Description
Creamy paula deen pumpkin cheesecake delivers autumn’s warmest flavors on a graham cracker crust. Spiced with cinnamon and nutmeg, this dessert brings comfort to holiday gatherings.
Ingredients
Scale
- 3 (8 oz / 226 g) cream cheese, at room temperature
- 1 (15 oz / 425 g) pureed pumpkin
- 4 eggs (3 eggs plus 1 yolk)
- 1.5 cups (300 g) sugar
- 1.75 cups (220 g) graham cracker crumbs
- 1 stick (113 g) salted butter, melted
- 0.25 cup (60 ml) sour cream
- 3 tbsps (37 g) light brown sugar
- 2 tbsps (16 g) all purpose flour
- 1 tsp vanilla extract
- 0.5 tsp ground cinnamon
- 0.5 tsp ground cinnamon
- 0.125 tsp fresh ground nutmeg
- 0.125 tsp ground cloves
Instructions
- Crust Creation: Pulverize graham crackers into fine crumbs, blending with brown sugar and cinnamon. Incorporate melted butter until mixture resembles damp sand.
- Crust Placement: Press crumb mixture firmly and uniformly into a 23 centimeters springform pan, creating a solid foundational layer.
- Cheesecake Filling Preparation: Whip cream cheese until velvety smooth, then gradually integrate pumpkin puree, whole eggs, egg yolk, sour cream, granulated sugar, and warm baking spices using an electric mixer at medium speed.
- Final Mixing: Fold in all-purpose flour and vanilla extract, maintaining a silky consistency without overworking the batter.
- Baking Setup: Transfer filling into crust-lined pan, smoothing surface to eliminate potential air bubbles. Position in preheated oven at 180 degrees Celsius.
- Baking Process: Bake for approximately 60 minutes until center appears almost set with a subtle wobble, indicating optimal doneness.
- Cooling Strategy: Remove from oven and let rest at room temperature for 15 minutes to minimize potential surface cracking.
- Chilling Protocol: Seal pan with plastic wrap and refrigerate for minimum 4 hours, preferably overnight, allowing complete setting and flavor enhancement.
Notes
- Crush Crumbs Carefully: Use a food processor or rolling pin to create fine, uniform graham cracker crumbs for a smooth, even crust foundation.
- Prevent Cheesecake Cracks: Cool the cheesecake gradually at room temperature for 15 minutes before refrigerating to minimize surface cracking and maintain a creamy texture.
- Mix Without Overmixing: Blend ingredients at medium speed until just combined, avoiding excessive mixing that can introduce air bubbles and compromise the cheesecake’s silky consistency.
- Chill for Maximum Flavor: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow flavors to meld and achieve the perfect creamy set.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 420
- Sugar: 35 g
- Sodium: 300 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 100 mg