Serves a Crowd
Pumpkin Cheesecake Recipe
- Prep time 10 minutes
- Cook time 50 minutes
- Serves 8
Author Notes
Autumn is here, and what better way to celebrate than with a mouthwatering Pumpkin Cheesecake recipe? Today, I wanted to share with you a delightful dessert that will surely impress your friends and family.
This delectable Pumpkin Cheesecake recipe captures the essence of fall, blending the warmth of cinnamon, nutmeg, and cloves with the velvety smoothness of cream cheese and pumpkin puree. The crust, made from crushed graham crackers and melted butter, adds the perfect touch of crunch to this heavenly dessert.
Once you have all the ingredients ready, the recipe provides clear step-by-step instructions on how to prepare and bake the Pumpkin Cheesecake to perfection. It's a relatively straightforward process that even novice bakers can tackle with ease.
I highly recommend giving this recipe a try; it's a guaranteed crowd-pleaser for any fall gathering, Thanksgiving dinner, or simply for indulging yourself in the cozy spirit of autumn.
Remember, sharing your own culinary creations is an excellent way to engage with your network and foster connections. If you decide to try this Pumpkin Cheesecake recipe, don't forget to document your journey with photos and share them on your profile. You might inspire others to explore their culinary talents or spark conversations about other delicious recipes.
So, let's embrace the fall season and the joy of baking by trying out this delightful Pumpkin Cheesecake recipe. I hope it brings warmth and happiness to your gatherings and becomes a cherished addition to your dessert repertoire.
Enjoy the magic of autumn flavors! 🍂 —Luna Regina
Ingredients
-
13 ounces
pumpkin puree (unsweetened)
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2.5 ounces
cream cheese (softened)
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2.5 ounces
graham crackers (processed into crumbs)
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3 ounces
plain Greek yogurt
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1 tablespoon
unsalted butter
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1 1/2 tablespoons
vegetable shortening
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2
medium eggs
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2 tablespoons
brown sugar
-
1/8 teaspoon
salt
-
1/4 teaspoon
vanilla extract
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1/4 teaspoon
pumpkin pie spice
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8 teaspoons
pressurized whipped cream
Directions
- Preheat the oven to 350°F.
- Line the bottom of a 7-inch springform pan with foil wrap. Grease the sides with cooking spray (optional).
- In a small bowl, add 1 tbsp unsalted butter and 1 1/2 tbsp vegetable shortening. Microwave for 30 seconds or until melted.
- Once done, remove the bowl from the microwave and add 2.5 oz graham crackers, then mix until the crumbs are thoroughly coated with the melted butter and become slightly moist and fluffy.
- Transfer the mixture to the springform pan. Using the bottom of a cup, press the crumbs down evenly to form the base of the cheesecake. Put the pan in the freezer for 5 minutes.
- Meanwhile, combine 2.5 oz softened cream cheese, 2 tbsp sugar, and 1/8 tsp salt in a large mixing bowl. Using a whisk or a hand mixer, beat the ingredients for 2 minutes or until light and fluffy.
- Add 13 oz pumpkin puree and 3 oz yogurt to the bowl; continue to mix for another minute.
- Add in 2 eggs, one at a time, and mix until fully incorporated.
- Add 1/4 tsp vanilla extract and 1/4 tsp pumpkin pie spice and beat for a few seconds. Transfer the mixture to the chilled springform pan.
- Place the cake pan on a deep baking tray. Put the tray on the oven shelf and fill it halfway with hot water. Bake for 50 minutes or until the center of the cake is just set.
- Take the cheesecake out of the oven and let it cool for 1 hour. Refrigerate the cake (still in the springform pan) for at least 4 hours before serving, or overnight for best results.
- Remove the cake from the pan. Decorate with whipped cream by squeezing 8 teaspoon-sized dollops of cream directly on the cake.
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