Pumpkin Cheesecake
This pumpkin cheesecake is full of creamy, rich texture and warming spices. The chocolate crust gives it a twist, and it's perfect for holidays or anytime you need a fall dessert.
Servings: 16 (Makes 2 x 8 or 9 inch pies)
Equipment
- 2 Pie Dishes 8 or 9-Inch
Ingredients
- 4 Cups chocolate graham crumbs
- ½ Cup salted butter melted
- 32 Ounces cream cheese 4 packages, at room temperature
- 5 eggs
- ¼ Teaspoon salt
- ¾ Cup granulated sugar
- ¾ Cup brown sugar
- 2 Teaspoons vanilla extract
- 2 Tablespoons all purpose flour
- 1 Cup pumpkin puree canned, 100% pure
- ¾ Cup sour cream
- 1 Teaspoon ground cinnamon
- 1 Teaspoon ground nutmeg
- ½ Teaspoon ground ginger
- ¼ Teaspoon ground cloves
Instructions
- Preheat oven to 350°F.
- In a medium mixing bowl, mix together graham crumbs and melted butter. Press evenly into the bottom of a pair of 8 or 9-inch round pie dishes.
- Bake 10 to15 minutes. Remove from oven and set aside to cool.
- Turn the oven down over to 300°F.
- With the whisk attachment of an electric mixer, beat cream cheese until smooth and creamy. And white and brown sugar and salt and beat until well incorporated.
- Add eggs, one at a time, beating well after each addition. Scrape the sides of the bowl as needed.
- Add remaining ingredients (flour, pumpkin, sour cream, spices, and vanilla). Mix again until smooth and no lumps are present.
- Pour cream cheese mixture into crusts.
- Carefully place in oven and bake 45 to 60 minutes. Try not to open the oven door until the end of cooking time. Centre will still be slightly jiggly, but sides should seem set.
- Turn oven off and leave cheesecake in the oven for 1 to 2 hours. This helps prevent any cracking. Remove from oven and allow to cool completely before serving. Feel free to top with pecans, cinnamon, or cream cheese icing.
Notes
Don’t overmix: Mix just until smooth to avoid excess air.
Cool in the oven: Reduces cracking and keeps texture smooth.
Use room temperature ingredients: Helps everything blend evenly.
Cool in the oven: Reduces cracking and keeps texture smooth.
Use room temperature ingredients: Helps everything blend evenly.
Nutrition
Calories: 474kcal | Carbohydrates: 41g | Protein: 7g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 369mg | Potassium: 167mg | Fiber: 1g | Sugar: 28g | Vitamin A: 3462IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 1mg
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