Pumpkin Cinnamon Cheesecake
Indulge in the cozy flavors of fall with this Pumpkin Cinnamon Cheesecake, a luscious dessert that combines creamy decadence with the warm spices of the season. Featuring a buttery graham cracker crust, a velvety filling made with pure pumpkin puree, cream cheese, and the aromatic blend of cinnamon, nutmeg, ginger, and cloves, this cheesecake boasts the perfect balance of sweetness and spice. The baking process ensures a rich and smooth texture, while a hint of tangy sour cream elevates the flavor profile. Ideal for Thanksgiving or any autumn gathering, this show-stopping cheesecake is best served chilled, optionally garnished with whipped cream and a dusting of cinnamon for an extra touch of elegance. With a prep time of just 30 minutes and yields of 12 servings, this dessert is sure to impress and delight!
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup pure pumpkin puree
- 1 cup sour cream
- 1 cup heavy cream
- 4 large eggs
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground cloves
Instructions
Preheat your oven to 325°F (165°C).
In a bowl, combine the graham cracker crumbs, melted butter, and 1 tablespoon of granulated sugar. Mix until the consistency resembles wet sand.
Press the mixture into the bottom of a 9-inch springform pan, ensuring that it is evenly spread. Set aside.
In a large mixing bowl, beat the cream cheese until smooth and creamy, about 2-3 minutes.
Add the granulated sugar and brown sugar to the cream cheese, and mix thoroughly.
Mix in the pumpkin puree, sour cream, and heavy cream until fully incorporated.
Add the eggs one at a time, beating briefly after each addition. Do not overmix.
Sift in the flour, ground cinnamon, ground nutmeg, ground ginger, and ground cloves. Add the vanilla extract and mix until everything is combined.
Pour the cheesecake batter over the prepared crust in the springform pan. Smooth the top with a spatula.
Bake in the preheated oven for 80-90 minutes, or until the edges are set and the center jiggles slightly when shaken.
Turn off the oven and leave the cheesecake inside with the door cracked open for 1 hour to cool gradually.
Remove the cheesecake from the oven and run a knife around the edge of the pan to loosen it. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
Before serving, optionally garnish with whipped cream and a sprinkle of cinnamon.
Nutrition Facts
Calories |
611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 341 mg | 15% | |
| Total Carbohydrate | 56.3 g | 20% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 43.8 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 119 mg | 9% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 173 mg | 4% | |
*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.
