Get ready to transform your dessert game with this mind-blowing Live Pumpkin Cheesecake that will make your taste buds dance with delight! Imagine a creamy, velvety cheesecake infused with the warm, comforting flavors of pumpkin and classic autumn spices, nestled on a perfectly crisp graham cracker crust. Whether you're hosting a holiday gathering or simply craving a luxurious treat, this recipe is your ticket to dessert heaven that will have everyone begging for seconds.
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 1 (8 oz) package cream cheese
- 1 can (15 oz) pumpkin puree
- 3 eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom with butter or non-stick cooking spray.
- In a medium bowl, combine graham cracker crumbs with melted butter. Mix thoroughly until the crumbs are evenly moistened and resemble wet sand.
- Press the graham cracker mixture firmly into the bottom of the prepared springform pan, creating an even and compact crust. Use the back of a spoon or a flat-bottomed measuring cup to ensure a smooth surface.
- In a large mixing bowl, beat the cream cheese using an electric mixer until smooth and creamy, about 2-3 minutes.
- Gradually add sugar to the cream cheese, continuing to mix until fully incorporated and the mixture is light and fluffy.
- Add the pumpkin puree to the cream cheese mixture and blend until completely smooth.
- Add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Stir in vanilla extract, ground cinnamon, ground nutmeg, and salt. Mix until all ingredients are well combined.
- Pour the cheesecake batter over the prepared graham cracker crust, spreading it evenly with a spatula.
- Place the springform pan in the preheated oven and bake for 50-60 minutes. The cheesecake is done when the center is almost set but still slightly jiggly.
- Remove the cheesecake from the oven and let it cool at room temperature for 1 hour.
- Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely.
- Before serving, run a knife around the edges of the pan to loosen the cheesecake. Release the springform pan's sides and transfer to a serving plate.
- Optional: Garnish with whipped cream, additional cinnamon, or chopped nuts before serving.
Tips
- Always use room temperature ingredients, especially cream cheese and eggs, to ensure a smooth, lump-free batter.
- To prevent cracks, avoid overmixing the batter and don't overbake. The center should still have a slight jiggle when you remove it from the oven.
- Use a water bath (place the springform pan in a larger pan filled with hot water) for extra moisture and more even baking.
- Allow the cheesecake to cool gradually to prevent sudden temperature changes that can cause cracking.
- For the cleanest slices, use a sharp knife dipped in hot water and wiped dry between each cut.
- Refrigerate for at least 4 hours, but overnight is even better for the most developed flavors and perfect texture.
Nutrition Facts
Calories: 344kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 80mg
