Pumpkin Cheesecake Cpk

Indulge in the velvety richness of Pumpkin Cheesecake CPK, a festive twist on classic cheesecake that's perfect for fall gatherings and holiday celebrations. This decadent dessert begins with a buttery graham cracker crust, topped with a creamy pumpkin-infused filling made with smooth cream cheese, sour cream, and a blend of warm spices like cinnamon, ginger, and nutmeg. Baked to perfection in a water bath to ensure a crack-free finish, this cheesecake is irresistibly rich yet perfectly balanced with the subtle sweetness of pumpkin and a touch of brown sugar. Serve it chilled with a dollop of whipped cream and a sprinkle of cinnamon for an autumn-inspired treat that's as beautiful as it is delicious. With its aromatic flavors and luscious texture, this pumpkin cheesecake is bound to be the centerpiece of your dessert table.

Nutriscore Rating: 42/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 12

Ingredients

• 1.5 cups Graham cracker crumbs
• 2 tablespoons Granulated sugar (for crust)
• 5 tablespoons Unsalted butter, melted
• 24 ounces Cream cheese, softened
• 1 cup Granulated sugar (for filling)
• 0.25 cup Light brown sugar, packed
• 1 cup Canned pumpkin puree
• 0.5 cup Sour cream
• 0.25 cup Heavy cream
• 3 large Eggs
• 1.5 teaspoons Vanilla extract
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Ground ginger
• 0.25 teaspoon Ground nutmeg
• 0.25 teaspoon Salt
• 0 Whipped cream (optional, for serving)
• 0 Ground cinnamon (optional, for garnish)

Directions

Step 1

Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom with aluminum foil to prevent leaks.

Step 2

In a medium bowl, mix the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan to form the crust. Set aside.

Step 3

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

Step 4

Add in 1 cup of granulated sugar and the brown sugar, and beat until well combined.

Step 5

Mix in the pumpkin puree, sour cream, and heavy cream, and beat until the filling is smooth.

Step 6

Add in the eggs, one at a time, beating on low speed after each addition until just incorporated. Do not overmix.

Step 7

Stir in the vanilla extract, cinnamon, ginger, nutmeg, and salt until evenly distributed in the batter.

Step 8

Pour the cheesecake batter over the prepared crust in the springform pan.

Step 9

Place the pan into a larger roasting pan and fill the roasting pan with enough hot water to come halfway up the sides of the springform pan, creating a water bath to keep the cheesecake moist and prevent cracking.

Step 10

Bake in the preheated oven for 80-90 minutes, or until the edges are set but the center is still slightly jiggly when shaken.

Step 11

Turn off the oven, leave the oven door slightly ajar, and let the cheesecake cool in the oven for 1 hour.

Step 12

Remove the cheesecake from the water bath and allow it to cool completely at room temperature. Then refrigerate it for at least 4 hours, preferably overnight, to fully set.

Step 13

Before serving, optionally garnish with whipped cream and a sprinkle of ground cinnamon for a festive touch.

Nutrition Facts

Serving size	(1806.1g)

Amount per serving	% Daily Value*
Calories	5622.6

Total Fat 383.2g	0%
Saturated Fat 221.8g	0%
Polyunsaturated Fat 1.9g
Cholesterol 1604.7mg	0%
Sodium 4249.4mg	0%
Total Carbohydrate 487.5g	0%
Dietary Fiber 14.4g	0%
Total Sugars 360.2g
Protein 82.0g	0%

Vitamin D 123IU	0%
Calcium 1194.8mg	0%
Iron 15.7mg	0%
Potassium 1784.7mg	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: 60.2%

Protein: 5.7%

Carbs: 34.1%