Golden Spice Pumpkin Cheesecake
Indulge in the rich, creamy delight of this Golden Spice Pumpkin Cheesecake, inspired by a classic Bon Appetit recipe from October 2002. Perfectly balanced with warm spices and a hint of pumpkin, this cheesecake captures the essence of fall. The buttery graham cracker crust provides a delightful contrast to the velvety filling, making it an exquisite dessert for gatherings, holidays, or simply as a special treat. Remember to plan ahead, as this cheesecake requires an overnight chill for the perfect texture and flavor development, leaving you and your guests in anticipation!
12
Servings
267
Calories
15
Ingredients
Ingredients
Graham crackers
9 whole (Broken into pieces)
Granulated sugar
1/4 cup (For crust)
Ground cinnamon
1 teaspoon (For crust)
Butter
1/4 cup (Melted)
Cream cheese
4 (8-ounce) packages (At room temperature)
Granulated sugar
1 1/2 cups (For filling)
Large eggs
3 (At room temperature)
Pumpkin puree
1 (15-ounce) can (No preparation needed)
Whipping cream
1 cup (No preparation needed)
Vanilla extract
2 teaspoons (No preparation needed)
Ground cinnamon
2 teaspoons (For filling)
Ground ginger
1 teaspoon (For filling)
Ground nutmeg
1/2 teaspoon (For filling)
Ground allspice
1/2 teaspoon (For filling)
Ground cloves
1/4 teaspoon (For filling)
Instructions
1
Preheat your oven to 350°F and position a rack in the center.
2
Wrap a double layer of heavy-duty foil around the outside of a 10-inch springform pan to prevent leaks.
3
In a food processor, combine the broken graham crackers, 1/4 cup sugar, and 1 teaspoon ground cinnamon. Pulse until the mixture is finely ground.
4
Drizzle the melted butter over the crumb mixture and pulse until the crumbs start sticking together.
5
Press the crumb mixture firmly into the bottom of the prepared springform pan, forming an even layer.
6
Bake the crust for about 10 minutes, or until it's slightly golden. Remove from the oven and let it cool on a rack while you prepare the filling. Keep the oven temperature at 350°F.
7
In a large mixing bowl, use an electric mixer to beat the room temperature cream cheese and 1 1/2 cups sugar together until smooth and fluffy.
8
Add the eggs one at a time, mixing well after each addition.
9
Mix in the pumpkin puree, whipping cream, vanilla extract, and the remaining spices (2 teaspoons cinnamon, 1 teaspoon ginger, 1/2 teaspoon nutmeg, 1/2 teaspoon allspice, 1/4 teaspoon cloves). Beat just until everything is well combined.
10
Pour the cheesecake filling over the cooled crust in the springform pan.
11
Place the springform pan into a large roasting pan and carefully add enough hot water to the roasting pan to come halfway up the sides of the springform pan.
12
Bake for about 1.5 hours, or until the cheesecake is slightly puffed, softly set, and golden on top.
13
Remove the springform pan from the water bath and let it cool on a rack. Once cooled, cover and refrigerate the cheesecake overnight to set.
14
When ready to serve, use a knife to gently cut around the sides of the pan to loosen the cheesecake before releasing the sides of the springform pan.
15
Slice into wedges and serve chilled, garnished with whipped cream or a sprinkle of cinnamon if desired.
Nutrition Information
17
Fat
20
Carbs
5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Golden Spice Pumpkin Cheesecake?
It is a rich and creamy fall-inspired dessert that combines a spiced pumpkin filling with a buttery graham cracker crust, based on a classic 2002 Bon Appetit recipe.
How many servings does this recipe make?
This recipe is designed to yield 12 servings.
What is the calorie count per serving?
Each serving contains approximately 267 calories.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
How much cream cheese is needed for the recipe?
You will need 4 packages of cream cheese, each weighing 8 ounces, for a total of 32 ounces.
Do I need to chill the cheesecake?
Yes, the cheesecake requires an overnight chill in the refrigerator for proper texture and flavor development.
What size springform pan should I use?
This recipe requires a 10-inch springform pan.
Is a water bath necessary for this cheesecake?
Yes, placing the pan in a roasting pan with hot water helps the cheesecake bake evenly and prevents cracking.
Why should I wrap the pan in foil?
Wrapping a double layer of heavy-duty foil around the springform pan prevents water from the water bath from leaking into the crust.
What ingredients are in the graham cracker crust?
The crust consists of 9 whole graham crackers, 1/4 cup sugar, 1 teaspoon cinnamon, and 1/4 cup melted butter.
How many eggs are in the filling?
The filling uses 3 large eggs, which should be at room temperature.
What kind of pumpkin should I use?
Use one 15-ounce can of pumpkin puree. Do not use pumpkin pie filling.
What spices are included in the 'Golden Spice' blend?
The spice blend includes cinnamon, ginger, nutmeg, allspice, and cloves.
How long does the cheesecake bake?
The cheesecake should bake for approximately 1.5 hours.
What is the fat content per serving?
Each serving contains 17 grams of fat.
How many grams of protein are in a slice?
There are 5 grams of protein per serving.
What are the carbohydrates per serving?
Each slice contains 20 grams of carbohydrates.
Should ingredients be at room temperature?
Yes, the cream cheese and eggs should be at room temperature to ensure a smooth, lump-free filling.
How long do I bake the crust before adding the filling?
The crust should be pre-baked for about 10 minutes at 350°F.
Can I use a food processor for this recipe?
A food processor is ideal for grinding the graham crackers and mixing the crust ingredients.
How do I know when the cheesecake is done?
It is done when it is slightly puffed, softly set, and the top has turned a golden color.
What is the best way to loosen the cheesecake from the pan?
Once cooled, use a knife to gently cut around the sides of the pan before releasing the springform sides.
Does this recipe use heavy cream?
Yes, it uses 1 cup of whipping cream in the filling.
How much vanilla extract is required?
The recipe calls for 2 teaspoons of vanilla extract.
What is the category of this dessert?
This recipe is categorized as a Cheesecake.
Can I garnish the cheesecake?
Yes, it is recommended to serve chilled wedges with whipped cream or a sprinkle of cinnamon.
How much sugar is in the filling?
The filling contains 1 1/2 cups of granulated sugar.
What is the preparation for the graham crackers?
The 9 whole graham crackers should be broken into pieces before being processed into crumbs.
How deep should the water be in the water bath?
The hot water should come halfway up the sides of the springform pan.
Is this recipe suitable for holidays?
Yes, its warm spices and pumpkin flavor make it an excellent choice for fall gatherings and holiday meals.