Spiced Pumpkin Cheesecake
This isn't your average cheesecake. The creamy texture of a classic cheesecake meets the warm, comforting spices of pumpkin pie. What sets this Spiced Pumpkin Cheesecake apart is the subtle blend of cinnamon, nutmeg, and ginger, creating a flavor profile that’s both rich and inviting. The graham cracker crust adds a delightful crunch, and the overall experience is simply irresistible. It's surprisingly easy to make, and I promise, it'll be a showstopper.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter melted
- 24 ounces cream cheese softened
- 1 1/2 cups granulated sugar
- 1 15- ounce can pumpkin puree
- 4 large eggs
- 1/4 cup heavy cream
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and sugar. Pour in the melted butter and mix until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let cool while you prepare the filling. This pre-baking helps the crust stay crisp.
- In a large bowl, beat the softened cream cheese and sugar together with an electric mixer until smooth and creamy. This is important to avoid lumps in your cheesecake. Add the pumpkin puree and mix until well combined.
- Beat in the eggs one at a time, mixing well after each addition. Be careful not to overmix at this stage, as that can introduce too much air and cause cracks. Stir in the heavy cream, pumpkin pie spice, and vanilla extract until everything is just combined.
- Pour the filling over the cooled crust in the springform pan. To prevent cracks, bake the cheesecake in a water bath. Wrap the bottom of the springform pan tightly with aluminum foil to prevent water from seeping in. Place the wrapped pan in a larger baking pan, and fill the outer pan with about an inch of hot water.
- Bake for 55-70 minutes, or until the edges are set but the center still has a slight wobble. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for an hour. This gradual cooling helps prevent cracking.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack. Then, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This chilling time is crucial for the cheesecake to set properly.