Pumpkin Spice Cheesecake
https://easyhomemaderecipes.caThanksgiving is around the corner and what better way to finish the meal with a Pumpkin Spice Cheesecake.Along side apple crisp or an apple crumble cheesecake, a pumpkin spice cheesecake will satisfy everyone's sweet tooth around the table.Try my other cheesecake recipes like this lemon marshmallow meringue cheesecake, or my No Bake Cheesecake. And, if you are still looking for other types of cheesecake see my collection of Best Cheesecake recipes for any occasion.
Ingredients
For the Crust
- 14 oz Graham Cracker Crumbs 1 box
- ¼ cup sugar
- 4 tbsp butter melted
For the Cheesecake
- 24 oz cream cheese softened, 3 packages
- ½ cup brown sugar
- 1 cup sugar
- 15 oz pumpkin puree or one small can 400g
- 3 eggs
- ¼ cup sour cream
- 1 tbsp vanilla extract
- ¼ cup all purpose flour
- 1 tbsp cinnamon
- 2 tbsp pumpkin spice (or ½ teaspoon each of ginger, nutmeg and cloves)
Instructions
Crust
- Preheat oven to 350°F. Line a 9" springform pan with parchment paper
- Using the springform pan, combine graham cracker crumbs and sugar, mix. Add butter and mix well.14 oz Graham Cracker Crumbs, ¼ cup sugar, 4 tbsp butter
- Press graham cracker crumb mixture down firmly along the sides of the spring form pan rotating the pan and finishing in the center. ar
- Bake for about 15 minutes or until golden. Remove from heat and let cool down.
Cheesecake
- In the bowl of a stand mixer fitted with a whisk attachment soften the cream cheese on high speed.24 oz cream cheese
- Add eggs, sugar and vanilla and continue to mix until well combined, scraping down the bowl as needed.½ cup brown sugar, 1 cup sugar, 3 eggs, 1 tbsp vanilla extract
- Add remaining ingredients and mix well.15 oz pumpkin puree, ¼ cup sour cream, ¼ cup all purpose flour, 1 tbsp cinnamon, 2 tbsp pumpkin spice
- Pour batter over cooled graham cracker crust and place in the oven on the middle rack at 350°F for 10 minutes (place a tray below cheesecake to catch any drippings - makes oven cleaning easier)
- After 10 minutes, reduce oven temperature to 325°F for 50 to 60 minutes or until a toothpick inserted into center of cake comes out a little sticky but dry overall (not wet).
- Let cool. Place in fridge until ready to serve.
- Serving Suggestions:Serve with cool whip or make your own whipped cream by whisking 1 cup of whipping cream, ¼ cup powdered sugar, ½ teaspoon vanilla and 1 tablespoon corn starch.
Video
Notes
Calculated Nutrition does not include whipped cream topping.
Top Tips
A great tip to see if the cheesecake is cooked, is to stick a toothpick in the center and if it comes out "somewhat clean" and not wet - you're good to remove it from the oven and let it cool down. Bake your cheesecake on the middle shelf of your oven and place a tray underneath your cheesecake to catch any drippings. This will save you time cleaning your oven! If you have leftovers and want to freeze your cheesecake, slice it before freezing. That way, you don't need to thaw the whole cheesecake to eat one slice. Freezing sliced pieces will allow you to take as many slices as you need out of the freezer without freezing and thawing again and again.Nutrition
Serving: 1Calories: 542kcalCarbohydrates: 65gProtein: 8gFat: 29gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 111mgSodium: 448mgPotassium: 255mgFiber: 3gSugar: 41gVitamin A: 6487IUVitamin C: 2mgCalcium: 124mgIron: 3mg
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