Easy Pumpkin Cheesecake

Introduction:
Indulge in the creamy richness of this Easy Pumpkin Cheesecake! Combining the smooth, spiced flavor of pumpkin with the decadent texture of cheesecake, this dessert is perfect for fall celebrations or any time you’re craving a sweet treat. With a straightforward recipe and minimal prep time, you can enjoy a slice of this delicious cheesecake with ease.

Why You’ll Love This Recipe:

• Simple and Quick: Easy to prepare with just a few ingredients and minimal effort.
• Festive Flavor: The warm spices and pumpkin make it a perfect fall dessert.
• No Water Bath Required: A foolproof recipe that doesn’t require a water bath for baking.
• Versatile: Can be served plain or with your favorite toppings.

Ingredients:

• Crust:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• Cheesecake Filling:
• 4 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• Topping (Optional):
• Whipped cream
• Caramel sauce
• Ground cinnamon

Instructions:

1. Preheat the Oven:

• Preheat your oven to 325°F (163°C).

1. Prepare the Crust:

• In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
• Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for 8 minutes. Remove from the oven and set aside.

1. Make the Cheesecake Filling:

• In a large bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and continue to beat until well combined.
• Add the pumpkin puree, eggs, vanilla extract, cinnamon, ginger, nutmeg, and salt. Beat until the mixture is smooth and fully combined.
• Pour the cheesecake filling over the pre-baked crust, smoothing the top with a spatula.

1. Bake:

• Bake in the preheated oven for 55-60 minutes, or until the center is set and the edges are slightly puffed. The center may still have a slight jiggle; it will firm up as it cools.
• Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour.

1. Chill:

• After the cheesecake has cooled, refrigerate for at least 4 hours, or overnight, to allow it to set completely.

1. Serve:

• Remove the cheesecake from the springform pan. Top with whipped cream, caramel sauce, and a sprinkle of ground cinnamon, if desired.

Tips for Success:

• Cream Cheese: Ensure the cream cheese is fully softened for a smooth filling. Leave it out at room temperature for about 1 hour before using.
• Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling, to control the sweetness and spices.
• Crust: Press the crust mixture firmly to prevent it from crumbling when sliced.

Recipe Variations:

• Nut Crust: Substitute the graham cracker crumbs with crushed nuts or a combination of nuts and graham crackers for a different crust flavor.
• Spiced Up: Add a pinch of cloves or allspice to the cheesecake filling for extra warmth.
• Swirled Pumpkin: Swirl a bit of extra pumpkin puree mixed with spices into the cheesecake filling before baking for a marbled effect.

Serving Suggestions:

• Serve with a dollop of whipped cream, a drizzle of caramel or chocolate sauce, and a sprinkle of cinnamon or nutmeg for an extra touch.
• Pair with a cup of hot coffee or spiced tea for a cozy dessert experience.

Freezing and Storage:

• Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Freezing: You can freeze the cheesecake for up to 3 months. Wrap it tightly with plastic wrap and foil. Thaw in the refrigerator overnight before serving.
• Reheating: Serve directly from the refrigerator. If frozen, allow it to thaw completely before serving.

Special Equipment:

• Springform Pan: Ideal for easy removal and presentation of the cheesecake.
• Mixer: For beating the cream cheese and mixing the filling.

FAQ:

• Can I use a different crust?
  Yes, you can use a pre-made pie crust or a different type of crumb crust, such as an Oreo crust.
• Can I make this cheesecake in advance?
  Absolutely! Cheesecake tastes even better after sitting in the fridge for a day or two.
• Can I use fresh pumpkin instead of canned?
  Yes, but make sure it’s well-cooked and strained to remove excess moisture. Canned pumpkin is often more consistent and convenient.

Preparation Time:

• 20 minutes for prepping the crust and filling.

Cook Time:

• 60 minutes for baking.

Total Time:

• 5 hours (including cooling and chilling time).

Nutrition Information (per serving, assuming 12 servings):

• Calories: 350
• Protein: 6g
• Carbohydrates: 30g
• Fat: 24g
• Saturated Fat: 14g
• Cholesterol: 95mg
• Sodium: 330mg
• Fiber: 1g
• Sugar: 23g

Easy Pumpkin Cheesecake

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• Author: Julie
• Total Time: 0 hours

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Ingredients

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• Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
• Cheesecake Filling:
  • 4 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
• Topping (Optional):
  • Whipped cream
  • Caramel sauce
  • Ground cinnamon

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Instructions

• Preheat the Oven:
  • Preheat your oven to 325°F (163°C).
• Prepare the Crust:
  • In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
  • Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for 8 minutes. Remove from the oven and set aside.
• Make the Cheesecake Filling:
  • In a large bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and continue to beat until well combined.
  • Add the pumpkin puree, eggs, vanilla extract, cinnamon, ginger, nutmeg, and salt. Beat until the mixture is smooth and fully combined.
  • Pour the cheesecake filling over the pre-baked crust, smoothing the top with a spatula.
• Bake:
  • Bake in the preheated oven for 55-60 minutes, or until the center is set and the edges are slightly puffed. The center may still have a slight jiggle; it will firm up as it cools.
  • Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour.
• Chill:
  • After the cheesecake has cooled, refrigerate for at least 4 hours, or overnight, to allow it to set completely.
• Serve:
  • Remove the cheesecake from the springform pan. Top with whipped cream, caramel sauce, and a sprinkle of ground cinnamon, if desired.

• Prep Time: 20 minutes
• Cook Time: 60 minutes for baking

Nutrition

• Serving Size: 12 servings
• Calories: 350 kcal
• Fat: 24g
• Carbohydrates: 30g
• Protein: 6g

Closing Notes:
Have you tried this Easy Pumpkin Cheesecake? Share your thoughts in the comments below! Don’t forget to tag us on social media with your cheesecake creations and keep an eye out for more delicious recipes.