Easy Pumpkin Spice Cheesecake Recipe: The Taste Of Fall!
Fall in love with our decadent pumpkin spice cheesecake. A perfect dessert for autumn gatherings and Thanksgiving.
Cheesecake, a beloved dessert that has enchanted taste buds around the world, is a masterpiece of creamy indulgence with a history as rich as its flavor. Its origins can be traced back to ancient Greece, where a form of cheesecake was served to athletes at the first Olympic games in 776 BC. This early version featured simple ingredients like cheese, honey, and wheat.
Throughout history, cheesecake evolved and spread across cultures. The Romans adapted it by adding eggs, and the modern concept of cheesecake continued to evolve over the centuries. Today, the most common variation consists of a crumbly crust, a rich and velvety cream cheese filling, and a myriad of delightful flavors and toppings, from fruity compotes to decadent chocolate drizzles.
Cheesecake is a versatile dessert. It can be found in countless forms, from New York-style cheesecake topped with fresh fruit to luscious French variations featuring creme fraiche. Whether served plain, garnished with fresh berries, or infused with seasonal spices like pumpkin and cinnamon, cheesecake is a treat fit for all occasions. It graces celebratory tables, sweetens moments of indulgence, and brings joy to dessert lovers everywhere. Its velvety, luxurious texture and the endless possibilities for customization make it a timeless favorite, satisfying sweet cravings with each delectable bite.
- 11/2 cup graham crackers or gingersnaps (crushed)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (Melted)
- 24 oz cream cheese (Softened)
- 1 cup Granulated Sugar
- 1 cup canned pumpkin puree
- 3 Large Eggs
- 1 tsp vanilla extract
- 11/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1 cup sour cream
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- Step 1: Preheat the Oven
Preheat your oven to 325°F (163°C).
- Step 2: Prepare the Crust
- In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- Press the mixture into the bottom of a 9-inch springform pan to form the crust. Set aside.
- Step 3: Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add granulated sugar, canned pumpkin puree, eggs, vanilla extract, pumpkin pie spice, and cinnamon. Mix until all ingredients are well combined.
- Step 4: Assemble and Bake
- Pour the cheesecake filling over the prepared crust in the springform pan.
- Wrap the pan with aluminum foil to prevent water from leaking in, and place it inside a larger baking dish.
- Fill the larger dish with hot water to create a water bath.
- Bake in the preheated oven for approximately 1 hour and 15 minutes, or until the edges are set, and the center is slightly jiggly.
- Step 5: Make the Topping
While the cheesecake is baking, in a separate bowl, combine sour cream, powdered sugar, and vanilla extract. Mix until smooth.
- Step 6: Final Bake
- After the initial bake, remove the cheesecake from the oven and gently spread the sour cream topping over the hot cheesecake.
- Return the cheesecake to the oven and bake for an additional 10 minutes.
- Step 7: Cool and Chill
- Allow the cheesecake to cool in the oven with the door ajar for about 30 minutes.
- Remove the cheesecake from the water bath, then refrigerate it for at least 4 hours or overnight to set.
- Step 8: Serve
- Before serving, remove the cheesecake from the springform pan.
- Optionally, garnish with whipped cream, a sprinkle of cinnamon, or a dusting of powdered sugar.
- Slice and enjoy your delicious homemade pumpkin spice cheesecake, perfect for fall and Thanksgiving celebrations!