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
Scale
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.
