Spiced Pumpkin Cheesecake
Indulge in the creamy decadence of Spiced Pumpkin Cheesecake, a perfect fusion of autumnal flavors and rich, velvety texture. This irresistible dessert sits atop a buttery graham cracker crust and features a luscious pumpkin cheesecake filling infused with warm spices like cinnamon, ginger, nutmeg, and cloves for a quintessential fall treat. Balanced with the smooth tang of sour cream and the sweetness of brown sugar, this festive dessert bakes to perfection with a custard-like center and an aromatic spice profile. Whether served plain or garnished with whipped cream or caramel drizzle, this pumpkin cheesecake is ideal for holiday gatherings or any cozy autumn evening. Plus, its make-ahead convenience and stunning presentation make it a standout dessert for entertaining!
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 1 cup canned pumpkin puree
- 1 cup sour cream
- 4 units large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1.5 teaspoons ground ginger
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground cloves
- 2 tablespoons all-purpose flour
- 0.5 cup heavy cream
Instructions
Preheat the oven to 325°F (163°C).
In a medium bowl, mix the graham cracker crumbs, 2 tablespoons sugar, and melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Add the 1 cup granulated sugar and 1 cup brown sugar, then mix until fully incorporated.
Add the pumpkin puree, sour cream, and vanilla extract to the cream cheese mixture, and beat until smooth.
Add the eggs, one at a time, to the batter, mixing on low speed after each addition until just combined. Do not overmix.
Fold in the ground cinnamon, ground ginger, nutmeg, ground cloves, and flour, ensuring the spices are evenly distributed.
Pour the batter over the prepared crust, smoothing the top with a spatula.
Place the springform pan on a baking sheet and bake for 75-90 minutes, or until the edges are set, but the center still jiggles slightly.
Turn off the oven and leave the cheesecake inside for 1 hour with the door slightly ajar to cool gradually.
Run a knife around the edges of the cheesecake to loosen it from the pan, then refrigerate for at least 6 hours or overnight before serving.
Top the cheesecake with whipped cream or a drizzle of caramel sauce if desired, and enjoy!
Nutrition Facts
Calories |
586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 339 mg | 15% | |
| Total Carbohydrate | 57.2 g | 21% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 44.5 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 123 mg | 9% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 176 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.
