Fresh Pumpkin Cheesecake Recipe

How to Make Fresh Pumpkin Cheesecake

1. **Make-Ahead Tip:** This cheesecake tastes even better after chilling, so plan to make it a day ahead.
2. **Crust:** In a medium bowl, combine crust ingredients (see below).
3. **Press:** Firmly and evenly press the crust into the bottom of a lightly buttered 9-inch springform pan.
4. **Chill Crust:** Refrigerate the crust while you prepare the filling.
5. **Filling:** In a large bowl, beat cream cheese until completely smooth and creamy.
6. **Add Sweetness:** Gradually add brown sugar and granulated sugar, beating until well combined.
7. **Incorporate Eggs:** Add eggs one at a time, mixing well after each addition.
8. **Pumpkin Spice Magic:** Stir in pumpkin puree, pumpkin pie spice, vanilla extract, and heavy cream until just combined. Do not overmix.
9. **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.
10. **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.
11. **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.
12. **Serve & Enjoy:** Once completely chilled, carefully remove the cheesecake from the springform pan and slice. Serve and savor this delightful Thanksgiving treat!