This Pumpkin Spice Cheesecake is a delightful treat that encapsulates the essence of fall. Featuring a spiced graham cracker crust and a creamy pumpkin-infused filling, this cheesecake combines classic flavors to create a dessert that's both comforting and sophisticated. Topped with homemade vanilla whipped cream, it's a perfect balance of spice and sweetness, making it an ideal choice for any autumn gathering or as a cozy indulgence on a crisp evening.
Why You'll Love This:
- Seasonal Delight: The pumpkin spice offers a warm, aromatic flavor that's quintessentially autumnal.
- Creamy and Rich: The cheesecake filling is smooth and perfectly balanced with pumpkin purée and spices.
- Crisp Graham Cracker Crust: Provides a delightful contrast in texture to the creamy filling.
- Homemade Whipped Cream: Adds a light and airy finishing touch.
- Ideal for Special Occasions: Perfect for Thanksgiving, holiday celebrations, or any fall-themed event.
Ingredients:
For the Crust:
- 2 cups crushed graham crackers
- 6 tbsp melted butter
- 1 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/4 cup packed brown sugar
For the Cheesecake:
- 24 oz cream cheese, room temperature
- 1/2 cup Greek yogurt or sour cream, room temperature
- 1 cup pumpkin purée
- 1 cup packed brown sugar
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 3 eggs, room temperature
For the Whipped Cream:
- 3/4 cups heavy whipping cream (chill in the freezer for at least 5 minutes)
- 3 tbsp sugar
- 1 tsp vanilla extract
Directions:
- Preheat the oven to 350°F (175°C). Combine crushed graham crackers, brown sugar, pumpkin pie spice, and cinnamon in a bowl. Mix in melted butter and press into a 9-inch springform pan. Bake for 15 minutes.
- For the cheesecake, beat together cream cheese, Greek yogurt or sour cream, pumpkin purée, brown sugar, cinnamon, and pumpkin pie spice until smooth. Gently beat in the eggs until just combined.
- Pour the filling over the crust and place the cheesecake on the center oven rack. Place a larger pan filled halfway with warm water on the rack below.
- Bake for 45-50 minutes until the center is mostly set. Turn off the oven, leave the door slightly ajar, and let the cheesecake cool inside for 1 hour.
- Remove the cheesecake and let it cool completely. Refrigerate overnight.
- For the whipped cream, beat together heavy cream, sugar, and vanilla extract until stiff peaks form.
- Serve the cheesecake with a dollop of whipped cream.
Enjoy this luxurious Pumpkin Spice Cheesecake, a wonderful dessert that captures the heart of the autumn season! 🍂🍰✨