Pumpkin Pie Cheesecake -

To create a luscious pumpkin cheesecake filling, it is essential to start with room temperature ingredients. When cream cheese, eggs, and other components are at room temperature, they blend together more seamlessly, resulting in a smooth and creamy batter. Cold ingredients can lead to lumps, which detracts from the pie’s overall texture.

Pumpkin Pie Cheesecake

Indulge in the flavors of fall with this Pumpkin Bliss Cheesecake Pie recipe. This decadent dessert features a creamy cheesecake filling blended with spiced pumpkin, all atop a delightful graham cracker crust. Perfect for Thanksgiving or cozy gatherings, this approachable recipe invites even novice bakers to create a show-stopping treat. Topped with fresh whipped cream, it's a delicious way to celebrate the season and share warmth with family and friends.

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Ingredients

For the Crust:

1 ½ cups graham cracker crumbs

1/3 cup granulated sugar

1/2 cup unsalted butter, melted

1 teaspoon ground cinnamon

For the Pumpkin Cheesecake Filling:

16 oz cream cheese, softened to room temperature

1 cup granulated sugar

1 cup pumpkin puree (either canned or homemade)

3 large eggs, at room temperature

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon salt

For the Topping:

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Ground cinnamon for garnish (optional)

Instructions

Prepare the Crust:

- Preheat your oven to 350°F (175°C).

- In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and ground cinnamon. Stir until all the crumbs are well-coated and the mixture resembles wet sand.

- Firmly press this mixture into the bottom and slightly up the sides of a 9-inch pie pan to form an even crust. Bake in the preheated oven for 10 minutes or until golden. Remove from the oven and let it cool slightly.

Make the Filling:

- In a large mixing bowl, beat the softened cream cheese with a hand mixer or a stand mixer on medium speed until smooth and creamy with no lumps remaining.

- Gradually add the granulated sugar, continuing to mix until well incorporated and smooth.

- Mix in the pumpkin puree until fully combined.

- Add the eggs one at a time, blending well after each addition. Then stir in the vanilla extract, along with the ground cinnamon, nutmeg, ginger, cloves, and salt until the mixture is smooth and uniform.

Assemble the Cheesecake:

- Carefully pour the pumpkin cheesecake filling into the cooled graham cracker crust, spreading it into an even layer with a spatula.

- Bake in the preheated oven for 50 to 60 minutes, or until the edges appear set but the center still has a slight jiggle.

- Once the baking time is complete, turn off the oven and crack the oven door open slightly. Allow the cheesecake to cool in the oven for about an hour to minimize cracking.

Chill:

- After the cheesecake is cooled, transfer it to the refrigerator and chill for at least 4 hours, preferably overnight for the best flavor and texture.

Prepare the Topping:

- Just before serving, whip the heavy cream, powdered sugar, and vanilla extract together in a mixing bowl using a mixer until stiff peaks form.

- Use a spatula to either spread the whipped cream over the top of the chilled cheesecake or pipe it decoratively for a pleasing presentation.

Serve:

- If desired, sprinkle a light dusting of ground cinnamon on top of the whipped cream. Slice into portions, serve, and savor the delightful combination of creamy pumpkin cheesecake!

Prep Time: 30 minutes | Chill Time: 4 hours (or overnight) | Total Time: Approximately 6 hours | Servings: 8-10