Get ready to indulge in the ultimate autumn dessert that will make your taste buds dance with joy! 🎃🍰 This Pumpkin Cheesecake is not just a recipe - it's a creamy, dreamy slice of seasonal heaven that combines the rich, velvety smoothness of cheesecake with the warm, comforting flavors of pumpkin pie. Whether you're hosting a fall gathering or simply craving a decadent treat, this recipe promises to be your new go-to dessert that will have everyone begging for seconds!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 1 cheesecake
Ingredients
- 2 cups cream cheese
- 1 cup pumpkin puree
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
Instructions
- Remove cream cheese from refrigerator and allow to soften at room temperature for 30-45 minutes to ensure smooth mixing.
- Preheat the oven to 325°F (165°C) and prepare a 9-inch springform pan by lightly greasing the sides and bottom with butter or non-stick cooking spray.
- In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy, approximately 2-3 minutes.
- Gradually add sugar to the cream cheese, continuing to mix on medium speed until fully incorporated and the mixture is light and fluffy.
- Add pumpkin puree, vanilla extract, and pumpkin pie spice to the mixture, blending until completely smooth and uniform in color.
- Add eggs one at a time, mixing on low speed after each addition just until combined. Avoid overmixing to prevent air bubbles.
- Pour the prepared cheesecake filling into the prepared springform pan, smoothing the top with a spatula to ensure an even surface.
- Place the pan in the preheated oven and bake for 55-60 minutes, or until the center is almost set but still slightly jiggly.
- Remove from oven and let cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight to set completely.
Tips
- • Always use room temperature cream cheese to ensure a smooth, lump-free filling • Don't overmix the eggs - this can introduce too many air bubbles and cause cracking • Use a water bath (place the springform pan in a larger pan with hot water) for even baking and to prevent cracks • Allow the cheesecake to cool slowly to prevent surface cracking • For the best flavor, let the cheesecake chill overnight before serving • Use fresh, high-quality pumpkin puree for the most authentic autumn taste • Run a knife around the edge of the pan after cooling to help prevent the cheesecake from sticking
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 12g
Fat: 30g
Saturated Fat: 18g
Cholesterol: 180mg
