Rich, Velvety Cheesecake With Seasonal Pumpkin Flavor
This pumpkin cheesecake elevates Thanksgiving dessert beyond the classic pie with a smooth, tangy cream cheese filling that balances the warm pumpkin spice, all atop a buttery graham cracker crust for a decadent, multi-layered treat.
Pumpkin Cheesecake
Serves 12
Ingredients
1 ½ cups graham cracker crumbs
2 tablespoons sugar
1 tablespoon packed brown sugar
7 tablespoons butter, melted
For the Filling
3 (8 oz) brick-style packages cream cheese softened to room temperature*
¾ cup packed brown sugar
½ cup sugar
⅓ cup sour cream
1 ½ teaspoons vanilla extract
1 cup pumpkin puree
2 ½ teaspoons pumpkin pie spice
3 large room-temperature eggs, lightly beaten
For the Topping
Whipped cream
Directions
Preheat the oven to 350ºF.
For the CrustPlace the graham cracker crumbs, sugar, and brown sugar into a medium-sized bowl; stir.
Add the melted butter to the bowl. Using a fork, combine the ingredients until the crumbs are moistened.
Spoon the mixture into a 9-inch springform pan. Using a flat-bottomed measuring cup, firmly pack the crumbs into the pan.
Place the unbaked crust into the refrigerator to chill while you prepare the cheesecake filling.
For the FillingPlace the softened cream cheese into the bowl of an electric stand mixer; beat on medium speed for 1 minute. With the mixer still running, add the sugars to the bowl with the cream cheese; mix for about 1 minute until combined, scraping down the sides with a spatula halfway to make sure the ingredients are mixed well.
Add the sour cream and combine, pausing once to scrape down the sides with a spatula.
Add the vanilla, pumpkin puree, and pumpkin spice; combine.
Add the eggs, one at a time, beating until just mixed after each addition. Scrape down the sides of the bowl after each addition.
Spoon and spread the cheesecake batter evenly over the prepared crust.
Transfer the pan to the oven and bake for 40 minutes or until the center of the cheesecake is set and bounces back when lightly touched.
Allow the cheesecake to cool to room temperature, transfer to the refrigerator, and chill for 6 hours or overnight.
For the ToppingDollop whipped cream around the perimeter of the cheesecake.
