Get ready to experience the ultimate in pumpkin spice decadence! This Velvet Pumpkin Spice Cheesecake is an epic, flavor-packed dessert that will have your taste buds absolutely EXPLODING with joy. We’re talking an insanely creamy, velvety smooth cheesecake infused with warm, aromatic pumpkin spice – all wrapped up in a buttery, crumbly graham cracker crust. This recipe is a total game-changer that’s about to make you the most legendary home baker on the block. Y’all ready to break some delicious rules today?
Why You’ll Love This Velvet Pumpkin Spice Cheesecake
This recipe is an absolute MUST-TRY for any pumpkin spice lover. The combination of the rich, creamy cheesecake base and the cozy, comforting pumpkin spice flavors creates a flavor explosion that’s truly out of this world. Plus, the velvety smooth texture and the buttery graham cracker crust make every bite absolutely irresistible. This cheesecake is the ultimate in indulgence – it’s the kind of dessert that will have you coming back for more and more. Warning: This dish causes serious food jealousy, so get ready to be the talk of the town!
Ingredients
To make this Velvet Pumpkin Spice Cheesecake, you’ll need a few key ingredients: cream cheese, pumpkin puree, brown sugar, eggs, sour cream, graham cracker crumbs, butter, and a blend of warm, aromatic spices like cinnamon, ginger, nutmeg, and cloves. These simple, yet powerful ingredients come together to create a truly epic dessert that’s sure to impress.
- 24 ounces – Cream cheese, softened
- 1 cup – Pumpkin puree
- 1 cup – Brown sugar
- 3 – Eggs
- 1 cup – Sour cream
- 1 1/2 cups – Graham cracker crumbs
- 6 tablespoons – Unsalted butter, melted
- 2 teaspoons – Ground cinnamon
- 1 teaspoon – Ground ginger
- 1/2 teaspoon – Ground nutmeg
- 1/4 teaspoon – Ground cloves
Ingredient Substitutions
- Graham Cracker Crust: You can use crushed Oreos or gingersnaps instead of graham crackers for a different flavor profile.
- Spice Blend: Try adding a touch of cardamom or allspice to the spice mix to create a unique twist on the classic pumpkin spice flavors.
How to Make Velvet Pumpkin Spice Cheesecake
We’re about to turn your kitchen into flavor paradise with this epic pumpkin spice cheesecake! Get ready for a dessert that will have your guests absolutely DROOLING.
Step 1: Prep Work
Start by preheating your oven to 325°F and preparing your 9-inch springform pan. In a food processor, blend the graham cracker crumbs and melted butter until it forms a smooth, sandy texture. Press this mixture into the bottom and up the sides of the pan, creating a beautiful, even crust.
Step 2: Main Cooking Process
In a large mixing bowl, beat the cream cheese until it’s light and fluffy. Gradually add in the brown sugar, scraping down the sides as needed. Once the sugar is fully incorporated, add in the pumpkin puree, sour cream, and eggs, one at a time, blending well after each addition. Finally, stir in the warm spices, creating a smooth, velvety batter.
Step 3: Final Steps/Assembly
Pour the pumpkin spice cheesecake batter into the prepared springform pan, smoothing the top with a spatula. Bake the cheesecake for 55-65 minutes, until the center is just set. Then, turn off the oven and let the cheesecake cool gradually for an hour. This slow cooling process helps prevent cracking. Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set completely.
Recipe Variations & Tips
- Caramel Swirl: For an extra indulgent twist, drizzle a layer of homemade caramel sauce over the top of the baked cheesecake before chilling.
- Pecan Topping: Sprinkle chopped toasted pecans over the surface of the cheesecake for a delightful crunch.
- Spice Blend Variations: Experiment with different warm spices like cardamom, allspice, or a hint of chai for unique flavor profiles.
- Whipped Cream Garnish: Top the chilled cheesecake with a dollop of homemade whipped cream and a sprinkle of crushed graham crackers or cinnamon for a showstopping presentation.
Serving & Storage
Serve with: a scoop of vanilla ice cream, a drizzle of caramel or chocolate sauce, a dollop of freshly whipped cream, or a sprinkle of toasted pecans or crushed graham crackers.
Storage: You can keep the cheesecake covered in the refrigerator for up to 5 days.
Make-Ahead: This Velvet Pumpkin Spice Cheesecake is best when made a day or two in advance, as the flavors really have a chance to meld and intensify.
Nutrition Information
This indulgent cheesecake is a true feast for the senses, but it’s also packed with some wholesome ingredients like pumpkin puree and cream cheese. Enjoy it in moderation as a special treat, and savor every last, mouth-watering bite!
- Serving Size: 1 slice
- Calories: 400 kcal
- Protein: 7 g
- Carbs: 40 g
- Fat: 25 g
- Sodium: 320 mg
Frequently Asked Questions
Can I make this cheesecake ahead of time?
Absolutely! In fact, this cheesecake is best when made a day or two in advance. The flavors really have a chance to meld and intensify, and the texture becomes even more velvety smooth.
Can I use canned pumpkin puree instead of fresh?
Yes, canned pumpkin puree works perfectly fine in this recipe. In fact, it’s the most convenient option for most home bakers.
How do I prevent my cheesecake from cracking?
The key to avoiding cracks is to bake the cheesecake at a lower temperature and let it cool gradually in the oven. This slow cooling process helps the cheesecake set without forming any unsightly cracks on the surface.
Can I freeze this cheesecake?
Absolutely! This Velvet Pumpkin Spice Cheesecake freezes beautifully. Just wrap it tightly in plastic wrap and aluminum foil, and it will keep in the freezer for up to 2 months. When you’re ready to serve, thaw it in the refrigerator overnight.
What can I serve with this cheesecake?
The options are endless! This cheesecake is delicious on its own, but it also pairs wonderfully with a scoop of vanilla ice cream, a drizzle of caramel or chocolate sauce, a dollop of freshly whipped cream, or a sprinkle of toasted pecans or crushed graham crackers.
Try These Next
- Pumpkin Spice Bacon Cheesecake Bites With Maple Drizzle
- Bourbon Glazed Pumpkin Spice Cheesecake Bites
- Spiced Honey Pumpkin Cheesecake Bars with Nutty Crust
Velvet Pumpkin Spice Cheesecake
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 240 minutes
- Yield: 12 servings
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A creamy and spiced cheesecake that captures the essence of fall with pumpkin and warm spices.
Ingredients
– 1 1/2 cups graham cracker crumbs
– 1/2 cup unsalted butter, melted
– 1 cup sugar
– 4 (8 ounce) packages cream cheese, softened
– 1 cup pumpkin puree
– 4 large eggs
– 1 teaspoon vanilla extract
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/4 teaspoon ground cloves
– 1/4 teaspoon salt
Instructions
1.
2. 1. Preheat the oven to 325°F (160°C).
3. 2. In a bowl, mix graham cracker crumbs and melted butter until combined.
4. 3. Press the mixture into the bottom of a 9-inch springform pan.
5. 4. In a large bowl, beat cream cheese and sugar until smooth.
6. 5. Add pumpkin puree, eggs, and vanilla, mixing until well combined.
7. 6. Stir in spices and salt, then pour the filling over the crust.
8. 7. Bake for 60 minutes or until the center is set.
9. 8. Turn off the oven and let the cheesecake cool in the oven for 1 hour.
10. 9. Refrigerate for at least 4 hours before serving.
11. 10. Serve with whipped cream and a sprinkle of cinnamon.
Notes
This cheesecake can be made a day in advance for better flavor. Store leftovers in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 25g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: cheesecake, pumpkin, dessert, fall