Whispers of Autumn Pumpkin Cheesecake Tart

A rich and creamy pumpkin cheesecake nestled in a buttery graham cracker crust, topped with a swirl of whipped cream and drizzles of caramel sauce. This delightful dessert is a perfect addition to your Thanksgiving or Christmas feast. It captures the essence of the season with its warm and nostalgic flavors, transporting you to a cozy winter wonderland.

Time: Prep time: 20 minutes Cook time: 40-45 minutes Total time: 4 hours and 30 minutes (including refrigeration)

Servings: 6

Difficulty: Intermediate

Cuisine: American, Holiday

Allergens

Dairy, Eggs

Ingredients

1 1/2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
16 oz cream cheese, softened to room temperature
1 cup canned pumpkin puree
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
2 large eggs, room temperature
1/2 cup sour cream
1 teaspoon pure vanilla extract
Whipped cream and caramel sauce, for serving

Instructions

Preheat your oven to 350°F (175°C). Grease a 9 inch springform pan and set aside.
In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until well combined and then press the mixture into the bottom of the prepared springform pan to create an even layer.
In a large bowl, beat the cream cheese with a mixer on medium speed until smooth. Gradually add the sugar, and continue to beat until well combined and creamy.
Add the pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt to the cream cheese mixture. Beat until fully incorporated and smooth.
Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract until fully combined.
Pour the pumpkin cheesecake filling into the prepared crust. Smooth the top with a spatula to create an even surface.
Bake for 40 45 minutes or until the center is almost set but still slightly jiggly. Remove from the oven and let it cool at room temperature for 30 minutes. Then, cover with plastic wrap and refrigerate for at least 4 hours or overnight.
To serve, top the cheesecake with whipped cream and a drizzle of caramel sauce. Slice into 6 equal portions using a sharp knife dipped in hot water. Garnish each slice with a sprinkle of ground cinnamon, if desired.

Chef’s Insight

Letting the cheesecake rest in the refrigerator overnight allows the flavors to meld together for a more cohesive taste experience. This step is essential for a truly delicious dessert!

Substitutions

For a dairy-free version, replace the cream cheese with a dairy-free alternative and use a dairy-free sour cream. Use a vegan or dairy-free whipped topping and caramel sauce.

Alternative Preparations

You can also prepare this dessert in individual ramekins for a more intimate serving style. Simply divide the crust, filling, and toppings among 6-8 ramekins, following the same instructions as above.

Alternative Methods

You can also bake this cheesecake in a water bath, which helps prevent cracking. To do this, wrap the bottom of the springform pan in foil and place it in a larger baking dish. Pour boiling water into the larger dish until it comes halfway up the sides of the springform pan.

Best Storage Practice

Store leftovers covered in the refrigerator for up to 3 days.

Shelf Life

Enjoy this dessert within 3 days for optimal freshness and taste.

Plating Tips

Use a sharp knife dipped in hot water to slice through the cheesecake cleanly. Serve on individual plates, or on a decorative platter, garnishing with a dollop of whipped cream and a drizzle of caramel sauce.

Nutrition Facts

Facts (per serving): Calories: 435 kcal; Protein: 8 g; Carbohydrates: 36 g; Fat: 29 g; Saturated Fat: 16 g; Cholesterol: 107 mg; Sodium: 312 mg; Fiber: 1 g; Sugar: 24 g.