Spiced Pumpkin Cheesecake

Spiced Pumpkin Cheesecake 1
Happy almost Thanksgiving! Instead of a pumpkin pie, this year I have made this cheesecake that to me, is the epitome of fall. The warm, pungent spices add depths of flavor to the hint of pumpkin in this cheesecake. This cheesecake is luxurious, but airy and velvety at the same time, a perfect end to a Thanksgiving meal, or any fall occasion for that matter.
Spiced Pumpkin Cheesecake 2
Spiced Pumpkin Cheesecake

Crust:
2 cups graham cracker crumbs
1 stick butter, melted
1 1/2 tsp ground ginger
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/2 tsp salt

Combine all ingredients. In a 9 inch spring-form pan, add the crumb mixture on the bottom of the pan and pat down so the crust is an even layer. Bake crust at 350F for 10 minutes, then remove and cool at room temperature.

Filling:
16 ounces cream cheese
1/2 cup sour cream
15 oz or 1 can pumpkin puree
1 cup sugar
1/4 cup brown sugar
4 eggs
2 Tbsp flour
1 Tbsp molasses
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp cloves
1/4 tsp ground ginger
1/4 tsp salt

*Make sure the cream cheese and eggs are at room temperature before using.

Lower the oven to 325F. With a handheld mixer or mixer fitted with a whisk attachment on medium speed, mix the cream cheese, sour cream and pumpkin puree until there are no lumps. 

Then, add the sugars, flour, molasses, vanilla and spices until well combined. Lastly, lower the speed on your mixer and add the eggs, one at a time (we’re adding the eggs last because if you overbeat the filling while the eggs are in there, that can cause the top of your cheesecake to crack).

Once the filling is combined and mixed well, add to the cooled crust. Tap the spring-form pan on the counter a few times to release any air bubbles in your cheesecake. Bake at 325F for 1 hour and 30 minutes, then let cool for at least 30 minutes at room temperature before cooling in the refrigerator. Refrigerate for 3 hours or overnight before serving.

To Serve:
Whip 5 oz heavy cream with 1 tsp. cinnamon and 1 tsp vanilla extract, spread over cheesecake and sprinkle the top with cinnamon.

Bon Appetit & Happy Thanksgiving!

Xo, d.

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