Pumpkin Spice Cheesecake

There’s nothing quite like the cozy flavors of fall, and this Pumpkin Spice Cheesecake brings them all together in one irresistibly creamy dessert. Made with Amoretti® Natural Pumpkin Spice Artisan, this cheesecake has a rich pumpkin flavor and just the right balance of warm cinnamon, nutmeg, and seasonal spice.

Why You’ll Love This Pumpkin Spice Cheesecake

This isn’t your ordinary pumpkin cheesecake. The secret is Amoretti® Natural Pumpkin Spice Artisan, which enhances the warm, aromatic spices in the recipe and adds an extra layer of rich pumpkin spice flavor to every bite.

The result is a cheesecake that is:

• Rich and creamy with a smooth cheesecake filling
• Packed with pumpkin-spice flavor
• Perfectly balanced between sweet, tangy, and warmly spiced
• Beautiful enough for entertaining
• A wonderful make-ahead dessert for the holidays

For an extra-special finish, top each slice with a generous swirl of whipped cream and a light sprinkle of cinnamon.

Whether you’re planning a Thanksgiving dessert table, hosting a fall dinner party, or simply craving something special with your afternoon coffee, this cheesecake is guaranteed to make the season feel a little sweeter.

Ingredients

Graham Cracker Crust

• 2 ¾ cups graham cracker crumbs
• 11 tablespoons unsalted butter, melted
• 4 tablespoons granulated sugar
• 2 tablespoons light brown sugar
• Pinch of salt

Cheesecake Filling

• 24 ounces cream cheese, softened to room temperature
• 1 cup granulated sugar
• ½ cup sour cream, room temperature
• 3 large eggs, room temperature
• ⅛ teaspoon salt
• 2 tablespoons cornstarch

Pumpkin Filling

• 1 tablespoon all-purpose flour
• 1 ¼ cups pure pumpkin puree
• 1 teaspoon Amoretti® Vanilla Bean Paste 
• 1 teaspoon Amoretti® Natural Pumpkin Spice Artisan

Whipped Cream 

• 2 cup heavy cream
• 4-5 tablespoons powdered sugar 
• 1 tablespoon cornstarch 
  
• 1 teaspoon Amoretti® Natural Pumpkin Spice Artisan
  

Directions

Graham Cracker Crust

1. Preheat oven to 325 F. For easy removal, line the inside of the pan with a piece of parchment paper. 
2. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and salt. Pour in the melted butter and mix until the crumbs are evenly coated and the mixture resembles wet sand.
3. Press the mixture firmly into the bottom of a 9-inch springform pan, making sure the crust is packed evenly and set aside.

Cheesecake Filling:

1. In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy
2. In a large mixing bowl, whisk the flour, baking soda, baking powder, salt and spices together until combined. 
3. Add the room-temperature sour cream, salt, and cornstarch. Mix until combined.
4. Add the eggs, mixing just until each egg is incorporated. Be careful not to overmix the batter.
5. In a separate bowl, combine the pumpkin puree, all-purpose flour, Amoretti® Vanilla Bean Paste, and Amoretti® Natural Pumpkin Spice Artisan. Mix until smooth and fully combined. 
6. Pour the cheesecake filling over the prepared graham cracker crust and smooth the top.
   
7. Bake the cheesecake at 325°F for 65 minutes, or until the edges are set and the center still has a slight jiggle.
8. Turn off the oven and allow the cheesecake to cool in the oven for 1 hour before removing it. then allow it to cool room temperature. Once cooled, refrigerate for at least 6 hours, preferably overnight, to allow the cheesecake to fully set.

Whipped Cream Topping 

1. Add the heavy whipping cream and powdered sugar to a mixing bowl. Beat until soft peaks form, then add the cornstarch, and Amoretti® Natural Pumpkin Spice Artisan. Continue whipping until the desired consistency is reached.
2. Spread or pipe the whipped cream over the chilled cheesecake. 
3. Slice, serve, and enjoy!