The holiday season is upon us, and what better way to celebrate than with a dessert that captures the essence of autumn? Say hello to the Pumpkin Cheesecake, a delightful fusion of seasonal flavors and indulgent creaminess. In this blog post, we'll guide you through the art of creating the perfect Pumpkin Cheesecake—an easy Thanksgiving and holiday dessert that will elevate your festivities without stress.
Why Pumpkin Cheesecake?
A Symphony of Fall Flavors: Experience the warm embrace of autumn with each bite. The Pumpkin Cheesecake marries the earthy, spiced notes of pumpkin with the velvety texture of cheesecake, creating a symphony of flavors that dance on your palate.
Effortless Elegance: Thanksgiving and holiday preparations can be overwhelming, but your dessert doesn't have to be. Our easy-to-follow Pumpkin Cheesecake recipe ensures a stress-free baking experience, allowing you to focus on the joy of the season.
Versatility on Your Plate: The beauty of Pumpkin Cheesecake lies in its versatility. Whether you're hosting a Thanksgiving feast or a festive holiday gathering, this dessert is a showstopper that adapts effortlessly to any occasion.
Creating Your Easy Thanksgiving Dessert: Step-by-Step Guide
Step 1: Gather Your Ingredients Start your journey by collecting the essentials—creamy cream cheese, pumpkin puree, aromatic spices, and a buttery crust. The perfect Pumpkin Cheesecake begins with quality ingredients.
Step 2: Mix and Mingle Follow our foolproof instructions to blend the ingredients seamlessly. With a few simple steps, you'll witness the transformation of your kitchen into a haven of delightful aromas.
Step 3: Bake to Perfection Patience is a virtue, especially when it comes to baking. Discover our tried-and-true baking tips to achieve that golden crust and creamy interior that defines the perfect Pumpkin Cheesecake.
Thanksgiving Table Centerpiece: Imagine your Thanksgiving table adorned with a Pumpkin Cheesecake—a visual and aromatic masterpiece that signals the start of a memorable feast.
Holiday Sweet Treat: Elevate your holiday dessert spread with a Pumpkin Cheesecake that not only satisfies sweet cravings but also adds a touch of seasonal magic to your celebrations.
As you embark on the journey of creating the perfect Pumpkin Cheesecake, remember that the joy of the holiday season lies in shared moments and delightful flavors. With our easy Thanksgiving and holiday dessert recipe, you can savor the season stress-free and create lasting memories with those you hold dear. Cheers to a season filled with warmth, love, and the irresistible allure of Pumpkin Cheesecake!
EQUIPMENT NEEDED TO MAKE CAKE:
Electric hand or stand mixer
Roasting pan
Food Processor or large plastic bag
FOR THE CRUST
10 graham crackers, full sheets
4 tbsp melted unsalted butter
¼ cup granulated sugar
½ tsp pumpkin pie spice blend
FOR THE FILLING:
3 (8-oz) blocks of room-temperature cream cheese
¾ cup granulated sugar
½ cup packed light brown sugar
½ tsp salt
4 large eggs at room temperature
1 cup pumpkin purée
½ cup sour cream
2 tsp vanilla bean paste or extract
1½ tsp pumpkin pie spice blend
2 tbsp all-purpose flour
INSTRUCTIONS:
FOR THE CRUST:
Start by pre-heating the oven to 350°F. Using extra-wide foil, wrap a 9-inch springform pan with two layers of foil, making sure to bring the foil up the sides of the pan, just under the top edge. Tighten the foil. You do not want water getting into the cake pan.
Next, add graham crackers to the food processor and pulse into a small crumbs. Keep the processor on low and add in the sugar, pumpkin pie spice and butter. Mix until well combined and the mixture is just slightly wet and sticks together.
Add the graham mixture to the springform pan and press it into a thin layer on the bottom and 2 inches up the sides of the pan. We use a small flat-bottomed glass to do this.
Bake for 10-15 minutes or until slightly golden brown and fragrant. Set aside to cool
FOR THE FILLING
Meanwhile, make the filling. To a large bowl or the bowl of a stand-mixer, add the room temperature cream cheese and mix on low for 1-2 minutes until it is looking smooth and creamy. Stopping to scrap down the sides of the bowl with a rubber spatula as needed.
While running on low, add in the sugar and mix for 30 or so seconds. Then stop the mixer, crumble in the brown sugar and add the salt. Mix on low for another 2-3 minutes until all the sugar is dissolved and the cream cheese is uniform in color. Be sure to stop and scrape down the sides of the bowl as needed.
Keep the mixer on low and add the eggs one at a time. To prevent any shells from getting into the filling, crack the egg into a small bowl first and then add it to the mix. Be sure to stop and scrape down the sides at least once.
Stop the mixer, add in the pumpkin and sour cream. Return to low speed and mix until it is uniform in color once again. While the mixer is still running add in the pumpkin pie spice and vanilla bean paste or extract. Stop to scrape down the sides of the bowl if needed.
Then using a sifter, add in the flour by gently tapping the flour in while the mixer is still running until fully incorporated. Scrape down the sides again if needed and then transfer the filling to the crust.
FOR THE BAKING
Lower the oven temperature to 300°F, and bake the cheesecake for 1 hour. Then turn off the oven, keep the door closed and let the cheesecake cook for another hour. Then remove from the oven and let cool on the counter for another hour before transferring to the refrigerator to cool for at least 4 hours before slicing and serving.
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