Pumpkin Spiced Cheesecake

Pumpkin Spiced Cheesecake

All will fall in these layered Pumpkin Spiced Cheesecake. They’ve got a graham cracker crust, a layer of pumpkin cheesecake, and whipped cream on top!

Totally A win dessert for your next party!!

Pumpkin Spiced Cheesecake

 Quick Recap:

Step01-Baking Crust
Step02-Filling
Step03-Baking cheesecake

Prep Time 10minutes
Cook Time 50minutes
Total Time 60 minutes 
Serves 6 slices  

 Ingredients:

Crust 

• 1½  cups graham cracker crumbs
• 5 tablespoons butter, melted
• 1 tablespoon sugar

Filling

• 1 cup sugar
• 3 packages of cream cheese
• 1 teaspoon vanilla
• 1 cup canned pumpkin
• 3 eggs
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice

Topping:

• whipped cream

Instructions:

Step01-Baking Crust:

• Preheat oven to 350℃. Grease a 7’’ or 8’’ tart pan with soft butter. Set aside.
• In a food processor combine graham cookies, salt. Pulse to make crumbs. Add butter & pulse again.
• Transfer crust in the pan. Spread evenly in the pan.
• Bake the crust for 15 minutes. or less. Depending on your crust color. Bake until the crust is golden brown or lightly golden.
• Cool the crust for about 30 minutes on a cooling rack.

Step02-Filling:

• In a large bowl whisk pumpkin puree, cream cheese. Now add egg, sugar, salt, spices, nutmeg, cinnamon & vanilla. Combine until all are incorporated.
•  A fluffy & thick filling is ready to bake.

Step03-Baking cheesecake:

• Pour filling batter in the cool crust pan, tap it lightly to set & release bubbles. bake for 40-45 minutes middle rack.
• Cool cheesecake for 1 to 1.5 hours & to fridge to chill for hours.
• Serve with whipped cream.

More Dessert Recipes:

Apple Butter Pound Cake

Caramel cheesecake

Easy Peach Cobbler

Chocolate Pecan Fudge Balls

Spiced Honey Caramel and banana pudding

Tips & Tricks:

• Bake the crust for a maximum 15 minutes or less. Depending on your crust color.Bake crust as your desired crust color. Golden brown or lightly golden.
• Don’t over pulse crust ingredients. Make a crumble crust. 
• Swap biscoff with gingersnap cookies.
• Adjust sugar according to pumpkin sweetness.
• Always use room temperature dairy products in any baking item.
• Cool your pumpkin cheesecake fully.

Storage Tips:

• Store leftovers in the fridge for 1-2days.
• I don’t recommend freezing  Pumpkin Spiced Cheesecake. To make ahead of time crumble crackers with salt without butter store them in an airtight jar. It will last for 2-3 months.
• Prepare Cheesecake filling & store in the fridge for up to 1month. Before serving make Pumpkin Spiced Cheesecakeaccording to my recipe.

Nutrition:

Serving: 16g 

• Calories: 213kcal 
• Carbohydrates: 24g 
• Protein: 4g 
• Fat: 12g 
• Saturated Fat: 6g 
• Cholesterol: 85mg 
•  Sodium: 230mg 
•  Potassium: 78mg 
• Fiber: 1g 
• Sugar: 19g 
• Vitamin A: 424IU 
•  Calcium: 48mg 
• Iron: 1mg

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