Fresh Pumpkin Cheesecake Recette

This Thanksgiving, ditch the ordinary pumpkin pie and wow your family with this incredible Fresh Pumpkin Cheesecake! A beloved family recipe (adapted from the 2002 Dixie Crystals Light Brown Sugar box), this creamy, spiced cheesecake is unbelievably delicious. Its rich pumpkin flavor and perfectly crumbly crust will become your new Thanksgiving tradition. Prepare to be amazed!

Préparation 60 min

Cuisson 480 min

Calories 901.2 kcal

Protéines 22g

Note Soyez le premier

Recette Actions

Partagez cette recette :

Recette Auteur

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Fresh Pumpkin Cheesecake

Zwieback Toast
Light Brown Sugar
Butter
Cream Cheese
Granulated Sugar
Eggs
Pumpkin
Pumpkin Pie Spice
Vanilla Extract
Heavy Cream
Pecans

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Fresh Pumpkin Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Comment préparer Fresh Pumpkin Cheesecake

**Make-Ahead Tip:** This cheesecake tastes even better after chilling, so plan to make it a day ahead.
**Crust:** In a medium bowl, combine crust ingredients (see below).
**Press:** Firmly and evenly press the crust into the bottom of a lightly buttered 9-inch springform pan.
**Chill Crust:** Refrigerate the crust while you prepare the filling.
**Filling:** In a large bowl, beat cream cheese until completely smooth and creamy.
**Add Sweetness:** Gradually add brown sugar and granulated sugar, beating until well combined.
**Incorporate Eggs:** Add eggs one at a time, mixing well after each addition.
**Pumpkin Spice Magic:** Stir in pumpkin puree, pumpkin pie spice, vanilla extract, and heavy cream until just combined. Do not overmix.
**Pour & Bake:** Pour the filling into the prepared crust. Bake in a preheated 350°F (175°C) oven for 1 hour and 40 minutes, or until the cheesecake is set around the edges but the center is still slightly jiggly.
**Cool Down:** Let the cheesecake cool completely in the oven with the door slightly ajar. Then, refrigerate for at least 4 hours, or preferably overnight.
**Caramel Topping (Optional):** In a small saucepan, combine butter and brown sugar over low heat. Stir until the sugar is completely dissolved and the mixture is smooth. Do not boil. Let cool slightly before pouring and spreading over the center of the cooled cheesecake, leaving a ½-inch margin.
**Serve & Enjoy:** Once completely chilled, carefully remove the cheesecake from the springform pan and slice. Serve and savor this delightful Thanksgiving treat!

Nutrition Information (Approximate per serving)

Sodium

18 g

Sugar

294g

Fat

164g

Carbs

26g

Recipe Tags (Choose a tag and find related recipes!)

Questions fréquentes

Combien de temps faut-il pour préparer Fresh Pumpkin Cheesecake ?

Fresh Pumpkin Cheesecake prend environ 540 minutes du début à la fin — environ 60 minutes de préparation et 480 minutes de cuisson.

Combien de calories contient Fresh Pumpkin Cheesecake ?

Fresh Pumpkin Cheesecake contient environ 901.2 calories par portion, avec environ 22 g de protéines, 26 g de glucides et 95 g de lipides.

De quels ingrédients ai-je besoin pour Fresh Pumpkin Cheesecake ?

Les principaux ingrédients de Fresh Pumpkin Cheesecake sont Zwieback Toast, Light Brown Sugar, Butter, Cream Cheese, Granulated Sugar, Eggs. Consultez la liste complète avec les quantités ci-dessus.