Pumpkin Cheesecake
A rich and creamy pumpkin cheesecake that perfectly embodies the flavors of fall, crafted with a graham cracker crust and topped with butterscotch sauce and whipped cream.
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs Provide a sweet and crunchy base for the cheesecake.
- 1/2 cup unsalted butter, melted Adds richness and helps bind the crust together.
- 1/4 cup granulated sugar Sweetens the crust for a balanced flavor profile.
- 1 teaspoon cinnamon Infuses the crust with warm, inviting spice.
For the Filling
- 24 ounces cream cheese Creates a luxurious and creamy filling texture.
- 1/2 cup light brown sugar Offers caramel notes, enhancing the sweetness of the cheesecake.
- 1 cup pumpkin puree Introduces a natural sweetness and moistness while adding fall flavor.
- 3 large eggs Provide structure and richness, helping to create a smooth consistency.
- 1/2 cup sour cream Adds tanginess and enhances creaminess in the filling.
- 1/4 cup all-purpose flour Helps stabilize the filling and contributes to the overall structure.
- 1 tablespoon pumpkin pie spice A fragrant blend that deepens the autumn flavor.
- 1/4 teaspoon salt Balances sweetness and enhances all the flavors.
- 1 teaspoon real vanilla extract Introduces depth with its warm, aromatic flavor.
For Serving
- to taste Butterscotch Sauce or Caramel Provides a sweet and indulgent topping.
- to taste Whipped Cream Adds lightness and creaminess, perfect for serving.
Instructions
Preparation
- Preheat oven to 350°F (175°C).
- In a food processor, pulse graham crackers until fine crumbs form.
- In a medium bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter.
- Firmly press the mixture into the bottom and sides of a 9-inch springform pan.
- Bake the crust for 8 minutes, then allow to cool.
Cooking
- Reduce oven temperature to 325°F (163°C).
- In a mixer, beat cream cheese and brown sugar together until fluffy.
- Mix in pumpkin puree, eggs, sour cream, flour, pumpkin pie spice, salt, and vanilla until well combined.
- Pour the mixture into the cooled crust.
- Bake for 50-60 minutes until edges are set and center is slightly jiggly.
Serving
- Allow the cheesecake to cool gradually before refrigerating.
- Chill for at least 4 hours before serving.
- Serve topped with Butterscotch Sauce or Caramel and Whipped Cream.
Notes
For best results, allow cream cheese to reach room temperature, do not overbeat the filling, and consider using a water bath to maintain moisture.