Pumpkin Cheesecake

Health score
2%
Pumpkin Cheesecake
525 min.
16
438kcal

Suggestions


Indulge in the rich and creamy delight of Pumpkin Cheesecake, a perfect dessert that captures the essence of fall in every bite. This decadent treat combines the smooth texture of cream cheese with the warm, spiced flavor of pumpkin, creating a harmonious blend that is sure to impress your family and friends. Whether you're hosting a holiday gathering or simply craving something sweet, this cheesecake is a showstopper that will leave everyone asking for seconds.

With a buttery graham cracker crust that adds a delightful crunch, each slice of this cheesecake is a celebration of flavors. The addition of pumpkin pie spice infuses the filling with a cozy aroma, making it an ideal dessert for Thanksgiving or any autumn occasion. Plus, the optional splash of brandy elevates the taste, adding a sophisticated twist that will have your guests raving about your culinary skills.

Not only is this Pumpkin Cheesecake a feast for the taste buds, but it also offers a stunning presentation. The creamy filling contrasts beautifully with the golden crust, making it a visually appealing centerpiece for your dessert table. Best of all, it can be made ahead of time, allowing you to enjoy the festivities without the last-minute rush. So, roll up your sleeves and get ready to create a dessert that is as delightful to make as it is to eat!

Ingredients

  • tablespoons brandy 
  • cup brown sugar packed
  • 0.5 cup butter melted
  • 15 oz pumpkin pie filling/mix canned (not pumpkin pie mix)
  • 32 oz cream cheese softened
  •  eggs 
  • 0.3 cup flour all-purpose
  • 1.8 cups graham cracker crumbs ( 24 squares)
  • 0.7 cup granulated sugar 
  • tablespoons granulated sugar 
  • teaspoons pumpkin pie spice 

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • whisk
  • wire rack
  • hand mixer
  • aluminum foil
  • springform pan

Directions

  1. Heat oven to 325F. Grease 9-inch springform pan with shortening. Wrap foil around pan to catch drips. In small bowl, mix cracker crumbs, 2 tablespoons granulated sugar and the melted butter. Press crumb mixture in bottom of pan. Wrap foil around outside of pan to prevent drips.
  2. Bake crust 8 to 10 minutes or until set. Cool 5 minutes at room temperature. Refrigerate about 5 minutes or until completely cooled.
  3. Meanwhile, in another small bowl, whisk flour, pumpkin pie spice, brandy and pumpkin together until well blended; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in brown sugar and 2/3 cup granulated sugar until smooth. On low speed, beat in 1 egg at a time just until blended. Gradually beat in pumpkin mixture until smooth.
  4. Pour filling over crust.
  5. Bake 1 hour 15 minutes to 1 hour 25 minutes or until set but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches.
  6. Let cheesecake remain in oven 30 minutes.
  7. Run knife around edge of pan to loosen cheesecake. Cool in pan on wire rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.
  8. To serve, run knife around edge of pan to loosen cheesecake. Carefully remove side of pan before cutting cheesecake. Store covered in refrigerator.

Nutrition Facts

Calories438kcal
Protein5.82%
Fat56.01%
Carbs38.17%

Properties

Glycemic Index
20.7
Glycemic Load
13.74
Inflammation Score
-9
Nutrition Score
8.8786957937738%

Nutrients percent of daily need

Calories:438.11kcal
21.91%
Fat:27.56g
42.4%
Saturated Fat:13.25g
82.8%
Carbohydrates:42.25g
14.08%
Net Carbohydrates:39.65g
14.42%
Sugar:27.47g
30.52%
Cholesterol:108.42mg
36.14%
Sodium:384.42mg
16.71%
Alcohol:0.63g
100%
Alcohol %:0.56%
100%
Protein:6.45g
12.9%
Vitamin A:3295.53IU
65.91%
Vitamin B2:0.26mg
15.37%
Selenium:10.3µg
14.71%
Phosphorus:123.07mg
12.31%
Fiber:2.61g
10.43%
Calcium:95.43mg
9.54%
Manganese:0.18mg
8.96%
Vitamin B5:0.87mg
8.69%
Folate:28.94µg
7.23%
Iron:1.21mg
6.71%
Vitamin B6:0.11mg
5.74%
Vitamin E:0.86mg
5.72%
Zinc:0.74mg
4.91%
Potassium:172.01mg
4.91%
Magnesium:18.65mg
4.66%
Vitamin B12:0.25µg
4.24%
Vitamin B1:0.06mg
4.01%
Vitamin B3:0.65mg
3.23%
Copper:0.05mg
2.63%
Vitamin D:0.28µg
1.83%
Vitamin K:1.31µg
1.25%
Vitamin C:1mg
1.22%