Description
This Spiced Baked Pumpkin Cheesecake is a creamy, custard-like dessert that combines smooth cream cheese with autumnal pumpkin puree and warm spices such as cinnamon, ginger, nutmeg, and cloves. It sits on a buttery graham cracker crust and bakes to perfection, offering a perfect balance of rich sweetness and seasonal flavor. Ideal for holiday gatherings or any cozy fall occasion.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 1/4 cup granulated sugar
Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 1/4 cup sour cream
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3 large eggs
Garnish (Optional)
- Whipped cream
- Chopped pecans or walnuts
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to ensure it reaches the perfect temperature for baking your cheesecake evenly.
- Prepare Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix thoroughly until the crumbs are fully coated and the mixture holds together when pressed. Press this firmly into the bottom of a 9-inch springform pan, creating an even crust layer.
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese until it becomes smooth and creamy, free of lumps. Gradually add 1 cup granulated sugar, continuing to beat until the mixture is fully combined and silky in texture.
- Add Pumpkin Mixture: Add the pumpkin puree, sour cream, and vanilla extract to the cream cheese. Beat the mixture until smooth and homogenous, ensuring no streaks remain.
- Incorporate Spices: Sprinkle in the cinnamon, ground ginger, nutmeg, and cloves. Mix gently but thoroughly until the spices are evenly distributed throughout the batter.
- Add Eggs: Crack the eggs in one at a time, beating on low speed just until each egg is incorporated. Take care not to overmix, which can introduce excess air and cause cracking.
- Assemble the Cheesecake: Pour the spiced pumpkin cream cheese batter over the prepared crust in the springform pan. Use a spatula to smooth the surface evenly.
- Bake: Place the springform pan on a baking sheet to catch any drips and bake in the preheated oven for about 55-60 minutes. The cheesecake should be set around the edges and the center slightly jiggly when done.
- Cool in Oven: Turn off the oven and crack the oven door open slightly. Let the cheesecake cool inside the oven for 1 hour to prevent sudden temperature changes that can cause cracking.
- Chill: Remove the cheesecake from the oven and refrigerate for at least 4 hours or preferably overnight to allow it to fully set and develop flavor.
- Serve: Carefully remove the cheesecake from the springform pan. Optionally garnish with whipped cream and sprinkle chopped pecans or walnuts on top before slicing and serving.
Notes
- Use full-fat cream cheese for a richer, creamier texture.
- Ensure eggs are at room temperature for better mixing and smoother texture.
- Do not overbeat once eggs are added to prevent cracks on the surface.
- Cooling the cheesecake slowly in the oven minimizes the risk of cracking.
- For best results, let the cheesecake chill overnight.
- Optional garnishes add texture and complementary flavors but are not necessary.
