Pumpkin Cheesecake with spiced whipped cream

Tis the season for pumpkins.  You see them in every market and supermarket.  The shelves are also full of canned pumpkin ready for you to transform into pumpkin flavored treats.

While I admit, I am not crazy over the overwhelmingly pumpkin taste of a pumpkin pie, I love this Pumpkin Cheesecake.  The flavors and textures are so balanced that it’s impossible to resist.  To top it off, the Spiced Whipped Cream Frosting is light, fluffy, and has a hint of cinnamon and nutmeg.  😋

Dare I say, this Pumpkin Cheesecake with Spiced Whipped Cream Frosting can rival even Cheesecake Factory’s Pumpkin Cheesecake.  Throwdown anyone?

I also serve this cheesecake with my rich and delicious Caramel Sauce.  It makes for an amazing dessert for Thanksgiving, or any other special occasion.

Steps to the Best Pumpkin Cheesecake you’ll ever eat:

Butter a round springform pan.

Melt 8 tablespoons of butter.

In a small bowl, stir together the ground graham crackers, 1 teaspoon of the cinnamon, 1 teaspoon of the sugar, and the melted butter.

Press the graham cracker mixture into the bottom of a 10 inch springform pan and up an inch on the side of the pan.  Refrigerate the crust for 30 minutes.

In a large bowl, using a Kitchen Aid Mixer or other electric mixer on low to medium speed, beat the cream cheese, 1 and 3/4 cups sugar, and brown sugar until smooth.

Add the eggs, one by one.

Add the vanilla, rum, remaining cinnamon, salt, and pumpkin puree.

Reduce the speed and gradually add the flour and cornstarch.

Mix until smooth.  Pour into prepared pan.

Pro Tip for an extra creamy cheesecake:

The next few steps are tips for an extra creamy cheesecake with minimal cracks.  If you want to skip these steps, the cheesecake will still taste good.  Just skip to the baking step.

• Tightly wrap the bottom and sides of the springform pan with aluminum foil.  Make sure that water cannot get into the cheesecake.

• Set a large roast pan in the center of the oven.  Set a towel in the center so the cheesecake does’t move around.  I made the mistake of using a red towel.  As you can imagine, the water was pink after I pulled the cheesecake out.  😂😂Luckily, it did not affect the cheesecake.

• Set the springform pan with the cheesecake in the center of the roast pan.

• Pour hot water in the roast pan to come about a third of the way up the height of the springform pan.

Bake in a preheated oven at 340 degrees Fahrenheit for 1 hour and 15 minutes.  Yes, 340 degrees.  Because of the custardy nature of the cheesecake, I lowered the temperature.

Cool completely and then refrigerate for at least 2 hours.

Top with Spiced Whipped Cream Frosting.

To make the cheesecake extra special, drizzle a little of my delicious Caramel Sauce on top.

For the Spiced Whipped Cream Frosting:

Chill a large bowl in the freezer for about 30 minutes.

Pour the heavy cream in the chilled bowl.

Add the cinnamon, nutmeg, vanilla extract, and (if making this for adults) the rum.  Using a whisk, beat until the mixture begins to firm up.

Gradually add the sugar.  Continue to beat until you get semi-still peaks.  It will take a while, and you might build some muscle in the process.  This is a labor of love.  If you want to go the easy way, you can use an electric mixer.

Once the cheesecake is cooled, you can spoon the frosting on top of the cheesecake (or any other cake of your liking).

This Spiced Whipped Cream Frosting also goes great on top of a coffee drink.  Just a thought.  😋

If you are looking for another show-stopping, special occasion cheesecake recipe, try the Oreo Cheesecake.

If you love all things cheesecake, visit our cheesecake page for more great ideas.

For more delicious sweets, visit our dessert page.