Ray Jenny's Pumpkin Cheesecake

Experience the velvety decadence of Ray Jenny's Pumpkin Cheesecake, a show-stopping dessert that perfectly marries the warmth of autumn spices with creamy, indulgent layers. This recipe features a buttery graham cracker crust that serves as the ideal foundation for a luscious pumpkin-infused cheesecake filling, rich with cream cheese, real pumpkin puree, and a hint of pumpkin pie spice. Baked to perfection and cooled for the ultimate creamy texture, this autumn-inspired treat is finished off with an optional billowy whipped cream topping for a touch of elegance. Perfect for Thanksgiving or any fall celebration, this crowd-pleasing dessert is easy to prepare and guaranteed to impress. Treat yourself to the irresistible taste of autumn with every bite!

Nutriscore Rating: 44/100

Prep Time:25 mins

Cook Time:90 mins

Total Time:115 mins

Servings: 12

Ingredients

• 1.5 cups graham cracker crumbs
• 2 tablespoons granulated sugar
• 6 tablespoons unsalted butter, melted
• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 1 cup pure pumpkin puree
• 0.5 cup sour cream
• 2 tablespoons all-purpose flour
• 2 teaspoons pumpkin pie spice
• 1.5 teaspoons vanilla extract
• 4 whole eggs large eggs
• 1 cup heavy cream (optional, for topping)
• 2 tablespoons powdered sugar (optional, for topping)

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 mixing bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.

Step 3

Press the crust mixture firmly and evenly into the bottom of the greased springform pan. Bake for 8 minutes, then set aside to cool while preparing the filling.

Step 4

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

Step 5

Add 1 cup of granulated sugar and 1 cup of light brown sugar to the cream cheese. Beat on medium speed until fully incorporated.

Step 6

Mix in the pumpkin puree, sour cream, all-purpose flour, pumpkin pie spice, and vanilla extract. Beat on low speed until the mixture is smooth and well-blended.

Step 7

Add the eggs one at a time, beating on low speed after each addition to avoid overmixing. The mixture should be creamy and thick.

Step 8

Pour the pumpkin cheesecake filling over the prepared crust in the springform pan, spreading it out evenly with a spatula.

Step 9

Place the springform pan on a baking sheet to prevent any leaks, then bake in the preheated oven for 75-90 minutes, or until the center is slightly jiggly and the edges are set.

Step 10

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

Step 11

Remove the cheesecake from the oven and run a butter knife around the edges to prevent sticking. Let it cool to room temperature, then refrigerate for at least 4 hours or preferably overnight.

Step 12

Optional: To make a whipped cream topping, whip the heavy cream and powdered sugar together until soft peaks form. Pipe or spoon onto the cheesecake before serving.

Step 13

Slice the cheesecake with a clean, sharp knife (wipe the knife between slices) and serve chilled or at room temperature. Enjoy!

Nutrition Facts

Serving size	(1992.5g)

Amount per serving	% Daily Value*
Calories	6183.7

Total Fat 455.1g	0%
Saturated Fat 267.2g	0%
Polyunsaturated Fat g
Cholesterol 2010.6mg	0%
Sodium 3746.7mg	0%
Total Carbohydrate 468.7g	0%
Dietary Fiber 12.6g	0%
Total Sugars 330.4g
Protein 93.0g	0%

Vitamin D 160IU	0%
Calcium 1280.1mg	0%
Iron 15.4mg	0%
Potassium 1852.4mg	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: 64.6%

Protein: 5.9%

Carbs: 29.6%