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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons sugar The crust is key to your cheesecake. I love using graham cracker crumbs because they add a nice crunch. Melt your unsalted butter and mix it with the crumbs and sugar. This mixture should feel like wet sand. Press it into your springform pan and bake it for ten minutes. Let it cool a bit before adding your filling. - 1 (8-ounce) package cream cheese, softened - ½ cup powdered sugar - 1 cup pumpkin puree - 1 teaspoon vanilla extract - 1 teaspoon pumpkin spice blend For the creamy filling, start with softened cream cheese. Beat it until it’s smooth. Add in the powdered sugar, pumpkin puree, vanilla extract, and pumpkin spice blend. This combination creates a rich and flavorful base. Mix until everything is well blended. - 2 large eggs - 1 tablespoon all-purpose flour - Whipped cream for topping (optional) - Cinnamon for garnish (optional) Next, add the eggs one at a time. Mix on low speed to keep the batter smooth. Don’t overmix! Fold in the flour to help set the cheesecake. This step is crucial. Finally, you can top your cheesecake with whipped cream and a sprinkle of cinnamon for that extra festive touch. {{ingredient_image_1}} - First, preheat your oven to 325°F (163°C). This step warms your kitchen and helps the crust bake evenly. - In a mixing bowl, combine 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 2 tablespoons of sugar. Stir until it looks like wet sand. - Press this crumb mixture evenly into the bottom of a 9-inch round springform pan. Bake for 10 minutes, then take it out to cool slightly. - In a large mixing bowl, beat an 8-ounce package of softened cream cheese. Use an electric mixer until it is smooth and creamy. - Gradually add ½ cup of powdered sugar, 1 cup of pumpkin puree, 1 teaspoon of vanilla extract, and 1 teaspoon of pumpkin spice blend. Mix until everything is well combined. - Next, add 2 large eggs one at a time. Mix on low speed after each addition. This keeps the batter light. Be careful not to overmix. - Sprinkle 1 tablespoon of all-purpose flour into the batter. Gently fold it in until the mixture is smooth. - Pour the pumpkin cheesecake batter over the cooled crust. Spread it evenly with a spatula for a nice finish. - Bake in the preheated oven for 50-60 minutes. The edges should be set, but the center can have a slight jiggle. - When done, turn off the oven and crack the door open. Let the cheesecake cool completely in the oven. This helps prevent cracks. Using room temperature ingredients is key. Cream cheese blends better when warm. This makes your batter smooth and creamy. Cold cream cheese can create lumps. Let your eggs sit out for a bit too. They mix in easier when warm. Avoid overmixing the batter. Mix just until ingredients blend. Overmixing adds air and makes the cheesecake puff up. This can lead to cracks when cooling. Cooling techniques are important. After baking, turn off the oven and crack the door. Let the cheesecake cool in the oven slowly. This step helps prevent sudden changes in temperature. For a smooth surface, pour the batter gently. Use a spatula to spread it evenly. You can also tap the pan lightly on the counter to remove air bubbles. Whipped cream options can elevate your dessert. You can make your own or use store-bought. Just whip heavy cream until it forms soft peaks. For garnishing, sprinkle cinnamon on top. This adds color and flavor. You can also use a cinnamon stick for a fun touch. Enjoy your Pumpkin Spice Cheesecake Twist! Pro Tips Chill Before Serving: Allow the cheesecake to chill overnight for the best flavor and texture. This helps the flavors meld together and ensures a smoother slice. Prevent Cracks: Cracking can occur if the cheesecake cools too quickly. Cracking the oven door after baking allows the cheesecake to cool gradually, minimizing cracks. Use Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before mixing. This ensures a smoother batter and prevents lumps. Customize Your Spices: If you love pumpkin spice, feel free to add a bit more to the batter or sprinkle on top before serving for an extra flavor boost. {{image_2}} You can make this pumpkin spice cheesecake twist even more fun. Here are some ideas: - Adding chocolate chips: Fold in ½ cup of chocolate chips. This adds a sweet touch to your dessert. The chocolate pairs well with pumpkin and spice. - Swapping pumpkin puree with sweet potato: If you want a twist, try sweet potato. It gives a unique flavor and is just as creamy. You can also adjust this recipe to fit your dietary needs. Here are some options: - Gluten-free crust alternatives: Use almond flour or gluten-free cookies instead of graham crackers. This keeps the crust tasty without gluten. - Dairy-free options: Substitute cream cheese with a dairy-free cream cheese. Use coconut whipped cream for a fluffy topping. How you serve this cheesecake can make it even more special. Here are some creative ideas: - Creative serving styles: Serve slices on colorful plates. You can drizzle caramel or chocolate sauce on top for an elegant look. - Using mini cheesecakes: Make mini versions in muffin tins. They are cute and perfect for parties. Plus, they are easy to grab and enjoy! Store your pumpkin spice cheesecake in the fridge. Use a covered container to keep it fresh. It tastes best when chilled. The cheesecake lasts about five days in the fridge. If you want it to stay fresh longer, freeze it. To freeze the cheesecake, wrap it tightly in plastic wrap. Then, place it in a freezer-safe bag. This helps prevent freezer burn. The cheesecake can last up to three months in the freezer. For thawing, move it to the fridge overnight. It will be ready to enjoy the next day. Check the cheesecake for any changes. If it smells sour or has mold, it’s time to toss it. A slimy texture means it has gone bad. To keep it fresh, always use clean utensils when serving. This helps avoid germs and keeps your cheesecake safe to eat. You can use several options if you need a substitute. Here are some great ideas: - Crushed cookies: Use any sweet cookie like Oreos or vanilla wafers. - Almond flour: This is a good gluten-free choice. - Oat flour: Make your own by grinding oats in a blender. - Rice cereal: Crush it for a crunchy base. These options work well and can give your cheesecake a unique twist! Yes, you can make this cheesecake ahead of time. Here are some tips: - Bake it a day early: This allows the flavors to meld. - Chill it overnight: Let it set in the fridge for at least four hours. - Cover it well: Use plastic wrap to keep it fresh. Making it in advance saves time and adds to the flavor. Knowing when your cheesecake is ready is key. Look for these signs: - Set edges: The edges should be firm and set. - Slight jiggle: The center should jiggle a little when you shake it. - Golden top: The top should look golden, not burnt. Remember, it will firm up more while cooling! This pumpkin spice cheesecake twist combines rich flavors and simple steps for a tasty treat. You learned about key ingredients, from the crust to the filling, and tips for the best results. I shared easy variations and storage tips to keep your cheesecake fresh. Trust that with these methods, you can enjoy this dessert with ease. I hope you find joy in making and sharing this delightful recipe. Enjoy your baking journey!

Pumpkin Spice Cheesecake Twist

A deliciously creamy pumpkin cheesecake with a graham cracker crust, perfect for fall.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 12
Calories 300 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 2 tablespoons sugar
  • 1 8-ounce package cream cheese, softened
  • 0.5 cups powdered sugar
  • 1 cups pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin spice blend
  • 2 large eggs
  • 1 tablespoon all-purpose flour
  • optional whipped cream for topping
  • optional cinnamon for garnish

Instructions
 

  • Preheat your oven to 325°F (163°C).
  • In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand.
  • Press the crumb mixture evenly into the bottom of a 9-inch round springform pan to create the crust. Bake for 10 minutes and then remove from the oven to cool slightly.
  • In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  • Gradually add the powdered sugar, pumpkin puree, vanilla extract, and pumpkin spice blend to the cream cheese, mixing until well combined.
  • Add the eggs one at a time, mixing on low until just incorporated after each addition. Be careful not to overmix.
  • Sprinkle the flour into the batter and gently fold it in until smooth.
  • Pour the pumpkin cheesecake batter over the cooled crust, spreading it evenly with a spatula.
  • Bake in the preheated oven for 50-60 minutes, or until the edges are set, and the center has a slight jiggle.
  • Turn off the oven and crack the oven door, allowing the cheesecake to cool completely in the oven to prevent cracks.
  • Once cooled, refrigerate for at least 4 hours or preferably overnight to set completely.
  • Before serving, whip some cream and spread it on top of the cheesecake if desired. Garnish with a sprinkle of cinnamon for a festive touch.

Notes

For best results, refrigerate overnight before serving.
Keyword cheesecake, dessert, fall, pumpkin, spice