Pumpkin season is officially upon us and I am all in! There’s something about the transition to cooler weather that has me craving the subtle sweetness of pumpkin matched with warming spices. Speaking of cravings and pumpkins, I have some news to share with you…
Our family of four is expanding, and we are adding a “pumpkin” to our family later this fall season, inshAllah(God willing)!
We are so excited and ask that you keep us in your thoughts and prayers.
Also, is there anything more appropriate than a pumpkin cheesecake to share the big news? A pumpkin cheesecake (to announce our little pumpkin), that is baked low and slow (i.e. pregnancy, lol), to creamy deliciousness! I’ve made this recipe several times, and each time it is a stellar hit.
You begin by preparing a graham cracker crust, which is then topped with a delicious pumpkin spiced filling, and it’s baked at a lower temperature for a few hours, thus ensuring a smooth filling and a smooth top (no cracks here!). Once cooled and refrigerated, you can top with freshly whipped cream and some pecans (or not, it’s totally up to you), and be ready to be serenaded with oohs and aahs 😉
- 2 cups graham cracker crumbs
- 2 tablespoons brown sugar
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter, melted
- 4 (8 ounce) packages cream cheese, at room temperature
- 1 ¾ cups granulated sugar
- 3 large eggs, at room temperature
- 1 15 ounce can pumpkin puree
- 1 cup heavy whipping cream
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
- Whipped cream
Preheat oven to 375°F and set aside a 9-inch springform with the bottom greased. Fill a roasting pan with boiling water and place inside the oven on the lowest rack. This will create steam in the oven, which will help prevent the cheesecake from cracking.
In a medium bowl, combine graham cracker crumbs, brown sugar, and cinnamon. Stir in melted butter and gently press into the bottom of the springform pan. Bake until fragrant and lightly golden, about 8 minutes. Remove from oven and cool.
Reduce oven temperature to 225°F and grease the sides of the springform pan.
In a large bowl, beat cream cheese until smooth over medium speed. Add sugar and beat until thoroughly mixed.
Reduce speed to low and add eggs, one at a time, mixing until just incorporated. Add remaining ingredients, and mix at low speed until combined, making sure to not overmix. Pour filling over prepared crust.
Bake the cheesecake until the edges feel firm, but the center is still jiggly and seems undone, about 4 to 4 ½ hours. Turn off the oven, leave the door slightly ajar, and allow the cheesecake to cool to room temperature. Once cool, cover tightly with aluminum foil, and refrigerate overnight.
To serve, garnish with whipped cream and pecans.
Adapted From Chew Out Loud.