Spiced Pumpkin Whipped Cheesecake
Indulge in the cozy flavors of fall with this Spiced Pumpkin Whipped Cheesecake. Featuring a creamy filling infused with pumpkin spice and a buttery graham cracker crust, this dessert is the perfect blend of rich textures and warm spices. Ideal for any gathering or a cozy night in, this cheesecake is sure to impress your guests and leave them coming back for more.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup pumpkin puree (100% pure)
- 1 cup heavy whipping cream
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Mix graham cracker crumbs and melted butter, then press into the bottom of a springform pan.
- Bake crust for 10 minutes until lightly golden. Let it cool.
- In a mixing bowl, beat cream cheese until smooth. Gradually add powdered sugar and mix until fluffy.
- Fold in pumpkin puree, cinnamon, nutmeg, ginger, and vanilla extract until well combined.
- In another bowl, whip heavy cream until stiff peaks form. Gently fold it into the pumpkin mixture.
- Pour filling over the cooled crust, smoothing the top. Cover and refrigerate for at least four hours or overnight before serving.
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 320
- Sugar: 22g
- Sodium: 250mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
Keywords: For extra flavor, consider adding chopped nuts or chocolate chips to the filling. To prevent cracks during baking, use a water bath method or allow the cheesecake to cool gradually in the oven after baking.