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Pumpkin Cheesecake with Spiced Whipped Cream and Pecan Topping Recipe

★★★★★

4.9 from 142 reviews
  • Author: Thomas
  • Total Time: 7 hours 5 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This luscious Pumpkin Cheesecake combines a spiced pumpkin-flavored cream cheese filling with a buttery graham cracker crust, baked in a water bath for a smooth, crack-free texture. Topped with a cinnamon-spiced cream cheese whipped cream and chopped pecans, this dessert is the perfect cozy treat for fall or any festive occasion.

Ingredients

Scale

Crust

  • 2 1/4 cups (302g) graham cracker crumbs
  • 10 tbsp (140g) salted butter, melted
  • 3 tbsp (42g) packed light brown sugar
  • 1 tsp ground cinnamon

Filling

  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (225g) packed light brown sugar
  • 3 tbsp (24g) all purpose flour
  • 15 oz can pureed pumpkin
  • 1/4 cup (58g) sour cream
  • 1/2 tbsp vanilla extract
  • 2 tsp ground cinnamon
  • 3/4 tsp ground nutmeg
  • 3/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 4 large eggs, room temperature

Topping

  • 4 oz (113g) cream cheese, room temperature
  • 3/4 cup (180ml) heavy whipping cream, cold
  • 6 tbsp (86g) powdered sugar
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • Chopped pecans

Instructions

  1. Make the Crust: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides. In a small bowl, combine graham cracker crumbs, melted butter, light brown sugar, and ground cinnamon. Press this mixture firmly into the bottom and up the sides of the springform pan to form an even crust. Bake for 10 minutes, then remove and set aside to cool.
  2. Prepare for Water Bath: Wrap the outside of the springform pan with aluminum foil and optionally a plastic crock pot liner to prevent water from seeping into the pan during baking. Set the pan aside.
  3. Make the Filling: Reduce oven temperature to 300°F (148°C). In a large mixer bowl, blend the cream cheese, brown sugar, and flour on low speed until smooth and well combined, scraping down the bowl sides to ensure even mixing. Add in the pumpkin puree, sour cream, vanilla extract, and cinnamon, nutmeg, cloves, and ginger; mix again on low speed until fully incorporated. Add the eggs one at a time, beating slowly and scraping the bowl after each addition to avoid overmixing. Pour the filling evenly over the prepared crust.
  4. Bake in Water Bath: Place the foil-wrapped springform pan inside a larger baking pan. Pour warm water into the larger pan until it reaches about halfway up the sides of the springform pan, ensuring water does not touch the foil. Bake for 1 hour and 30 minutes, watching for the edges to set and the center to remain slightly jiggly.
  5. Cool Gradually: Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes. Then crack the oven door open slightly and allow it to cool further for about 20 minutes. Remove the cheesecake from the oven and water bath, then chill in the refrigerator for 5 to 6 hours or overnight until fully firm.
  6. Make the Topping: Once the cheesecake is firm and chilled, remove it from the springform pan and place on a serving plate. In a large mixer bowl, beat the cream cheese until smooth. Add the cold heavy whipping cream, powdered sugar, vanilla extract, and ground cinnamon. Whip on high speed until stiff peaks form. Pipe or spread the whipped cream evenly around the edges of the cheesecake and garnish with chopped pecans.
  7. Serve: Refrigerate the decorated cheesecake until ready to serve. Enjoy a creamy, spiced slice of pumpkin cheesecake with a delightful creamy topping and nutty crunch.

Notes

  • Wrap the springform pan carefully with foil and optionally a plastic liner to prevent water from leaking into the cheesecake during the water bath.
  • Beating the cream cheese filling on low speed prevents incorporating too much air, reducing cracking during baking.
  • Use room temperature eggs and cream cheese for a smooth batter.
  • Cooling the cheesecake gradually inside the oven helps prevent cracks.
  • For an even creamier topping, chill the mixing bowl and beaters before whipping cream.
  • Store leftovers covered in the refrigerator for up to 5 days.
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: pumpkin cheesecake, fall dessert, cream cheese pumpkin pie, water bath cheesecake, spiced cheesecake, holiday dessert

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Find it online: https://mealmagicplace.com/pumpkin-cheesecake-with-spiced-whipped-cream-and-pecan-topping-recipe/