Pumpkin Pie Cheesecake

This Pumpkin Pie Cheesecake is the perfect blend of creamy cheesecake and spiced pumpkin pie, making it an irresistible dessert for any occasion. Whether you’re celebrating Thanksgiving or simply craving a seasonal treat, this decadent dessert is sure to impress. The homemade graham cracker crust adds a delightful crunch, while the whipped cream and pecans elevate it to a truly special dish. Get ready to indulge in this fall favorite!

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Why You’ll Love This Recipe

• Decadent Layers: This recipe combines two classic desserts into one, offering a rich flavor profile that will satisfy your sweet tooth.
• Festive Appeal: Perfect for Thanksgiving and other celebrations, this cheesecake adds a festive touch to your dessert table.
• Easy Preparation: Despite its impressive appearance, this Pumpkin Pie Cheesecake is simple to make with straightforward steps.
• Customizable Toppings: Feel free to get creative with toppings! Whipped cream, caramel drizzle, or extra nuts can be added for personal flair.
• Crowd-Pleaser: With its delicious taste and stunning presentation, this cheesecake is guaranteed to be a hit among family and friends.

Tools and Preparation

To create the perfect Pumpkin Pie Cheesecake, you’ll need some essential tools in your kitchen. Having the right equipment makes a significant difference in the baking process.

Essential Tools and Equipment

• Springform pan
• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Rubber spatula

Importance of Each Tool

• Springform pan: This tool allows you to easily release your cheesecake without damaging its layers.
• Electric mixer: Using an electric mixer ensures that your cream cheese and other ingredients are smooth and well-combined.
• Rubber spatula: A rubber spatula helps scrape down the sides of bowls for thorough mixing, ensuring no ingredient is left behind.

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 the 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

1. Preheat your oven to 350°F. 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: Make the Crust

1. In a mixing bowl, combine crushed graham crackers, sugar, and melted butter.
2. Press the mixture firmly into the bottom of the prepared springform pan to form an even layer.

Step 3: Prepare the Cheesecake Layer

1. In another bowl, beat together room temperature cream cheese and ½ cup sugar until smooth.
2. Add 2 eggs and 1 teaspoon vanilla extract; mix until fully incorporated.
3. Pour this mixture over the prepared crust in the springform pan.

Step 4: Prepare the Pumpkin Layer

1. In a separate bowl, mix together pumpkin puree, evaporated milk, brown sugar, remaining sugar (¼ cup), cinnamon, nutmeg, salt, and 2 eggs until smooth.
2. Pour this pumpkin mixture over the cheesecake layer in the pan.

Step 5: Bake Your Cheesecake

1. Bake in preheated oven for about 80 minutes or until set. The center may still have a slight jiggle but should firm up as it cools.

Step 6: Cool and Serve

1. Once baked, allow it to cool at room temperature before refrigerating for at least 4 hours or overnight. Before serving, whip heavy cream with remaining sugar (½ cup) and vanilla extract until soft peaks form. Top each slice of cheesecake with whipped cream and chopped pecans if desired.

Enjoy your delicious Pumpkin Pie Cheesecake, perfect for sharing at any gathering!

How to Serve Pumpkin Pie Cheesecake

Serving your Pumpkin Pie Cheesecake is just as important as making it. The right accompaniments can enhance its flavors and make your dessert experience even more delightful.

Classic Whipped Cream

• Lightly sweetened whipped cream adds a creamy texture that pairs perfectly with the rich layers of cheesecake and pumpkin.

Crunchy Caramel Sauce

• Drizzle warm caramel sauce over each slice for an extra layer of sweetness and a beautiful presentation.

Spiced Nuts

• A mix of spiced pecans or walnuts can provide a satisfying crunch that contrasts nicely with the smooth cheesecake.

Fresh Berries

• Add a burst of color and tartness with fresh raspberries or blueberries, which balance the sweetness of the pie.

Ice Cream

• Serve a scoop of vanilla or cinnamon ice cream on the side for a deliciously creamy complement to the cheesecake.

Coffee or Tea

• Offer a warm beverage like coffee or spiced tea to enhance the cozy flavors of this fall dessert.

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How to Perfect Pumpkin Pie Cheesecake

Creating the perfect Pumpkin Pie Cheesecake requires attention to detail. Follow these tips for the best results.

• Use Room Temperature Ingredients: Allow cream cheese and eggs to reach room temperature before mixing. This ensures a smooth and creamy filling.
• Don’t Overmix: Mix ingredients just until combined. Overmixing can introduce air, leading to cracks in your cheesecake during baking.
• Bake in a Water Bath: To prevent cracking, place your springform pan in a larger pan filled with boiling water while baking. This creates a humid environment for even cooking.
• Cool Gradually: After baking, let your cheesecake cool in the oven with the door ajar. This gradual cooling helps prevent sudden temperature changes that can cause cracks.

Best Side Dishes for Pumpkin Pie Cheesecake

Pairing side dishes with your Pumpkin Pie Cheesecake can elevate your dessert table. Here are some great options to consider.

1. Maple Glazed Sweet Potatoes: Roasted sweet potatoes drizzled with maple syrup bring out warm flavors that complement pumpkin beautifully.
2. Cranberry Sauce: A tangy cranberry sauce adds brightness and contrast against the rich cheesecake, making it a classic Thanksgiving favorite.
3. Pecan Pie Bites: These mini treats offer a similar flavor profile while providing an additional texture that matches well with pumpkin cheesecake.
4. Spiced Apple Cider: Warm spiced apple cider brings seasonal warmth and pairs wonderfully with the flavors of pumpkin and spice in your dessert.
5. Gingerbread Cookies: Serve these soft cookies alongside for a festive touch that echoes fall flavors without overshadowing the main dessert.
6. Cheese Platter: A selection of mild cheeses can balance sweetness, offering savory bites between slices of rich cheesecake.
7. Fruit Salad: A fresh fruit salad adds lightness and provides refreshing contrast to the dense cheesecake layers.

Common Mistakes to Avoid

Making a Pumpkin Pie Cheesecake can be simple, but a few common mistakes can lead to less-than-perfect results. Here are some pitfalls to watch out for:

• Using cold ingredients: Ensure your cream cheese is at room temperature to avoid lumps. Take it out of the fridge ahead of time.
• Skipping the crust: A good crust is essential for this dessert. Don’t forget to press the graham cracker mixture firmly into the pan.
• Overmixing the batter: Mix just until combined. Overmixing can incorporate too much air, leading to cracks in your cheesecake.
• Not checking for doneness: Use a toothpick or knife to check if it’s set in the middle. It should have a slight jiggle but not be liquid.
• Forgetting to cool gradually: Let your cheesecake cool gradually in the oven after baking—this prevents cracks from forming due to sudden temperature changes.

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Storage & Reheating Instructions

Refrigerator Storage

• Store your Pumpkin Pie Cheesecake in an airtight container.
• It will stay fresh for up to 5 days in the refrigerator.

Freezing Pumpkin Pie Cheesecake

• Wrap individual slices tightly in plastic wrap followed by aluminum foil.
• Freeze for up to 3 months. Thaw in the refrigerator before serving.

Reheating Pumpkin Pie Cheesecake

• Oven: Preheat to 300°F (150°C). Place slices on a baking sheet and heat for about 10-15 minutes.
• Microwave: Heat on medium power for 30 seconds intervals until warmed through, but be careful not to overheat.
• Stovetop: Place slices in a skillet over low heat, covering with a lid 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! This cheesecake can be made a day or two in advance, making it perfect for Thanksgiving or gatherings.

How do I serve Pumpkin Pie Cheesecake?

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

Can I use fresh pumpkin instead of canned?

Absolutely! Just ensure it’s cooked and pureed smoothly before adding it to your cheesecake mixture.

What if my cheesecake cracks?

Cracks can happen; cooling slowly helps prevent this. If they occur, cover with whipped cream or pecans as a tasty fix!

Final Thoughts

This Pumpkin Pie Cheesecake is a delightful blend of creamy cheesecake and spiced pumpkin pie, making it an ideal dessert for any fall occasion. Its rich flavors will surely impress your guests! Feel free to customize it with different toppings like caramel sauce or chocolate drizzle to suit your taste!

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Pumpkin Pie Cheesecake

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• Author: Tia
• Total Time: 1 hour 45 minutes
• Yield: Serves approximately 10 slices 1x

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Description

Indulge in the delightful layers of our Pumpkin Pie Cheesecake, a perfect harmony of creamy cheesecake and spiced pumpkin pie. This irresistible dessert is ideal for fall celebrations, particularly Thanksgiving. The homemade graham cracker crust adds a satisfying crunch, while whipped cream and pecans enhance its luxurious texture, making it a show-stopping centerpiece for any gathering. Whether you’re serving it at a festive feast or treating yourself on a cozy evening, this cheesecake promises to impress with its rich flavors and elegant presentation.

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Ingredients

Scale 1x2x3x

• 2 ⅔ cups crushed graham crackers
• ⅓ cup sugar
• ⅔ cup butter (melted)
• 16 ounces cream cheese (room temperature)
• 2 eggs
• ½ cup sugar
• 1 teaspoon vanilla
• 15 ounces 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
• 1 cup chopped pecans
• ½ cup sugar
• 2 tablespoons butter (melted)
• 1 cup heavy cream
• ½ cup sugar
• 1 teaspoon vanilla extract

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Instructions

1. Preheat oven to 350°F. Prepare a 9-inch springform pan by lining it with parchment paper.
2. For the crust, mix crushed graham crackers, sugar, and melted butter. Press into the bottom of the springform pan.
3. In a bowl, blend cream cheese and sugar until smooth; add eggs and vanilla. Pour over the crust.
4. In another bowl, combine pumpkin puree, evaporated milk, sugars, spices, and eggs until smooth. Pour over the cheesecake layer.
5. Bake for about 80 minutes until set but slightly jiggly in the center.
6. Cool at room temperature before refrigerating for at least 4 hours or overnight.

• Prep Time: 25 minutes
• Cook Time: 80 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (approx. 120g)
• Calories: 320
• Sugar: 24g
• Sodium: 280mg
• Fat: 21g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 90mg