Pumpkin Spice Cheesecake

Pumpkin Spice Cheesecake

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My Pumpkin Spice Cheesecake topped with whipped cream is a surprisingly easy make ahead dessert for the holidays.  Give everybody a break from pumpkin pie this holiday season and serve cheesecake instead!

Pumpkin Spice Cheesecake

Pumpkin Spice Cheesecake

Prep Time: 15 minutes

Cook Time: 1 hour

Resting time: 2 hours

Ingredients

crust

  • 1 1/2 cups gingersnap crumbs
  • 1/4 cup brown sugar
  • 4 Tbsp butter melted

filling

  • 4 8 ounce packages of cream cheese, at room temperature, do not use whipped cream cheese
  • 1 and 1/4 cups granulated sugar
  • 1 cup canned pumpkin puree
  • 1 Tbsp pumpkin pie spice or 1 tsp ginger, 1 tsp cinnamon, 1/2 tsp allspice, 1/2 tsp cloves, 1/2 tsp nutmeg
  • 1 Tbsp vanilla extract
  • 1/2 tsp salt
  • 4 large eggs
  • 3 Tbsp all purpose flour

topping

  • 1 cup whipped cream
  • 1/2 tsp cream of tartar
  • 4 Tbsp confectioner’s sugar
  • 1/2 tsp vanilla
  • fresh grated nutmeg

Instructions

  1. Preheat oven to 350F
  2. Lightly butter a 9 inch spring form pan Mix the crumbs and sugar together until completely combined with no lumps of sugar. Add in the melted butter and mix until all the crumbs are evenly moistened.
  3. Press the mixture evenly into the bottom of your pan. Bake for 8 minutes, then set aside to cool.
  4. Using a stand mixer or electric beaters, blend the cream cheese and sugar until well mixed and lump free. It is essential to have your cream cheese soft or you will get lots of lumps.
  5. Blend in the pumpkin, spices, extract, and salt.
  6. Beat in the eggs, one at a time, letting each one get incorporated before you add the next. Scrape down the sides of the bowl as necessary. Fold in the flour.
  7. Place your pan on a baking sheet and fill with the batter. Smooth out the top.
  8. Put the tray in the oven, and turn the heat down to 300F. Bake for about an hour, then turn the heat off, without opening the door, and leave the cake in the oven for another 2 hours.
  9. Remove the cake from the oven and let cool to room temperature. Then wrap and refrigerate overnight.
  10. Whip the cream with the cream of tartar, sugar, and extract to the firm peak stage. Pipe or spread on the top of the cake, and dust with nutmeg

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Pumpkin Spice Cheesecake

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