Are you a fan of pumpkin pies? Don’t say that you aren’t! Ever since I was a kid, it’s been my only favourite dessert to enjoy especially in the fall. But what if I tell you that combining the warm spices of pumpkin pie with the creamy goodness of cheesecake will have you lost in the flavours so much so that you don’t ever want to come out of that yumminess.
Today, I will tell you about my recipe for a rich, delicious pumpkin pie cheesecake which is really close to my heart. Every time I think about it, it takes me back to those lovely times when me and my sister used to enjoy that beautiful cake and its fresh sweet scent. Whether you are preparing it for Thanksgiving or for your little loved ones, this easy pumpkin cheesecake recipe will be a delightful treat!
In this recipe, you’ll see:
Ingredients for Cheesecake Filling
Ingredients for the Crust
Pumpkin Cheesecake Recipe Made Easy For You!
Ingredients for Cheesecake Filling
Ingredients | Quantity |
Pumpkin puree | ½ Cup |
Granulated sugar | ⅓ Cup |
Cream cheese (softened) | 8 oz. (1 Pack) |
Ground cinnamon | ½ teaspoon |
Vanilla extract | ½ teaspoon |
Eggs | 2-3 pieces |
Ground nutmeg | ¼ teaspoon |
Ground ginger | ¼ teaspoon |
Ingredients for the Crust
Graham Cracker Crumbs: Add some crunchiness to your pumpkin cheesecake by crushing some graham crackers into small crumbs. When I am in a hurry, I find it best to buy Graham Cracker Crumbs from the store—1 box will be enough for this recipe.
Granulated sugar and salt: Need about 2 teaspoons of granulated sugar and a tiny pinch of salt for that added saltiness to the crust.
Ground cinnamon: Use ¼ teaspoons of that for a slight tanginess!
Unsalted melted butter: Use unsalted butter for this one and make sure that it is fully melted.
Pumpkin Cheesecake Recipe Made Easy For You!
Set the oven to 325°F and preheat it while you prepare the key ingredients nicely.
Preparing the crust
Take an empty mixing bowl, add 1 ½ cups of Graham Cracker Crumbs, 2 teaspoons of granulated sugar, and ¼ teaspoons of cinnamon. And yeah, don’t forget to add a pinch of salt!
Now add melted butter to it and stir it well.
Spread the mixture evenly onto the sides and bottom of a 9-inch pie plate, then press it down firmly and put it aside.
Bake the crust for about 8- 10 minutes or until a slight golden color is seen on it. Take it out of the oven and let it cool for a while until the filling is being prepared.
Preparing the filling
Take a large bowl and cream the softened cheese and sugar together with the help of an electric mixer for approx 2-3 mins or until it gets smooth and creamy.
Now add the pumpkin puree, vanilla extract, ½ teaspoon of cinnamon powder, ¼ teaspoon of ground nutmeg, and ginger. Stir until properly blended in the batter.
Add eggs one at a time to avoid any excess air getting inside the batter, while beating the mixture on low speed. Here, you also have to be careful not to overmix it as it can make the cheesecake dense and grainy.
Baking the Cake
Now pour the pumpkin filling over the cooled crust, evenly spreading it with the help of a spatula.
Put the springform pan on a baking sheet so that any spillover will go into this and bake it in the oven for about 30-45 minutes at 325°F or until the edges become firm while the centre is still a little wobbly.
Once done, turn off the oven and open its door. Let the cheesecake cool for another 10-15 minutes like this inside the oven.
Now take it out and cool it again at room temperature on your kitchen counter.
You can now toss it inside your refrigerator and chill it for the next 4-5 hours. For best results, let it stay in there overnight.
Now for this next step, I will leave it to you, garnish it however you like Add whipped cream, and a pinch of cinnamon, or drizzle some caramel sauce if you like. Be creative and make it even more flavorful!
You can also check out our Top 10 Fall Cake Recipe Ideas For 2024 by clicking on this blog!
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