Pumpkin Cheesecake Ii
Indulge in the creamy decadence of *Pumpkin Cheesecake II*, a luxurious dessert that marries the warm, spiced flavors of fall with the velvety richness of classic cheesecake. This recipe features a buttery graham cracker crust that perfectly complements the smooth, pumpkin-infused filling, studded with aromatic spices like cinnamon, nutmeg, and ginger. With its ideal balance of sweetness from both granulated and brown sugar, this cheesecake is baked to perfection and cooled gradually to achieve a crack-free, silky finish. Perfect for holiday gatherings or autumn-inspired indulgence, this crowd-pleasing dessert is best served chilled and can be garnished with whipped cream for an extra touch of elegance. Whether you're a cheesecake aficionado or a pumpkin lover, this recipe is a seasonal showstopper sure to impress!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 5 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cups granulated sugar
- 0.25 cups light brown sugar, packed
- 1 cups pumpkin puree
- 3 large eggs
- 0.25 cups sour cream
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 0.25 teaspoons salt
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, 0.25 cups of granulated sugar, and melted butter until the mixture resembles wet sand.
Press the graham cracker mixture evenly onto the bottom of a 9-inch springform pan to form the crust. Bake for 8-10 minutes or until lightly golden, then remove from the oven and let cool.
In a large mixing bowl, beat the softened cream cheese with a hand or stand mixer until smooth and creamy, about 2-3 minutes.
Add 1 cup of granulated sugar and the brown sugar to the cream cheese, and mix until well combined and fluffy.
Beat in the pumpkin puree, eggs (one at a time), sour cream, flour, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until the batter is smooth and fully combined, but do not overmix.
Pour the cheesecake batter over the cooled crust in the springform pan. Smooth the top with a spatula to ensure an even layer.
Place the springform pan on a baking sheet to catch any drips, and bake in the preheated oven for 60-70 minutes. The edges should be set, but the center will still be slightly jiggly.
Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside the oven for 1 hour. This helps prevent cracking.
Remove the cheesecake from the oven and let it cool to room temperature.
Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to fully set.
Gently remove the springform pan ring before serving. Slice and serve chilled. Optionally, garnish with whipped cream or a sprinkle of cinnamon.
Nutrition Facts
Calories |
5383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 347.8 g | 446% | |
| Saturated Fat | 198.6 g | 993% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 1500 mg | 500% | |
| Sodium | 4183 mg | 182% | |
| Total Carbohydrate | 520.9 g | 189% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 379.4 g | ||
| Protein | 80.5 g | 161% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1109 mg | 85% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1784 mg | 38% | |
*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.
