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Pumpkin Cheesecake Delight

alexa dan
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 5 hours
Total Time 6 hours 30 minutes
Servings 12 slices

Ingredients
  

  • For the Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons butter melted
  • 1/4 teaspoon cinnamon
  • For the Filling:
  • 24 oz 3 packages cream cheese, softened
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 3 large eggs room temperature
  • 1 can 15 oz pumpkin puree
  • 1/4 cup heavy cream
  • 2 tablespoons all-purpose flour
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • Optional Toppings:
  • Whipped cream
  • Caramel sauce
  • Toasted pecans
  • Cinnamon sugar dusting

Instructions
 

  • Prepare the pan
  • Preheat oven to 325°F.
  • Grease a 9-inch springform pan with butter.
  • Wrap the bottom and sides of the pan with heavy-duty aluminum foil.
  • Place the wrapped pan inside a larger roasting pan for a water bath.
  • Make the crust
  • In a medium bowl, mix graham cracker crumbs, sugar, and cinnamon.
  • Add melted butter and stir until crumbs are moistened.
  • Press mixture firmly into the bottom of the springform pan.
  • Bake for 10 minutes, then remove and set aside.
  • Prepare the filling
  • Beat cream cheese in a large bowl for 3 minutes until smooth.
  • Gradually add granulated sugar and brown sugar, mixing well.
  • Add eggs one at a time, beating after each addition.
  • Mix in pumpkin puree, heavy cream, flour, and vanilla extract.
  • Add the spices
  • Add cinnamon, nutmeg, ginger, cloves, and salt.
  • Beat until completely smooth with no lumps. Scrape down the sides.
  • Assemble and bake
  • Pour filling over the baked crust.
  • Tap the pan gently on the counter to release air bubbles.
  • Place the roasting pan in the oven and pour in hot water until it reaches halfway up the sides of the springform pan.
  • Bake for 55–65 minutes, until the center is slightly jiggly.
  • Cool gradually
  • Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
  • Remove from the water bath and place on a wire rack.
  • Run a knife around the edge to loosen it.
  • Chill completely
  • Cool to room temperature, then refrigerate for at least 4 hours or overnight.
  • Serve
  • Remove springform sides, slice carefully, and top with whipped cream, caramel, or pecans.

Notes

  • Top with whipped cream and a sprinkle of cinnamon.
  • Drizzle with caramel sauce or maple syrup for extra indulgence.
  • Add toasted pecans for a crunchy topping.
  • Serve with a cup of spiced latte, chai tea, or black coffee for a cozy fall dessert.