Dessert Dreams: What Will You Bake This Thanksgiving? A Complete Guide to Pumpkin Spice Cheesecake

Quick Overview Section

• Recipe Rating: ★★★★☆ (4 out of 5 stars) – based on 120 reviews
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Servings: Serves 10
• Calories: Approximately 320 calories per slice

Introduction

Thanksgiving is more than just a time for turkey and mashed potatoes; it’s a season for flavors that evoke warmth, family, and nostalgia. One dessert that steals the show at our family gatherings is Pumpkin Spice Cheesecake. Combining the creamy texture of cheesecake with the rich flavors of spiced Pumpkin, this recipe has become a cherished tradition in our home. It’s a crowd-pleaser that balances the sweetness with a hint of spice, making it a perfect fit for the fall season. Plus, it’s easy to make gluten-free! Let’s dive in and create some sweet memories this Thanksgiving!

Ingredients List

• Crust:

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup sugar
• Cheesecake Filling:
  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup Pumpkin puree (not Pumpkin pie filling)
  • 1 teaspoon Pumpkin pie spice
  • 1/4 teaspoon salt

Substitutions:

• Use almond Flour for a gluten-free crust.
• Replace cream cheese with a vegan alternative for a dairy-free version.

Step-by-Step Instructions

1. Prepare the crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch springform pan.

2. Bake the crust: Bake the crust for 10 minutes. Remove from the oven and let it cool.

3. Make the filling: In a large mixing bowl, beat together the softened cream cheese and sugar until smooth. Add the vanilla extract and mix well.

4. Add eggs: Incorporate eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.

5. Add Pumpkin and spices: Gently fold in the Pumpkin puree, Pumpkin pie spice, and salt until fully combined and smooth.

6. Pour filling into crust: Pour the cheesecake filling over the cooled crust, smoothing the top.

7. Bake the cheesecake: Bake in the oven for 50 minutes, or until the center is set but slightly jiggly.

8. Cool and chill: Turn off the oven, crack the door, and let the cheesecake cool in the oven for one hour. After it cools, refrigerate for at least 4 hours or overnight.

Tips and Tricks Section

• For a lighter texture, try using room temperature ingredients to avoid overmixing.
• Serve with whipped cream and a sprinkle of cinnamon for an extra touch.
• To avoid cracks, bake in a water bath by wrapping the springform pan in aluminum foil and placing it in a larger pan filled with water.

Nutritional Information (per serving)

• Calories: 320 kcal
• Macronutrients:
  • Protein: 5 g
  • Fat: 22 g
  • Carbohydrates: 27 g
• Micronutrients:
  • Fiber: 1 g
  • Sugar: 15 g
  • Sodium: 250 mg

Recipe Notes

• The cheesecake can be made up to 3 days in advance.
• Change the spices according to your preference for a unique twist.

FAQs

1. How do I store leftovers?

   • Store leftovers in an airtight container in the refrigerator for up to 5 days.

2. Can I freeze this cheesecake?

   • Yes! Wrap it tightly in plastic wrap and aluminum foil, then store it in the freezer for up to 2 months.

3. How do I reheat cheesecake?

   • For best results, let it thaw in the fridge overnight and then serve cold.

4. Can I use a different crust?

   • Absolutely! A chocolate cookie crust is a delicious alternative.
5. What can I serve with Pumpkin spice cheesecake?
   • Top it with caramel sauce, whipped cream, or chopped pecans for added flavor and texture.

Please Give Us Your Feedback

We would love to hear your thoughts! If you try this Pumpkin Spice Cheesecake recipe, please leave a comment, rate the recipe, or share it on social media. Your feedback is invaluable and helps others find delicious recipes!

Recipe Card: Pumpkin Spice Cheesecake

Servings: 10

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Ingredients:

• Graham cracker crumbs: 2 cups
• Unsalted butter: 1/2 cup, melted
• Sugar: 1/4 cup
• Cream cheese: 3 (8-ounce) packages, softened
• Sugar: 1 cup
• Vanilla extract: 1 teaspoon
• Large eggs: 3
• Pumpkin puree: 1 cup
• Pumpkin pie spice: 1 teaspoon
• Salt: 1/4 teaspoon

Instructions:

1. Preheat your oven to 325°F (160°C).
2. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press into a 9-inch springform pan.
3. Bake for 10 minutes. Let cool.
4. Beat together cream cheese and sugar until smooth. Add vanilla and mix.
5. Incorporate eggs one at a time until smooth.
6. Fold in Pumpkin puree, Pumpkin pie spice, and salt.
7. Pour filling over the cooled crust.
8. Bake for 50 minutes. Let cool in the oven for 1 hour, then refrigerate for at least 4 hours.

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