Fresh Pumpkin Cheesecake

Indulge in the perfect balance of creamy decadence and warm autumn spices with this irresistible Fresh Pumpkin Cheesecake. Crafted with a buttery graham cracker crust and made from scratch with fresh pumpkin puree, this dessert brings a homemade touch to your holiday table. A luscious blend of cream cheese, cinnamon, ginger, and nutmeg creates a silky, spiced filling that bakes to perfection in a gentle water bath, ensuring every slice is irresistibly smooth. Ideal for Thanksgiving or any fall gathering, this show-stopping cheesecake is a crowd-pleaser that pairs beautifully with a dollop of whipped cream or a drizzle of caramel sauce. With its rich flavors and velvety texture, this pumpkin cheesecake is destined to become a seasonal favorite!

Nutriscore Rating: 43/100

Prep Time:30 mins

Cook Time:75 mins

Total Time:105 mins

Servings: 12

Ingredients

• 1.5 cups graham cracker crumbs
• 0.25 cups granulated sugar
• 6 tablespoons unsalted butter, melted
• 24 ounces cream cheese, softened
• 1 cups granulated sugar
• 0.5 cups packed light brown sugar
• 2 teaspoons pure vanilla extract
• 4 large eggs
• 1.5 cups fresh pumpkin puree
• 1.5 teaspoons ground cinnamon
• 0.75 teaspoons ground ginger
• 0.5 teaspoons ground nutmeg
• 0.25 teaspoons ground cloves
• 0.5 cups heavy cream

Directions

Step 1

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan lightly with butter or cooking spray.

Step 2

In a medium-sized bowl, mix the graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter until evenly combined.

Step 3

Press the mixture firmly into the bottom of the springform pan to form an even crust. Set aside.

Step 4

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy, about 2-3 minutes.

Step 5

Add 1 cup of granulated sugar, brown sugar, and vanilla extract to the cream cheese. Mix until well combined.

Step 6

One at a time, add the eggs to the mixture, beating at a low speed until just incorporated. Avoid overmixing.

Step 7

Stir in the pumpkin puree, cinnamon, ginger, nutmeg, and cloves. Mix until the filling is smooth and evenly spiced.

Step 8

Add the heavy cream to the mixture and gently fold until combined, ensuring a creamy consistency.

Step 9

Pour the pumpkin cheesecake filling over the prepared crust in the springform pan and smooth the top with a spatula.

Step 10

Place the springform pan in the center of a large roasting pan. Carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform pan to create a water bath.

Step 11

Bake the cheesecake in the preheated oven for 70-75 minutes or until the edges are set and the center slightly jiggles when shaken.

Step 12

Turn off the oven, crack the door open slightly, and allow the cheesecake to cool inside for 1 hour to prevent cracking.

Step 13

Remove the cheesecake from the oven and water bath. Run a knife around the edge to loosen it from the pan and let it cool completely at room temperature.

Step 14

Cover the cheesecake with plastic wrap or foil and refrigerate it for at least 4 hours or overnight for optimal texture.

Step 15

Before serving, carefully release the sides of the springform pan. Slice and enjoy your silky, spiced Fresh Pumpkin Cheesecake.

Nutrition Facts

Serving size	1997.3 grams (1997.3g)

Amount per serving	% Daily Value*
Calories	6000

Total Fat 385.50g	494%
Saturated Fat 222.20g	1111%
Polyunsaturated Fat NaNg
Cholesterol 1803mg	601%
Sodium 3656mg	159%
Total Carbohydrate 571.90g	208%
Dietary Fiber 16.10g	58%
Total Sugars 434.50g
Protein 87.00g	174%

Vitamin D 164IU	820%
Calcium 1120mg	86%
Iron 17mg	96%
Potassium 2587mg	55%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.8%

Protein: 5.7%

Carbs: 37.5%