Introduction:
Merging the warm, spiced flavor of pumpkin with the rich creaminess of cheesecake, Mom’s Best Pumpkin Cheesecake is an ode to autumnal comfort and decadence. This recipe is reminiscent of childhood memories, cozy family gatherings, and the sweet aroma of pumpkin spice filling the home. Dive into this timeless dessert that evokes nostalgia and always keeps you coming back for another slice.
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes (+ cooling & refrigeration time)
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 tablespoons sugar
For the Cheesecake Filling:
- 3 packages (8 oz. each) cream cheese, softened
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
For the Topping (optional):
- Whipped cream
- A sprinkle of cinnamon or nutmeg
Directions:
- Crust Preparation:
- Preheat your oven to 325°F (165°C).
- In a medium-sized bowl, combine graham cracker crumbs, melted butter, and sugar. Press this mixture firmly into the bottom of a 9-inch springform pan. Set aside.
- Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese until it’s smooth and free of lumps.
- Add the pumpkin puree, sugar, vanilla extract, pumpkin pie spice, and salt. Mix until combined.
- Beat in the eggs, one at a time, mixing just enough to incorporate after each addition. Be careful not to overmix as this can introduce too much air into the batter.
- Pour the cheesecake filling over the prepared crust in the springform pan.
- Place the pan in the oven and bake for 50-55 minutes, or until the edges of the cheesecake appear set, and the center is slightly jiggly.
- Turn off the oven, and let the cheesecake sit inside for about an hour. This helps to prevent cracking.
- After an hour, remove the cheesecake from the oven and let it cool to room temperature.
- Once cooled, refrigerate for at least 4 hours, or preferably overnight.
- Serve chilled, with a dollop of whipped cream on top and a sprinkle of cinnamon or nutmeg, if desired.
Notes:
- For an added crunch, consider mixing some chopped pecans or walnuts into the crust.
- You can also drizzle the cheesecake with caramel sauce for an added layer of sweetness.
FAQ:
- Why did my cheesecake crack on top?
- Cheesecakes often crack due to overmixing or sudden temperature changes. Letting it cool slowly in the oven helps in preventing this.
- Can I freeze this cheesecake?
- Yes, after the cheesecake has completely cooled, you can wrap it tightly in plastic wrap and then in aluminum foil, and freeze it for up to 2 months. Defrost in the refrigerator before serving.
- Can I use fresh pumpkin instead of canned?
- Absolutely! Just make sure to cook, puree, and strain the fresh pumpkin to remove excess water.