Pumpkin Pie Cheesecake

This Pumpkin Pie Cheesecake is a delightful combination of creamy cheesecake and spiced pumpkin pie, all nestled in a buttery graham cracker crust. Perfect for Thanksgiving or any fall gathering, this dessert will impress your guests with its rich flavor and beautiful layers. With hints of cinnamon and nutmeg, each bite captures the essence of autumn.

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Why You’ll Love This Recipe

• Decadent Flavor: The blend of cheesecake and pumpkin pie creates a rich, indulgent taste that satisfies sweet cravings.
• Perfect for Occasions: This dessert shines at Thanksgiving, holiday parties, or even cozy family dinners.
• Stunning Presentation: The layered effect makes it visually appealing, sure to wow your guests.
• Easy to Make: With straightforward instructions, this recipe is accessible even for beginner bakers.
• Customizable Toppings: Top with whipped cream or pecans for an extra touch that enhances its flavor.

Tools and Preparation

Before you start making your Pumpkin Pie Cheesecake, gather the necessary tools to streamline the process and ensure success.

Essential Tools and Equipment

• 9 inch springform pan
• Parchment paper
• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Rubber spatula

Importance of Each Tool

• 9 inch springform pan: This allows easy removal of the cheesecake without damaging its delicate layers.
• Electric mixer: Ensures smooth and creamy mixtures by effectively blending ingredients together.

Ingredients

For the Crust

• 2 ⅔ cups crushed graham crackers
• ⅓ cup sugar
• ⅔ cup butter, (melted)

For the Cheesecake Layer

• 16 ounce cream cheese, (room temperature)
• 2 eggs
• ½ cup sugar
• 1 teaspoon vanilla

For the Pumpkin Layer

• 15 ounce can pumpkin puree
• 1 cup evaporated milk
• 2 eggs
• ¼ cup brown sugar, (packed)
• ¼ cup sugar
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt

For Topping

• 1 cup chopped pecans
• ½ cup sugar
• 2 tablespoon butter, (melted)
• 1 cup heavy cream
• ½ cup sugar
• 1 teaspoon vanilla extract

How to Make Pumpkin Pie Cheesecake

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan by lining it with parchment paper and lightly spraying it with non-stick cooking spray. Set aside.

Step 2: Prepare the Crust

1. In a mixing bowl, combine crushed graham crackers with sugar.
2. Stir in melted butter until well mixed.
3. Press the mixture firmly into the bottom of the prepared springform pan to create an even layer.

Step 3: Make the Cheesecake Layer

1. In another bowl, beat room temperature cream cheese until smooth using an electric mixer.
2. Add eggs, sugar, and vanilla; mix until blended.
3. Pour this mixture over the crust in the springform pan.

Step 4: Prepare the Pumpkin Layer

1. In a separate bowl, combine pumpkin puree, evaporated milk, brown sugar, sugar, cinnamon, nutmeg, salt, and eggs.
2. Mix well until all ingredients are fully incorporated.
3. Carefully pour this layer over the cheesecake layer in the springform pan.

Step 5: Bake the Cheesecake

Place the springform pan in the preheated oven. Bake for about 80 minutes or until set. The center should have a slight jiggle when done.

Step 6: Cool and Serve

Allow your Pumpkin Pie Cheesecake to cool completely at room temperature before refrigerating for at least four hours or overnight. Top with whipped cream and chopped pecans before serving for added flavor and crunch!

How to Serve Pumpkin Pie Cheesecake

Serving Pumpkin Pie Cheesecake can elevate your dessert experience, making it both delicious and visually appealing. Here are some creative ways to present this rich dessert.

Classic Whipped Cream

• Add a generous dollop of whipped cream on top for a light and airy contrast to the dense cheesecake.

Fresh Berries

• Decorate with fresh strawberries or raspberries for a pop of color and a burst of tartness that balances the sweetness.

Caramel Drizzle

• Drizzle caramel sauce over each slice to enhance the flavors and add an indulgent touch.

Chopped Nuts

• Sprinkle chopped pecans or walnuts on top for added crunch and a nutty flavor that complements the pumpkin.

Ice Cream Scoop

• Serve with a scoop of vanilla ice cream on the side for a creamy complement to your Pumpkin Pie Cheesecake.

Coffee Pairing

• Accompany with a cup of hot coffee or spiced chai to create a warm and comforting dessert experience.

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How to Perfect Pumpkin Pie Cheesecake

Creating the perfect Pumpkin Pie Cheesecake requires attention to detail and some helpful tips. Here are some ideas to ensure your dessert turns out flawless every time.

• Use room temperature ingredients: Make sure your cream cheese and eggs are at room temperature for a smooth batter without lumps.

• Don’t overmix: Mix your cheesecake filling just until combined to keep it airy and prevent cracks.

• Water bath method: Bake your cheesecake in a water bath to maintain even baking and avoid cracks on the surface.

• Chill before serving: Refrigerate your cheesecake overnight for the best flavor and texture; it allows the layers to set perfectly.

• Garnish creatively: Use colorful toppings like fresh fruits or edible flowers for an attractive presentation.

Best Side Dishes for Pumpkin Pie Cheesecake

Pairing side dishes with your Pumpkin Pie Cheesecake can enhance its flavors. Here are some great options that complement this fall favorite.

1. Spiced Apple Cider: A warm mug of spiced apple cider brings cozy autumn flavors that pair well with cheesecake.

2. Sweet Potato Casserole: This dish offers sweetness with a hint of cinnamon, making it an excellent pairing alongside dessert.

3. Roasted Brussels Sprouts: The earthiness of roasted Brussels sprouts contrasts beautifully with the sweetness of pumpkin cheesecake.

4. Maple Glazed Carrots: These sweet, tender carrots add a lovely balance of flavors when served alongside rich desserts.

5. Cranberry Sauce: A tart cranberry sauce provides a refreshing contrast that cuts through the richness of the cheesecake.

6. Cheese Platter: A selection of cheeses pairs wonderfully, offering savory notes that complement the sweetness of dessert.

7. Pumpkin Soup: Start your meal with warm pumpkin soup for a cohesive autumn-inspired dining experience.

8. Fall Salad: A salad featuring mixed greens, nuts, and seasonal fruits adds freshness while balancing out rich flavors.

Common Mistakes to Avoid

Making a Pumpkin Pie Cheesecake can be simple, but there are a few common pitfalls to watch out for.

• Ignoring Room Temperature Ingredients: Not allowing your cream cheese and eggs to reach room temperature can lead to a lumpy cheesecake. Always let them sit out for at least 30 minutes before mixing.
• Overmixing the Batter: Mixing too vigorously can incorporate air, leading to cracks in your cheesecake. Mix until just combined for a smooth texture.
• Skipping the Water Bath: A water bath helps maintain an even temperature while baking, preventing cracks. Don’t skip this step; wrap your springform pan in foil and place it in a larger pan filled with hot water.
• Not Cooling Correctly: Removing the cheesecake from the oven too soon can result in a soggy bottom. Let it cool gradually in the oven with the door cracked open for about an hour.
• Using Old Spices: Fresh spices enhance flavor, while old ones can dull it. Always check the freshness of your cinnamon and nutmeg before adding them to your mixture.

Storage & Reheating Instructions

Refrigerator Storage

• item Store leftover Pumpkin Pie Cheesecake in an airtight container.
• item It will last up to 5 days in the refrigerator.

Freezing Pumpkin Pie Cheesecake

• item Wrap individual slices or the whole cheesecake tightly with plastic wrap.
• item For best quality, consume within 2-3 months of freezing.

Reheating Pumpkin Pie Cheesecake

• Oven: Preheat to 350°F and gently warm slices for about 10 minutes.
• Microwave: Heat slices for 15-20 seconds at a time until warmed through.
• Stovetop: Place slices in a skillet over low heat, covering with a lid for a few minutes until warmed.

Frequently Asked Questions

Here are some common questions about making and enjoying Pumpkin Pie Cheesecake.

Can I make Pumpkin Pie Cheesecake ahead of time?

Yes, you can prepare it up to two days in advance. Just store it covered in the refrigerator.

What’s the best way to serve Pumpkin Pie Cheesecake?

Serve it chilled with whipped cream and chopped pecans on top for added texture and flavor.

How do I know when my Pumpkin Pie Cheesecake is done?

The center should be slightly jiggly but set when you gently shake the pan. It will firm up as it cools.

Can I customize my Pumpkin Pie Cheesecake?

Absolutely! You can add chocolate chips or caramel sauce for extra sweetness or different spices like ginger or cloves for unique flavors.

Final Thoughts

This Pumpkin Pie Cheesecake is not only rich and creamy but also versatile enough to impress guests at any gathering. Feel free to customize it with your favorite toppings or spices. Try this delightful dessert for Thanksgiving or any fall celebration!

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Pumpkin Pie Cheesecake

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• Author: Amanda
• Total Time: 1 hour 40 minutes
• Yield: Serves approximately 12 1x

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Description

Indulge in a slice of this Pumpkin Pie Cheesecake, where creamy cheesecake meets the warm spices of pumpkin pie, all beautifully layered within a buttery graham cracker crust. This dessert perfectly captures the essence of fall and is sure to be a showstopper at your Thanksgiving table or any festive gathering. With hints of cinnamon and nutmeg, each bite is a rich celebration of autumn flavors that will leave your guests craving more. Easy to prepare with simple instructions, this cheesecake is accessible for bakers of all skill levels. Top it with whipped cream or toasted pecans for an extra touch that enhances its charm.

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Ingredients

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• 2 ⅔ cups crushed graham crackers
• ⅓ cup sugar
• ⅔ cup butter (melted)
• 16 ounces cream cheese (room temperature)
• 2 eggs
• 15 ounces can pumpkin puree
• 1 cup evaporated milk
• 1 teaspoon vanilla
• ¼ cup brown sugar (packed)
• ¼ cup sugar
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• 1 cup chopped pecans
• ½ cup sugar
• 2 tablespoon butter (melted)
• 1 cup heavy cream
• ½ cup sugar
• 1 teaspoon vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan with parchment paper.
2. In a bowl, mix crushed graham crackers with sugar and melted butter. Press into the bottom of the pan.
3. Beat cream cheese in another bowl until smooth; add eggs, sugar, and vanilla, then pour over the crust.
4. Combine pumpkin puree, evaporated milk, brown sugar, remaining sugar, spices, and eggs in a separate bowl. Pour over the cheesecake layer.
5. Bake for about 80 minutes until set; cool at room temperature before refrigerating for at least four hours or overnight.
6. Serve chilled with toppings like whipped cream and pecans.

• Prep Time: 20 minutes
• Cook Time: 80 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (120g)
• Calories: 365
• Sugar: 27g
• Sodium: 280mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 95mg