Description
Creamy pumpkin cheesecakes blend seasonal spices with rich cream cheese for an irresistible autumn dessert. Silky textures and warm flavors will transport you to cozy kitchen moments with loved ones.
Ingredients
Scale
- 2 8 oz packages cream cheese, softened
- 1 15 oz can pumpkin puree
- 2 large eggs
- 1/2 cup maple syrup or honey
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1 cup graham cracker crumbs (or crushed oats/almond flour for gluten-free)
- 2 tbsps coconut oil or unsalted butter, melted
- 2 tbsps maple syrup or honey
- 1/4 tsp ground cinnamon
Instructions
- Prepare your workspace by positioning the oven rack to the middle position and heating to 325F (165C). Coat a springform pan with non-stick spray or parchment paper.
- Create the crust by thoroughly blending graham cracker crumbs with melted coconut oil, maple syrup, and ground cinnamon until the mixture resembles wet sand.
- Firmly press the crust mixture into the pan’s bottom, ensuring an even, compact layer. Bake for 8-10 minutes until edges turn golden, then remove and allow to cool completely.
- Using an electric mixer, whip cream cheese until silky and free of lumps, scraping down the sides of the bowl periodically.
- Incorporate pumpkin puree, Greek yogurt, maple syrup, vanilla extract, and warm spices (cinnamon, ginger, nutmeg) into the cream cheese. Blend until achieving a uniform, smooth consistency.
- Gently introduce eggs one at a time, mixing thoroughly between each addition. Fold in cornstarch to stabilize the filling and prevent cracking.
- Carefully pour the pumpkin cheesecake mixture over the cooled crust, using a spatula to distribute evenly and eliminate air bubbles.
- Bake for 45-50 minutes, watching for a slightly jiggly center that indicates perfect doneness.
- After baking, crack the oven door open and let the cheesecake rest inside for gradual cooling, which prevents surface fractures.
- Refrigerate the cheesecake for a minimum of 4 hours, preferably overnight, to set and develop optimal flavor complexity.
Notes
- Swap traditional cream cheese for Greek yogurt cream cheese to reduce fat and add protein, creating a lighter, tangier cheesecake.
- Choose gluten-free graham crackers or almond flour crust for those with wheat sensitivities, ensuring everyone can enjoy this dessert.
- Gently fold eggs instead of beating aggressively to prevent air bubbles that might cause cracking during baking.
- Cool the cheesecake slowly in the oven with the door slightly open to prevent sudden temperature changes that can cause surface splitting.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 190 kcal
- Sugar: 6 g
- Sodium: 50 mg
- Fat: 11 g
- Saturated Fat: 9 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 15 mg