Irresistible Pumpkin Spice Cheesecake
Transform your Thanksgiving festivities with this Irresistible Pumpkin Spice Cheesecake! This luscious dessert combines the cozy flavors of pumpkin and warm spices with the rich creaminess of classic cheesecake. Originally inspired by a recipe from the Dixie Crystals Light Brown Sugar box, I’ve fine-tuned it over the years to create an unforgettable masterpiece that steals the show. With its buttery crust, velvety filling, and a delightful topping that adds the perfect final touch, this cheesecake is sure to impress your family and friends. Make it ahead of time for a stress-free and delectable end to your holiday meal that everyone will crave year after year.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Zwieback toast, crushed
6 ounces (Crushed)
Light brown sugar
1/4 cup (For crust)
Butter or margarine
6 tablespoons (Melted, for crust)
Cream cheese
3 packages (8 ounces each) (Softened)
Granulated sugar
1/2 cup (For filling)
Light brown sugar
1 cup (For filling and topping)
Large eggs
4 (At room temperature)
Pumpkin (cooked, drained WELL & mashed or canned)
2 cups or 1 (15-ounce) can (Prepared)
Pumpkin pie spice
1 3/4 teaspoons (For filling)
Vanilla extract
1 tablespoon (For filling)
Heavy cream
1/4 cup (For filling)
Butter or margarine
6 tablespoons (For topping)
Light brown sugar
1 cup (For topping)
Pecans or walnuts, coarsely chopped
1 cup (Optional, for garnish)
Instructions
1
Prepare a day in advance for optimal flavor and texture. Begin by making the crust.
2
For the crust, combine the crushed Zwieback toast with 1/4 cup of light brown sugar and melted butter in a bowl. Mix until well combined.
3
Press the mixture firmly and evenly onto the bottom (not the sides) of a lightly greased 9-inch springform pan. Chill the crust in the refrigerator.
4
Preheat your oven to 350°F (175°C) for the filling.
5
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
6
Gradually add both sugars, beating until well blended and fluffy.
7
Incorporate the eggs one at a time, mixing thoroughly after each addition.
8
Add the pumpkin puree, pumpkin pie spice, vanilla extract, and heavy cream. Mix until the batter is rich and homogenous.
9
Pour the cheesecake filling into the chilled crust, spreading it evenly.
10
Bake in the preheated oven for 1 hour and 40 minutes. Since ovens vary, check for doneness after 1.5 hours, keeping an eye on it every 10 minutes until set. The center may still jiggle slightly but should appear nearly set.
11
Allow the cheesecake to cool completely at room temperature, then cover and refrigerate it for several hours or preferably overnight to enhance the flavor.
12
For the topping, combine the butter and 1 cup of light brown sugar in a small saucepan. Cook over low heat, stirring gently until the sugar has fully dissolved without overheating.
13
Once cooled, pour the topping over the center of the cheesecake, spreading it while leaving a 1/2 inch margin around the edges.
14
Slice, serve, and watch your guests marvel at this festive delight!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Irresistible Pumpkin Spice Cheesecake?
It is a luscious dessert that combines the cozy flavors of pumpkin and warm spices with the rich creaminess of classic cheesecake.
What inspired this specific cheesecake recipe?
This recipe was originally inspired by a recipe found on the Dixie Crystals Light Brown Sugar box and fine-tuned over the years.
How long does the cheesecake need to bake?
The cheesecake should bake in a preheated oven for 1 hour and 40 minutes, though you should check for doneness after 1 hour and 30 minutes.
Can I make this pumpkin cheesecake in advance?
Yes, it is highly recommended to prepare it a day in advance to allow the flavor and texture to optimize.
What ingredients are used to make the crust?
The crust is made using 6 ounces of crushed Zwieback toast, 1/4 cup of light brown sugar, and 6 tablespoons of melted butter or margarine.
What is Zwieback toast?
Zwieback toast is a crisp, sweetened bread that is crushed to form the unique base for this cheesecake crust.
What size pan should I use for this recipe?
You should use a lightly greased 9-inch springform pan.
How should I prepare the springform pan for the crust?
Press the crust mixture firmly and evenly onto the bottom of the pan only, not the sides, and then chill it in the refrigerator.
Does the cream cheese need to be at room temperature?
The recipe specifies using softened cream cheese to ensure the filling is smooth and creamy.
How many packages of cream cheese are required?
You will need three 8-ounce packages of cream cheese.
What oven temperature is required for baking?
Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
What goes into the cheesecake filling?
The filling consists of cream cheese, granulated sugar, light brown sugar, eggs, pumpkin puree, pumpkin pie spice, vanilla extract, and heavy cream.
How should eggs be added to the batter?
Incorporate the 4 large eggs one at a time, mixing thoroughly after each addition.
Can I use canned pumpkin for this recipe?
Yes, you can use one 15-ounce can of pumpkin or 2 cups of cooked, well-drained, and mashed fresh pumpkin.
What types of sugar are used in the filling?
The filling uses a combination of 1/2 cup granulated sugar and 1 cup of light brown sugar.
How do I know when the cheesecake is finished baking?
The cheesecake is done when the center still jiggles slightly but appears nearly set.
How should the cheesecake cool?
Allow the cheesecake to cool completely at room temperature before covering and moving it to the refrigerator.
How long should the cheesecake be refrigerated?
Refrigerate it for several hours or preferably overnight to enhance the flavor.
How do I make the topping?
Combine butter and 1 cup of light brown sugar in a saucepan and cook over low heat until the sugar is fully dissolved.
How is the topping applied to the cheesecake?
Once cooled, pour the topping over the center and spread it while leaving a 1/2 inch margin around the edges.
What are the optional garnishes for this dessert?
You can use 1 cup of coarsely chopped pecans or walnuts for garnish.
How much pumpkin pie spice is needed?
The recipe calls for 1 and 3/4 teaspoons of pumpkin pie spice.
Why is heavy cream added to the filling?
Heavy cream is added to ensure the cheesecake batter is rich and homogenous.
Should the eggs be at room temperature?
Yes, the ingredient list specifies that the 4 large eggs should be at room temperature.
Is butter or margarine preferred?
The recipe allows for either butter or margarine to be used in both the crust and the topping.
How much vanilla extract is used in the filling?
The recipe requires 1 tablespoon of vanilla extract.
Is this recipe suitable for Thanksgiving?
Absolutely, it is described as a festive delight that is perfect for transforming Thanksgiving festivities.
What is the first step in making the filling?
The first step is to beat the softened cream cheese in a large mixing bowl until it is smooth and creamy.
How do I avoid overheating the topping?
Cook it over low heat and stir gently just until the sugar has fully dissolved.
What is the texture of the finished cheesecake?
The finished cheesecake has a velvety filling with a buttery crust and a rich, sweet topping.