Paula Deen Pumpkin Cheesecake Recipe

This Paula Deen Pumpkin Cheesecake is a rich and creamy recipe, which is made with pure pumpkin puree and topped with a homemade cinnamon whipped cream. It’s the perfect fall dessert, ready in about 7 hours, including chilling time.

Paula Deen Pumpkin Cheesecake Ingredients

For the Graham Cracker Crust:

• 1 prepared graham cracker crust in a 9″ or 10″ springform pan (not pre-baked)

For the Cheesecake Filling:

• 24 oz (680g) brick-style cream cheese, softened to room temperature
• ¾ cup (150g) packed brown sugar
• ½ cup (100g) granulated sugar
• ⅓ cup (80g) sour cream
• 1 ½ teaspoon vanilla extract
• 1 cup (244g) pure pumpkin puree
• 2 ½ teaspoons pumpkin pie spice
• 3 large eggs, lightly beaten, at room temperature

For the Cinnamon Whipped Cream:

• ¾ cup (175ml) heavy cream
• ¼ cup (30g) powdered sugar
• ½ teaspoon vanilla extract
• ⅛ teaspoon ground cinnamon

How To Make Paula Deen Pumpkin Cheesecake

To Make the Cheesecake:

1. Prep Oven and Crust: Preheat your oven to 350°F (175°C). Prepare your graham cracker crust in a 9-inch springform pan. Place the crust in the refrigerator to chill while you prepare the filling.
2. Cream the Base: In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the softened cream cheese and both sugars together until the mixture is smooth and lump-free. Scrape down the sides of the bowl as needed.
3. Add Wet Ingredients: Add the sour cream and stir well. Then, add the vanilla extract, pumpkin puree, and pumpkin pie spice and stir until everything is well-combined.
4. Add the Eggs: Add the lightly beaten eggs one at a time, mixing on low speed until just combined after each addition. Scrape down the sides of the bowl after each egg to ensure the batter is uniform.
5. Fill and Bake: Pour the cheesecake batter evenly over the prepared graham cracker crust. Place the springform pan on a foil-lined baking sheet to catch any potential drips.
6. Bake: Bake on the center rack of the oven for at least 40 minutes. The cheesecake is done when the edges are set and the center has only a very slight jiggle.
7. Cool and Chill: Let the cheesecake cool completely to room temperature on a wire rack. Then, transfer it to the refrigerator and chill for at least 6 hours, or preferably overnight, until it is completely firm.

To Make the Whipped Cream and Serve:

1. Whip the Cream: Just before serving, combine the heavy cream, powdered sugar, vanilla extract, and ground cinnamon in a clean, medium-sized bowl.
2. Beat to Stiff Peaks: Use an electric mixer on low speed to start, then gradually increase the speed to high. Beat until stiff peaks form.
3. Decorate and Serve: Pipe or dollop the cinnamon whipped cream over the chilled cheesecake. Slice and serve cold.

Recipe Tips

• How to get a smooth cheesecake? Make sure your cream cheese is fully softened to room temperature before you begin. This is the most important step to prevent a lumpy batter.
• What kind of pumpkin should I use? Be sure to use 100% pure pumpkin puree, not pumpkin pie filling. Pie filling is already sweetened and spiced and will not work in this recipe.
• How do I know when my cheesecake is done? The edges of the cheesecake should be set and may look slightly puffed. The very center of the cheesecake should still have a slight wobble, similar to Jell-O. It will continue to set as it cools. An instant-read thermometer should read at least 160°F (70°C).
• What kind of cream is best for the topping? For the whipped cream, use a cold heavy cream or heavy whipping cream with at least 35% milk fat. A lower-fat “whipping cream” will not whip up as well and may result in a softer topping.

What To Serve With Pumpkin Cheesecake

This rich and creamy cheesecake is a perfect dessert on its own.

• A hot cup of coffee or a latte
• A dollop of extra whipped cream
• A drizzle of caramel sauce

How To Store Pumpkin Cheesecake

• Refrigerate: Store the cheesecake in an airtight container or a cake carrier in the refrigerator. It will stay fresh for up to 5 days.
• Freeze: You can also freeze the cheesecake for several months. It’s best to freeze it without the whipped cream topping. Thaw it overnight in the refrigerator before adding the fresh topping and serving.

Pumpkin Cheesecake Nutrition Facts

• Calories: 520kcal
• Carbohydrates: 39g
• Protein: 12g
• Fat: 36g
• Saturated Fat: 18g
• Cholesterol: 312mg
• Sodium: 351mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Paula Deen Carrot Cake Recipe
• Paula Deen Butter Cake Recipe