Fresh Pumpkin Cheesecake
Indulge in the perfect balance of creamy decadence and warm autumn spices with this irresistible Fresh Pumpkin Cheesecake. Crafted with a buttery graham cracker crust and made from scratch with fresh pumpkin puree, this dessert brings a homemade touch to your holiday table. A luscious blend of cream cheese, cinnamon, ginger, and nutmeg creates a silky, spiced filling that bakes to perfection in a gentle water bath, ensuring every slice is irresistibly smooth. Ideal for Thanksgiving or any fall gathering, this show-stopping cheesecake is a crowd-pleaser that pairs beautifully with a dollop of whipped cream or a drizzle of caramel sauce. With its rich flavors and velvety texture, this pumpkin cheesecake is destined to become a seasonal favorite!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cups granulated sugar
- 0.5 cups packed light brown sugar
- 2 teaspoons pure vanilla extract
- 4 large eggs
- 1.5 cups fresh pumpkin puree
- 1.5 teaspoons ground cinnamon
- 0.75 teaspoons ground ginger
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground cloves
- 0.5 cups heavy cream
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan lightly with butter or cooking spray.
In a medium-sized bowl, mix the graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter until evenly combined.
Press the mixture firmly into the bottom of the springform pan to form an even crust. Set aside.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy, about 2-3 minutes.
Add 1 cup of granulated sugar, brown sugar, and vanilla extract to the cream cheese. Mix until well combined.
One at a time, add the eggs to the mixture, beating at a low speed until just incorporated. Avoid overmixing.
Stir in the pumpkin puree, cinnamon, ginger, nutmeg, and cloves. Mix until the filling is smooth and evenly spiced.
Add the heavy cream to the mixture and gently fold until combined, ensuring a creamy consistency.
Pour the pumpkin cheesecake filling over the prepared crust in the springform pan and smooth the top with a spatula.
Place the springform pan in the center of a large roasting pan. Carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform pan to create a water bath.
Bake the cheesecake in the preheated oven for 70-75 minutes or until the edges are set and the center slightly jiggles when shaken.
Turn off the oven, crack the door open slightly, and allow the cheesecake to cool inside for 1 hour to prevent cracking.
Remove the cheesecake from the oven and water bath. Run a knife around the edge to loosen it from the pan and let it cool completely at room temperature.
Cover the cheesecake with plastic wrap or foil and refrigerate it for at least 4 hours or overnight for optimal texture.
Before serving, carefully release the sides of the springform pan. Slice and enjoy your silky, spiced Fresh Pumpkin Cheesecake.
Nutrition Facts
Calories |
501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 295 mg | 13% | |
| Total Carbohydrate | 46.5 g | 17% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 36.6 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 93 mg | 7% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 214 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
