Best-Ever Pumpkin Cheesecake
The classic cheesecake is my number one favorite. And I bet, many of you do, too. But have you ever heard of PUMPKIN cheesecake? I’m sure, for those of you who haven’t had it yet, you are wondering how it tastes like. Is it as delicious as the classic one? With all honesty, IT IS!
Imagine this, the traditional cheesecake with a hint of pumpkin pie. Both are the best, so you can be certain that the result would be outstanding! It’s another decadent dessert that you, your friends, and your family members will surely love.
Now that Thanksgiving and the Yuletide season is just around the corner, I’m pretty sure many of you are already making a list of what you are going to prepare during those days. For dessert, I strongly recommend that you make this BEST-EVER Pumpkin Cheesecake recipe. Just look at the images, the dessert is really gorgeous. Once you taste it, you couldn’t get enough of it!
Pumpkin Cheesecake may look intimidating and elaborate. But really, it is not hard to pull together. In fact, the only challenging part is the waiting time – for it to cool down so you can finally have a bite! 🙂
This Best-Ever Pumpkin Cheesecake is definitely worth having on your dinner table this coming Thanksgiving and Christmas season. It’s delicious by itself, but you can also top it with a luscious caramel sauce or even as simple as whipped cream.
3/4 cups each Graham crackers and gingersnaps (crushed)
8 ounces of cream cheese (softened)
6 tablespoons butter (unsalted, melted)
2 tablespoons granulated sugar
1 cup each brown sugar and pumpkin puree
1/4 cup sour cream
1 teaspoon pure vanilla extract
1 tablespoon all-purpose flour
3 large eggs
1 1/2 teaspoon pumpkin spice (add more for garnishing)
warm caramel, whipped cream, and chopped, toasted pecans for garnish
- Preheat oven to 325 degrees Fahrenheit and grease a springform pan.
- To make the crust, combine crushed gingersnaps and Graham crackers in a large bowl. Add melted butter, sugar, and a little bit of salt and mix well. Press into the bottom of the springform pan.
- To make the batter, put cream cheese and brown sugar in a large bowl and beat using a hand mixer until light and fluffy. Add sour cream, pumpkin puree, and vanilla extract. Start adding the eggs one at a time then add flour, salt, and pumpkin spice. Pour batter over crust.
- Wrap the bottom of the pan with aluminum foil and put it in a large baking dish. Put in the oven and fill the pan halfway with boiling water. Bake for about 1 hour and 30 minutes or until the center is the only thing that is a little bit jiggly.
- Leave the oven door open and let the pumpkin cool for about an hour. Remove from pan, get rid of the foil, and refrigerate until cooled completely.
- Top with a layer of caramel and dollops of whipped cream around the edge. Sprinkle with pumpkin spice and pecans if desired.
- The sour cream and eggs should be at room temperature.
- You can leave the cheesecake in the fridge for about 3 hours or even overnight.
Like what we have said earlier, Pumpkin Cheesecake can be eaten on its own. Or, you can also top it with more pumpkin spice and pecans as well as whipped cream.
Try this Best-Ever Pumpkin Cheesecake today! 🙂