Autumn Cheesecake Recipe

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Autumn Cheesecake Recipe

Ingredients

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/4 cup melted butter

For the Filling:

  • 3 (8 oz) packages cream cheese, softened (room temperature)
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 3 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/4 cup heavy cream

For the Topping (Optional):

  • 1/4 cup caramel sauce
  • Ground cinnamon for garnish

Instructions

1. Prepare the Pan and Oven

  • Preheat your oven to 325°F (163°C).
  • Grease a 9-inch springform pan with butter or non-stick spray. Line the bottom with parchment paper for easy release after baking.

2. Make the Crust

  1. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly moistened.
  2. Press the mixture firmly into the bottom of the prepared springform pan to create an even crust layer.
  3. Bake the crust for 8-10 minutes, then remove it from the oven and set it aside to cool while you prepare the filling.

3. Prepare the Cheesecake Filling

  1. In a large mixing bowl, beat the softened cream cheese and sugar together using a hand mixer or stand mixer on medium speed. Mix until smooth and creamy, scraping down the sides of the bowl as needed.
  2. Add the sour cream and beat until fully incorporated.
  3. Beat in the eggs one at a time, ensuring each egg is fully mixed before adding the next. This prevents overmixing and creates a smooth texture.
  4. Add the vanilla extract, cinnamon, nutmeg, and ginger, and mix until well blended.
  5. Stir in the pumpkin puree and mix until the filling is evenly colored and smooth.
  6. Finally, pour in the heavy cream and beat for another 1-2 minutes until the batter is silky and lump-free.

4. Assemble and Bake the Cheesecake

  1. Pour the prepared filling over the cooled crust, spreading it out evenly with a spatula.
  2. Place the springform pan on a baking sheet to catch any drips.
  3. Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set. The edges should look firm, while the center may still jiggle slightly when gently shaken.
  4. Turn off the oven and crack the door open slightly. Allow the cheesecake to cool gradually in the oven for about 1 hour. This helps prevent cracks on the surface.

5. Chill the Cheesecake

  1. Once the cheesecake has cooled to room temperature, cover it loosely with plastic wrap or aluminum foil.
  2. Refrigerate for at least 4 hours, or overnight for the best flavor and texture.

6. Add Toppings and Serve

  1. Just before serving, drizzle the cheesecake with caramel sauce for a sweet, glossy finish.
  2. Sprinkle a pinch of ground cinnamon over the top for added warmth and a festive touch.
  3. Garnish with fresh whipped cream or a few pecans if desired for an extra-special presentation.

Tips for Success:

  • Room Temperature Ingredients: Ensure your cream cheese, eggs, and sour cream are at room temperature. This helps them blend more easily and prevents lumps in the batter.
  • Avoid Overmixing: Beat the ingredients just until combined to avoid incorporating too much air, which can cause the cheesecake to crack.
  • Water Bath Alternative: For an even creamier texture, you can bake the cheesecake in a water bath by placing the springform pan inside a larger roasting pan and filling it with hot water halfway up the sides.
  • Prevent Cracks: Gradual cooling in the oven and chilling in the fridge are key to avoiding cracks.

Nutrition Information (Per Serving):

  • Calories: ~370 kcal
  • Servings: 10

This decadent Autumn Cheesecake is infused with warm spices and rich pumpkin flavor, making it a perfect dessert for cozy fall evenings, Thanksgiving celebrations, or any holiday gathering. Pair it with a hot cup of coffee or tea for a truly comforting treat!

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