There’s something truly magical about the blend of warm spices and creamy pumpkin that makes this Decadent Spiced Pumpkin Cheesecake with Whipped Cream Recipe an absolute showstopper for any occasion. From its buttery graham cracker crust to the velvety pumpkin-infused filling, every bite feels like a cozy hug in dessert form. And of course, the luscious whipped cream topping adds the perfect lightness, making this cheesecake a heavenly treat you’ll want to share with everyone you love.
Ingredients You’ll Need
This cheesecake comes together beautifully with simple, thoughtfully chosen ingredients. Each one plays a special role in creating those rich layers of flavor, silky texture, and that unmistakable fall-inspired color.
- Graham cracker crumbs: Provide a crisp, buttery base that adds texture and warmth to the crust.
- Granulated sugar: Sweetens both the crust and the cheesecake filling without overpowering the pumpkin.
- Unsalted butter: Melts into the crumbs, binding them into a perfect crust that’s rich but not greasy.
- Cream cheese: The star ingredient for that creamy, smooth cheesecake texture everyone loves.
- Pumpkin puree: Brings natural sweetness and moisture, plus that gorgeous orange color.
- Eggs: Act as the binder, giving the filling structure without compromising creaminess.
- Vanilla extract: Adds subtle depth and enhances the other flavors.
- Ground cinnamon, nutmeg, ginger, and cloves: These warm spices infuse the cheesecake with classic fall aroma and taste.
- Salt: Balances the sweetness and enhances the overall flavor.
- Heavy whipping cream: Whipped into soft peaks, it makes the perfect airy topping.
- Powdered sugar: Sweetens the whipped cream without graininess.
How to Make Decadent Spiced Pumpkin Cheesecake with Whipped Cream Recipe
Step 1: Prepare the Oven and Crust
Start by preheating your oven to 325°F (163°C), which ensures a gentle, even bake perfect for cheesecakes. Then, mix graham cracker crumbs and sugar in a bowl, add melted butter, and stir until every crumb is luxuriously coated. Press this mixture firmly into the bottom of a 9-inch springform pan to create the foundation of your cheesecake.
Step 2: Make the Cheesecake Filling
Using an electric mixer, beat softened cream cheese until it’s silky smooth—this step is essential for that luscious texture we crave. Gradually add sugar and continue mixing to combine. Next, blend in pumpkin puree and all the warm spices, eggs, vanilla, and salt on low speed, making sure everything melds into a harmonious, creamy filling.
Step 3: Bake and Cool the Cheesecake
Pour the filling over the crust-lined pan, smoothing it out evenly. Bake for 50 to 60 minutes—watch for a slight jiggle in the center; that’s how you know it’s perfectly baked. To avoid unsightly cracks, turn off the oven and leave the door slightly open, allowing your cheesecake to cool softly for one hour right inside the oven.
Step 4: Chill for the Perfect Set
After the oven cooling, let your cheesecake come to room temperature, then pop it into the fridge for at least 4 hours or overnight. This slow chill helps it firm up beautifully and lets all those delightful flavors intensify.
Step 5: Whip the Cream and Assemble
Whisk heavy whipping cream with powdered sugar and vanilla until soft peaks form—this whipped cream is the perfect fluffy, sweet counterpoint to the rich cheesecake. Once chilled, carefully remove your creation from the pan and lavish it with a generous layer of whipped cream right before serving.
How to Serve Decadent Spiced Pumpkin Cheesecake with Whipped Cream Recipe
Garnishes
Sprinkle a little cinnamon or grated nutmeg over the whipped cream for a pretty, aromatic finish. You can also add toasted pecans or a drizzle of caramel sauce to amp up the indulgence and bring exciting textures and flavors to each slice.
Side Dishes
This cheesecake is a rich dessert star on its own, but pairing it with a crisp apple salad or a simple berry compote can brighten the plate and add a refreshing contrast. Hot spiced cider also makes a fantastic warm companion for chilly days.
Creative Ways to Present
For a festive touch, serve individual cheesecake parfaits layered in clear glasses with graham cracker crumbles and whipped cream. Or turn it into mini dessert bites using a muffin pan and garnish with cinnamon sticks or chocolate curls for an elegant crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cheesecake tightly with plastic wrap or store in an airtight container to keep it moist and delicious. Refrigerated properly, it stays fresh for up to 4 days—perfect for savoring a couple more luscious slices.
Freezing
You can freeze this cheesecake for up to 2 months. Just wrap it well in layers of plastic wrap and aluminum foil to avoid freezer burn. Thaw overnight in the refrigerator before serving, and whip up fresh cream topping to keep things light and fluffy.
Reheating
Cheesecake is best served chilled, so reheating is generally not recommended. If you prefer it slightly warmer, let it sit at room temperature for 20–30 minutes before serving to take the chill off, letting those spiced pumpkin flavors shine through.
FAQs
Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree works perfectly and saves time, just make sure it’s pure pumpkin and not pumpkin pie filling, which has added sugars and spices.
Do I need to use a springform pan?
A springform pan is highly recommended because it makes removing the cheesecake so much easier without damaging the sides or crust.
How do I prevent cracks on the cheesecake surface?
Cooling the cheesecake slowly in the oven with the door slightly cracked and avoiding overbaking are key. Also, beating the batter just until combined helps avoid excess air that causes cracks.
Can I make the whipped cream topping ahead of time?
Yes! You can make the whipped cream a few hours in advance and keep it refrigerated. Give it a quick fresh whip before serving to restore its fluffiness.
Is this cheesecake gluten-free?
This classic recipe uses graham cracker crumbs which contain gluten. For a gluten-free version, substitute with gluten-free graham crackers or another gluten-free cookie crumb of your choice.
Final Thoughts
This Decadent Spiced Pumpkin Cheesecake with Whipped Cream Recipe is truly a heartwarming, crowd-pleasing dessert that brings the essence of fall to your table in the most delightful way. Whether for a holiday feast or a cozy night in, it’s always a winner that invites smiles and requests for seconds. I can’t wait for you to try it and fall in love just like I did!
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Decadent Spiced Pumpkin Cheesecake with Whipped Cream Recipe
- Prep Time: 0h 30m
- Cook Time: 1h 0m
- Total Time: 5h 30m
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Decadent Spiced Pumpkin Cheesecake with Whipped Cream is a rich, creamy dessert perfect for autumn gatherings. Featuring a spiced pumpkin-infused cream cheese filling on a buttery graham cracker crust, it’s topped with light, fluffy homemade whipped cream for an irresistible finish.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the cheesecake filling:
- 2 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
For the whipped cream:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cheesecake.
- Make Crust Mixture: In a medium bowl, combine graham cracker crumbs and granulated sugar. Pour in the melted butter and mix thoroughly until the mixture is evenly moistened.
- Press Crust: Press the crust mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Set aside while preparing the filling.
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese on medium speed using an electric mixer until smooth and creamy, eliminating lumps.
- Add Sugar: Gradually add granulated sugar to the cream cheese, continuing to beat until fully combined and the mixture is smooth.
- Incorporate Pumpkin and Spices: Add pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt to the cream cheese mixture. Beat on low speed until all ingredients are thoroughly combined and the batter is smooth.
- Pour Filling: Pour the prepared cheesecake filling over the crust in the springform pan, spreading it evenly.
- Bake Cheesecake: Place the pan in the preheated oven and bake for 50 to 60 minutes, until the center is set but still has a slight jiggle.
- Cool Gradually: Turn off the oven and crack the door open. Allow the cheesecake to cool inside the oven for about 1 hour to minimize cracking.
- Refrigerate: Remove the cheesecake from the oven once cooled to room temperature and refrigerate for at least 4 hours or overnight to fully set.
- Make Whipped Cream: In a medium bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form, creating a light and fluffy whipped cream topping.
- Serve: Remove the cheesecake from the springform pan, top generously with the whipped cream, and serve chilled.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling without lumps.
- Using a springform pan makes it easier to remove the cheesecake without damaging the crust or sides.
- Cooling the cheesecake gradually in the oven helps prevent cracks on the surface.
- The pumpkin puree can be canned or homemade; just ensure it’s plain pumpkin, not pumpkin pie filling.
- For best results, refrigerate overnight to allow the flavors to meld and the texture to set properly.
- Leftover cheesecake should be stored in the refrigerator and consumed within 3-4 days.
