Indulge in Rich and Creamy Spiced Pumpkin Cheesecake
Rich and Creamy Spiced Pumpkin Cheesecake made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter melted
- 2 cups pumpkin puree
- 1 cup granulated sugar
- 8 oz cream cheese softened
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground allspice
- ½ cup sour cream
- ½ cup heavy cream
Instructions
- Preheat the oven to 325°F (163°C).
- Prepare the crust by mixing graham cracker crumbs and melted butter.
- Bake the crust for 10 minutes and then let it cool.
- In a large bowl, beat the cream cheese until smooth.
- Add in pumpkin puree, sugar, and spices; mix until combined.
- Add the eggs one at a time, blending well after each addition.
- Fold in the sour cream and heavy cream gently.
- Pour the filling over the cooled crust.
- Bake for approximately 55-65 minutes or until the center is set but still slightly jiggly.
- Allow the cheesecake to cool in the oven with the door ajar for about an hour.
- Chill the cheesecake in the refrigerator for at least 4 hours or overnight.