Silky Pumpkin Cheesecake with Pineapple Whipped Cream Topping
Indulge in this decadent Silky Pumpkin Cheesecake with a buttery Graham Cracker Crust, perfect for autumn gatherings and holiday festivities. This delightful dessert features a smooth pumpkin filling infused with warm spices and is topped with a fluffy, tropical pineapple whipped cream for an extra burst of flavor. This cheesecake is best made in advance, allowing the flavors to meld into a creamy and luscious treat that is sure to impress friends and family alike.
8-10 servings
Servings
270
Calories
14
Ingredients
Ingredients
Crushed pineapple
1 (20 ounce) can (Drained and pressed to remove juice, reserve ¾ cup juice.)
Pumpkin puree
1 (16 ounce) can (Ready to use.)
Brown sugar
1 cup (For sweetening the pumpkin filling.)
Eggs
3 (Beaten.)
Ground cinnamon
1 teaspoon (For flavor.)
Ground ginger
½ teaspoon (For flavor.)
Unflavored gelatin
1 envelope (about 2 ½ teaspoons) (To help the cheesecake set.)
Cream cheese
2 (8 ounce) packages (Softened for easy mixing.)
Vanilla extract
1 tablespoon (For flavor.)
Miniature marshmallows
1 cup (For topping.)
Whipping cream
½ cup (Whipped.)
Graham cracker crumbs
1 ½ cups (For the crust.)
Melted butter
⅓ cup (For the crust.)
Sugar
3 tablespoons (For the crust.)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a medium bowl, combine the graham cracker crumbs, melted butter, and 3 tablespoons of sugar. Mix until well combined.
3
Press the crumb mixture firmly into the bottom of an 8-inch springform pan to form the crust. Bake for 10 minutes, then allow to cool completely.
4
While the crust cools, drain the crushed pineapple thoroughly, pressing out as much juice as possible. Reserve ¾ cup of the pineapple juice and refrigerate the crushed pineapple.
5
In a medium saucepan, combine the reserved pineapple juice, pumpkin, brown sugar, beaten eggs, cinnamon, ginger, and unflavored gelatin. Cover and simmer very slowly over low heat for about 30 minutes, stirring occasionally.
6
In a mixing bowl, beat the cream cheese and vanilla extract using an electric mixer until fluffy and smooth.
7
Gradually add the warm pumpkin mixture to the cream cheese, beating continuously until fully blended.
8
Pour the creamy pumpkin filling into the cooled Graham cracker crust, smoothing the top with a spatula.
9
Cover the cheesecake and refrigerate for at least 4 hours, preferably overnight to allow it to set.
10
Once set, carefully remove the sides of the springform pan and transfer the cheesecake to a serving plate.
11
In a separate bowl, fold together the refrigerated crushed pineapple and miniature marshmallows into the whipped cream until just mixed.
12
Spoon the pineapple whipped cream mixture generously over the top of the cheesecake before serving.
Nutrition Information
16.5g
Fat
25.5g
Carbs
3.7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
Silky Pumpkin Cheesecake with Pineapple Whipped Cream Topping
What kind of crust is used for the cheesecake?
A buttery Graham Cracker Crust made with graham cracker crumbs, melted butter, and sugar.
How many servings does this cheesecake provide?
This recipe makes 8-10 servings.
What oven temperature is required for the crust?
The oven should be preheated to 350 degrees F (175 degrees C).
How long should the crust be baked?
The crust should be baked for 10 minutes and then allowed to cool completely.
How do I prepare the pineapple for this recipe?
Drain the crushed pineapple thoroughly, pressing out as much juice as possible, and reserve 3/4 cup of the juice.
What ingredients are simmered in the saucepan?
Reserved pineapple juice, pumpkin, brown sugar, beaten eggs, cinnamon, ginger, and unflavored gelatin.
How long does the pumpkin mixture need to simmer?
It should simmer very slowly over low heat for about 30 minutes, stirring occasionally.
What is the role of gelatin in this recipe?
One envelope of unflavored gelatin is used to help the cheesecake filling set properly.
How should the cream cheese be prepared?
Beat two 8-ounce packages of softened cream cheese with vanilla extract using an electric mixer until fluffy and smooth.
How is the pumpkin mixture combined with the cream cheese?
Gradually add the warm pumpkin mixture to the cream cheese, beating continuously until fully blended.
How long should the cheesecake be refrigerated?
It needs to be refrigerated for at least 4 hours, though overnight is preferred for it to set completely.
What ingredients are in the pineapple whipped cream topping?
Refrigerated crushed pineapple, miniature marshmallows, and whipped cream.
How is the topping assembled?
Fold together the crushed pineapple and miniature marshmallows into the whipped cream until just mixed.
What size pan should I use for this cheesecake?
The recipe calls for an 8-inch springform pan.
How many calories are in a serving?
Each serving contains 270 calories.
What is the total fat content per serving?
There are 16.5 grams of fat per serving.
How many carbohydrates are in a serving?
There are 25.5 grams of carbohydrates per serving.
How much protein is in each serving?
The cheesecake provides 3.7 grams of protein per serving.
What spices are used in the pumpkin filling?
The filling is flavored with ground cinnamon and ground ginger.
When should the topping be added?
Spoon the pineapple whipped cream mixture generously over the top of the cheesecake just before serving.
Is this recipe suitable for holidays?
Yes, it is specifically described as perfect for autumn gatherings, holiday festivities, and Thanksgiving.
Can I make this dessert in advance?
Yes, it is best made in advance to allow the flavors to meld and the texture to become creamy and luscious.
How much vanilla extract is needed?
The recipe requires 1 tablespoon of vanilla extract.
What is the total number of ingredients?
There are 14 ingredients in this recipe.
What type of pumpkin is required?
One 16-ounce can of pumpkin puree is used.
How many eggs are used in the recipe?
The recipe uses 3 beaten eggs.
What kind of marshmallows are used?
1 cup of miniature marshmallows is folded into the topping.
Is the cream cheese supposed to be softened?
Yes, the cream cheese should be softened for easier mixing.
What makes the topping tropical?
The addition of crushed pineapple provides a tropical flavor burst.