After the savory delights of turkey and stuffing, what could be better than a show-stopping dessert that brings all the comforts of fall with a sophisticated twist? This year, move over traditional pumpkin pie, because we’re introducing a new favorite to your Rio Linda Thanksgiving table: Decadent Pumpkin Cheesecake!
This recipe combines the creamy richness of cheesecake with the warm, spiced flavors of pumpkin, creating a dessert that is both familiar and exciting. It’s the perfect sweet ending to your holiday feast, and sure to impress family and friends. Best of all, it can be made ahead of time, leaving you more moments to savor with your loved ones on Thanksgiving Day.
Imagine the delight as you present this stunning cheesecake, its smooth, spiced filling nestled in a buttery graham cracker crust, perhaps adorned with a swirl of whipped cream and a sprinkle of cinnamon.
This cheesecake offers a delightful contrast of textures and flavors – the crisp crust, the velvety filling, and the fragrant spices – making each bite a true celebration of the season.
Decadent Pumpkin Cheesecake Recipe
Yields: 12 servings
Prep time: 30 minutes
Cook time: 1 hour 15 minutes, plus chilling
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs (about 10-12 full sheets)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 2 (8-ounce) packages cream cheese, softened
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon salt
For Garnish (Optional):
- Whipped cream
- Additional cinnamon or pumpkin pie spice
- Fresh cranberries or candied pecans
Instructions:
- Prepare the Crust: Preheat your oven to 350. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, or until lightly golden. Remove from oven and let cool slightly. Reduce oven temperature to 325.
- Make the Filling: In a large bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy. Add the pumpkin puree, granulated sugar, and brown sugar, beating until well combined and smooth.
- Add Eggs and Spices: Beat in the eggs one at a time, mixing just until incorporated after each addition. Stir in the vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt. Mix until the filling is smooth and uniform.
- Bake the Cheesecake: Pour the pumpkin cheesecake filling over the cooled crust in the springform pan. Place the springform pan on a baking sheet.
- Pro Tip for No Cracks: To help prevent cracks, you can bake the cheesecake in a water bath. Wrap the bottom of the springform pan tightly with aluminum foil (several layers) to prevent water from seeping in. Place the wrapped pan into a larger roasting pan, and then pour hot water into the roasting pan until it comes halfway up the sides of the springform pan.
Bake for 60-75 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
- Cool and Chill: Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour. This slow cooling also helps prevent cracking. Remove from oven, remove from water bath (if used), and let cool completely on a wire rack. Once cool, cover loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, for best results and firm setting.
- Serve: When ready to serve, carefully run a thin knife around the edge of the pan before releasing the springform sides. Garnish with whipped cream, a dusting of cinnamon, fresh cranberries, or candied pecans, if desired.
This Decadent Pumpkin Cheesecake is more than just a dessert; it’s a new tradition waiting to happen. It’s an invitation to linger at the table a little longer, enjoying the sweetness of the season and the company of those you hold dear in Rio Linda. Enjoy!
