The Great Thanksgiving Bake-Off: Desserts to Impress Your Guests

The Great Thanksgiving Bake-Off: Pumpkin Spice Cheesecake to Impress Your Guests

Quick Overview Section:

Recipe Rating: ★★★★☆ (4.5/5 based on reader reviews)
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: Serves 8
Calories: 320 kcal per slice (optional)

Introduction:

Thanksgiving is all about family, gratitude, and, of course, indulgent treats! One of my personal favorites to bake during this time is Pumpkin Spice Cheesecake. Combining the rich, creamy goodness of cheesecake with the warm, inviting spices of fall, it’s a dessert that never fails to impress guests. I love how this recipe is not only a showstopper, but it’s also something you can make ahead, leaving you free to enjoy the festivities. Plus, for those looking for healthier options, it can easily be made gluten-free or vegan!

Ingredients List:

• Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted

• Cheesecake Filling:

  • 2 (8 oz) packages cream cheese, softened
  • 1 cup canned Pumpkin puree (not Pumpkin pie filling)
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 teaspoon Pumpkin spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
• Optional Toppings:
  • Whipped cream
  • Additional Pumpkin spice
  • Caramel sauce

Substitutions: Gluten-free graham cracker crumbs for a gluten-free version, or silken tofu for a vegan option.

Step-by-Step Instructions:

1. Preheat the Oven: Preheat your oven to 325°F (160°C).

2. Make the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until crumbly, then press the mixture into the bottom of a 9-inch springform pan.

3. Prepare the Filling: In a large mixing bowl, beat the cream cheese until smooth. Add the Pumpkin puree, sugar, and vanilla extract; mix until fully combined.

4. Add the Eggs and Spices: Beat in the eggs one at a time, ensuring each is fully incorporated. Add Pumpkin spice, cinnamon, and salt; mix until smooth.

5. Pour the Filling: Pour the filling over the crust, smoothing the top with a spatula.

6. Bake: Bake for 30 minutes or until the edges are set and the center slightly jiggles.

7. Cool: Remove from the oven and let it cool at room temperature for at least an hour before refrigerating for at least 4 hours (or overnight for best results).

8. Serve with Toppings: Release the cheesecake from the springform pan, top with whipped cream, a sprinkle of Pumpkin spice, and a drizzle of caramel sauce if desired.

Tips and Tricks Section:

• Ingredient Tips: For a richer flavor, use full-fat cream cheese. You can also add a pinch of nutmeg for extra warmth and depth.
• Storage Tips: Store leftover cheesecake in an airtight container in the refrigerator for up to 3 days.
• Presentation: To impress guests, serve slices with a decorative dash of whipped cream or a cinnamon stick on the side.

Nutritional Information (per serving):

• Calories: 320 kcal
• Macronutrients:
  • Protein: 5 g
  • Fat: 20 g
  • Carbohydrates: 30 g
• Micronutrients:
  • Fiber: 1 g
  • Sugar: 18 g
  • Sodium: 210 mg

Recipe Notes:

• For best results, allow the cheesecake to chill overnight for a firmer texture.
• Use high-quality ingredients for a richer flavor and texture.

FAQs:

1. How do I store leftovers?
   Cover tightly with plastic wrap or store in an airtight container in the refrigerator.

2. Can I freeze the cheesecake?
   Yes, you can freeze cheesecake for up to a month. Thaw in the refrigerator overnight before serving.

3. What if I don’t have Pumpkin spice?
   You can mix your own using equal parts of cinnamon, nutmeg, and ginger.

4. Can I use fresh Pumpkin instead of canned?
   Yes, but make sure to cook and puree it first and remove excess moisture.

5. How do I reheat leftover cheesecake?
   It’s best served cold or at room temperature; however, if you prefer it warm, gently microwave for a few seconds.

Please give us your feedback!
We’d love to hear your thoughts on this Pumpkin Spice Cheesecake recipe. Did you try it? How did it turn out? Please leave a comment below, rate the recipe, or share your delicious results on social media!

Recipe Card:

Pumpkin Spice Cheesecake

Servings: 8
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients:

• Graham cracker crumbs: 1 ½ cups
• Granulated sugar: ¼ cup
• Unsalted butter, melted: ½ cup
• Cream cheese, softened: 2 (8 oz) packages
• Canned Pumpkin puree: 1 cup
• Granulated sugar: 1 cup
• Vanilla extract: 1 teaspoon
• Eggs: 2 large
• Pumpkin spice: 1 teaspoon
• Ground cinnamon: ½ teaspoon
• Salt: ¼ teaspoon

Instructions:

1. Preheat oven to 325°F (160°C).
2. Mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan.
3. Beat cream cheese until smooth. Add Pumpkin, sugar, and vanilla.
4. Beat in eggs, Pumpkin spice, cinnamon, and salt. Mix until smooth.
5. Pour filling into crust.
6. Bake for 30 minutes.
7. Cool at room temperature, then refrigerate for at least 4 hours.
8. Serve with toppings.

Nutritional Information (per serving):

• Calories: 320 kcal
• Protein: 5 g
• Fat: 20 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Sugar: 18 g
• Sodium: 210 mg

Tips and Variations:
For a gluten-free version, use gluten-free graham crackers.

Storage:
Store in an airtight container in the refrigerator for up to 3 days.

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