Thanksgiving Dessert Table: Pumpkin Spice Cheesecake to Wow Your Guests!
Quick Overview Section
- Recipe Rating: ★★★★★ (5/5 based on reader reviews)
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: Serves 8-10
- Calories: Approximately 320 kcal per slice
Introduction
Thanksgiving is not just about turkey and stuffing; it’s also a celebration of sweet indulgence, and what better way to end a festive meal than with a delicious Pumpkin Spice Cheesecake? This dessert has a rich history, often being associated with fall and harvest celebrations. Growing up, I remember my grandmother making Pumpkin desserts every November, and they always brought warmth to our holiday gatherings. This Cheesecake offers a perfect balance of creamy texture with the warm spices of fall, making it a crowd-pleaser. It’s also gluten-free if you choose the right crust, which is perfect for accommodating various dietary needs!
Ingredients List
-
For the Crust:
- 1 ½ cups gluten-free graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup sugar
- For the Cheesecake Filling:
- 2 (8 oz) packages cream cheese, softened
- 1 cup sugar
- ½ cup Pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon Pumpkin spice
- ¼ teaspoon salt
Optional substitutions: Use coconut oil for a dairy-free crust or maple syrup for a refined sugar-free option.
Step-by-Step Instructions
- Preheat oven to 325°F (160°C).
- Prepare the crust: In a mixing bowl, combine gluten-free graham cracker crumbs, melted butter, and sugar until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes. Remove from the oven and let cool.
- Prepare the filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add sugar, mixing until combined.
- Incorporate Pumpkin: Add Pumpkin puree, eggs, vanilla extract, Pumpkin spice, and salt. Mix until smooth and creamy.
- Pour the filling into the cooled crust. Spread evenly and tap the pan on a counter to remove air bubbles.
- Bake in the preheated oven for 45 minutes or until the center is set but still slightly jiggly (it will firm up as it cools).
- Cool the cheesecake completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.
Tips and Tricks Section
- For even Baking: Use a water bath by placing the cheesecakes in a larger pan filled with hot water while Baking.
- Make it ahead: This cheesecake can be prepared a day in advance, making your Thanksgiving stress-free!
- Serving suggestion: Top with whipped cream and a sprinkle of cinnamon for an extra festive touch.
Nutritional Information (per serving)
- Calories: 320 kcal
- Macronutrients:
- Protein: 6 g
- Fat: 25 g
- Carbohydrates: 23 g
- Micronutrients:
- Fiber: 1 g
- Sugar: 18 g
- Sodium: 180 mg
Recipe Notes
- Ensure that all your ingredients, especially the cream cheese, are at room temperature to achieve the creamiest texture.
- For an aromatic touch, add a sprinkle of nutmeg to the filling before Baking!
5 FAQs
-
How do I store leftovers?
- Store in an airtight container in the refrigerator for up to 5 days.
-
Can I freeze this cheesecake?
- Yes, it freezes well! Wrap it tightly in plastic wrap and aluminum foil; it can last for up to 2 months.
-
What can I substitute for Pumpkin puree?
- Unsweetened applesauce can be a great alternative for a different flavor profile.
-
How do I reheat it?
- If you want to serve it warm, place individual slices in the microwave for about 10-15 seconds.
- Can I use regular graham crackers?
- Absolutely! If you’re not avoiding gluten, feel free to use regular graham crackers for the crust.
Please Give Us Your Feedback
We’d love to hear your thoughts on this Pumpkin Spice Cheesecake! If you try it, please leave a comment, rate the recipe, and share your photos on social media using #ThanksgivingDessertTable!
Recipe Card: Pumpkin Spice Cheesecake
Servings: 8-10
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients:
- For the Crust:
- 1 ½ cups gluten-free graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup sugar
- For the Cheesecake Filling:
- 2 (8 oz) packages cream cheese, softened
- 1 cup sugar
- ½ cup Pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon Pumpkin spice
- ¼ teaspoon salt
Instructions:
- Preheat oven to 325°F (160°C).
- In a mixing bowl, combine gluten-free graham cracker crumbs, melted butter, and sugar until well mixed. Press firmly into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes. Remove and let cool.
- In a large mixing bowl, beat cream cheese until smooth. Gradually add sugar.
- Add Pumpkin puree, eggs, vanilla, Pumpkin spice, and salt. Mix until creamy.
- Pour the filling into the cooled crust.
- Bake for 45 minutes or until slightly jiggly.
- Cool at room temperature, refrigerate for at least 4 hours before serving.
Nutritional Information (per serving):
- Calories: 320 kcal
- Protein: 6 g
- Fat: 25 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Sugar: 18 g
- Sodium: 180 mg
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Thank you for reading! Happy Baking!
