Pumpkin Cheesecake Dessert
Indulge in the decadent flavors of fall with this Pumpkin Cheesecake Dessert, a luscious blend of creamy decadence and warm autumn spices. Featuring a buttery graham cracker crust and a rich, velvety cheesecake filling infused with pumpkin puree, cinnamon, ginger, nutmeg, and cloves, this dessert is the ultimate seasonal treat. Perfectly baked to achieve that signature silky texture, it's cooled slowly to prevent cracking and chilled to perfection. Top it off with freshly whipped cream and a drizzle of caramel sauce for an irresistible finishing touch. With easy-to-follow instructions and a make-ahead option, this dessert is ideal for holiday gatherings or any occasion that calls for an impressive pumpkin dessert.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Granulated sugar
- 5 tablespoons Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 1 cups Granulated sugar
- 1 cups Pumpkin puree
- 0.5 cups Sour cream
- 3 large Eggs
- 1 teaspoons Vanilla extract
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground ginger
- 0.25 teaspoons Ground nutmeg
- 0.125 teaspoons Ground cloves
- 1 cups Whipped cream (optional, for garnish)
- 0.25 cups Caramel sauce (optional, for garnish)
Instructions
Preheat your oven to 325°F (160°C).
In a medium mixing bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Stir until the mixture resembles coarse, moist sand.
Press the crumb mixture into the bottom of a 9-inch springform pan, creating an even layer for the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar together using a hand or stand mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the pumpkin puree, sour cream, and vanilla extract to the cream cheese mixture, and beat until well combined.
Add the eggs, one at a time, beating on low speed after each addition just until incorporated. Do not overmix.
Sprinkle in the cinnamon, ginger, nutmeg, and cloves, and mix until fully blended.
Pour the cheesecake filling over the prepared crust in the springform pan and smooth out the top with a spatula.
Bake in the preheated oven for about 60 minutes, or until the center is set but slightly jiggly when shaken.
Turn off the oven and crack the oven door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and run a knife along the edges to loosen it from the pan. Allow it to cool to room temperature on a wire rack.
Cover the cheesecake with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or preferably overnight, to set completely.
Before serving, garnish with whipped cream and a drizzle of caramel sauce, if desired.
Nutrition Facts
Calories |
5474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 357.9 g | 459% | |
| Saturated Fat | 213.7 g | 1068% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 1514 mg | 505% | |
| Sodium | 3046 mg | 132% | |
| Total Carbohydrate | 514.9 g | 187% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 390.9 g | ||
| Protein | 71.9 g | 144% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1067 mg | 82% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1662 mg | 35% | |
*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.
