Fall into the autumn baking season with this simple classic dessert! Combine some basic pantry ingredients with decadent cream cheese for your very own pumpkin cheesecake from scratch. For best results, use springform pans or muffin tins for individual mini cakes.
Creamy Pumpkin Cheesecake Recipe:
Ingredients:
*Makes approximately 24 cupcakes or 10 cupcakes and a 6-inch cheesecake
- For the crust:
- 12 whole graham crackers, crushed
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 tsp. ground cinnamon
- For the filling:
- 2 packages of cream cheese, softened
- 3 large eggs
- 1/2 tsp. vanilla
- 1/2 tsp. cinnamon
- 1/4 tsp. ground nutmeg
- 1/2 cup granulated sugar
- 1 cup pumpkin purée
- 1/4 cup light brown sugar
Instructions:
- Preheat the oven to 325 degrees. Prepare your crust by crushing the graham crackers with a rolling pin and mixing the melted butter and cinnamon. Toss well with a wooden spoon and gently press into a springform pan or paper cupcake liners.
- To make your batter, whip the cream cheese with a hand mixer or a stand mixer until well combined. If you're doing this by hand, be sure to get all of the lumps. Beat in the eggs, one at a time, until incorporated with no streaks remaining. Add in the vanilla, cinnamon, nutmeg, and granulated sugar. Continue mixing until the batter is visibly smooth. Reserve 1/3 cup of the batter in a plastic sandwich bag to create a contrasting swirl.
- Fold in the pumpkin purée and brown sugar, then pour into the prepared crust or cupcake liners. To create a swirled pattern, cut the tip off the plastic bag and pipe the reserved pumpkin-free batter onto the orange batter. Feather it in gently with a skewer or the point of a steak knife. As it bakes, the batter won't spread much, so be creative.
- To minimize cracking in a large cheesecake, put a pan of hot water on the lower rack of the oven to create a humid environment. You may still get cracks (like I did) when you unmold it. Bake a 6-inch cheesecake for 40 minutes, or cupcake-sized treats for 30 minutes. If you go larger than 6 inches in diameter, increase the baking time to ensure it cooks all the way through. You want it to be solid, with just a touch of jiggle in the center.
- Cool for at least 3 hours in the refrigerator to achieve a firm set before slicing.
The next time you're feeling a pumpkin craving, give this simple cheesecake recipe a try. You'll love this delicious seasonal favorite!
--
Stay in the know of events, news, and more in your local community! Sign up for our free Our Community Now newsletter for the latest!
*This post may contain affiliate links, at no additional cost to you, and OurCommunityNow.com may earn a small commission.
