Spiced Autumn Pumpkin Cheesecake
Savor the flavors of fall with this indulgent Spiced Autumn Pumpkin Cheesecake. This delightful dessert combines creamy, rich cheesecake with the warm spices characteristic of the season. With a crumbly graham cracker crust and a silky filling made from either fresh cooked or canned pumpkin, every bite is a celebration of autumn. Perfect for Thanksgiving gatherings or any festive occasion where you want to impress your guests, serve this cheesecake topped with a dollop of whipped cream for an added touch of elegance. Share it with family and friends and create memories around the table.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Graham cracker crumbs
1 1/2 cups
Sugar
1 tablespoon
Butter or margarine
5 tablespoons, melted
Cream cheese
3 (8 ounce) packages (softened)
Sugar
1 cup
Vanilla extract
1 teaspoon
Eggs
3
Cooked pumpkin or canned pumpkin
1 cup
Ground cinnamon
1/2 teaspoon
Ground nutmeg
1/4 teaspoon
Ground allspice
1/4 teaspoon
Whipped cream
for garnish
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a small bowl, combine the graham cracker crumbs, sugar, and melted butter or margarine. Mix until well combined.
3
Press the mixture firmly into the bottom and up the sides (about 2 inches) of a greased 9-inch springform pan, ensuring an even layer.
4
Bake the crust in the preheated oven for 5 minutes, then remove and let cool on a wire rack.
5
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add in the sugar and vanilla extract, mixing well until the mixture is light and fluffy.
6
Incorporate the eggs, one at a time, beating well after each addition. Slowly mix in the pumpkin and the ground cinnamon, nutmeg, and allspice until just combined, taking care not to overmix.
7
Pour the pumpkin cheesecake filling into the cooled graham cracker crust.
8
To create a water bath, place the springform pan into a larger rectangular baking pan. Fill the larger pan with hot water until it reaches about 2 inches up the sides of the springform pan.
9
Bake in the preheated oven for approximately 1 hour, or until the center is nearly set but still slightly jiggly.
10
Once baked, carefully remove the cheesecake from the water bath and let it cool on a wire rack for 10 minutes. Run a butter knife around the edge of the pan to gently loosen the cheesecake.
11
Allow the cheesecake to cool for an additional hour at room temperature, then refrigerate it until completely cooled, preferably for at least 4 hours or overnight; the center will settle.
12
When ready to serve, carefully release the sides of the springform pan and garnish with whipped cream.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for a Spiced Autumn Pumpkin Cheesecake.
What kind of crust does this pumpkin cheesecake have?
It features a crumbly graham cracker crust made with crumbs, sugar, and melted butter or margarine.
How do I prepare the springform pan for the crust?
You should grease a 9-inch springform pan and press the crust mixture firmly into the bottom and about 2 inches up the sides.
What is the oven temperature for baking?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
How long should the crust be pre-baked?
The crust should be baked in the preheated oven for 5 minutes before adding the filling.
How many packages of cream cheese are needed?
This recipe requires three 8-ounce packages of cream cheese.
Should the cream cheese be softened before mixing?
Yes, the cream cheese should be softened to ensure the mixture is smooth and creamy.
What ingredients are mixed with the cream cheese first?
Beat the cream cheese until smooth, then add the sugar and vanilla extract until light and fluffy.
How many eggs are used in the filling?
The recipe calls for 3 eggs.
What is the correct way to add eggs to the cheesecake mixture?
Incorporate the eggs one at a time, beating well after each addition.
Can I use fresh pumpkin for this recipe?
Yes, you can use either fresh cooked pumpkin or canned pumpkin.
How much pumpkin is required?
You will need 1 cup of pumpkin.
Which spices are used to flavor the pumpkin filling?
The filling is spiced with ground cinnamon, ground nutmeg, and ground allspice.
How much cinnamon should I add?
Add 1/2 teaspoon of ground cinnamon.
What are the measurements for nutmeg and allspice?
The recipe calls for 1/4 teaspoon of ground nutmeg and 1/4 teaspoon of ground allspice.
Is there a risk of overmixing the batter?
Yes, you should mix in the pumpkin and spices until just combined to avoid overmixing.
How is the water bath prepared?
Place the springform pan into a larger rectangular baking pan and fill the larger pan with hot water until it reaches 2 inches up the sides.
How long does the cheesecake need to bake?
Bake the cheesecake for approximately 1 hour.
How do I know when the cheesecake is finished baking?
The center should be nearly set but still slightly jiggly when the cheesecake is done.
What should I do immediately after removing the cheesecake from the oven?
Remove it from the water bath and let it cool on a wire rack for 10 minutes.
How do I prevent the cheesecake from sticking to the sides of the pan?
Run a butter knife around the edge of the pan after it has cooled for 10 minutes to gently loosen it.
How long should the cheesecake cool at room temperature?
Allow it to cool for an additional hour at room temperature after the initial 10-minute cooling period.
How long does the cheesecake need to be refrigerated?
Refrigerate it for at least 4 hours, or preferably overnight, to allow the center to settle.
When should I remove the sides of the springform pan?
Wait until you are ready to serve before carefully releasing the sides of the pan.
What is the recommended garnish for this dessert?
The cheesecake is best served garnished with a dollop of whipped cream.
How many total ingredients are in this recipe?
There are 12 ingredients in total.
What size springform pan is used?
A 9-inch springform pan is used for this recipe.
Is this recipe suitable for Thanksgiving?
Yes, it is described as perfect for Thanksgiving gatherings or any festive autumn occasion.
Can I use margarine for the crust?
Yes, the recipe allows for either 5 tablespoons of melted butter or margarine.
What are the main tags associated with this recipe?
The tags include pumpkin, cheesecake, fall dessert, thanksgiving, spiced cheesecake, and autumn.