Creamy pumpkin cheesecake is a delicious variant of the traditional cheesecake that combines the smooth, rich texture of cheesecake with the characteristic and comforting flavor of pumpkin and its spices. Its origin lies in American cuisine, especially popular during the autumn season and holidays like Thanksgiving. In Latin America, this recipe can be found with slight variations, and although it is not always called the same, in many places it is simply known as "pumpkin cheese cake" or "pumpkin pie with cream cheese." In countries like Mexico and Argentina, pumpkin desserts are often part of the traditional cuisine in autumn and winter, incorporating typical ingredients like cinnamon, clove, and nutmeg that are used in this recipe. The combination of flavors makes this cheesecake an ideal option for those looking for a creamy dessert with a spicy and autumnal touch.
Creamy pumpkin cheesecake
How to Prepare Creamy Pumpkin Cheesecake
Preheat the oven to 190°C (375°F).
For the crust, combine the cake mix and melted butter in a large bowl.
Press onto the bottom of an ungreased 25 cm (10-inch) springform pan.
For the filling, combine the cream cheese and sweetened condensed milk in a large bowl.
Beat with an electric mixer on high speed for 2 minutes.
Add pumpkin, eggs, and pumpkin pie spice.
Beat on high speed for 1 minute.
Pour over the prepared crust in the pan.
Bake at 190°C (375°F) for 65 to 70 minutes or until set.
Cool completely on a wire rack.
Refrigerate for 2 hours.
Loosen the cake from the sides of the pan.
Remove the sides of the pan.
For the topping, preheat the oven to 150°C (300°F).
Toast almonds on a baking sheet at 150°C (300°F) for 4 to 5 minutes or until fragrant and lightly browned.
Cool completely.
Beat the cream in a medium bowl until soft peaks form.
Gradually add the sugar.
Beat until stiff peaks form.
Spread over the top of the chilled cake.
Garnish with toasted almonds.
Refrigerate until ready to serve.
Ingredients (10)
- Spice Cake Mix Duncan Hines Moist Deluxe
- Butter
- Cream Cheese
- Sweetened Condensed Milk
- Pumpkin Puree
- Eggs
- Pumpkin Pie Spice
- Almonds
- Whipping Cream
- Sugar
Instructions (27 steps)
- 1 Preheat the oven to 190°C (375°F)
- 2 For the crust
- 3 combine the cake mix and melted butter in a large bowl
- 4 Press into the bottom of an ungreased 25 cm (10-inch) springform pan
- 5 For the filling
- 6 combine the cream cheese and sweetened condensed milk in a large bowl
- 7 Beat with an electric mixer on high speed for 2 minutes
- 8 Add pumpkin
- 9 eggs
- 10 and pumpkin pie spice
- 11 Beat on high speed for 1 minute
- 12 Pour over the prepared crust in the pan
- 13 Bake at 190°C (375°F) for 65 to 70 minutes or until set
- 14 Let cool completely on a wire rack
- 15 Refrigerate for 2 hours
- 16 Loosen the cake from the sides of the pan
- 17 Remove the sides of the pan
- 18 For the topping
- 19 preheat the oven to 150°C (300°F)
- 20 Toast almonds on a baking sheet at 150°C (300°F) for 4 to 5 minutes or until fragrant and lightly browned
- 21 Let cool completely
- 22 Beat the cream in a medium bowl until soft peaks form
- 23 Gradually add the sugar
- 24 Beat until stiff peaks form
- 25 Spread over the top of the chilled cake
- 26 Garnish with toasted almonds
- 27 Refrigerate until ready to serve