Description
A delicious and creamy pumpkin cheesecake topped with a crispy caramelized sugar layer, perfect for fall celebrations.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 4 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 1 cup heavy cream
- ¼ cup granulated sugar (for topping)
Instructions
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent water from seeping in during baking.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until well combined. Press the mixture firmly into the bottom of the prepared springform pan to form the crust.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add 1 cup of sugar and continue to beat until well incorporated.
- Add the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt to the cream cheese mixture. Beat until everything is smooth and well combined.
- Pour the pumpkin cheesecake filling over the prepared crust in the springform pan.
- Place the springform pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the springform pan. This water bath will help the cheesecake cook evenly.
- Bake in the preheated oven for 60-70 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour.
- Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight, to fully set.
- Before serving, whip the heavy cream until soft peaks form. Spread or pipe the whipped cream over the cheesecake.
- Sprinkle the top with ¼ cup of granulated sugar. Using a kitchen torch, carefully caramelize the sugar until it forms a crispy, golden layer. If you don’t have a torch, you can place the cheesecake under a broiler for a few minutes, watching closely to prevent burning.
- Allow the caramelized sugar to cool for a few minutes before slicing and serving.
Notes
- For a spiced twist, add a teaspoon of pumpkin pie spice to the filling for extra flavor.
- Consider using a chocolate cookie crust instead of graham crackers for a rich, chocolatey flavor.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg