Velvety Pumpkin Spice Cheesecake
Experience the symphony of autumn flavors in this Velvety Pumpkin Spice Cheesecake. This decadent dessert combines the richness of cream cheese with the earthy warmth of pumpkin spice, making it an irresistible treat for any occasion. Perfectly suited for fall gatherings and holiday feasts, this cheesecake promises to delight with its creamy texture and harmonious blend of spices.
Prep time: 30 minutesCook time: 1 hourServes: 12
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup canned pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup heavy cream
Instructions
1. Preheat the oven to 325°F (165°C).
2. In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture into the bottom of a 9-inch springform pan.
3. In a large mixing bowl, beat cream cheese and 1 cup sugar until smooth.
4. Add vanilla extract, then beat in eggs one at a time.
5. Blend in pumpkin puree, cinnamon, nutmeg, ginger, cloves, and salt until well combined.
6. Stir in heavy cream until the mixture is creamy and smooth.
7. Pour filling over prepared crust and smooth the top.
8. Bake for 55-60 minutes, or until the center is set.
9. Allow to cool in the oven with the door slightly cracked for 1 hour to prevent cracking.
10. Refrigerate for at least 4 hours before serving.
Storage
Store cheesecake in an airtight container in the refrigerator for up to 5 days.
Reheating
To reheat, allow a slice to come to room temperature or microwave at 50% power in 20-second intervals until slightly warm.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.