Pumpkin Cheesecake

Pumpkin cheesecake is a seasonal dessert that has been enjoyed by Americans for generations. Its popularity may be attributed to the sweet, spiced flavor and its ability to pair well with coffee or tea. Pumpkin cheesecake recipes vary in ingredients and preparation methods, but most rely on pumpkin as the base ingredient.

Pumpkin Cheesecake is a delicious dessert that can be made in no time. It’s easy to make and tastes amazing.

Pumpkin cheesecake is your new favorite autumn cheesecake. With a buttery gingersnap crust, light whipped cream topping, and salted caramel drizzle, this delectable pumpkin cheesecake is sure to please. DROOL.

Cheesecake made with pumpkin

Good day, there. Have you met my pumpkin cheesecake friend? Pumpkin cheesecake with whipped cream and caramel, helloiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii She’s delightfully spiced, creamy, pumpkin-y, and just delectable. This is, in a nutshell, the autumn cheesecake of your dreams. I believe you two will become excellent buddies.

1636268587_459_Pumpkin-Cheesecake

What is the definition of pumpkin cheesecake?

I can’t wait for you to try this extremely delicious autumn cheesecake. This pumpkin cheesecake is the creamiest, dreamiest, and most autumnal dessert on the web. Imagine the most decadent cheesecake you’ve ever tasted, but with a pumpkin spiced twist. We also added homemade whipped cream and homemade caramel to the mix. Yes, of course. We visited the location. And it tastes just as good as it looks.

1636268589_319_Pumpkin-Cheesecake

To create pumpkin cheesecake, you’ll need the following ingredients.

Now, pay attention. Cheesecake isn’t one of those desserts that you can just put together. Make pumpkin bread or a sheet cake if that’s what you’re after. For this autumn cheesecake, you’ll need a few more ingredients that you may not have on hand. I don’t know about you, but I don’t usually have three blocks of cream cheese in my refrigerator. So make sure you get everything you need at the shop!

  • Gingersnaps
  • Flour for All Purposes
  • Butter
  • creme fraiche
  • Brown Sugar is a kind of sugar that is used
  • Eggs
  • Cinnamon
  • Ginger
  • Nutmeg
  • Spices galore
  • Cloves
  • Pureed pumpkin
  • Yogurt from Greece
  • heaviness of cream
  • Caramelized Salt

1636268591_686_Pumpkin-Cheesecake

1636268592_308_Pumpkin-Cheesecake

To create the tastiest pumpkin cheesecake, follow these steps:

  • Use room temperature ingredients to ensure that everything blends together into a creamy, luscious pumpkin cheesecake. Your cheesecake will be unpleasant and clumpy if you don’t use room temperature ingredients. For the greatest results, use components that are at room temperature.
  • Don’t overwork the cheesecake: The texture is crucial to a superb cheesecake. And if you overwhip the pumpkin cheesecake batter, you’ll end up with a fluffy cheesecake instead of a rich and creamy cheesecake.
  • Strain the filling to capture any additional clumps or flaws before they find their way into your cheesecake!
  • Allow the cheesecake to cool gradually: Listen, I’m probably more eager than you, so I completely understand the want to put your hot cheesecake in the fridge or freezer to chill it down so you can start devouring it right away. But don’t go through with it. It will cause condensation, which will make the top of your cheesecake seem strange when you pour salted caramel on top of it.

1636268594_866_Pumpkin-Cheesecake

What is the best way to keep pumpkin cheesecake?

We’ll be making this pumpkin cheesecake for all of our autumn and winter gatherings, and I’m sure you will as well. It would be the ideal Thanksgiving cheesecake or a just-because cheesecake (AKA the greatest type), but you’ll most likely be preparing it ahead of time. Actually, you should prepare the cheesecake the day before since it has to chill for at least 4 hours.

This pumpkin cheesecake stays best securely wrapped in cling wrap or tin foil in the refrigerator. You may also keep it in a sealed container if you’ve previously cut it up or have a large enough container. The cheesecake may be stored for up to 7 days, however we recommend serving it within 3 days after cooking it to avoid the crust becoming too soggy!

1636268596_698_Pumpkin-Cheesecake

My pals, hurry up. It’s time for some pumpkin cheesecake.

XX

Print

Pumpkin cheesecake is your new favorite autumn cheesecake. With a buttery gingersnap crust, light whipped cream topping, and salted caramel drizzle, this delectable pumpkin cheesecake is sure to please. DROOL.

  • Sofi is the author of this piece.
  • Time to Prepare: 20 minutes
  • 1 hour to prepare
  • Time required: 5 hours
  • 16 servings 1 time
  • Dessert is a category of food.
  • Oven method
  • American cuisine
  • Sofi is the author of this piece.
  • Time to Prepare: 20 minutes
  • 1 hour to prepare
  • Time required: 5 hours
  • 16 servings 1 time
  • Dessert is a category of food.
  • Oven method
  • American cuisine

Scale:

1x2x3x

  • Sofi is the author of this piece.
  • Time to Prepare: 20 minutes
  • 1 hour to prepare
  • Time required: 5 hours
  • 16 servings 1 time
  • Dessert is a category of food.
  • Oven method
  • American cuisine

Ingredients

in order to make the gingersnap crust

  • 1 1/2 cups crumbled gingersnap cookies
  • 2/3 cup flour (all-purpose)
  • melted 1/2 cup unsalted butter
  • a sprinkle of salt

for the cheesecake made with pumpkin

  • 24 ounces room temperature cream cheese
  • 1 cup brown sugar, packed
  • 4 room temperature eggs
  • 1 tblsp. cinnamon powder
  • 1 1/2 tablespoons ginger powder
  • 1/2 teaspoon nutmeg powder
  • 1/2 teaspoon all-spice powder
  • 1/4 teaspoon cloves, ground
  • 15 oz. pureed pumpkin (1 can)
  • a quarter cup of Greek yogurt
  • 1 tblsp vanilla bean extract
  • Optional: 1 cup thick whipping cream
  • Optional: 1/2 recipe homemade caramel

Instructions

  1. Preheat the oven to 325 degrees Fahrenheit. Grease the sides of a 10′′ springform pan with cooking spray or butter and line the bottom with parchment paper.
  2. Combine gingersnap cookie crumbs, flour, salt, and melted butter in a small mixing dish. Press evenly into the bottom and up the edges of the pan. Remove from the equation.
  3. 1 minute in a stand mixer fitted with the paddle attachment, beat softened cream cheese and brown sugar until creamy. One at a time, add the room temperature eggs, beating well after each addition.
  4. Combine the cinnamon, ginger, nutmeg, allspice, cloves, pumpkin puree, Greek yogurt, and vanilla essence in a large mixing bowl.
  5. Beat until all of the ingredients are well incorporated and no clumps remain.
  6. Pour the mixture into the prepared pan via a fine sieve. To remove any bubbles, smack the pan on a hard surface a few times.
  7. Bake for 1 hour, or until the cheesecake is firm but still wobbles when shaken. Allow the cheesecake to cool for approximately 30 minutes inside the oven before removing it and setting it on a wire rack to cool fully. Place the cheesecake in the fridge for at least 4 hours, or overnight, after it has reached room temperature.
  8. Make the handmade salted caramel according to the guidelines while the cheesecake cools. Allow at least one hour in the fridge to thicken before using.
  9. Make the whipped cream just before serving the cheesecake. In a stand mixer fitted with the whisk attachment or by hand with a whisk, beat the whipped cream until medium soft peaks form–about 2 minutes in the stand mixer. Spread the whipped cream on top of the cheesecake and form huge peaks with the back of a spoon. Over the whipped cream, drizzle the caramel sauce. Serve chilled.

Fall cheesecake, pumpkin cheesecake, caramel pumpkin cheesecake

 

Pumpkin Cheesecake is a tasty dessert that can be made in minutes. Allrecipes has an easy recipe for this pumpkin cheesecake. Reference: pumpkin cheesecake allrecipes.

Frequently Asked Questions

Does Walmart have Pumpkin Cheesecake?

A: Yes, they do. Pumpkin Cheesecake is a seasonal item that is only available during the fall and winter months.

Does Cheesecake Factory still have Pumpkin Cheesecake?

How long is Pumpkin Cheesecake good for in the fridge?

A: Pumpkin cheesecake is best eaten within 3 to 4 days of purchase.

Related Tags

  • pumpkin cheesecake philadelphia
  • best pumpkin cheesecake recipe ever
  • easy pumpkin cheesecake recipe
  • pumpkin cheesecake filling
  • pumpkin cheesecake bars

Leave a Comment

Your email address will not be published.

Scroll to Top