Pumpkin Cheesecake- Light, Creamy, and Delicious!

Last week, I gave you the banging Pumpkin Crunch recipe.  It's a bar recipe and perfect for non-pumpkin pie fans to feed a crowd.

However, today I want to give you another absolutely banging pumpkin recipe that non-pumpkin pie fans (b/c that is me) will love.  

Though, pumpkin pie fans will love this Pumpkin Cheesecake as well.  This cheesecake is light (not heavy like others), creamy, and has an amazing pumpkin flavor that is just perfect.  

I'm pretty sure my husband has said, "This cheesecake is amazing!" at least 5 times in the past two days.  Though, he has been enjoying a slice multiple times a day as well. He's a big proponent of pie or cheesecake after breakfast or any meal for that matter.  

Don't give in to the holiday pressure. You don't have to make pumpkin pie for Thanksgiving.  There are other absolutely delicious options that really aren't difficult to make.  Plus, this dessert you can make it ahead (and you should make it a day or more ahead of time) so your big cooking day on Thursday isn't so crazy.  

This pumpkin cheesecake really is so festive with the perfect amount of pumpkin flavoring.  It's just an all around banging dessert!  

Pumpkin Cheesecake
Recipe: Alohamora adapted from Brown Eyed Baker

Active Time: 35-45 minutes

Inactive Time: approximately 10 hours

Servings: 12 to 16 servings

Ingredients:
For the Crust:
2 c. graham cracker crumbs
1/4 c. sugar
1/2 c. butter, melted.

For the Cheesecake:
32 oz cream cheese, softened
3/4 c. sugar
1/2 c. brown sugar
1 can (15 oz) pumpkin puree
4 eggs
2 1/2 Tbsp heavy cream
1 Tbsp vanilla 
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground allspice

Directions: 

1. Preheat oven to 300 degrees. 
2. In a small bowl mix the crust ingredients together.  Press the crust ingredients evenly onto the bottom of a 10 inch springform pan.  Don't go smaller than a 9 inch pan b/c this cheesecake is plenty thick even in a 10 inch pan.  
3. Bake your crust at 300 degrees for 6 minutes.
4. Remove the pan and crust from the oven and let it cool completely.  
5. In a large bowl or a stand mixer beat the cream cheese and sugars together for 3-5 minutes until smooth and creamy.  Scrape the sides of the bowl as necessary. Cheesecake tip: For a better cheesecake texture don't use reduced fat or light cream cheese. 
6. Add the pumpkin and mix on low until it is well combined.  
7. Add the eggs one at a time beating well until completely mixed it.  Scrape the sides of the bowl as needed.  
8. Add the heavy cream and vanilla.  Mix it in until well combined.  
9. Add the cinnamon, ginger, salt, nutmeg, cloves, and allspice and mix it all on low until well combined.  
10. Pour the cheesecake batter onto the mostly cooled crust.  
11. Bake at 300 degrees for 55-65 minutes or until the edges are set.  The middle may still jiggle a little.  To avoid a crack forming in your cheesecake never open the oven door.  Cook your cheesecake for 55-65 minutes and then turn the oven off and let the cheesecake rest in the oven for 1 hour.  
12. After 1 hour remove the cheesecake from the oven and gently place it on the counter to cool completely for approximately 2 hours.
13. Once the cheesecake is completely cool refrigerate the cheesecake for at least 6 hours, though overnight is ideal.  
14. You can keep your cheesecake, and/or leftovers, covered and stored in the fridge for up to 5 days.
15. Enjoy!   

Happy Pumpkin Cheesecake deliciousness!