Hamdi Saidani Pumpkin Cheesecake recipe combines the rich, creamy texture of traditional cheesecake with the warm, spiced flavor of pumpkin it serves 8-10 people and takes about 1 hour to prepare, with an additional time for chilling before serving.
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🍁 Why You’ll Love This Pumpkin Cheesecake Recipe:
- Perfect fall flavor: The combination of pumpkin and warm spices makes this cheesecake a perfect treat for autumn.
- Creamy and smooth: The rich, velvety texture of the cheesecake balances the spiced pumpkin flavor.
- Easy to make: The recipe is simple and does not require any special techniques, making it great for beginners.
- A crowd-pleaser: With its rich flavor and creamy texture, this cheesecake will be a hit at any gathering or holiday celebration.
❓ What Is Pumpkin Cheesecake Recipe?
Pumpkin Cheesecake recipe is a creamy, spiced dessert made by blending pumpkin puree with a rich cheesecake filling. The pumpkin flavor pairs perfectly with warm spices like cinnamon and nutmeg, set on a graham cracker crust, and topped with nuts.
🌰 Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup unsalted butter, melted
- 3 packages (8 oz each) cream cheese, softened
- 1 cup pumpkin puree
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- 1 pinch of salt
- ½ cup heavy cream
- ½ cup chopped nuts (such as walnuts or pecans) for topping
🥮 Directions
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter.
- Press the mixture into the bottom of the pan. Bake for 10 minutes and then remove from the oven.
- In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the pumpkin puree, eggs (one at a time), vanilla, and spices, beating until well combined.
- Pour the cheesecake mixture over the cooled crust and smooth the top.
- Bake for 50-60 minutes until the edges are set, but the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour.
- Remove from the oven, allow it to cool, then refrigerate for at least 4 hours or overnight.
- Before serving, sprinkle the top of the cheesecake with chopped nuts for added texture and flavor.
💭 Recipe Tips:
- Don’t overmix the batter: Overmixing can incorporate too much air, leading to cracks on the cheesecake’s surface.
- Add a water bath: If you want to avoid cracks, place the cheesecake pan in a larger pan filled with hot water during baking.
- Check the consistency: The cheesecake is done when the edges are set, but the center is slightly jiggly. It will firm up as it cools.
- Chill completely: Let your Pumpkin Cheesecake cool for at least 4 hours before serving. Overnight chilling is even better.
- Top with whipped cream: For an extra touch, serve the cheesecake with a dollop of fresh whipped cream.
🥃 What To Serve With Pumpkin Cheesecake?
Pumpkin Cheesecake pairs wonderfully with a warm cup of White Hot Chocolate or Apple Cider for a contrast in texture, serve it with a dollop of whipped cream or a sprinkle of cinnamon and Spiced Apple Chips also complements its flavors.
🎚 How To Store Leftovers Pumpkin Cheesecake?
- Refrigerator: Store leftovers pumpkin cheesecake in an airtight container in the fridge for up to 5 days.
- Freezer: Wrap leftovers pumpkin cheesecake tightly in plastic wrap and aluminum foil and freeze for up to 2 months. Thaw in the fridge before serving.
🥵 How To Reheat Leftover Pumpkin Cheesecake?
- In The Microwave: Slice of leftovers pumpkin cheesecake and heat individual pieces for 30-45 seconds in the microwave.
- In The Oven: Preheat the oven to 325°F (163°C) cover leftovers pumpkin cheesecake with foil and heat for about 3-4 minutes until warmed through.
FAQ’S
Can I top my Pumpkin Cheesecake with caramel sauce?
Yes, caramel sauce is a great topping for Pumpkin Cheesecake drizzle it on top before serving for a rich, sweet contrast to the spiced pumpkin flavor. You can also add a sprinkle of sea salt for a salted caramel effect.
Why does my Pumpkin Cheesecake taste too eggy?
An overly eggy taste in Pumpkin Cheesecake could happen if too many eggs are used or if they’re overbeaten. Make sure to use the exact number of eggs the recipe calls for and mix the batter gently to avoid incorporating too much air.
How can I prevent my Pumpkin Cheesecake from being too sweet?
To prevent Pumpkin Cheesecake from becoming too sweet, you can reduce the amount of sugar in the filling. Additionally, using a tart topping like fresh whipped cream or a fruit compote can help balance out the sweetness.
Can I make mini Pumpkin Cheesecakes?
Yes, mini Pumpkin Cheesecakes are easy to make. Simply divide the batter among muffin tins lined with cupcake liners, and adjust the baking time to about 25-30 minutes. These bite-sized treats are perfect for parties or individual servings.
Can I make Pumpkin Cheesecake ahead of time?
Yes, Pumpkin Cheesecake is ideal for making ahead of time. It needs to chill for at least 4 hours or overnight to fully set, so making it the day before you plan to serve it will actually improve the flavor and texture.
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Pumpkin Cheesecake Nutrition Facts
Serving Size: 1 Slice
- Calories: 346
- Fat: 24g
- Carbs: 30g
- Protein: 5g
- Fiber: 2g
- Sugar: 20g
Pumpkin Cheesecake Recipe
Description
Pumpkin Cheesecake recipe combines the rich, creamy texture of traditional cheesecake with the warm, spiced flavor of pumpkin it serves 8-10 people and takes about 1 hour to prepare, with an additional time for chilling before serving.
Ingredients
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter.
- Press the mixture into the bottom of the pan. Bake for 10 minutes and then remove from the oven.
- In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the pumpkin puree, eggs (one at a time), vanilla, and spices, beating until well combined.
- Pour the cheesecake mixture over the cooled crust and smooth the top.
- Bake for 50-60 minutes until the edges are set, but the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour.
- Remove from the oven, allow it to cool, then refrigerate for at least 4 hours or overnight.
- Before serving, sprinkle the top of the cheesecake with chopped nuts for added texture and flavor.
Notes
- Don’t overmix the batter: Overmixing can incorporate too much air, leading to cracks on the cheesecake’s surface.
Add a water bath: If you want to avoid cracks, place the cheesecake pan in a larger pan filled with hot water during baking.
Check the consistency: The cheesecake is done when the edges are set, but the center is slightly jiggly. It will firm up as it cools.
Chill completely: Let your Pumpkin Cheesecake cool for at least 4 hours before serving. Overnight chilling is even better.
Top with whipped cream: For an extra touch, serve the cheesecake with a dollop of fresh whipped cream.
