Description
Cozy fall flavors dance through this irresistible Autumn Cheesecake, blending warm spices with creamy richness. Sweet pumpkin notes and a crisp graham cracker crust invite you to savor seasonal comfort in every delightful slice.
Ingredients
Scale
Main Ingredients:
- 3 (8 ounces/226 grams) packages cream cheese, softened
- 1 cup pumpkin puree
- 3 large eggs
- 1 cup granulated sugar
Crust Ingredients:
- 1 1/2 cups gingersnap cookie crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
Spices and Garnish:
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup caramel sauce
- 1/4 teaspoon ground cinnamon
- 1 tablespoon chopped pecans (for garnish)
Instructions
- Craft a buttery gingersnap foundation by blending cookie crumbs with sugar and melted butter. Press the mixture into a 9-inch springform pan, creating a compact base. Bake at 325F for 8-10 minutes, then allow to cool completely.
- Whip cream cheese until silky smooth in a large mixing bowl. Incorporate sugar gradually, creating a creamy consistency. Integrate eggs individually, ensuring thorough blending after each addition. Fold in vanilla extract, pumpkin puree, and a harmonious blend of autumn spices – cinnamon, nutmeg, ginger, cloves, and a pinch of salt.
- Transfer the luxurious filling over the prepared crust, spreading evenly. Slide into the preheated oven and bake for 50-60 minutes. Look for set edges with a subtle jiggle in the center. After baking, turn off the oven, slightly open the door, and let the cheesecake rest for one hour to prevent cracking.
- Develop a warm spiced caramel sauce by gently heating caramel and whisking in ground cinnamon until perfectly integrated. Remove from heat and set aside.
- Refrigerate the cheesecake for minimum 4 hours or overnight until completely chilled. Before serving, drizzle the aromatic caramel sauce across the surface and garnish with toasted, chopped pecans for a delightful crunch.
- Slice and present this autumnal delicacy, inviting guests to savor the rich, seasonal flavors embodied in each decadent bite.
Notes
- Use room temperature ingredients to ensure smooth, creamy cheesecake texture without lumps.
- Wrap the springform pan with aluminum foil to prevent water from seeping in during baking, which helps create even heat distribution.
- Avoid overmixing the batter to prevent air bubbles that can cause cracking on the surface.
- Substitute gingersnap cookies with graham crackers or gluten-free alternatives for dietary restrictions.
- Add a water bath during baking to create a moist environment and prevent surface cracking.
- For a dairy-free version, replace cream cheese with cashew or coconut-based cream cheese alternatives.
- Chill the cheesecake thoroughly to allow flavors to develop and achieve the perfect slice-able consistency.
- Control baking time carefully; slightly jiggly center indicates the cheesecake will set perfectly when cooled.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 357
- Sugar: 29 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 81 mg