serving to elevate the presentation and add a festive touch.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 10 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg