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Pumpkin Patch Cheesecake

Pumpkin Patch Cheesecake: A Festive Delight for Fall Gatherings

Pumpkin Patch Cheesecake is a creamy, spiced dessert that embodies autumn flavors, perfect for festive gatherings.
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Prep Time 30 minutes
Cook Time 50 minutes
Chill Time 4 hours
Total Time 5 hours 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake
  • 16 oz Cream Cheese softened to room temperature
  • 1 cup Pumpkin Puree pure pumpkin for best taste
  • 1 cup Granulated Sugar or coconut sugar for healthier option
  • 3 large Eggs or flax eggs for vegan alternative
  • 1 tsp Vanilla Extract use pure vanilla for richer essence
  • 1 cup Sour Cream or Greek Yogurt can swap with dairy-free yogurt
  • 1 tsp Cinnamon plus a pinch of nutmeg for extra warmth
  • 1 tsp Ginger Powder for signature pumpkin spice flavor
For the Crust
  • 1.5 cups Graham Cracker Crumbs gluten-free crumbs if needed
  • 0.5 cup Melted Butter or coconut oil for dairy-free option
  • 0.25 cup Sugar brown sugar can deepen flavor
For Decoration
  • 1 cup Whipped Cream or coconut whipped cream for vegan twist
  • 0.5 cup Chocolate Drizzle dark chocolate for rich complement
  • 0.5 cup Candy Corn or Pumpkin Candies for festive decoration

Equipment

  • 9-inch springform pan
  • mixing bowl
  • Electric Mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (162°C). Let cream cheese sit at room temperature to soften.
  2. In a mixing bowl, combine graham cracker crumbs and melted butter. Press firmly into the bottom of a 9-inch springform pan. Bake for about 10 minutes until lightly golden.
  3. Beat softened cream cheese with an electric mixer until creamy. Gradually add granulated sugar and mix until combined.
  4. Add pumpkin puree, vanilla extract, eggs, cinnamon, and ginger powder. Mix on low speed, adding eggs one at a time.
  5. Pour cheesecake filling over the prepared crust and smooth the top. Bake for about 45-50 minutes, until edges set.
  6. Turn off the oven and crack the door open, allowing the cheesecake to cool slowly for about 1 hour.
  7. Refrigerate for at least 4 hours or overnight. This helps the cheesecake set and flavors meld.
  8. Remove from the pan and decorate with whipped cream, chocolate drizzle, and candy corn or pumpkin candies.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 300mgPotassium: 230mgFiber: 1gSugar: 28gVitamin A: 2000IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Be creative with decorations like themed toppings and adjust spices or crust options to suit your taste. Prepare in advance for busy holiday schedules.

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