Pumpkin Cheesecake Cpk
Indulge in the velvety richness of Pumpkin Cheesecake CPK, a festive twist on classic cheesecake that's perfect for fall gatherings and holiday celebrations. This decadent dessert begins with a buttery graham cracker crust, topped with a creamy pumpkin-infused filling made with smooth cream cheese, sour cream, and a blend of warm spices like cinnamon, ginger, and nutmeg. Baked to perfection in a water bath to ensure a crack-free finish, this cheesecake is irresistibly rich yet perfectly balanced with the subtle sweetness of pumpkin and a touch of brown sugar. Serve it chilled with a dollop of whipped cream and a sprinkle of cinnamon for an autumn-inspired treat that's as beautiful as it is delicious. With its aromatic flavors and luscious texture, this pumpkin cheesecake is bound to be the centerpiece of your dessert table.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar (for crust)
- 5 tablespoons Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar (for filling)
- 0.25 cup Light brown sugar, packed
- 1 cup Canned pumpkin puree
- 0.5 cup Sour cream
- 0.25 cup Heavy cream
- 3 large Eggs
- 1.5 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- Whipped cream (optional, for serving)
- Ground cinnamon (optional, for garnish)
Instructions
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom with aluminum foil to prevent leaks.
In a medium bowl, mix the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan to form the crust. Set aside.
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add in 1 cup of granulated sugar and the brown sugar, and beat until well combined.
Mix in the pumpkin puree, sour cream, and heavy cream, and beat until the filling is smooth.
Add in the eggs, one at a time, beating on low speed after each addition until just incorporated. Do not overmix.
Stir in the vanilla extract, cinnamon, ginger, nutmeg, and salt until evenly distributed in the batter.
Pour the cheesecake batter over the prepared crust in the springform pan.
Place the pan into a larger roasting pan and fill the roasting pan with enough hot water to come halfway up the sides of the springform pan, creating a water bath to keep the cheesecake moist and prevent cracking.
Bake in the preheated oven for 80-90 minutes, or until the edges are set but the center is still slightly jiggly when shaken.
Turn off the oven, leave the oven door slightly ajar, and let the cheesecake cool in the oven for 1 hour.
Remove the cheesecake from the water bath and allow it to cool completely at room temperature. Then refrigerate it for at least 4 hours, preferably overnight, to fully set.
Before serving, optionally garnish with whipped cream and a sprinkle of ground cinnamon for a festive touch.
Nutrition Facts
Calories |
421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 335 mg | 15% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 30.3 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 94 mg | 7% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 144 mg | 3% | |
*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.
