Aimbrulee's Ultimate Pumpkin Cheesecake

Indulge in the rich, creamy decadence of *Aimbrulee's Ultimate Pumpkin Cheesecake*, a fall-inspired dessert that seamlessly blends warm pumpkin spice flavors with a luscious cream cheese filling. Featuring a buttery graham cracker crust and a perfectly spiced pumpkin-infused batter, this cheesecake is baked to silky perfection with a foolproof method to prevent cracks. The subtle sweetness of brown sugar complements the tang of sour cream, while hints of vanilla and cinnamon elevate every bite. Ideal for holiday gatherings or special occasions, this ultimate pumpkin cheesecake is best served chilled, optionally topped with whipped cream or a drizzle of caramel for a truly show-stopping finish. Perfect your autumn dessert game with this crowd-pleasing treat!

Nutriscore Rating: 41/100

Prep Time:30 mins

Cook Time:70 mins

Total Time:100 mins

Servings: 12

Ingredients

• 2 cups graham cracker crumbs
• 2 tablespoons granulated sugar
• 6 tablespoons unsalted butter, melted
• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 1 cup canned pumpkin puree
• 1 cup sour cream
• 4 eggs
• 2 teaspoons vanilla extract
• 2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• 0.5 teaspoon salt

Directions

Step 1

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set it aside.

Step 2

In a medium bowl, mix the graham cracker crumbs, 2 tablespoons of sugar, and melted butter until evenly combined.

Step 3

Press the crumb mixture firmly into the bottom of the prepared springform pan. Chill in the refrigerator while preparing the filling.

Step 4

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

Step 5

Add the granulated sugar and brown sugar, and beat until combined.

Step 6

Mix in the canned pumpkin puree, sour cream, and vanilla extract, scraping down the sides of the bowl as needed.

Step 7

Add the pumpkin pie spice, cinnamon, and salt, and mix until the spices are evenly incorporated.

Step 8

Beat in the eggs, one at a time, on low speed until just combined. Avoid overmixing to prevent cracks in the cheesecake.

Step 9

Pour the pumpkin cheesecake batter over the chilled crust in the springform pan.

Step 10

Place the springform pan on a baking sheet and bake in the preheated oven for 60-70 minutes, or until the edges are set and the center is slightly jiggly.

Step 11

Turn off the oven and prop the door open slightly. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking.

Step 12

Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours or overnight before serving.

Step 13

Once fully chilled, release the cheesecake from the springform pan, slice, and serve. Optional: top with whipped cream or a drizzle of caramel for extra decadence.

Nutrition Facts

Serving size	(2117.6g)

Amount per serving	% Daily Value*
Calories	6588.4

Total Fat 403.5g	0%
Saturated Fat 232.0g	0%
Polyunsaturated Fat 1.9g
Cholesterol 1803.2mg	0%
Sodium 4185.3mg	0%
Total Carbohydrate 686.7g	0%
Dietary Fiber 15.0g	0%
Total Sugars 527.3g
Protein 95.9g	0%

Vitamin D 164IU	0%
Calcium 1521.2mg	0%
Iron 19.9mg	0%
Potassium 2141.6mg	0%

*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: 53.7%

Protein: 5.7%

Carbs: 40.6%